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before sharpening, is not very dull you will find that only about 5 pairs of pulls, alternating
in the left and right slots of Stage 1, will be sufficient to create a burr on the blade.
However, if the knife is initially very dull you may find that 10 or more alternating pairs of
pulls in the left and right slots of Stage 1 will be needed the first time as you reshape and
sharpen the old edge. Before leaving Stage 1 it is important to examine the knife edge to
insure there is a small burr along one side of the edge.
Figure 3 illustrates how to check for the burr. Proceed as follows: If your last sharpening
pull was in the right slot there should be a small burr on the right side of the blade edge. If
the last pull was in the left slot there should be a small burr along the left side of the edge.
If there is no burr, repeat making pairs of alternating right and left pulls until you create a
small burr along the edge. (Sometimes it is easier to create the burr if you pull the blade
slower.) Confirm there is a burr along the edge after each pull. Only then are you are ready
to sharpen in Stage 2.
STAGE 2
In general only two pairs of pulls (6" blade = 6 second pull) followed by one pair of faster
pulls (1-2 seconds each for 6" blade) in Stage 2 will be necessary to obtain a razor sharp
edge. Make alternating pulls rapidly in the left and right slots. After doing so, the knife is
ready to use.
RESHARPENING THE KNIFE EDGE
To resharpen, turn on the sharpener and follow the procedure for Stage 2 as described
above, making one to two (1-2) alternating pulls. Then test the edge for sharpness. If
necessary, resharpen again starting in Stage 1 followed by one to two (1-2) pairs of pulls
in Stage 2. Generally you should be able to resharpen several times using only Stage 2
before having to resharpen in Stage 1.
SERRATED BLADES
Serrated blades can be sharpened in Stage 2 (see Figure 5). If the serrated edge is on the
left side of the knife, place in the left slot and vice versa. Generally, three to five pulls in
Stage 2 will be adequate. If the serrated knife is very dull, more pulls will be needed.
Because of their saw-like structures, the edges of serrated blades will never appear to be
as "sharp" as the edge on a straight edge knife.
Figure 4. Knife in Stage 2. Use alternating
Figure 5. Serrated knife in Stage 2.
sharpening strokes with modest downward
pressure. See text.
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