Bedienungsanleitung EdgeCraft Chef-s Choice 110 (Seite 7 von 8) (Englisch)

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1. Loosen Your Grip on the Knife. Let the magnets take total control of the knife position

and sharpening angle. Allow the lower portion of the knife face to be pulled by the magnets

ﬂat against the guide plane of the magnets. Do not resist the pull of the magnets. The

magnets will also automatically pull the knife down against the moving diamonds and

apply the correct sharpening pressure. Do not apply any downward pressure on the knife.

2. Pull the Knife Through the Sharpening Slots at Correct Speed. In Stages 1 and 2 each

slow pull should take one (1) second for each two (2) inches of blade length. In Stage 3

each pull should be fast – about one (1) second total for a 6” blade. Fast pulls should not

be so fast that knife chatters. The fast pulls in Stage 3 remove any microburrs and polish

the edge to achieve an incredibly sharp knife. Do not hesitate to make additional fast pulls

in Stage 3. If your knife still is not razor sharp, repeat the entire sharpening procedure

starting with Presharping.

3. Be Certain in All Stages to Alternate Each Pull from right to left side of blade.

4. There is a Relatively Easy Method to

Determine When Presharpening is

Complete. With most knives, you can veri-

fy there has been sufﬁcient Presharpening

by moving your ﬁnger carefully across

and away from the edge to feel for a burr.

A burr can be felt as a roughness running

along one side of the edge. Sharpening in

the right slot will form a burr on the right

side of the edge and conversely with the left slot. When a burr is detected on successive

pulls, Presharpening is complete. With harder steel knives, the burr will not be as evident

using this technique. With most knives, you will ﬁnd it necessary to pull the blade through

Presharp only three (3) times on each side. However, only with unusually hard or dull steel

knives will it be necessary to pass through Presharp ten (10) or more times on each side.

5. Serrated Knives. While this Chef’sChoice

sharpener is designed primarily for non-serrat-

ed knives, it will improve the performance of serrated knives by sharpening the tips of the

serrations. Do NOT use Stage 1. Follow sharpening instructions for Stages 2 and 3.

6. Pocket Knives. With thin blades, two (2) pulls through Presharpening may prove sufﬁcient

before proceeding to Stages 2 and 3. With thicker pocket knife blades, more pulls through

Presharpening may be required. For very narrow, short or thin pocket knife blades you can,

if you prefer, bypass Presharpening and begin by sharpening in Stage 2; it will, however,

take more pulls in Stage 2. When the knife-edge becomes very sharp in Stage 2, complete

by sharpening in Stage 3.

7. The Knife Edge Should be Maintained in a Level Position Relative to the Top of the

Counter or Table. To sharpen near the tip of the blade, lift the handle up slightly so the

edge near the tip can be maintained “level.”

By giving careful attention to these suggestions, your knives will be razor sharp. Because of

the perfection of the Trizor™ edge, there is no need or advantage to using a sharpening steel.

Consider resharpening with a manual Chef’sChoice

sharpener if you are using knives at a remote

location away from electrical power. Keep your Model 110 readily accessible and resharpen

often, as described in the prior Resharpening section.

Burr

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EdgeCraft Chef-s Choice 110 Seite 7

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