Bedienungsanleitung EdgeCraft Chef-s Choice - Professional 130 (Seite 5 von 12) (Englisch)

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The Sharpening Station (Figure 1) is equipped with elastomeric guide springs that are

positioned over each stage to provide a spring action that holds the face of your knife securely

against precision angled guide planes in the right and left slots of each stage. Unless you have

special blades designed to be sharpened primarily on one side of the edge (such as Japanese

Kataba blades), you will want to sharpen equally and alternately in the right and left slots of each

stage that you use. This will insure that the facets on each side of the edge are of equal size and

that the edge will cut straight at all times.

When sharpening in any stage the knife should, on sequential strokes, be pulled alternately

through the left slot and the right slot of that stage. Always operate the sharpener from the front

side (the power switch facing you). Hold the blade horizontal and level, slide it down between

the plastic spring and the guide plane and pull it toward you at a uniform rate as it contacts the

sharpening, steeling or stropping members. You will be able to feel and hear the contact as it

is made. Always keep the blade moving uniformly through each stage; do not stop your pull in

mid stroke. A consistent pull speed of about 4 seconds per stroke for an eight (8) inch blade is

recommended. The time can be less for shorter blades and more for longer blades.

Never operate the sharpener from the back side.

Use just enough pressure when sharpening or steeling to insure uniform and consistent

contact of the blade with the abrasive disks or miniature steel on each stroke. Additional pres-

sure is unnecessary and will not speed the sharpening process. Avoid cutting into the plastic

enclosure. However, accidental cutting into the enclosure will not functionally impact operations

of the sharpener or damage the edge.

Figure 1 below identiﬁes each of the three stages as described further in the following sections.

INSTRUCTIONS

READ THIS BEFORE YOU START TO SHARPEN

The Chef’sChoice

Professional Sharpening Station

is designed to sharpen either Fine-edge or

Serrated edge blades and to steel Fine-edge blades.

Note: Sharpen Serrated Blades Only in Stage 3. See Section titled Procedure for

Sharpening Serrated Blades for more details.

PROCEDURE FOR CREATING THE ULTIMATE EDGE ON STRAIGHT EDGE BLADES

SHARPENING FOR THE FIRST TIME

Before you turn on the power, remove the cover positioned over Stage 1 and slip a knife blade

smoothly into the slot between the left angle guide of Stage 1 and the elastomeric spring.

Figure 2. Typical kitchen knife.

Heel

Bolster

Handle

Edge

Tip

Figure 1. Model 130 Professional Sharpening Station

Power

Switch

STAGE 1

Sharpening

STAGE 2

Steeling

STAGE 3

Stropping & Polishing

Elastomeric

Guide

Spring

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EdgeCraft Chef-s Choice - Professional 130 Seite 5

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