Edgecraft ChefsChoice 120 Mode D'emploi page 8

Stage 3: In general only one (1) or two (2) pairs of pulls in Stage 3 will be necessary to
obtain a razor sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure 8) and
right slots, pulling the knife through the slots at the same speed used in Stages 1 and 2.
More pulls in Stage 3 will refine the edge further, creating an edge particularly desirable
for gourmet preparations. Fewer pulls in Stage 3 may be preferable if you will be cutting
fibrous foods as discussed in more detail in the following sections.
OPTIMIZING THE KNIFE EDGE FOR EACH USE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in order to prepare smooth unmarked
sections of fruits or vegetables, sharpen in Stage 2 (or 1 & 2 as described above) and
make extra pulls through Stage 3. Three (3) or more pairs of pulls with each pull
alternating in the left and right slots of Stage 3 will refine the third facet and create
remarkably smooth and sharp edges, (Figure 9) ideal for the gourmet chef.
When resharpening the Gourmet edge, use Stage 3 each time (alternating left and right
slots). If, after a number of resharpenings, it is taking too long to resharpen, you can speed
the process by resharpening first in Stage 2, following the procedures 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
extraordinarily sharp knives every day while removing very little metal.
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIAL:
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 sharpened micro flutes
along the facets near each side of the edge (Figure 10) that will assist in the cutting
of such materials. The edge will be very sharp and unserrated after only one or two
alternating pairs of pulls in Stage 3.
To prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge.
Then move directly to Stage 3 and make one or two pairs of 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 (1) pull in each of the left and
right slots and return directly to Stage 3. Do not over sharpen in Stage 1.
Figure 8. Inserting blade only in left slot of Stage 3.
Alternate left and right slots.
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