Chef'sChoice Marine Sharpening Station 710 Manuel D'instructions page 10

REShARPENING
Resharpen straight edge knives whenever practical using Stage 2. When that fails to quickly
resharpen, return to Stage 1 and make one or two pairs of alternating pulls. Check for a burr
along the edge and then return to Stage 2 where only one to two alternating pair of pulls will be
adequate to put a new razor-like edge on the knife.
Resharpen serrated blades in Stage 2. See sections above.
DRESSING TOOl FOR clEANING OF STROPPING/POlIShING DISkS – STAGE 2
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The Chef'sChoice Model 710 Knife Sharpener is equipped with a built-in accessory to manually
clean/dress the stropping disks in Stage 2. In the event these disks become glazed with grease,
food or sharpening debris, they can be cleaned and reshaped by actuating the manual lever on
the rear of the sharpener. This lever is located within a recess as shown in Figure 10 on the left
lower corner as you face the rear of Model 710.
To actuate the cleaning/dressing tool, make sure the power is on and simply press the small
lever in the recess to the right or left and hold for 3 seconds. Then press the lever in opposite
direction and hold for 3 seconds. When the lever is moved in one direction, the dressing tool
cleans and reshapes the active surface of one stropping/polishing disk. By moving in the
opposite direction you clean the other disk.
Use this clean/dress accessory only if and when Stage 2 no longer appears to be sharpening
well or when it takes too many pulls to obtain a razor sharp edge. Using this tool removes
material from the surface of the Stage 2 disk and hence if used excessively will unnecessarily
remove too much of the abrasive surface – wearing the disks out prematurely. If that should
occur, factory replacement of the disks will become necessary.
If you clean knives regularly before sharpening, you will need to clean or dress the Stage 2
disks only about once a year or perhaps less frequently.
1. Always clean all food, fat, and foreign materials from knife before sharpening or
resharpening. If soiled, wash the blade before sharpening.
2. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
3. Always pull the blades at the recommended speed and at a constant rate over length of
blade. Never interrupt or stop the motion of the blade when in contact with the abrasive disks.
4. Always alternate individual pulls in right and left slots (of any stage used). Specialized
Japanese blades are an exception and are sharpened primarily on one side of the blade.
5. The edge of the knife blade, while sharpening, should be held in a level position relative to
the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the
handle up slightly as you approach the tip so that each section along the curved length of
the edge as it is being sharpened is maintained "level" to the table.
6. There is no need or advantage to using a "sharpening steel" on knives sharpened on
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the Chef'sChoice Model 710. Consider resharpening with one of the many manual
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Chef'sChoice sharpeners if you are using knives at a remote location away from electrical
power. It is recommended that you keep the Model 710 readily accessible and resharpen
often, as described in the Sections above.
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SUGGESTIONS
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