Bedienungsanleitung EdgeCraft Chef-s Choice - FlexHone-Strop 320 (Seite 8 von 10) (Englisch)

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edge of these teeth. Generally ﬁve (5) to ten (10) pairs of alternating pulls in Stage 2 will be adequate.

If the serrated knife is very dull more pulls will be needed. If the knife edge has been severely dam-

aged through use, make just one fast pull (2-3 seconds for an 8” blade) in each of the right and left

slots in Stage 1, then make a series of pulls in Stage 2, alternating right and left slots. Excessive use

of Stage 1 will remove more metal along the edge than is necessary in order to sharpen the teeth.

Because serrated blades are saw-like structures, the edges will never appear to be as “sharp” as

the edge on a straight edge knife. However, their tooth-like structure can help break the skin on hard

crusty foods.

DRESSING TOOL FOR CLEANING OF STROPPING/POLISHING DISKS – STAGE 2

The Chef’sChoice

Model 320 is equipped with a built-in accessory to manually clean/dress the

stropping disks in Stage 2. In the event these disks become glazed with grease, food or sharpening

debris, they can be cleaned and reshaped by actuating the manual lever on the rear of the sharpener.

This lever is located within a recess as shown in Figure 10 on the left lower corner as you face the

rear of Model 320.

To actuate the cleaning/dressing tool, make sure the power is on and simply press the small lever in

the recess to the right or left and hold for 3 seconds. Then press the lever in opposite direction and

hold for 3 seconds. When the lever is moved in one direction, the dressing tool cleans and reshapes

the active surface of one stropping/polishing disk. By moving in the opposite direction you clean the

other disk.

Use this clean/dress accessory only if and when Stage 2 no longer appears to be sharpen-

ing well or when it takes too many pulls to obtain a razor sharp edge. Using this tool removes

material from the surface of the Stage 2 disk and hence if used excessively will unnecessarily remove

too much of the abrasive surface – wearing the disks out prematurely. If that should occur, factory

replacement of the disks will become necessary.

If you clean knives regularly before sharpening, you will need to clean or dress the Stage 2 disks only

about once a year or perhaps less frequently.

RESHARPENING (SEE PREVIOUS SECTIONS)

Resharpen straight edge knives whenever practical using Stage 2. When that fails to quickly

resharpen, return to Stage 1 and make one or two pairs of alternating pulls. Check for a burr along

the edge and then return to Stage 2 where only one to two alternating pair of pulls will be adequate

to put a new razor-like edge on the knife.

Resharpen serrated blades in Stage 2. See sections above.

SUGGESTIONS

1. Always clean all food, fat, and foreign materials from knife before sharpening or resharpening. If soiled,

wash the blade before sharpening.

2. Use only light downward pressure when sharpening – just enough to establish secure contact with the

abrasive disk.

Figure 10. Stage 2 disks can be cleaned if necessary.

Use infrequently. (See instructions).

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