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6
than you experienced in Stage 1. Pull slower if needed to develop a detectable burr before
moving to Stage 3. You will notice that the edge developed in Stage 2 is sharper than the
edge formed in Stage 1.
Do not move to Stage 3 (manual) until you are confident that you detect a burr after Stage 2.
Once a burr is detected, you can make a pair of faster pulls in Stage 2 to remove the burr
and minimize the time you will need to hone and polish the edge in Stage 3.
STAGE 3
Since Stage 3 is a manual (non-electric) honing stage you can turn off the power switch. If
the knife is fully sharpened in Stage 2 only 5 to 10 back and forth strokes will be needed in
the single slot of Stage 3 (the far right slot, see Figure 6) to hone a small third bevel along the
edge. It should now cut paper smoothly allowing you to make straight or curved cuts easily.
For optimum results in Stage 3 center the blade within the slot width and keep the length
of the blade aligned with the center-line of the slot as you move the blade back and forth in
the slot without lifting. Apply only a light downward pressure on the blade as you sharpen
in Stage 3. For optimum results make smooth consistent strokes while maintaining the light
downward pressure. The finished edge will be very sharp and burr free.
OPTIMIZING THE KNIFE EDGE FOR YOUR CUTTING TASKS
The novel three stage design of the Model 250 Hybrid offers you the opportunity to tailor your
knife edge to the cutting task at hand.
For example, if you wish to retain greater “bite” of your knife edge you will find that the
edge resulting from Stage 1 sharpening or Stage 2 sharpening may be ideal. This might be
ideal for cutting steaks or roasts for example. To optimize the edge using only Stage 1, follow
the instructions for Stage 1 and make one (1) pair of very fast pulls (1-2 seconds per pull)
after you establish the burr. The fast pulls will remove the burr but leave you a micro-serrated
edge ideal for such use.
You can also evaluate the edge created following the above instructions after using both
Stage 1 and 2, followed by one pair of fast pulls in Stage 2. This will leave a finer micro-
serrated edge than that created by just Stage 1. You can evaluate such modified procedures
Figure 5. Inserting the knife in right slot of Stage 2.
Alternate individual pulls in left and right slots.
Figure 6. Knife in Stage 3. Use back and forth sharpen-
ing strokes with modest downward pressure. See text.
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