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.
TO SHARPEN ASIAN, SANTOKU OR
OTHER 15° DOUBLE-FACETED EDGE
BLADES
Sharpening (Use only Stages 1 and 3)
Place the sharpener on a secure level
surface. Clean the knife well before sharp-
ening. Hold the sharpener handle with left
hand keeping index finger and thumb behind
the partitioning wall of sharpening section.
Position knife blade with other hand in
stage 1 marked 15°. 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
sharpening 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 Stage 1. This completes
the sharpening step. Proceed to the next step,
Honing/Polishing.
Honing/Polishing (Use Stage 3)
If the knife is correctly presharpened in
Stage 1 only 2-3 back and forth stroke pairs
in Stage 3 will complete the small second
bevel and the edge will be very sharp and
effective. It should cut paper smoothly
allowing you to make straight or curved
cuts easily.
Congratulations!!
The M4640 Diamond Hone
®
manufactured by
Chef’sChoice
®
, the worlds leader in cutting
edge technology, is a fast manual sharpener
that will create an exceptionally effective
cutting edge on all of your conventional
household and sport cutlery. The cutting edge
is finely honed to extreme sharpness but
retains strong microscopic teeth that gives
it a highly effective bite for all your food prep
needs and especially for fibrous materials.
The edge is surprisingly durable yet can be
resharpened quickly whenever necessary.
You will be pleased to see how easy the
M4640 is to use and how well your knives
perform. Read and follow the instructions
carefully. Keep the sharpener close at hand
so that you can enjoy the pleasure of sharp
knives every day.
You are likely aware of which of your
knives have 15 degree edges and which
have the older 20 degree edges. Until recently
virtually all knives sold in America were
either made in Germany or the U.S. and
these were universally sharpened at 20
degrees. Around year 2000 Asian style knives
sharpened at 15 degrees became popular.
Within the last few years selected European
and American brand knives were introduced
with 15 degree edges. You will probably want
to sharpen each of these at their original
factory angles. However you can, if you wish
sharpen your older 20° knives using the
sharpening procedure described here for
15° knives. The first time you sharpen a 20°
knife at 15°, it will take longer to sharpen
but after that the resharpening time will be
typical of 15 degree knives.
Do not attempt to sharpen single faceted
Asian (15°) knives such as the sashimi knives.
See section titled “Specialized Asian Blades.
USING THE MODEL 4640
Note: Always clean your knife before sharpen-
ing in the Model 4640!
Diamond Hone
®
Knife Sharpener
Model 4640
Figure 1. Knife in Stage 1. Use back and forth
sharpening strokes with modest downward
pressure (See text.)
You will find that the Model 4640 can
create and maintain an exceedingly sharp and
effective edge on all your conventional fine
edge and serrated cutlery. The primary edge
facets are each formed in Stage 1 or 2 at a
nominal 15 or 20 degrees which results in a
total primary edge of 30 or 40 degrees. Final
stage 3 creates a second bevel at a slightly
larger angle leaving a strong double beveled
edge structure that will stay sharp longer.
Always use the sharpener with the stage
numbers 1, 2 and 3, facing you.
Safety: Keep your fingers clear of the
blade edge at all times. Hold the handle
with your left hand making certain that your
fingers and thumb remain safely behind the
partition wall where the handle attaches to
the sharpening section.
SHARPENING INSTRUCTIONS
The Chef’sChoice
®
Diamond Hone
®
Model
4640 is a unique three stage combination
diamond sharpener that houses two
proven technologies, including interdigitating
pads and Pronto
®
wheels and 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 or
Euro/American blade it is sharpened fully in
Stage 1 and then the edge is micro-honed
and polished to superior sharpness in the
“Polishing & Serrated” Stage 3. To sharpen
a traditional 20° Euro/American style blade,
it is sharpened first in Stage 2 and then
honed and micro polished in the “Polishing
& Serrated” Stage 3.
Both sides of the knife edge are
simultaneously shaped and sharpened.
This construction ensures that the edges
are well formed and very sharp every time.
The abrasives in the sharpening stages 1
and 2 consist of selected 100% diamond
crystals embedded on unique interdigitating
steel support plates. Stage 3 uses 100%
ultra-fine diamond crystals embeded on two
unique precision sharpening disks. The Model
4640 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 4640 will be “shaving sharp” with a
mild “bite” that helps them cut effortlessly
through tomatoes, other vegetables and
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