Chef's Choice 323 Mode D'emploi page 10

1. Because of the ultra fine diamond abrasives used in this sharpener, it is extremely
important to always clean all food, fat, and foreign materials from the knife before
sharpening or resharpening. If knife is soiled, wash it thoroughly before sharpening. If
food, oil or fats accumulate on the ultrafine diamonds of Stage 2 you will notice that it
will sharpen more slowly. In that event unplug the power cord from electrical socket,
remove the gray plastic spring marked #2 which is held in place by two black plastic
"spring-pins". Use a small screwdriver to slip under the back of the plastic spring and
pry it up until it is loose. Remove the plastic spring. Save the spring and spring-pins
and clean the Stage 2 diamond disks. To clean the disks use a small children's
toothbrush and a weak solution of household dish detergent (such as Dawn). Prepare
a solution of about 2 drops of detergent in a cup of warm water. Place only a few drops
of detergent solution on brush and scrub the sharpening faces of the disks. Rotate the
disks by hand to brush all areas of the disks several times. Then rinse lightly with water
on the brush. Always use a brush and minimize the amount of water used. Cut a small
piece of paper towel to pat the disks dry. Allow time for disks to dry completely and be
certain no water remains in sharpener before turning on power. Reassemble the plastic
spring and fasten in place with the two plastic spring-pins.
2. To increase your proficiency with the Chef'sChoice® Model 323, take the time to learn
how to detect a burr along the edge (as described on p. 7). While you may sharpen
well without using this technique, it is the best and surest way to determine when you
have sharpened sufficiently in Stage 1. This will help you avoid oversharpening and
insure sharp edges every time. Cutting a tomato or a piece of paper is a convenient
method of checking for blade sharpness when sharpening is finished.
3. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
4. Always pull the blades at the recommended speed and at a uniform rate over length
of blade. Never interrupt or stop the motion of the blade when in contact with the
abrasive disks.
5. Always alternate individual pulls in right and left slots (of any Stage used).
Specialized Japanese blades are an exception and are sharpened primarily on
one side of the blade.
6. The edge of the knife blade while sharpening should, in general, be held in a level
position relative to the top of the counter or table. However, to sharpen the blade near
the tip of a curved edge, lift the handle up slightly but just enough to maintain the
edge audibly in contact with the abrasive disk.
SUGGESTIONS
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