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blade when sharpening. Handle
with sharpened knives with care
so as not to cut or injure yourself
or others.
Not suitable for ceramic
knives
PRODUCT MAY DEVIATE FROM THE ILLUSTRATIONS
BEFORE USE
Before using the Bavarian Edge™, make sure the side with
the sanding arms is facing you (ill. A). To prevent the Bavarian
Edge™ from becoming unstable and possibly causing injury,
hold it firmly with the other hand, making sure that this hand is
removed from the blade (ill. B).
GRIND
To sharpen a knife blade that has a very sharp, smooth edge,
place the knife handle vertically on your hand and guide it
through the opening of the Bavarian Edge™. Then gently
slide the sanding arms apart with the other hand. Move blade
slightly forward and backward like a saw (ill. C). Do not push
on the knife.
ROUGH GRINDING
For rough grinding of the blade, take the knife in the hand so
that the handle is higher than the tip of the blade. Then gently
guide the knife through the opening (ill. D), and only lightly
press down. Do not use force. Pull through only three or four
times. Be sure to follow the rough grinding of the blade with
sanding (ill. E).
SANDING
To sand the blade more finely, hold the knife in your hand so
that the handle is lower than the tip of the blade. Then gently
guide the knife through the opening (ill. E), and only lightly
press down. Do not use force. Repeat a couple of times.
JAPANESE KITCHEN KNIFE (SINGLE-SIDED)
Lay your one-sided beveled Japanese kitchen knife vertically
on your hand and guide it through the opening of the Bavarian
Edge™. Then move the knife to the left at a 35° angle as shown
in ill. F-1. However, move it to the right if the bevel is on the
right side of the blade. Then gently guide the knife through
the opening (ill. F-2), applying only slight pressure. Repeat this
several times. Do not force the knife down.
SERRATED KNIFE
Lay your serrated knife vertically on your hand and guide it
through the opening of the Bavarian Edge™. Then move the knife
to the right at a 35° angle as shown in ill. G-1. However, move
it to the left if the teeth are on the left side of the blade. Then
gently guide the knife through the opening (ill. G-2), applying
only slight pressure. Repeat this a couple of times. Do not force
the knife down. Do not perform additional sharpening.
M17471_M17472_Bavarian Edge_Manual_20190710_KS.indd 5
COMBINATION KNIFE
You may have a knife with some parts of the blade toothed
and the others double bevelled. Use the „SERRATED KNIFE"
instructions for the serrated sections and the instructions
„SANDING" / „ROUGH GRINDING" / „GRINDING" for the
double-beveled sections.
CLEANING
During use, metal chips can accumulate on the Bavarian
Edge™ and the knife you are sharpening. From time to time,
wipe the Bavarian Edge™ with a soft damp cloth to remove
the chips. Also take care when sharpening a knife with the
Bavarian Edge™ to remove all metal chips from the blade. The
Bavarian Edge™ does not belong in the dishwasher; do not try
to clean with harsh chemicals.
FR
CONSIGNES DE SÉCURITÉ
IMPORTANTES - LIRE
ET SUIVRE TOUS LES
AVERTISSEMENTS ET
INSTRUCTIONS AVANT
D'UTILISER CE PRODUIT.
UNE UTILISATION
INCORRECTE PEUT
ENTRAINER DES BLESSURES.
MISES EN GARDE
• Conserver hors de la portée des
enfants.
• Pour éviter les blessures, soyez
prudent lorsque vous manipulez
les lames.
• N'utilisez que sur des surfaces
planes et sèches.
• Ne forcez pas la lame du
couteau sur le Bavarian Edge™.
ATTENTION !
• Assurez-vous que la surface
de travail est propre, sèche et
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10.07.19 16:11
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