9
Sharpening Kitchen Knives
Reference the
Sharpening Reference Chart
angle settings, belt selection and speed. Otherwise sharpening a kitchen knife is
the same as other knives.
Most kitchen knives should be sharpened with the Edge-Guide.
No finger guard
1. Place the blade in the guide
With power
guide all the way to the beginning of the edge or finger guard.
Place knife to bottom and outside edge of guide slot.
2. Power on and Pull the knife
With power off
and blade placed in the guide, simultaneously squeeze the power
switch and pull blade steadily through the guide (1" per second).
Follow the curve of the blade as you
pull through the guide. Keep cutting
edge perpendicular to the belt for
best and most consistent results.
Use only the weight of the blade –
do not press down into / onto
Hover the blade and let the tool do
the work for best results.
Guide will 'tip over' if too much outer
pressure is applied.
Continue sharpening on right side of guide only until a burr is created along the entire
length of the edge or you have reached the recommended stroke count in section 4.
Repeat
same number of strokes
Continue sharpening with finer grit belts using
strokes removes the burr and refine the edge faster.
20
in section 4 for recommended
Finger guard
off, insert blade into right side of sharpening
guide.
on other side of blade / sharpening guide.
alternating
strokes. Alternating