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SUGGESTIONS
1. Always clean all food, fat and foreign materials from knife before sharpening or
resharpening. If soiled, wash the blade before sharpening.
2. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
3. Always pull the blade 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 the abrasive disks.
4. Always alternate pulls in right and left slots (of any stage used). Specialized Japanese blades
are an exception and are sharpened primarily on one side (beveled side) of the blade.
5. The edge of the knife blade, while sharpening, should be held in a level position relative
to the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift
the handle up slightly as you approach the tip so that the edge, as it is being sharpened, is
maintained “level” to the table.
6. Used correctly, you will find you can sharpen the entire blade to within
1
/8” of the bolster
or the sharpener handle. This is a major advantage of the Chef’sChoice
®
Model 130 com-
pared to other sharpening methods – especially important when sharpening chef’s knives
where you need to sharpen the entire blade length in order to maintain the curvature of the
edge line. If your chef’s knives have a heavy bolster near the handle extending to the edge,
a commercial grinder can modify or remove the lower portion of the bolster so that it will
not interfere with the sharpening action, allowing you to sharpen the entire blade length.
7. To increase your proficiency with the Chef’sChoice
®
Model 130, learn how to detect a burr
along the edge (as described previously). While you may be able to sharpen well without
using this technique, it is the best and fastest way to determine when you have sharpened
sufficiently in Stage 1. This will help you avoid over-sharpening and insure incredibly sharp
edges every time. Cutting a tomato or a piece of paper is a convenient way of checking for
blade sharpness.
8. Do not attempt to use the Professional Sharpening Station
®
to sharpen or steel either
ceramic knives or scissors.
9. You will find that you can sharpen to better than factory sharpness or put a steeled edge on
a variety of your metal knives regardless of brand including, Wüsthof, Henckels, Sabatier,
Chicago Cutlery, Lamson and Goodnow, Global, Russel Harrington, Forshner, Chef’sChoice,
Messermeister, Mundial, Viking, Cuisinart, Kitchen Aid and many, many more.
10. Keep your fingers clear of the blade edge at all times.
NORMAL MAINTENANCE
NO lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There
is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully
wiping it with a soft, damp cloth. Do not use detergents or abrasives.
Once a year or so as needed, you can remove metal dust that will accumulate inside the
sharpener from repeated sharpenings. Remove the small rectangular clean-out cover that
covers an opening on the underside of the sharpener. (See Figure 11). You will find metal
11
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