Edgecraft ChefsChoice 120 Mode D'emploi page 5

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The Chef'sChoice Model 120 EdgeSelect Sharpener is equipped with a manually activated
diamond dressing pad that can be used if necessary to clean any accumulated food or
sharp-ening debris off the surface of the polishing/stropping disks. We strongly urge you
to clean your knives before sharpening them. You will find you can go months or even a
year or more before you need to dress these disks. Only if you sense a distinct decrease in
polishing efficiency will there by any need to use this convenient feature described further
in a subsequent section.
Each sharpening stage is equipped with elastomeric guide springs positioned over the
sharpening disks to provide a spring action that holds the face of your knife securely
against precision guide planes in the right and left slots of that stage during sharpening.
Unless you have special blades designed to be sharpened primarily on one side of the
edge (such as Japanese Kataba blades) you will want to sharpen equally in the right and
left slots of each stage you use. This will ensure 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 any stage the knife should, on sequential strokes, be pulled
alternately through the left slot and the right slot of that stage. Generally only one pull
in the left and one in the right slot will be adequate in each stage; occasionally you may
need to make two pairs of pulls in a given stage (see subsequent sections for more detail).
Always operate the sharpener from the front side. Hold the blade horizontal and level,
slide it down between the plastic spring and the guide plane and pull it toward you at a
uniform rate as it contacts the sharpening or stropping disks. You will be able to feel and
hear the contact as it is made. Always keep the blade moving uniformly through each
stage; do not stop your pull in mid stroke. Consistent pull speed of about 4 seconds per
stroke for an eight (8) inch blade is recommended. The time can be less for shorter blades
and more for longer blades.
Never operate the sharpener from the back side.
Use just enough downward pressure when sharpening to ensure uniform and consistent
contact of the blade with the abrasive disks on each stroke. Additional pressure is
unnecessary and will not speed the sharpening process. Avoid cutting into the plastic
enclosure. Accidental cutting into the enclosure 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.
Stage 2
Spring
Handle
Stage 1
Stage 3
Bolster
Heel
Edge
Tip
On/Off Switch
Figure 1. Model 120 Diamond Hone EdgeSelect
Figure 2. Typical kitchen knife.
Sharpener.
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