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Installation Manual

ManualsBrandsChef’sChoice ManualsCutlery & Knife AccessoriesChef'sChoice 250 Hone Hybrid Combines Electric and Manual Sharpening for Straight and Serrated 20-degree Knives Uses Diamond Abrasives for Sharp Durable Edges, 3-Stage, White
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to suit your preferences. The finest edge, best for gourmet presentations will be obtained by
following the complete procedures of Stages 1, 2 and 3.
RESHARPENING THE KNIFE EDGE
To resharpen follow the procedure for Stage 3 described above, making 10-20 complete
back and forth stroke pairs while maintaining recommended downward pressure. Then test
the edge for sharpness. If necessary resharpen again but first use Stage 2 followed by back
and forth pairs of strokes in Stage 3. Generally you should be able to resharpen several times
using only Stage 3 before having to resharpen in Stage 1.
SERRATED BLADES
Serrated blades can be sharpened in Stage 3 (see Figure 7). Center the blade in the slot of
Stage 3 and make twenty-five (25) back and forth pairs of strokes.
Examine the edge and if necessary make another 25 full stroke pairs. Test the blade for
sharpness. If the blade to be sharpened is very dull, first make two fast pairs of pulls — al-
ternating right and left slots in Stage 2 and then make twenty-five (25) paired strokes (back
and forth) in Stage 3. Because of its nature, a serrated knife will not ever appear as sharp or
cut as smoothly as a straight edged blade. Caution: Do not make many strokes in Stage 2, or
you will remove too much metal from the teeth of the serrated edge.
ASIAN BLADES
The Hybrid
®
which sharpens at a primary angle of 20 degrees, can sharpen double faceted
Asian blades such as the Santoku which is traditionally sharpened at 15º. However, for opti-
mum results with all Asian blades we recommend a 15º sharpener such as the Chef’sChoice
®
Electric Models 15XV or 1520 as the preferred choice for all Asian style blades.
Do not sharpen in the Hybrid
®
any single sided, single faceted Asian Kataba knives, such
as the traditional sashimi styled blade that is commonly used to prepare ultra thin sashimi.
Stage 3 sharpens simultaneously both sides of the cutting edge while the sashimi knives are
designed to be sharpened only on one side of the blade. The Chef’sChoice electric sharp-
eners listed in the previous paragraph will correctly sharpen these single sided knives.
CERAMIC KNIVES
The Hybrid
®
is not recommended for ceramic knives.
Figure 7. Serrated knife in Stage 3.