Chef's Choice 323 Mode D'emploi page 8

Stage 2: In general only two pairs of slow pulls (about 4-6 seconds each) followed by two
pairs of faster pulls (1-2 seconds each) in Stage 2 will be needed to obtain a razor sharp
edge. Make alternating pulls in left and right slots (Figure 6).
Fewer fast pulls in Stage 2 are preferable if you will be cutting fibrous foods as discussed
in more detail in the following section.
OPTIMIZING THE KNIFE EDGE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in preparing smooth unmarked
sections of fruits or vegetables, sharpen in Stage 1 and 2 as described above and make a
couple of extra pairs of fast pulls (1-2 seconds) thru Stage 2. The added pairs of such
fast pulls with each pull alternating in the left and right slots of Stage 2 will refine the
second facet and create remarkably smooth and sharp edges, (Figure 7) ideal for the
gourmet chef.
When resharpening the Gourmet edge, first use Stage 2, (alternating left and right slots).
If after a number of resharpenings, it is taking too long to resharpen or to develop the
keenest edge, you can speed the process by resharpening again in Stage 1 following the
procedures detailed, and then resharpen in Stage 2. This procedure for sharpening, unlike
conventional sharpening will give you extraordinarily sharp knives every day while
removing very little metal and prolonging
the life of your knives.
FOR GAME, FISH
AND FIBROUS MATERIALS
For cutting more fibrous materials such
as limes, lemons and meat you will find it
advantageous to sharpen in Stage 1 until
a burr is fully developed along the entire
edge, followed directly by only two or three
alternating pair of fast pulls in Stage 2.
This will leave sharpened microflutes along
the facets nearer to each side of the edge
(Figure 8) that will assist in the cutting of
such materials.
Figure 7. A larger polished facet adjacent to edge is
ideal for gourmet preparations.
Figure 6. Inserting blade in left slot of Stage 2.
Alternate individual pulls in left and right slots.
Figure 8. Retention of larger microflutes adjacent
to edge helps when cutting fibrous foods.
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