Sharpening Instructions
The Chef’sChoice
®
Diamond Hone
®
Model 4633 is a unique three stage
diamond sharpener that is ideal for
creating a razor sharp edge on 15° Asian
double-faceted blades and all popular
European or American style 20° knives. It
can also be used for sporting, pocket and
serrated blades. This novel three stage
design, using 100% diamond abrasives,
features a two step sharpening process
for placing a razor-sharp longer lasting
edge on your knives. If your knife is a 15°
Asian blade it is sharpened fully in the
Asian Stage and then the edge is micro-
honed and polished to razor quality in the
“Polishing & Serrated” Stage. To sharpen a
20° Euro/American style blade, it is sharp-
ened first in “Euro/Amer” Stage and then
honed and micro polished in the “Polishing
& Serrated” Stage. The sharpener can be
used either left or right handed.
Both sides of the knife edge are simul-
taneously shaped and sharpened. This
construction ensures that the edges
are well formed and very sharp every
time. The abrasives consist of selected
100% diamond crystals embedded
on unique interdigitating steel support
plates. The Model 4633 consistently
outperforms conventional sharpeners
that use less efficient abrasives and
lack any control of the sharpening
angle. Diamonds, the hardest known
material, are extremely durable.
Straight-edge knives sharpened on the
Model 4633 will be “shaving sharp” with a
mild “bite” that helps them cut effortlessly
through tomatoes, other vegetables
and fruits. It makes cutting and slicing
a pleasure and removes the drudgery of
working with dull knives. This sharpener
creates a double-beveled longer-lasting
arch-shaped edge which is stronger
than conventional “V-shaped” or hollow
ground edges. This unique arch structure
ensures a sharper edge that will stay
sharp longer.
Serrated knives sharpen quickly in
Model 4633 using only the stage
marked “Polishing & Serrated”. The
special diamonds in that stage create
razor-sharp “micro-blades” along the
dominant teeth enhancing the cutting
action and reducing the sawing and
tearing action otherwise typical of
serrated blades. Even new “factory-
fresh” serrated knives frequently have
poorly formed, dull saw-teeth that can
benefit from sharpening in the Model
4633. The Model 4633 restores dull
teeth to better-than-new condition. The
cutting effectiveness of the serrations
depends almost entirely on the sharp-
ness of the points (edges) of the teeth.
It is not necessary to sharpen the sides
and bottoms of the scallops between
the teeth, since in general, they are not
doing the cutting.
To Sharpen Asian Santoku or Other
15° Double-Faceted Edge Blades
Sharpening
(Use Stage marked “Asian”)
Place the sharpener on a secure level
surface. Clean the knife well before
sharpening. Hold the sharpener handle
with left hand (if right handed) keep-
ing index finger and thumb behind the
partitioning wall of sharpening section.
Position knife blade with other hand
in the slot marked “Asian”. Center the
blade (left and right) in the slot so that
the face of the blade does not touch
either side wall of the slot. Slide the blade
repeatedly forward and back toward you
along its full length. Apply only modest
downward pressure as it is sharpened.
(Avoid excessive downward pressure on
blade that might damage the sharpen-
ing elements.) Unless the blade is very
dull or never sharpened before at 15°,
twenty-five (25) back and forth full strokes
will likely suffice. Otherwise continue
sharpening (back and forth strokes) until
the knife is sharp enough to cut paper
well or slice easily thru a tomato. If the
knife is very dull or the factory edge is
larger than 15°, one hundred or more
full strokes may be needed the first time
to fully reset the angle and sharpen in
the “Asian” Stage. This completes the
sharpening step. Proceed to the next
step, Honing/Polishing.
Honing/Polishing (Use Stage marked
“Polishing & Serrated”)
(Do not use Stage marked “Euro/
Amer” for Asian Santoku or Other 15°
Blades) Move the knife to Stage marked
“Polishing & Serrated” and continue
with back and forth strokes using just
enough downward pressure to insure
steady and consistent contact with the
sharpening surfaces. Keep the blade
centered left and right, avoiding contact
with the sides of the slot. Make about 25
light full strokes in this Stage and again
test the blade sharpness using a sheet
of paper or a tomato. When fully finished
the knife should cut easily and smoothly.
Make additional strokes if necessary.
Manual Diamond Hone
®
Model 4633
For 15° Asian and 20°
Euro/American Blades
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