Bedienungsanleitung EdgeCraft Chef-s Choice 316 (Seite 11 von 12) (Englisch)

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5. The edge of the knife blade, while sharpening, should be held in a level position relative to

the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the

handle up slightly as you approach the tip so that each section along the curved length of

the edge as it is being sharpened is maintained “level” to the table.

6. You may ﬁnd it helpful to occasionally clean the ultraﬁne diamond abrasive disks in Stage

2. The need for this will be evident if the sharpening rate in Stage 2 slows excessively. To

clean these disks, unplug the sharpener and then remove the gray plastic knife holding

spring marked #2 (See Figure 11). To remove the spring, insert one ﬁnger under the rear of

the spring and lift with a steady pull. The retainer pins will release and free the spring. Save

the pins. Moisten a Q-tip with isopropyl (rubbing) alcohol and hold it against the disk as

shown in Figure 11. Rotate the disk by hand, holding the Q-tip against the abrasive surface

of each disk for several revolutions. Replace the knife holding spring and pins.

7. To increase your proﬁciency with the Chef’sChoice

Model 316, learn how to detect a burr

along the edge (as described previously on page 5). While you might be able to sharpen

well without using this technique, it is the best and fastest way to determine when you

have sharpened sufﬁciently in the preliminary steps. This will help you avoid oversharpen-

ing and ensure incredibly sharp edges every time. Cutting a tomato or a piece of paper is a

convenient method of checking for ﬁnished blade sharpness.

8. Some contemporary Asian knives are dimpled and some contemporary and traditional

Asian blades are made of layered Damascus steel. All of these should be sharpened ac-

cordingly to these instructions depending on whether the knife style is contemporary (two

facets) or traditional.

normal maIntenanCe

NO lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There

is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully

wiping with a soft damp cloth. Do not use detergents or abrasives.

Once a year or so as needed you should remove metal dust that will accumulate inside the

sharpener from repeated sharpenings. Remove the small rectangular clean-out cover (Figure

12) that covers an opening on the underside of the sharpener. You will ﬁnd metal particles ad-

hered to a magnet attached to the inside of that cover. Simply rub off or brush off accumulated

ﬁlings from the magnet with a paper towel or tooth brush and reinsert the cover in the opening. If

larger amounts of metal dust have been created you can shake out any remaining dust through

the bottom opening when the cover is removed. After cleaning, replace the cover securely with

its magnet in place.

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EdgeCraft Chef-s Choice 316 Seite 11

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