Microforge - Work Sharp E5 Mode D'emploi

MICROFORGE

Our exclusive MicroForge feature cold forges micro-facets along the cutting edge, extending
the life of your blade between sharpenings, increasing cutting control, and creating more
durability.
MicroForge works especially well for cutting veggies, fruits, cooked proteins, and crusty breads.
You only need to apply the MicroForge edge 1-2 times per year. Maintain your MicroForged
edge with standard honing using the CERAMIC HONING ROD or the REFINE stage on
the E5.
First sharpen your knife using the E5 sharpener.
1 .
Remove the CERAMIC ROD from the handle.
2.
Hold the handle vertically, resting the base on a
3 .
cutting board.
Place the tip of the blade into the MicroForge
4 .
slot and hold the knife parallel to the cutting
board.
Slowly PUSH entire length of blade through slot
5.
ONCE. Keep blade resting against handle of the
honing rod as you push the knife through.
Use moderate force, (similar pressure
T I P :
required to cut a sweet potato, approx 4 lbs
pressure).
Now hone the blade by reinstalling the ceramic
6 .
rod into the handle, with the fine (smooth) side
lining up with the guides.
You can also hone using the REFINE
T I P :
stage
Make 10 slow, alternating strokes.
7.
See how to remove MicroForge in the
FREQUENTLY ASKED QUESTIONS
page on WorkSharpCulinary.com.
Hone the MicroForged edge
9