Smith's EDGESPORT Edge Pro Manuel De L'utilisateur page 6

DON'Ts
• Do not use to sharpen ceramic, curved, or single-bevel blades.
• Never use lubricants on the wheels.
• This sharpener is designed to sharpen knives. Do not try to sharpen any other
types of blades on this sharpener.
• Never test sharpness with fingers.
• Do not use sharpener for other than intended use.
• Never insert the tip of the knife into the wheels or damage to the knife will occur.
• Never use the sharpener if cord is damaged.
• Do not use outdoors.
• Do not use excessive force when sharpening your knife.
• Not recommended for use by children
• Any cosmetic or mechanical changes to the product will void the warranty. Sharpener has
a built in motor thermostat as a safety feature. It protects sharpener from overheating if
left on accidentally for a long period or is being used improperly.
OPERATING INSTRUCTIONS
Read all IMPORTANT SAFEGUARDS and OPERATING INSTRUCTIONS
thoroughly before using this product.
40°
European / American style
knives average between 12°
20°
to 20° on each side.
5°
40°
Hunting knives average
between 18 to 25
20° 32°
on each side.
5°
16°
35°
32°
Fillet knives average
16° between 15 to 16 17.5°
32°
on each side.
16°
NOTE: The first time you set the angle or anytime the degree of angle is changed you must
turn the dial to 10 degrees (far right) to reset the wheel's adjustment mechanism before
turning to the desired sharpening angle. This will ensure a more precise angle on the cutting
edge.
35°
32°
Double beveled Asian Style
17.5°
16°
Knives average between 11°
to 17° on each side.
40°
35°
20°
Folding knives average between
17 to 25 on each side.
17.5°
40°
20°
40°
Tactical knives average
35°
20° between 17 to 30
on each side.
17.5°
Sharpening Extremely Dull or Damaged Asian Style Kitchen Knife, Traditional Euro/
American Kitchen Knife, Pocket Knife, Hunting/Outdoors Knife, Fillet Knife, Tactical
Knife, or Custom Knife with a Flat or Hollow Grind on Both Sides of the blade. (USE
BOTH the COARSE/DIAMOND and FINE/CERAMIC SLOTS)
Step 1. Turn angle adjust knob to 10° to reset wheel adjustment
mechanism, then turn to the sharpening angle desired for your style and
brand of knife. Use the charts provided in this manual to find the original
factory angle for your brand of knife. If the original manufacturer's angle is
unknown we suggest using the common sharpening angle marked on the
angle adjust knob or listed in the knife angle charts provided.
Step 2. Turn the power on and insert blade into the Coarse/Diamond electric sharpening
slot. (Fig. 1)
Step 3. Lower the blade to make contact with interlocking wheels.
When your blade contacts the wheels and self aligns itself, pull
through slot from heel to tip (never back and forth) using VERY light
downward pressure on the blade. The weight of the blade is really
enough downward pressure when pulling the blade through the slot.
No added pressure is needed. Use a smooth consistent stroke to
40°
pull the knife blade through the slot at a speed of 1 second per
20°
1 inch. If the blade curves up to the tip, lift the handle near the
end to sharpen all the way out to the tip. (Fig. 2) Repeat 10-12
times but depending on the damage to the blade it could take up
to 15 or more pulls to re-sharpen the edge. NOTE: Knives made of
extremely hard steel may require additional pulls through the slot
when sharpening the edge.
To Finish And Polish The Edge
There is no need to adjust the angle again. Both sharpening slots automatically adjust at the
same time. If you have turned the knob for any reason though you will need to reset to the
correct angle. Again if the manufacturer's angle is unknown we suggest using the standard
Asian angle.
Step 4. Lower the blade into the Fine Ceramic slot to make contact with interlocking wheels.
When your blade contacts the wheels and self aligns itself, pull through slot from heel to
tip (never back and forth) using VERY light downward pressure on the blade. The weight of
the blade is really enough downward pressure when pulling the blade through the slot. No
added pressure is needed. Use a smooth consistent stroke to pull the knife blade through
the slot at a speed of 1 second per 1 inch. If the blade curves up to the tip, lift the handle
near the end to sharpen all the way out to the tip. Repeat a minimum of 10 - 12 times.
NOTE: Knives made of extremely hard steel may require additional pulls through the slot
when sharpening the edge.
Step 5. Check the sharpness of your blade by cutting a piece of paper or a fruit or vegetable.
Fig. 1
Fig. 2