User Manual

Limited Warranty: Used with normal care, this
EdgeCraft product is guaranteed against defective
material and workmanship for a period of one (1)
year from date of original purchase (“Warranty
Period”). We will replace or repair, at our option,
any product or part that is defective in material
or workmanship without charge if the product
is returned to us postage paid with dated proof
of purchase within the Warranty Period. This
warranty does not apply to commercial use or
any product abuse. ALL IMPLIED WARRANTIES,
INCLUDING IMPLIED WARRANTIES OF MER-
CHANTABILITY AND FITNESS FOR A PARTICULAR
PURPOSE, ARE LIMITED TO THE WARRANTY
PERIOD. EDGECRAFT CORPORATION SHALL
NOT BE LIABLE FOR ANY INCIDENTAL OR
CONSEQUENTIAL DAMAGES. Some states do not
allow limitations on how long an implied warranty
lasts and some states do not allow exclusions
or limitations of incidental or consequential
damages, so the above limitations or exclusions
may not apply to you. This limited warranty gives
you specific legal rights, and you may also have
other rights which vary from state to state.
Make smooth consistent strokes while
maintaining recommended downward
pressure and make certain the disks are
turning. The finished blade should cut
paper smoothly allowing you to easily
make straight or curved cuts.
RESHARPENING THE
20° KNIFE EDGE
Follow the procedure for Stage 3
described above for 20° knives and
make two to three (2-3) pairs of strokes
while maintaining recommended
downward pressure. Listen to confirm
the two sharpening disks are turning.
Test edge for sharpness. If this process
does not provide the desired sharpness
make four (4) additional back and forth
pairs of strokes in Stage 2 followed by
two to three (2-3) pairs in Stage 3.
Generally you should be able to
resharpen several times using only
Stage 3. Note: This procedure for
resharpening 20° knives is slightly
different from the recommended
resharpening procedure, described
above, for Asian type 15° knives.
SHARPENING
SERRATED BLADES
Serrated blades can be sharpened
in Stage 3 marked “Polishing and
Serrated” (see Figure 5). Center the
blade in the slot of Stage 3 and make
five (5) back and forth stroke pairs. Test
the edge and if necessary make another
5 full strokes. Examine the blade.
If the blade to be sharpener is very
dull, first make two full strokes (back
and forth pairs) in Stage 2 and then
make five (5) paired strokes in Stage
3. Because of its nature, a serrated
knife will never appear as sharp or cut
as smoothly as a straight edged blade.
Caution: Do not make many strokes
in Stage 2 which can quickly remove
metal from a serrated edge.
© 2011 EdgeCraft Corporation I11
M641930
www.chefschoice.com
ASSEMBLED IN THE USA.
by the makers of the professional
Chef’sChoice
®
Diamond Hone
®
Knife Sharpeners, sold worldwide.
EdgeCraft Corporation
825 Southwood Road
Avondale, PA 19311 USA
[phone] [phone]
Chef’sChoice
®
EdgeCraft
®
and Diamond Hone
®
are
trademarks of the EdgeCraft Corporation.
This product may be covered by one or more
EdgeCraft patents and/or patents pending as marked
on the product.
®
follow with two to three (2-3) pairs of
strokes in Stage 3.
TO SHARPEN
EURO/AMERICAN AND
OTHER 20° KNIVES
Stage 2
For the Euro/American 20° blades start
in Stage 2 (see Figure 3).
Do not use Stage 1.
Hold the sharpener on the table with
your left hand. Insert the knife blade
into the slot of Stage 2. Press down to
bring the knife edge into firm sustained
contact with the “V” between the two
internal diamond coated disks and slide
the blade back and forth in a sawing-like
motion. For optimum results center (left
to right) the blade in the slot and avoid
rubbing the face of the blade against
the walls of the slot. Apply a downward
force of about 4-5* pounds as you move
the blade. Listen carefully to the disks
to insure they are rotating when you
move the blade. Sharpening will not
be as effective if you press too lightly
while sharpening.
If your knife, before sharpening, is not
very dull you may find that only about
10 or less back and forth stroke pairs in
Stage 2 (with recommended downward
pressure) will be sufficient to put a
keen edge on the blade. However, if the
knife starts out very dull you may find
that 20 or more back and forth paired
strokes will be needed the first time
as you reshape and sharpen the old
edge. Before leaving Stage 2 check the
edge for sharpness by slicing a piece of
copier quality paper. It should cut paper
readily with only a slight roughness to
the cutting action. When sharp enough
proceed to Stage 3.
*4 to 5 pounds is about the weight of a 2 inch thick
telephone book.
STAGE 3 (HONING AND
POLISHING) 20° KNIVES
If the 20 degree knife is correctly
sharpened in Stage 2, only 2-3 back
and forth stroke pairs in Stage 3 (see
Figure 4) will complete the small second
bevel and the edge will be very sharp
and effective. For optimum results
center the blade (left and right) within
the slot and keep the length of the blade
aligned with the center line of the slot
as you hone and polish. Apply about
3-4 pounds downward force in Stage 3.
SPECIALIZED ASIAN
BLADES
The ProntoPro
™
is designed to sharpen
double faceted Asian blades such
as the Santoku which is traditionally
sharpened at 15°. However it should
not be used to sharpen any single sided,
single faceted 15°Asian knives, such
as the traditional sashimi styled blade
that is commonly used to prepare ultra
thin sashimi. The ProntoPro
™
sharpens
simultaneously both sides of the cut-
ting edge while the sashimi knives are
designed to be sharpened only on one
side of the blade. Chef’sChoice offers
electric sharpeners Models 15XV and
1520 that are designed to sharpen all
types of Asian style knives, including
single sided ones.
CERAMIC KNIVES
The ProntoPro
™
is not recommended
for ceramic knives.
SCISSORS
Do not attempt to use the ProntoPro
™
to sharpen scissors. EdgeCraft does
manufacture both electric and manual
scissor sharpeners.
BRAND OF KNIVES
The ProntoPro
™
will put an excellent
edge on all conventional metal Euro/
American and Asian style knives
regardless of brands, including Global,
Henckels, Wusthof, Sabatier, Lamson,
Chicago, Russell Harrington, Mundial,
Chef’sChoice, Messermeister, Forschner,
Cuisinart, Kitchen Aid, Shun and many,
many more.
TEST FOR SHARPNESS
To test for sharpness and cutting
ability of your knife, hold a sheet of
paper vertically by its upper edge and
carefully cut down through the sheet
a small (but safe) distance from your
Figure 5. Sharpen serrated knives in
Stage 3.
Figure 4. Euro/American (20°) knives are
honed and polished in Stage 3.
fingers. A sharp edge (on a straight
edge blade) will cut smoothly without
tearing the paper.
Alternatively try cutting a tomato. A
sharp knife should penetrate the skin
of the tomato and cut through it on the
first pull without applying significant
force to the knife.
MAINTENANCE:
• TheexterioroftheProntoPro
™
can be
cleaned with a damp soft cloth.
• Periodicallyshakeoutanddisposeof
the metal sharpening dust by invert-
ing the sharpener and lightly tapping
it onto a newspaper, paper towel, or
other paper sheet.
• Nooilsorotherlubricatingliquidsare
necessary with this sharpener.