Chef's Choice Diamond Hone 115 Manual de usuario

MODEL 115 INSTRUCTIONS

Diamond Hone®Sharpener

Read these instructions before use.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be

followed including the following:

1. Read all instructions.

2. To protect against electrical hazards, do not immerse the Chef’sChoice®in water or

other liquid.

3. Make sure that knife blades are always washed clean - free of dirt, oils and foods

before inserted in the Chef’sChoice®sharpener.

4. Unplug from outlet when not in use, before putting on or taking off parts and

before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions, or is dropped or damaged in any manner.

U.S. cu tomer : You may return your sharpener to EdgeCraft’s factory for service where

the cost of repair or electrical or mechanical adjustment can be estimated. When the

electrical cord on this appliance is damaged, it must be replaced by the Chef’sChoice

distributor or other qualified service to avoid the danger of electrical shock.

Out ide U.S.: Please return your sharpener to your local distributor where the cost of repair or

electrical or mechanical adjustment can be estimated. f the supply cord of this appliance

is damaged, it must be replaced by a repair facility appointed by the manufacturer

because special tools are required. Please consult your Chef’sChoice distributor.

7. CAUT ON! This appliance may be fitted with a polarized plug (one blade is wider

than the other). To reduce the risk of electric shock, this plug will fit in a polarized

outlet only one way. f the plug does not fit fully in the outlet, reverse the plug. f it

still does not fit, contact a qualified electrician. Do not modify the plug in anyway.

8. The use of attachments not recommended or sold by EdgeCraft Corporation may

cause fire, electric shock, or injury.

9. The Chef’sChoice®Model 115 is designed to sharpen kitchen knives, pocket knives,

and most sports knives. Do not attempt to sharpen scissors, ax blades or any blade

that does not fit freely in the slots.

10.Do not let the cord hang over edge of table or counter or touch hot surfaces.

11.When in the “ON” position (Red flash on switch is exposed when “ON”) the

Chef’sChoice®should always be on a stable countertop or table.

12.WARN NG: KN VES PROPERLY SHARPENED ON YOUR CHEF’SCHO CE®W LL BE

SHARPER THAN YOU EXPECT. TO AVO D NJURY, USE AND HANDLE THEM W TH

EXTREME CARE. DO NOT CUT TOWARD ANY PART OF YOUR F NGERS, HAND OR

BODY. DO NOT RUN F NGER ALONG EDGE. STORE N A SAFE MANNER.

13.Do not use outdoors.

14.Close supervision is necessary when any appliance is used by or near children.

15.Do not use honing oils, water or any other lubricant with the Chef’sChoice®.

16.For household use only.

17.SAVE THESE INST UCTIONS.

YOU MADE

A GOOD

CHOICE

Professional chefs and serious cooks worldwide rely on

Chef’sChoice®Diamond Hone®sharpeners to maintain high

performance multi-bevel edges on their favorite cutlery. Now

with your Chef’sChoice®Model 115 you will share the professional

advantage of knives that are extremely sharp and durable.

The Chef’sChoice®Model 115 incorporates advanced sharpening

technology developed by EdgeCraft - the world leader in cutting edge

technology, to create high performance edges on all of your fine-edge

and serrated knives.

You will find the Model 115 extremely fast and simple to use. t is safe

to use on all quality kitchen, sporting and pocket knives. Please read

this instruction booklet thoroughly before you use the sharpener in

order to optimize your sharpening results.

Gourmet cooks worldwide acknowledge the value of a fine cutting

edge for elegant food preparation. As an owner of the Chef’sChoice®

115 you have the means to create edges of high perfection, sharpness

and durability. You will find it is a joy to sharpen and use your knives.

Remember, a sharp knife is a safe knife because it requires less force

to cut.

The Chef’sChoice®Diamond Hone®sharpener creates superior

multifacet edges on knives of any steel - carbon, stainless, or alloy of

any hardness. Edges sharpened on the Model 115 are much sharper

and stay sharp longer than conventional and hollow ground edges.

You can easily and very quickly sharpen the entire cutting edge of your

favorite knives, from the tip to the handle or bolster. The highly precise

edges will reward you with years of superior knife performance.

UNDERSTANDING THE MODEL 115

DIAMOND HONE®SHARPENER

This unique Chef’sChoice®Diamond Hone®Sharpener is designed to sharpen knives with

either straight or serrated edges. This three (3) stage sharpener has three precision conical

sharpening / honing stages with 100% diamond abrasives. This combination can be used to

create either an ultra sharp, smooth faceted edge for effortless cutting and presentations or one

with a selected amount of residual “bite”.

