Graef CX125 Mode D'emploi page 26

pecially important with the single sided traditional Asian blades.
• The edge of the knife blade, while sharpening, should remain in contact with
the abrasive disks as the knife is withdrawn from the guiding slot. To sharpen
the blade near the tip of a curved blade, lift the handle up slightly as you
approach the tip of the blade but just enough so that the edge as it is being
sharpened maintains audible contact with the honing or stropping disk.
• To increase your proficiency with The Graef Model CX125, learn how to
detect a burr along the edge. While you might be able to sharpen well
without using this technique, it is the best and fastest way to determine when
you have sharpened sufficiently in the preliminary steps. This will help you
avoid oversharpening and ensure incredibly sharp edges every time. Cut-
ting a tomato or a piece of paper is a convenient method of checking for
finished blade sharpness.
• Use only light downward pressure when sharpening – just enough to esta-
blish secure contact with the abrasive disk.
• If your knife has a significant choil you may find it helpful to place your index
finger within or just behind the choil as you insert the blade in the sharpener.
Your finger can act as a "stop" and prevent you from inserting the blade so
far that the choil area will catch on the front stop-bar of the sharpener as
you withdraw the blade. A little practice will help you perfect this technique.
As you insert the blade let your finger slide down the front of the sharpener.
• Used correctly, you will find you can sharpen the entire blade to within " of
the bolster or the sharpener handle. This is a major advantage of The Graef
Model CX125 compared to other sharpening methods - especially impor-
tant when sharpening chef's knives where you need to sharpen the entire
blade length in order to maintain the curvature of the edge line. If your chef's
knives have a heavy, thick bolster near the handle extending to the edge, a
commercial grinder can modify or remove the lower portion of the bolster
so it will not interfere with the sharpening action, allowing you to sharpen
the entire blade length.
• The stropping/polishing disks in the Stage 3 are designed to last for years
of use, however you can maximize their useful life by periodically modifying
your sharpening pattern in Stage 2. The burr developed in Stage 2 will mild-
ly wear the stropping/polishing disk it first contacts in Stage 3. Vary your last
pull in Stage 2 by sometimes making the last pull on the left disk and at other
times finish on the right disk of Stage 2.
• Do not attempt to use this sharpener to sharpen either ceramic knives or
scissors.
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