Edgecraft ChefsChoice 120 Mode D'emploi page 9

FOR GAME AND FISH:
The optimum edge for cooked poultry generally can be obtained by using Stage 2
followed by Stage 3. (Figure 11) For raw poultry, Stage 1 followed by Stage 3, as described
above, may be preferable. For filleting fish, use a thin but sturdy blade sharpened in
Stages 2 and 3.
PROCEDURE FOR SHARPENING SERRATED BLADES:
Serrated blades are similar to saw blades with scalloped depressions and a series of
pointed teeth. In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef'sChoice
use only Stage 3 (Figure 12), which will sharpen the teeth of the serrations and develop
micro blades along the edge of these teeth. Generally five (5) to ten (10) pairs of
alternating pulls in Stage 3 will be adequate. If the knife is very dull, more pulls will be
needed. If the knife edge has been severely damaged through use, make one fast pull
(2-3 seconds for an 8" blade) in each of the right and left slots of Stage 2, then make a
series of pulls in Stage 3, alternating right and left slots. Excessive use of Stage 2 will
remove more metal along the edge than is necessary in order to sharpen the teeth.
Because serrated blades are saw-like structures, the edges will never appear to be as
"sharp" as the edge on a straight edge knife. However, their tooth-like structure will,
at times, help break the skin on hard crusty foods and penetrate other materials such
as cardboard.
Figure 9. A larger polished facet
adjacent to edge is ideal for
gourmet preparations.
Figure 10. Retention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
Figure 12. Sharpen serrated blades only in Stage 3.
(See instructions).
English — 9
®
Model 120. However,
Figure 11. For fish and poultry
retention of finer microflutes
adjacent to edge can be helpful.