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DESCRIPTION OF THE
CHEF'SCHOICE DIAMOND HONE® KNIFE SHARPENER
The sharpener has two sharpening Stages, a first sharpening Stage that is motor driven,
followed by a honing Stage that is entirely manual in operation. The sharpening Stage 1 is
motor driven, has two slots (the two slots on the left) to sharpen alternately the left and
right side of the blade's edge. Always follow an alternating pattern of sharpening in right
and left slots when using Stage 1. This dual-slot stage quickly establishes a sharp edge
that is then honed and finished in the manual second stage which uses only a single slot
(far right slot) that hones both sides of the edge simultaneously.
USING THE DIAMOND HONE® SHARPENER
Note: Always clean your knife before sharpening! For your safety, keep your fingers clear
of the blade edge at all times.
You will find that the sharpener can create and maintain sharp and effective edge on
all your conventional fine edge and serrated knives. The primary edge facets are each
formed in Stage 1 at a nominal 20 degrees on each side of the edge, which results in a
total primary edge of 40 degrees. Stage 2 creates a second bevel at a slightly larger angle
leaving a strong double beveled edge structure that will stay sharp longer. Always use the
sharpener with the stage numbers 1 and 2, facing you.
STAGE 1
To sharpen, place the sharpener on the table gripping it securely with your left hand. Push
on the power switch. Insert the knife blade, Figure 1, near its handle, into the far left slot
of Stage #1 and allow the left face of the blade to rest on the left face of the slot as you
pull the knife toward you. The knife edge should be in sustained moving contact with the
internal diamond coated disk. Only light downward force will be necessary as you pull the
blade toward you. Listen carefully to insure your knife maintains good contact with the
diamond disk. Take about 5 seconds to make each pull if you have a six inch (6")
long blade. Increase the time of each pull for longer blades or decrease the time for
shorter blades.
Figure 1. Inserting the blade in the left slot of
the Stage 1. Alternate individual pulls in left and
right slots.
Figure 2. 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 — 4
Burr
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