The sharpening and honing actions are controlled by using precisely angled guides for the blade

and precisely matched conically surfaced abrasive disks. The sharpening angle is progressively

increased in Stage 2 and Stage 3.

Diamond-coated conical disks in Stage 1 create microgrooves along the facets on each side of

the edge establishing the first angled bevel of the edge.

Finer diamonds in Stage 2 create finer microgrooves at a slightly larger angle forming a

second bevel along the lower portion of the facets formed in Stage 1.

n Stage 3 ultrafine diamond coated disks gently hone and polish a third facet immediately

adjacent to the edge creating a microbevel and establishing a microscopically thin straight and

polished edge. The honing action gently sharpens the boundaries of those microgrooves

created by the diamond abrasives in Stage 2 adjacent to the edge until they become sharp

micro flutes that will assist the cutting action with “difficult to cut” materials.

The following sections describe the general procedures for optimal sharpening. One of the

important advantages of using the Model 115 is that you can hone your knives to razor sharp

edges as often as needed and yet experience little knife wear compared to older sharpening

methods. Resharpening can commonly be done by using just the gentle honing action of Stage

3. (See Resharpening Section).

Each sharpening Stage is equipped with elastomeric plastic springs that are positioned over the

sharpening disks to provide a spring action that holds the face of your knife securely against

the precision guides in the right and left slots of each stage during sharpening.

Unless you have special blades designed to be sharpened primarily on one side of the edge

(such as Asian Kataba blades) you will want to sharpen equally in the right and left slots of each

stage that you use. This will insure that the facets on each side of the edge are of equal size

and that the edge will cut straight at all times.

When sharpening in each stage the knife should on sequential strokes be pulled alternately

through the left lot and the right lot of that Stage. Generally a few pairs of pulls

(alternating in the left and right slots) will be adequate in each stage (see subsequent sections

for more detail). Always operate the sharpener from the front side with the switch facing you.

Hold the blade horizontal and level, slide it down between the plastic spring and the guide plane

while pulling it toward you at a uniform rate as it contacts the sharpening or honing disk. You

will be able to feel and hear the contact with the disk as it is made. Always keep the blade

moving uniformly through each stage; do not stop the pull in mid stroke. The time for each

sharpening stroke can be less for shorter blades and more for longer blades.

Never operate the sharpener from the back side.

Apply just enough downward pressure when sharpening to insure uniform and consistent

contact of the blade with the abrasive disks on each stroke. The sharpening pressure is

controlled by built-in springs. Additional pressure is unnecessary and will not speed the

sharpening process. Avoid cutting into the plastic enclosure. Accidental cutting into the

enclosure however will not functionally impact operations of the sharpener or damage the edge.

Figure 1 below identifies each of the three stages as described further in the following sections.

INSTRUCTIONS

READ THIS BEFORE YOU START TO SHARPEN

The Chef’sChoice®Model 115 is designed to sharpen either Straight edge or Serrated edge blades.

1. Sharpen Serrated Blade Only in Stage 3. Sharpen serrated blades only in Stage 3 unless

you read section titled Procedure for Sharpening Serrated Blades, page 9.

2. Straight Edge blade are harpened equentially in Stage 1, 2 and 3. Start in Stage 1

if the knife is being sharpened for the first time or if the knife is very dull. See following

Section for more details.

PROCEDURE FOR SHARPENING STRAIGHT EDGE BLADES

STRAIGHT EDGE BLADES: SHARPENING FIRST TIME

Alway clean the blade free of dirt, oil and food before in erting into harpener.

Before you turn on the power, take a minute to become familiar with the feel of the knife in the

slot. Slip a knife blade smoothly into the slot between the left angle guide of Stage 1 and the

elastomeric spring. Do not twist the knife (see Figure 3).

Figure 1. Model 115 Diamond Hone® Sharpener. Figure 2. Typical kitchen knife.

Handle

Tip Edge

Heel

Bolster

On/Off

Switch

Stage 1 Stage 2

Positioning

Spring

Stage 3

Figure 3. Stage 1. Inserting blade in slot between guide

and elastomeric spring. Alternate individual pulls in left

and right slots.

Move the blade down in the slot until you feel it contact the diamond disk. Pull it towards you

lifting the handle slightly as you approach the tip. This will give you a feel for the spring tension.

Remove the knife and press the Power Switch. A red “indicator” on the switch appears when

this switch is turned “ON.”

