Chef'sChoice D203 Manuel D'instructions page 5

of Stage #1 and allow the left face of the blade to rest on the left face of the slot as you
pull the knife toward you. The knife edge should be in sustained moving contact with the
internal diamond abrasive coated disk. Only light downward force will be necessary as
you pull the blade toward you. Listen carefully to insure your knife maintains good contact
with the rotating diamond disk. Take about 5 seconds to make each pull if you have a six
inch (6") long blade. Increase the time of each pull for longer blades or decrease the time
for shorter blades.
Make one pull of the blade in the left slot as described above and then repeat the same
procedure in the adjacent (right) slot of Stage 1. As you pull the knife thru the right slot,
(see Figure 2), hold the right face of the knife against the slanted right face of the slot. If
your knife, before sharpening, is not very dull you will find that only about 5 pairs of pulls,
alternating in the left and right slots of Stage 1, will be sufficient to put a keen edge on the
blade. However, if the knife is initially very dull you may find that 10 or more alternating
pairs of pulls in the left and right slots of Stage 1 will be needed the first time as you re-
shape and sharpen the old edge. Always pull the blade toward you. Never push the blade
away from you when using Stage 1. Before leaving Stage 1 it is important to examine the
knife edge to insure there is a small burr along one side of the edge.
Figure 3 illustrates how to check for the burr. Proceed as follows: If your last sharpening
pull was in the right slot there should be a small burr on the right side of the blade edge.
If the last pull was in the left slot there should be a small burr along the left side of the
edge. If there is no burr make another pair of pulls and again check for a burr. Repeat
making pairs of alternating right and left pulls until you create a small burr along the edge.
(Sometimes it is easier to create the burr if you pull the blade slower.) Make another single
pull and confirm there is a burr along the edge after each pull. Only then are you are ready
to sharpen in Stage 2.
STAGE 2
Once you have confirmed that a burr was formed in Stage 1, you are ready to sharpen the
knife in Stage 2.
Proceed to sharpen in the left and right slots of Stage 2 which have finer abrasive and
sharpen at a slightly larger angle than Stage 1 in order to create a small second bevel
adjacent the knife edge.
You will likely find that only 1-2 pairs of pulls in Stage 2 will be sufficient to create a small
burr along the edge. Always sharpen alternately in the left and right slots of Stage 2,
taking about 5 seconds each pass for a 6" blade (see Figures 4 and 5). Take longer for
longer knives, and less time to pull shorter blades through the slots. The burr will be
Figure 3. Develop a distinct burr along knife edge
before sharpening in Stage 2. Burr can be detected
by sliding finger across and away from the edge.
Caution! See text.
Burr
Figure 4. Inserting the knife in left slot of Stage 2.
Alternate individual pulls in left and right slots.
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