Bedienungsanleitung EdgeCraft Chef-s Choice - FlexHone-Strop 320 (Seite 6 von 10) (Englisch)

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as possible to its bolster or handle. If the blade is curved, lift the handle slightly as you sharpen near

the tip of the knife, keeping the blade edge approximately parallel to the table. Sharpen the entire

blade length. For an eight (8) inch blade each pull should take about 5 seconds. Pull shorter blades

through in 2-3 seconds and longer blades in 6 seconds. Next, repeat with one full length pull in the

right slot of Stage 1.

Note: Each time you insert the blade, simultaneously pull the blade toward you. Never push the blade

away from you. Apply just enough downward pressure to make contact with the wheel – added

pressure does not speed up the sharpening process.

To ensure uniform sharpening along the entire blade length, insert the blade near its bolster or handle

and pull it at a steady rate until it exits the slot. Always make an equal number of pulls alternating

one pull in the left slot and then one pull in the right slot in order to keep the edge facets symmetrical.

Generally in Stage 1 you will ﬁnd that only one or two pairs of pulls is adequate.

Before moving to Stage 2 you will ﬁnd it helpful to conﬁrm that a burr (see Figure 5) exists along one

side of the edge. To check for the burr, move your foreﬁnger carefully across the edge as 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 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 a burr exists along the entire edge, proceed to Stage 2.

If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before proceeding to

Stage 2. Slower pulls will help you develop the burr. Conﬁrm the presence of the burr and proceed to

Stage 2. It is always necessary to create the burr in Stage 1 before stropping in Stage 2.

If the knife is extremely dull, additional pulls in Stage 1 may be needed before proceeding to Stage 2.

Stage 2: In general only one or two pairs of pulls

in Stage 2 will be necessary to obtain a razor

sharp edge. Make alternate pulls in left (Figure 6)

and right slots pulling the knife through the slots

at the same speed used in Stage 1.

Added pulls in Stage 2 will reﬁne the edge further,

creating an edge ideal for gourmet preparations.

Fewer pulls in Stage 2 may be preferable if you

will be cutting ﬁbrous foods as discussed in more

detail in the following sections.

Figure 5. Develop a distinct burr along knife edge before

stropping in stage 2. Burr can be detected by sliding

ﬁnger across and away from the edge.

Caution! See text.

Figure 4. Inserting blade in right slot of Stage 1.

Figure 6. Inserting blade in left slot of Stage 2. Alternate

individual pulls in left and right slots.

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