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Knives with a plain edge have to be sharpened on both sides. The two knife guideways in
the sharpening head are for the right and left side of the knife. The knife in the right guideway
has to be put up against the right side. The knife in the left guideway has to be put up against
the left side.
Fine kitchen cutlery with serrations have to be sharpened only on the plain side. The
sharpness of fine kitchen cutlery is already, when purchasing, not comparable with the
sharpness of knives with a plain edge. The profile of the blade admits a resharpening up to
the absolute sharpness only with limitations.
Serrated knives have to be sharpened on the side of the serration only.The knife has to be
put into the blade guideway with the serrations directed downwards. A sharpening of the
different kinds of serrations is only possible with limitations. A gradual flattening of the
serration points is unavoidable.
Knives with fine serrations do not need resharpening.
For sharpening scissors, they have to be unclasped. Put both blades, one after the other,
into the guideway. Attention: Be careful when touching the sharpened blades.
