Idiomas disponibles
Idiomas disponibles
SHARPENING STRAIGHT EDGE KNIVES
STEP 1
Slide knife guide onto sharpening cassette in sharpening position (Fig. 1).
NOTE: Proper knife-sharpening position; blade against outer edge of guide. Place
knife blade in the guide so that the side of blade is firmly against the outside edge of
the guide slot. Insert knife blade all the way to the heel of the blade.
STEP 2
Adjust the angle of the knife guide as needed for the particular blade you are sharp-
ening (i.e. kitchen and fillet knives 15º, pocket knives 20º, hunting knives 25º, scissors
30º). Refer to the knife manufacturer's recommendations for best results.
STEP 3
With knife in guide, squeeze power switch, and pull knife straight and steadily through
guide from heel to point (Fig. 2). 8-in. knife should take 2 seconds per stroke. Release
power switch after knife exits guide. This will save battery power and extend life of
belts.
STEP 4
Repeat Step 2 now using the other side of guide. Repeat steps 2 and 3 for 5 strokes
per side (10 total strokes). Pull knife through manual sharpening slot 3 to 4 times
using very light downward pressure to remove any burr on cutting edge (Fig. 3).
Your knife should now be tomato sharp.
SHARPENING SERRATED EDGE KNIVES
STEP 1
Use the manual sharpening slot on the knife guide (Fig. 1).
NOTE: DO NOT USE THE BELT OR ELECTRIC SLOTS FOR SERRATED BLADES.
STEP 2
With knife in guide, pull knife straight and steadily through guide for serrated portion of
blade (Fig. 2). Repeat 10-12 times.
NOTE: To sharpen knives with partial serrations, follow the instructions for straight
edge knives for the standard portion of the blade (Fig. 3). Then place the knife in the
manual sharpening slot and follow the instructions for serrated edges (Fig. 4).
Fig. 3
Fig. 4
10
Fig. 1
Fig. 2
Fig. 3
Fig. 1
Manual
sharpening
slot
Fig. 2
