Operation Manual

14
HOW TO GET THE MOST OUT OF YOUR
Chef’sChoice
®
Model 2100
1. There is no maintenance required other than for hygene reasons to remove and clean the
Sharpening Module as described regularly in the sink or dishwasher. It is unnecessary to
clean this module simply because the honing wheels darken – that is normal. The wheels
are self cleaning (through mild ablation) unless they become covered with fat and grease.
The need for cleaning can be minimized by wiping your knives before and after sharpen-
ing as described in this manual. NEVER immerse the motor-drive unit in water. Periodically
shake out the metal dust under the sharpening Module as described under “Cleaning the
Sharpening Module.”
2. We suggest you locate the Model 2100 in a convenient place in your work area. A few quick
passes through Stage 3 will restore your knife edge to razor sharpness. By using Stage 3 to
restore your edge it is not necessary to use a sharpening steel. You will find your knife edge
stays sharper longer than if resharpened with a conventional steel.
3. Resharpen the knife in Stage 2 only when you cannot first achieve satisfactory sharpness
with a few pulls through Stage 3.
4. This sharpener is supplied with an abbreviated set of instructions printed on an adhesive
backed plastic label. If you wish to keep these handy, remove backing and adhere to the top
surface of the motor housing. Replacement labels are available from EdgeCraft.
5. Always clean all food, fat and foreign materials from knife blade before sharpening or
resharpening.
6. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
7. Always pull the blades at the recommended speed and at a constant rate over the entire
length of the blade. Never interrupt or stop the motion of the blade when in contact with the
abrasive disks.
8. Always alternate 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.
9. The edge of the knife blade should be maintained while sharpening in a level position
relative to the top of the counter or table. To sharpen the blade near the tip of a curved
blade, lift the handle up slightly as you approach the tip so that the section of the edge as it
is being sharpened is maintained “level” to the table.
10. Used correctly you will find you can sharpen the entire blade to within
1
/
8
” of the bolster or
handle. This is a major advantage of the Chef’sChoice
®
EdgeSelect Module compared to
other sharpening methods – especially important when sharpening chef’s knives where you
need to sharpen the entire blade length in order to maintain the curvature of the edge line.
If your chef’s knives have a heavy metal bolster near the handle extending to the edge, a
commercial grinder can modify or remove the lower portion of the bolster so that it will not
interfere with the sharpening action allowing you to sharpen the entire blade length.