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By selecting the Chef'sChoice® Portable Knife Sharpener, you will be able to enjoy the pleasure of
knives that are sharper and stay sharp longer. Before you begin, the Chef'sChoice® Portable Knife
Sharpener is ambidextrous, making it easy to use whether you are a right or left-handed person.
Stages 1 and 2 are outlined below. CAUTION! Keep all fingers clear of the knife blade at all times.
Make certain the blade is clean, then proceed with instructions.
Try slicing a tomato or other food before you sharpen your knife. Then test the knife periodically
during sharpening until you achieve the sharpness you desire. Ideally, a well sharpened knife should
slice cleanly through food without excessive force and without crushing it. *To test periodically for
sharpness, hold a sheet of paper by its edge and carefully slice through it, making sure you cut a
short but safe distance from your fingers. A sharp blade will cut smoothly without tearing the paper.
Knives can be re-sharpened by following the procedure described above, but, in general, fewer
strokes will be required than for the initial sharpening.
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The exterior can be cleaned with a damp, soft cloth.
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No oils or other lubricating liquids are necessary with this sharpener.
•
Do not put the sharpener in the dishwasher.
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Not recommended for serrated knives and scissors.
CONGRATULATIONS!
USING YOUR SHARPENER
TESTING FOR SHARPNESS
RESHARPENING
MAINTENANCE
English - 2
STAGES
1.
Coarse, tungsten carbide sharpening rods for
very blunt or chipped edges.
2. Fine, ceramic sharpening rods for regular
sharpening.
DIRECTIONS
1.
Place the knife sharpener on a level surface
about waist high.
2. If right-handed, hold the sharpener with your left
hand and the knife with your right hand. If left-
handed, hold the sharpener with your right hand
and the knife with your left.
3. Place the knife blade into the stage 1 or 2
depending on the bluntness of the knife and
move the blade from the end closest to handle
to the tip, ensuring the entire length of the blade
is sharpened. Repeat until you are satisfied with
the sharpness of the blade. Use the "Coarse" slot
for really dull knifes. For a regular maintenance
of a blade, a few strokes in the polishing stage
are often enough to give its sharpness back to
your blade.
4. If you started with Stage 1 - Coarse, you can
proceed with the same action in stage 2 - Fine.
5. After sharpening, wipe the knife blade clean with
a damp cloth or wash with dish soap and water.
Wipe knife dry before using.
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