Bruksanvisning Chef'sChoice Trizor XV 15 Knivslip

Bruksanvisning

6

To convert from the existing Euro/American edge to the Trizor XV

®

edge or to sharpen

contemporary Asian blades, start with the Sharpening Stage 1 as follows:

EURO/AMERICAN AND CONTEMPORARY ASIAN BLADES

START IN SHARPENING STAGE 1

Turn ON the power and pull the length of blade thru the left slot (Figure 4) and then thru the

right slot of Stage 1, using the left and right slots on alternate pulls. (Take about 3-4 seconds for

each pull of a 5” long blade). The first time you sharpen an European or American knife it may

take up to 20 pair of pulls to fully re-angle the edge of a thin blade. Thicker blades will require

more pulls. Check for a burr as described below and continue to make more pulls if necessary

to create a small burr along the entire length of the blade.

If you are sharpening a contemporary Asian blade (which probably has been sharpened

previously at 15 degrees) you will find that only a few (1-2) pairs of alternating pulls (alter-

nating left and right slots) will be needed to develop a burr. Do not over sharpen. When you have

developed a burr along the full blade length proceed to Stage 2.

DETECTING THE BURR

To confirm the presence of a burr (see Figure 5) move your forefinger carefully across the edge

in the direction shown. Do not move your finger along the edge – to avoid cutting your finger. If

the last pull was in the right slot, the burr will appear only on the right side of the blade as you

normally hold it 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. If there is no burr

continue sharpening in Stage 1, alternating left and right slots until a full burr develops. When a

burr is present along the entire blade length proceed as below to Stage 2.

HONING IN STAGE 2

Make about 1 or 2 pairs of pulls through Stage 2 (Figure 6) alternating each pull in the left and

right slots. Take about 3 seconds for each pull on a 5 inch (12 cm) long blade.

Check for a burr before proceeding to Stage 3. If necessary make additional pairs of pulls to

develop a burr along the entire length of blade before proceeding to Stage 3.

Figure 4. Sharpen Euro/American and contemporary

Asian knives first in Stage 1.

Burr

Figure 5. When you create a distinct burr along the

blade edge, it can be detected by sliding finger across

and away from the edge. Caution! See text.

Betyg

Mer om denna bruksanvisning

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