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Idiomas disponibles
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Remove any grinding dust residue, which may occur after
grinding, from the blades with a damp cloth.
Straight edge knives
(Position 1 / Fig. B)
Always sharpen both sides of straight edge knives. Use the right
and left grinding guide to do so.
Whilst drawing the blade through the sharpener, with the left
guide hold the left tilted as much to the left as possible, with the
right guide to the right.
Serrated edge knives
(Position 2 / Fig. C)
Note: Sharpening serrated edge knives is generally limited. Finely
serrated knives (e.g. table knives) do not need to be sharpened.
Only sharpen the serrated side of the knives. This will yield the
direction to draw the knife in. Be sure the serrated side is facing
the grindstone
Sharpening scissors
Successively sharpen both blades of the scissors by opening the
scissors and successively drawing each blade through the opening.
48 GB/MT
whilst sharpening.
5
(Position 3 / Fig. D)
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