Bedienungsanleitung EdgeCraft Chef-s Choice - Professional 130 (Seite 10 von 12) (Englisch)

663884

Zoom out

Zoom in

Vorherige Seite

1/12

Nächste Seite

The Professional Sharpening Station

is not designed to steel the edge of serrated blades.

You can steel the single beveled Japanese Kataba type knives. However, because the edge on

one side of these knives is not beveled, you will optimize your results by applying slightly less

pressure when that side of the edge is being conditioned.

PROCEDURE FOR POLISHED STEELED EDGE

While the professional steeled edge prepared in Stages 1 and 2 as described above is very

sharp, it is possible to further enhance the edge sharpness with one very fast pull through the

stropping disks of Stage 3. Because the sharpening angles of Stages 2 and 3 are very close, the

microserrations can be slightly polished in Stage 3 without removing the serrations. However

the stropping action of Stage 3 will remove the microserrrations if the contact time in Stage 3 is

too great. By making one fast (2 seconds) pull thru the left slot followed by one fast (2 seconds)

pull thru the right slot in Stage 3 you can simply enhance or “polish” the steeled edge.

Caution: If you make slower or more pulls thru Stage 3 you will remove completely the

microscopic serrations developed during steeling in Stage 2. In that event, resharpen again in

Stage 1 to develop a full burr along the edge and repeat the steeling steps in Stage 2.

Resharpening the Steeled and Polished Edge: Steel in stage 2 with 10 pairs of alternating

pulls. Every second or third time you ﬁnd it necessary to steel your knives, follow the steeling

with one (1) very fast pair of alternating pulls in Stage 3.

PROCEDURE FOR SHARPENING SERRATED BLADES

Serrated blades are similar to small saw blades with scalloped depressions and a series of

pointed teeth. In normal use the pointed teeth do most of the cutting.

Serrated blades of all types can be sharpened in the Chef’sChoice

Model 130. However, use

only Stage 3 (Figure 10), which will straighten, realign and sharpen the teeth of the serrations

and develop microblades along the edge of these teeth. Generally ﬁve (5) to ten (10) pairs of

alternating pulls in Stage 3 will be adequate. If the knife is very dull more pulls will be needed.

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 will help

break the skin on hard crusty foods and penetrate other materials such as cardboard.

TEST FOR EDGE SHARPNESS

To test periodically for sharpness and cutting ability of your ﬁne edge or steeled edge hold a

sheet of paper by the edge and carefully cut the sheet a small (but safe) distance from your

ﬁnger. A sharp edge will cut smoothly without tearing the paper.

Alternatively try cutting a tomato. The knife should pierce through the skin of the tomato and

cut through it on the ﬁrst pull without signiﬁcant force applied to the knife. This is also a good

test for serrated blades.

Figure 10. Sharpen serrated blades only in Stage 3.

(See instructions).

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

EdgeCraft Chef-s Choice - Professional 130 Seite 10

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info