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Choil
Figure 6. If your blade has a significant choil it
may be helpful to place a finger behind it as shown
when sharpening.
5. To increase your proficiency with the Chef'sChoice® DC 220, learn how to detect a
burr along the edge (as described on page 4). While you might be able to sharpen
well without using this technique, it is the fastest way to determine when you have
sharpened sufficiently in the preliminary steps. This will help you avoid oversharpening
and ensure incredibly sharp edges every time. Cutting a tomato or a piece of paper is a
convenient method of checking for finished blade sharpness.
6. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
7. If your knife has a significant choil you may find it helpful to place your index finger
within or just behind the choil (see Figures 6 and 7) as you insert the blade in the
sharpener (Be careful! The tip of the choil may be sharp). Your finger can act as a
"stop" and prevent you from inserting the blade so far that the choil area will catch on
the front stop-bar of the sharpener as you withdraw the blade. A little practice will help
you perfect this technique. As you insert the blade let your finger slide down the front
of the sharpener.
8. Do not attempt to use this sharpener to sharpen either ceramic knives or scissors.
Figure 7. Insert your index finger as shown behind
the choil as the knife is inserted into the sharpening
slot (see Suggestion 7).
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