Chef'sChoice Marine Sharpening Station 710 Manuel D'instructions page 8

To ensure 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 of stage 1 in order to keep
the edge facets symmetrical. Generally in Stage 1 you will find that only one or two pairs of pulls
are adequate.
Before moving to Stage 2 you will find it helpful 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)
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 a burr exists along the entire edge,
proceed to Stage 2.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1. Slower
pulls will help you develop the burr. Confirm the presence of the burr and proceed to Stage 2.
It is always necessary to create the burr in Stage 1 before proceeding to Stage 2.
If the knife is extremely dull, additional pulls in Stage 1 may be needed to develop a burr and
proceeding to Stage 2.
Stage 2: In general only one or two pairs of pulls in Stage 2 will be necessary to obtain a
razor sharp edge. Make alternate pulls in left (Figure 6) and right slots pulling the knife through
the slots at the same speed used in Stage 1.
Added pulls in Stage 2 will refine the edge further, creating a flawless ultra sharp edge.
Fewer pulls in Stage 2 may be preferable if you will be cutting fibrous foods as discussed in
more detail in the following sections.
FIllETING FISh AND GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in preparing smooth, unmarked fish fillets or
sections of fruits or vegetables, sharpen in Stage 1 and 2 as described above and make extra
pulls through Stage 2. Three or more pairs of pulls with each pull alternating in the left and right
slots of Stage 2 will refine the second facet and create remarkably smooth and sharp edges,
(Figure 7) ideal for the fisherman or gourmet chef.
When resharpening this edge, use only Stage 2, (alternating left and right slots). If after a
number of resharpenings, it is taking too long to resharpen, you can speed the process by
Figure 5. Develop a distinct burr along knife edge before
stropping in stage 2. Burr can be detected by sliding
finger across and away from the edge.
Caution! See text.
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OPTIMIZING ThE kNIFE EDGE
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Figure 6. Inserting blade in left slot of Stage 2. Alternate
individual pulls in left and right slots.