Chef's Choice 15XV Manual De Instrucciones página 9

THE EDGESELECT® FEATURE –
OPTIMIZING THE KNIFE EDGE FOR EACH USE
The gourmet chef will appreciate the unique ability of The Model 15 knife
sharpener to tailor the knife edge to optimize performance for each individual cutting
task. These procedures are not suggested for your traditional Asian knives.
GOURMET FOOD PREPARATION:
(EUROPEAN, AMERICAN, AND CONTEMPORARY ASIAN KNIVES)
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked
sections of fruits or vegetables, sharpen in Stages 1 & 2 as described above and make
extra pulls thru Stage 3. Three or more pairs of fast pulls with each pull alternating in the
left and right slots of Stage 3 will refine the third facet and create remarkably smooth and
sharp edges, (Figure 9a) ideal for the gourmet chef.
When resharpening the Gourmet edge use Stage 3 each time (alternating left and right
slots). If after a number of resharpenings, it is taking too long to resharpen, you can speed
the process by resharpening first in Stage 2 following the procedures detailed, and then
resharpen in Stage 3. By this method you will retain very smooth edges and prolong the
life of your knives. This procedure unlike conventional sharpeners will give you extra-
ordinary sharp knives every day while removing very little metal.
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIALS
For butchering, field dressing or cutting fibrous materials you may find it advantageous
to sharpen in Stage 1 – followed directly by Stage 3. This will leave sharpened microflutes
along the facets near each side of the edge (Figure 9b) that will assist in the cutting of
such materials.
To prepare this type edge on either your Euro/American knives or contemporary Asian
knives, sharpen in Stage 1 (see page 6) until a burr is developed along the edge. Then
move directly to Stage 3 and make two or three pairs of pulls there.
To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only
one or two resharpenings. Then go back to Stage 1 for one pull in each of the left and
right slots and then return directly to Stage 3. Do not oversharpen in Stage 1.
FOR GAME AND FISH
The optimum edge for cooked poultry generally can be obtained by using Stage 2
followed by Stage 3. (Figure 9c). For raw poultry, Stage 1 followed by Stage 3 as
described above may be preferable.
For filleting fish use a thin but sturdy blade sharpened in Stages 2 and 3.
Figure 9a. A larger polished facet
adjacent to edge is ideal for
gourmet preparations.
Figure 9b. Retention of larger
microflutes adjacent to edge
helps when cutting fibrous foods.
English — 9
Figure 9c. For fish and poultry
retention of finer microflutes
adjacent to edge can be helpful.