Chef's Choice 270 Manual Del Usuario página 6

STAGE 2
Once you have confirmed that a burr was formed in Stage 1, you are ready to hone the
knife in Stage 2.
Proceed to sharpen in the left and right slots of Stage 2 which have finer abrasive and
sharpen at a slightly larger angle than Stage 1 in order to create a small second bevel
adjacent the knife edge.
You will likely find that only 1-2 pairs of pulls in Stage 2 will be sufficient to create a small
burr along the edge. Always sharpen alternately in the left and right slots of Stage 2,
taking about 5 seconds each pass for a 6" blade (see Figures 4 and 5). Take longer for
longer knives, and less time to pull shorter blades through the slots. The burr will be
slightly smaller than you experienced in Stage 1. Pull slower if needed to develop a
detectable burr before moving to Stage 3. You will notice that the edge developed in
Stage 2 is sharper than the edge formed in Stage 1.
Do not move to Stage 3 (manual) until you are confident that you detect a burr after
Stage 2.
Once a burr is detected, you can make a pair of faster pulls in Stage 2 to remove the burr
and minimize the time you will need to hone and polish the edge in Stage 3.
STAGE 3
Since Stage 3 is a manual polishing stage you can turn off the power switch. If the knife
is fully honed in Stage 2 only 4-5 back and forth strokes will be needed in the single slot
of Stage 3 (the far right slot, see Figure 6) to hone a small second bevel along the edge
which will be exceedingly sharp and effective. It should cut paper smoothly allowing you
to make straight or curved cuts easily.
For optimum results in Stage 3 center the blade within the slot width and keep the length
of the blade aligned with the center line of the slot as you move the blade back and forth
in the slot without lifting. Apply only a light downward pressure, about 3-4 pounds, on
the blade as you sharpen in Stage 3. For optimum results make smooth consistent strokes
while maintaining the light downward pressure to insure that the two disks rotate as you
move the blade back and forth. The finished edge will be very sharp and burr free.
Figure 4. Inserting the knife in left slot of Stage 2.
Alternate individual pulls in left and right slots.
Figure 5. Inserting the knife in right slot of Stage 2.
Alternate individual pulls in left and right slots.
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