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Edge Craft 120 manual

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Table of contents for the manual

  • Page 1

    PROFESSIONAL 120 HEA VY DUTY MODEL INSTRUCTIONS EdgeSelect ® Diamond Hone ® Sharpener Read these instructions before use. It is essential that you follow these instructions to achieve the T rizor ® -Plus ™ edge. © 2005 EdgeCraft Corp. ®[...]

  • Page 2

    2 IMPORT ANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. T o protect against electrical hazards do not immerse the Chef’ sChoice ® in water or other liquid. 3. Make sure that only clean knife blades are inserted in the Chef’ sChoice ® . 4[...]

  • Page 3

    3 Y OU MADE A GOOD CHOICE P rofessional chefs and serious cooks world-wide have for many years relied on Chef'sChoice ® Diamond Hone ® sharpeners to maintain the high performance T rizor ® edges on their fa vorite cutlery . Now with your Chef’ sChoice EdgeSelect ® Professional Model 120 you will share the professional advantage with knif[...]

  • Page 4

    4 UNDERST ANDING THE VERSA TILE MODEL 120 EDGESELECT ® SHARPENER The unique Chef'sChoice ® EdgeSelect ® Diamond Hone ® Sharpener is designed so that you may sharpen each knife according to your intended use, such as gourmet food prepara tion, butchering, dressing of game or filleting of fish. Y ou can sharpen knives with either straight or[...]

  • Page 5

    5 The Chef'sChoice ® Model 120 EdgeSelect ® Sharpener is equipped with a manually activated diamond dressing pad that can be used if necessar y to clean any accumulated food or sharp- ening debris off the surface of the polishing/stropping disks. We strongly urge you to c lean your knives before sharpening them. Y ou will find you can go mon[...]

  • Page 6

    6 INSTRUCTIONS READ THIS BEFORE Y OU ST ART TO SHARPEN The Chef'sChoice ® Model 120 is designed to sharpen either Straight edge or Serrated edge blades. 1. Sharpen Serrated blades only in Stage 3. Do not sharpen serrated blades in Stages 1 and 2, as that will unnecessarily remove more metal from the serrations. See Section titled Procedure fo[...]

  • Page 7

    of pulls alternating in the left and right slots in order to keep the edge facets symmetrical. Generally in Sta ge 1 you will find tha t only one pull in each (left and right) slot is adequa te. Then proceed to Stage 2. Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2. Pull the blade once through the left slot [...]

  • Page 8

    you intend to bypass Stage 2 and go directly to Stage 3. It is always desirable to have a burr on the edge before stropping in Stage 3.) If the knife is extremely dull, additional pulls in Stage 2 may be needed or , alternately , make one pair of pulls in Stage 1, then repeat in Stage 2 before proceeding to Sta ge 3. Stage 3: In general only one (1[...]

  • Page 9

    9 T o prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge. Then move directly to Stage 3 and make one or two pairs of pulls there. T o preser ve this type of edge, when the knife needs resharpening, use Sta ge 3 for only one or two resharpenings. Then go back to Stage 1 for one (1) pull in each of the left and rig[...]

  • Page 10

    10 each of the right and left slots of Stage 2, then make a series of pulls in Stage 3, alternating right and left slots. Excessive use of Stage 2 will remove more metal along the edge then is necessary in order to sharpen the teeth. Because serrated blades are saw-like structures, the edges will never appear to be as "sharp" as the edge [...]

  • Page 11

    11 SUGGESTIONS 1. Al ways clean all food, fat and foreign materials from knife before sharpening or resharpening. If soiled, wash the blade before sharpening. 2. Use only light downward pressure when sharpening - just enough to establish secure contact with the abrasive disk. 3. Always pull the blade a t the recommended speed and at a constant rate[...]

  • Page 12

    12 ® NORMAL MAINTENANCE No lubrication is required for an y 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 damp cloth. Do not use detergents or abrasives. Once a year or so, as needed, you can remove metal dust tha t will accumu[...]