Chef's Choice 15XV Manual De Instrucciones página 6

DETECTING THE BURR
To confirm the presence of a burr (see Figure 4) move your forefinger carefully across the
edge in the direction shown. Do not move your finger along the edge – to avoid cutting
your finger. If the last pull was in the right slot, the burr will appear only on the right side
of the blade as you normally hold it and vice versa. The burr, when present, feels like a
rough and bent extension of the edge; the opposite side of the edge feels very smooth
by comparison. If there is no burr continue sharpening in Stage 1, alternating left and
right slots until a full burr develops. When a burr is present along the entire blade length
proceed as below to Stage 2.
HONING IN STAGE 2
Make about 1 or 2 pairs of pulls through Stage 2 (Figure 5) alternating each pull in the left
and right slots. Take about 3 seconds for each pull on a 5 inch (12 cm) long blade.
Check for a burr before proceeding to Stage 3. If necessary make additional pairs of pulls
to develop a burr along the entire length of blade before proceeding to Stage 3.
STROPPING/POLISHING THE EDGE IN STAGE 3
Pull the blade through the left slot of Stage 3 (see Figure 6) and then through the right
slot of Stage 3. Make 3 pairs of pulls, alternating each pull in the left and right slots. You
should take about 3 to 4 seconds for each pull for a 5 inch (12 cm) long blade.
Then make 2 pairs of alternating faster pulls in this Stage, about 1 second per pull for a
5 inch (12 cm) blade to put a final polish on the edge.
Check the blade for sharpness. For a sharper edge make a few more pairs of fast pulls and
check for sharpness.
Figure 3. Sharpen Euro/American and
contemporary Asian knives first in Stage 1.
Figure 5. Honing in Stage 2 (left slot).
Figure 4. When you create a distinct burr along
the blade edge, it can be detected by sliding finger
across and away from the edge. Caution! See text.
Figure 6. Stropping/Polishing in Stage 3.
English — 6
Burr