Graef Chef'sChoice CC120 Manual De Instrucciones página 13

Stage 2: Using the above procedure described for Stage 1, sharpen the blade in
Stage 2.
Pull the blade once through the left slot of Stage 2 (Figure 4) and once through the right
slot (Figure 5). For an eight (8) inch blade, take about four (4) seconds for each pull.
For longer knives, take about 6 seconds per pull and about 2-3 seconds for shorter
blades. Before moving to Stage 3, you will find it helpful to confirm that a burr (Figure
6) exists along one side of the edge. To check for the burr, move your forefinger care-
fully across the edge as shown in the Figure 7.
(Do not move your finger along the edge - to avoid cutting your finger). If the last pull
was in the right slot, the burr will appear only on the right side of the blade (as you
hold it) and vice versa. The burr, when present, feels like a rough and bent extension
of the edge; the opposite side of the edge feels very smooth by comparison. If a burr
exists, proceed to Stage 3. If no burr exists, make one (1) additional pull in the left and
right slots of Stage 2 before proceeding to Stage 3. Slower pulls will help develop the
burr. Confirm the presence of the burr and proceed to Stage 3. (Incidentally, a burr is
commonly developed whenever the knife is pulled through Stage 1. It is not essential
to develop a burr in Stage 1 unless, as discussed later, 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 be-
fore proceeding to Stage 3.
Figure 4. Inserting blade in left slot of
Stage 2.
Figure 3. Stage 1. Inserting blade in slot be-
tween guide and elastomeric spring. Alter-
nate left and right slots.
Figure 5. Inserting blade in right slot of
Stage 2.
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