Bedienungsanleitung EdgeCraft Chef-s Choice 312 (Seite 10 von 12) (Englisch)

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SUGGESTIONS

1. Because of the ultra ﬁne diamond abrasives used in this sharpener, it is extremely

important to always clean all food, fat, and foreign materials from the knife before

sharpening or resharpening. If knife is soiled, wash it thoroughly before sharpening. If

food, oil or fats accumulate on the ultraﬁne diamonds of Stage 2 you will notice that it will

sharpen more slowly. In that event unplug the power cord from electrical socket, remove

the gray plastic spring marked #2 which is held in place by two black plastic “spring-pins”.

Use a small screwdriver to slip under the back of the plastic spring and pry it up until it is

loose. Remove the plastic spring. Save the spring and spring-pins and clean the Stage 2

diamond disks. To clean the disks use a small children’s toothbrush and a weak solution of

household dish detergent (such as Dawn). Prepare a solution of about 2 drops of detergent

in a cup of warm water. Place only a few drops of detergent solution on brush and scrub

the sharpening faces of the disks. Rotate the disks by hand to brush all areas of the disks

several times. Then rinse lightly with water on the brush. Always use a brush and minimize

the amount of water used. Cut a small piece of paper towel to pat the disks dry. Allow time

for disks to dry completely and be certain no water remains in sharpener before turning on

power. Reassemble the plastic spring and fasten in place with the two plastic spring-pins.

2. To increase your proﬁciency with the Chef’sChoice

Model 312, take the time to learn how

to detect a burr along the edge (as described on p. 7). While you may sharpen well without

using this technique, it is the best and surest way to determine when you have sharpened

sufﬁciently in Stage 1. This will help you avoid oversharpening and insure sharp edges

every time. Cutting a tomato or a piece of paper is a convenient method of checking for

blade sharpness when sharpening is ﬁnished.

3. Use only light downward pressure when sharpening – just enough to establish secure

contact with the abrasive disk.

4. Always pull the blades at the recommended speed and at a uniform rate over length of

blade. Never interrupt or stop the motion of the blade when in contact with the abrasive

disks.

5. Always alternate individual pulls in right and left slots (of any Stage used). Specialized

Japanese blades are an exception and are sharpened primarily on one side of the blade.

6. The edge of the knife blade while sharpening should, in general, be held in a level position

relative to the top of the counter or table. However, to sharpen the blade near the tip of

a curved edge, lift the handle up slightly but just enough to maintain the edge audibly in

contact with the abrasive disk.

7. There is no need or advantage to using a “sharpening steel” on knives sharpened on the

Chef’sChoice

Model 312. It is recommended that you keep the Model 312 readily acces-

sible and resharpen often, as described in the previous Sections.

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EdgeCraft Chef-s Choice 312 Seite 10

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