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Maintenance Honing/Polishing in the Ceramic Polishing Unit
The knife must be clean.
Hold the knife sharpener handle firmly.
For best result, wet the knife blade with water.
Insert the knife horizontally between the ceramic pins with the tip of the knife first. Then press the
knife forwards and downwards with small cutting/sawing movements (about 45° angle and 2-4 cm at
a time – see illustration) throughout the whole length of the blade until the whole knife edge has
passed between the pins.
Repeat the same procedure 3-6 times. Finish by pulling the whole knife edge horizontally back and
forth 2-4 times.
Avoid pressing the knife to the bottom of the knife sharpener. (Risk of small scratches on the
blade sides.) Avoid bending the knife in any direction so that the blade touches the protective
cover.
Dry the knife blade after sharpening.
IMPORTANT!
General Information and a Warning
The knife sharpener functions with stainless steel and coal steel.
Do not sharpen scissors or serrated knives with the knife sharpener. (Serrated knives can damage
the diamond and ceramic pins.)
We recommend that you always sharpen your knife using the 30° or 40° angle. Do not vary the
angle of one particular knife. Changing the angle means you will have to sharpen the knife several
times.
Note that the knife edge will be extremely sharp. Warning for cut wounds!
Cleaning and maintenance
Always rinse the knife sharpener with water after sharpening and polishing in order to wash away
the sharpening dust from the diamond and ceramic pins.
The water runs out through the draining holes in the ground plate. Finish by holding the handle
upwards in order to remove remaining water.
Dry the outer casing.
Store the knife sharpener hanging from the handle or on a magnet strip (the bottom of the knife
sharpener is fitted with a magnetic steel plate).
Patent pending.
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