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Les langues disponibles
Les langues disponibles
ASIAN BLADES
The sharpener is not recommended for Asian knives.
CERAMIC KNIVES
The sharpener is not recommended for ceramic knives.
SCISSORS
Do not attempt to use the sharpener to sharpen scissors. The Legacy Companies does
manufacture special sharpeners designed just for scissors.
BRANDS OF KNIVES
The sharpener will put an excellent edge on most conventional metal Euro/American style
knives regardless of brands, including Henckels, Wüsthof, Sabatier, Lamson and Goodnow,
Global, Russell Harrington, Chef'sChoice, Messermeisser, Forshner, Mundial, Cuisinart,
Kitchen Aid, Shun and many, many more.
TEST FOR SHARPNESS
To test for sharpness and cutting ability of your fine edge knives, hold a sheet of paper
vertically by its upper edge and carefully cut down through the sheet a small (but safe)
distance from your fingers. A sharp edge (on a straight edge blade) will cut smoothly
without tearing the paper.
Alternatively try cutting a tomato. The knife should penetrate the skin of the tomato and
cut through it on the first pull without applying significant force to the knife.
MAINTENANCE
•
The exterior of the sharpener can be cleaned with a damp soft cloth.
•
Periodically shake out and dispose of the metal sharpening dust by inverting the
sharpener and lightly tapping it onto a newspaper, paper towel, or other paper sheet.
•
No oils or other lubricating liquids are necessary with this sharpener.
1. Always clean all food, fat and foreign materials from the blade surfaces before
sharpening or resharpening. If badly soiled, use detergent and water to clean.
2. 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 abrasive
disks.
3. Carefully follow the detailed procedure to extend the useful life of your knives.
4. The edge of the knife blade, while sharpening, should remain in contact with the
rotating abrasive disks as the knife is withdrawn from the guiding slot. To sharpen the
blade near the tip of a curved blade, lift the handle up slightly as you approach the
tip of the blade but just enough so that the edge as it is being sharpened maintains
audible contact with the honing or stropping disk.
SUGGESTIONS
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