Stage 1: f you are sharpening a straight-edge knife for the first time, start in Stage 1. Pull the

knife once through the left slot of Stage 1 (Figure 3) by slipping the blade between the left plas-

tic angle guide and the polymeric spring while pulling the blade toward you and simultaneously

moving the blade downward in the slot until it engages the moving diamond coated disk. You

will hear it make contact with the disk. f the blade is curved, lift the handle slightly as you

sharpen near the tip of the knife, keeping the blade edge approximately parallel to the table.

Sharpen the entire blade length. For an eight (8) inch blade each pull should take about 6

seconds. Pull shorter blades through in 3-4 seconds.

Next, repeat with one full length pull in the right slot of Stage 1. (See Figure 4)

Note: Each time you insert the blade, simultaneously pull the blade toward you. Never push the

blade away from you. Apply just enough downward pressure to make contact with the wheel –

added pressure does not speed up the sharpening process.

To insure uniform sharpening along the entire blade length, insert the blade near its bolster or

handle and pull it at a steady rate until it exits the slot. Always make an equal number of pulls

alternating one pull in the left slot and then one pull in the right slot in order to keep the edge

facets symmetrical. Generally in Stage 1 you will find that only two to five pairs of slow pulls is

adequate, but for a duller knife more pulls will be needed.

Before moving to Stage 2 you will find it is very important to confirm that a burr (see Figure 5

and 6) exists along one side of the edge. To check for the burr, move your forefinger carefully

across the edge as shown. (Do not move your finger along the edge – to avoid cutting your

finger). f the last pull was in the right slot, the burr will appear only on the right side of the blade

(as you hold it when sharpening) and vice versa. The burr, when present, feels like a rough and

bent extension of the edge; the opposite side of the edge feels very smooth by comparison.

f no burr exists, make one or two pairs of additional alternating pulls in the left and right slots

of Stage 1 before proceeding to Stage 2. Slower pulls will help you develop the burr. Confirm

Figure 5. Develop a distinct burr along knife edge

before honing in Stage 2.

Figure 4. Inserting blade in right slot of Stage 1.

Blade Edge

the presence of the burr after a pull in the left slot and then also after a pull through the right

slot before proceeding to Stage 2.

Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2.

Pull the blade once through the left slot of Stage 2 (Figure 7) and once through the right slot

(Figure 8). For an eight (8) inch blade take about six (6) seconds for each pull. Pull shorter blades

through in 3-4 seconds.

Before moving to Stage 3 it is always necessary to create a burr in Stage 2. Confirm that a burr

has developed (see Figure 5 and 6). f no burr exists, make one or more additional pair of pulls

in the left and right slots of Stage 2. Slower pulls will help develop the burr. Confirm the

presence of a burr and proceed to Stage 3.

Stage 3: n general only two or three fast pairs of pulls in Stage 3 will be necessary to obtain

a razor sharp edge. Make alternate pulls rapidly in left (Figure 9) and right slots pulling the knife

through the slots in about 1-2 seconds.

Fewer pulls in Stage 3 may be desirable if you will be cutting fibrous foods as discussed in more

detail in the following sections.

Figure 6. Burr can be detected by sliding fingers across

and away from the edge. Caution! See text!

Figure 7. Inserting blade in left slot of Stage 2.

Move fingers

across and

away from

edge

Figure 8. Inserting blade in right slot of Stage 2. Figure 9. Inserting blade in left slot of Stage 3. Alternate

left and right slots.

OPTIMIZING THE KNIFE EDGE

GOURMET FOOD PREPARATION:

Where the finest and smoothest cuts are preferred in preparing smooth unmarked sections of

fruits or vegetables, sharpen in Stage 2 (or Stage 1 and 2 as described above) and make twice

the normal number of pairs of fast pulls thru Stage 3. The added pairs of fast pulls in the left

and right slots of Stage 3 will refine the third facet and create remarkably smooth and sharp

edges, (Figure 10) ideal for the gourmet chef.

When resharpening the Gourmet edge,use Stage 3, each time (alternating left and right slots).

f after a number of resharpenings, it is taking too long to resharpen, you can speed the process

by resharpening again in Stage 2 following the procedures previously detailed, and then

resharpen in Stage 3. By this means you will retain very smooth edges and prolong the life of

your knives. This procedure, unlike conventional sharpening will give you exceptionally sharp

knives every day while removing very little metal.

FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIALS

For butchering, field dressing or cutting fibrous materials you may find it advantageous to

sharpen in Stage 1 - followed directly by Stage 3. This will leave larger sharpened microflutes

along the facets near each side of the edge (Figure 11) that will assist in the cutting of such

materials.

When a burr is developed in stage 1, move directly to Stage 3 and make one or two pairs of

fast pulls there.

