Chef's Choice 323 Mode D'emploi page 7

Next, repeat with one full length pull in the right slot of Stage 1 (see Figure 4)
Note: Each time you insert the blade, simultaneously pull the blade toward you. Never
push the blade away from you. Apply just enough downward pressure to make contact
with the disk – added pressure does not speed up the sharpening process.
To insure uniform sharpening along the entire blade length, insert the blade near its
bolster or handle and pull it at a steady rate until it exits the slot. Always make an equal
number of pulls alternating one pull in the left slot and then one pull in the right slot in
order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only 3 to
5 pairs of slow pulls is adequate, but for a duller knife more pulls will be needed.
Before moving to Stage 2 it is very important to confirm that a burr (see Figure 5) exists
along one side of the edge. To check for the burr, move your forefinger carefully across
the edge as shown. (Do not move your finger along the edge – to avoid cutting your
finger). If the last pull was in the right slot, the burr will appear only on the right side of
the blade (as you hold it when sharpening) and vice versa. The burr, when present, feels
like a rough and bent extension of the edge; the opposite side of the edge feels very
smooth by comparison.
If no burr exists, make one or two pairs of additional alternating pulls in the left and right
slots of Stage 1 before proceeding to Stage 2. Slower pulls will help you develop the burr.
Confirm the presence of the burr after a pull in the left slot and then also after a pull
through the right slot before proceeding to Stage 2. It is always necessary to create the
burr in Stage 1 before polishing in Stage 2.
Figure 4. Inserting blade in right slot of Stage 1. Figure 5. Develop a distinct burr along knife edge
before honing in stage 2. Burr can be detected
by sliding finger across and away from the edge.
Caution! See text.
English — 7
Burr