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2. Power on and Pull the knife
With power off and blade placed in the
guide, simultaneously squeeze the power
switch and pull blade steadily through
the guide (1” per second).
Follow the curve of the blade as you pull
through the guide. Keep cutting edge
perpendicular to the belt for best and
most consistent results.
Use only the weight of the blade – do not
press down into / onto guide. Hover the
blade and let the tool do the work for best results.
Guide will ‘tip over’ if too much outer pressure is applied.
Continue sharpening on right side of guide until a burr is created along the
entire length of the edge.
Repeat same number of strokes on other side of blade / sharpening guide.
Continue sharpening with finer grit belts using alternating strokes.
Alternating strokes removes the burr and refine the edge faster.
Reference the Sharpening Reference Chart in Section 4 for recommended
angle settings, belt selection and speed. Otherwise sharpening a kitchen knife
is the same as other knives.
Most kitchen knives should be sharpened with the Edge-Guide.
1. Place the blade in the guide
With power off, insert blade into right side of sharpening
guide all the way to the beginning of the edge or finger guard.
Place knife to bottom and outside edge of guide slot.
No finger guard Finger guard
Sharpening Kitchen Knives
9
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