To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or

two resharpenings. Then go back to Stage 1 for one pull in each of the left and right slots and

then return directly to Stage 3. Do not oversharpen in Stage 1.

FOR GAME AND FISH

The optimum edge for cooked poultry generally can be obtained by using Stage 1 and 2

followed by only one or two pairs of fast pulls in Stage 3. (Figure 12). For raw poultry, Stage 1

Figure 10. A larger polished facet

adjacent to edge is ideal for gourmet

preparations.

Figure 11. etention of larger

microflutes adjacent to edge helps

when cutting fiberous foods.

Figure 12. For fish and pultry

retention of finer microflutes

adjacent to edge can be helpful.

followed directly by only one or two pairs of fast pulls in Stage 3 as described (for meats) above

may be preferable.

For filleting fish use a thin but sturdy blade sharpened in Stages 2 and 3.

PROCEDURE FOR SHARPENING SERRATED BLADES

Serrated blades are similar to small saw blades with scalloped depressions and a series of

pointed teeth. n normal use the pointed teeth do most of the cutting.

Serrated blades of all types can be sharpened in the Chef’sChoice®Model 115. However,

except as noted below, use only Stage 3 (Figure 13) which will sharpen the teeth of the

serrations and develop microblades along the edge of these teeth. Generally five (5) to ten (10)

pairs of slower (3-6 seconds) alternating pulls in Stage 3 will be adequate. f the serrated knife

is very dull more pulls will be needed. f the knife edge has been severely damaged through

use, first make just one fast pull (2-3 seconds for an 8” blade) in each of the right and left slots

in Stage 2, then make a series of slow pulls in Stage 3, alternating right and left slots. Excessive

use of Stage 2 will remove more metal along the edge than is necessary in order to sharpen

the teeth.

Because of their saw-like structures, the edges of serrated blades will never appear to be as

“sharp” as the edge on a straight edge knife. However, their tooth-like structure helps to break

the skin on hard and crusty foods.

RESHARPENING KNIVES

Resharpen straight edge knives whenever practical using only Stage 3. When that fails to

quickly resharpen, return to Stage 2 and make 4 or so pairs of slow alternating pulls. Check for

a burr along the edge and then proceed to Stage 3 where two or three pairs of fast pulls will be

necessary as described above to put a new razor-like edge on the knife.

Resharpen serrated blades using the sharpening procedure described above section for

serrated blades.

Figure 13. Sharpen serrated blades in Stage 3 (See

instructions.)

SUGGESTIONS

1. Because of the ultra fine diamond abrasives used in this sharpener, it is extremely

important to always clean all food, fat, and foreign materials from knife before sharpening

or resharpening. f knife is soiled, wash it thoroughly before sharpening. f food, oil or fats

accumulate on the ultrafine diamonds of Stage 3 you will notice that it will sharpen more

slowly. n that event unplug the power cord from electrical socket, remove the gray plastic

spring marked #3 which is held in place by two black plastic “spring-pins”. Use a small

screwdriver to slip under the back of the plastic spring and pry it up and loose. Remove

spring, save the spring and pins and clean the Stage 3 diamond disks. To clean the disks

use a small children’s toothbrush and a weak solution of household dish detergent (such as

Dawn), composed of about 2 drops of detergent in a cup of warm water. Place only a few

drops of detergent solution on brush and scrub the sharpening faces of the two disks. Rotate

the disks by hand to brush all areas of the disks several times. Then rinse lightly with water

on the brush. Always use a brush and minimize the amount of water used. Cut a small piece

of paper towel to pat the disks dry. Allow time for disks to dry completely and be certain no

water remains in sharpener before turning on power. Reassemble the plastic spring and

fasten in place with the two plastic spring-pins.

2. To increase your proficiency with the Chef’sChoice®Model 115, take the time to learn how

to detect a burr along the edge (as described on page 6). While you may sharpen well with-

out using this technique, it is the best and surest way to determine when you have sharp-

ened sufficiently in Stages 1 and 2. This will help you avoid oversharpening and insure

incredibly sharp edges every time. Cutting a tomato or a piece of paper is a convenient

method of checking for blade sharpness when sharpening is finished.

3. Use only light downward pressure when sharpening – just enough to establish secure

contact with the abrasive disk.

4. Always pull the blades at the recommended speed and at a uniform rate over length

of blade. Never interrupt or stop the motion of the blade when in contact with the

abrasive disks.

5. Always alternate individual pulls in right and left slots (for any Stage used). Specialized

Japanese blades are an exception and are sharpened primarily on one side of the blade.

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