MODEL 120 Instructions EdgeSelect® Diamond Hone® Sharpener Read these instructions before use. It is essential that you follow these instructions to achieve optimum results. © 2014 EdgeCraft Corp.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. 2. To protect against electrical hazards, do not immerse the Chef’sChoice® in water or other liquid. 3. Make sure only clean knife blades are inserted in the Chef’sChoice®. 4. Disconnect the appliance from its power source when not in use, before cleaning, during service and when replacing parts. 5. Avoid contacting moving parts. 6.
P You Made a Good Choice rofessional chefs and serious cooks world-wide have for many years relied on Chef’sChoice® Diamond Hone® sharpeners to maintain the high performance Trizor® edges on their favorite cutlery. Now with your Chef’sChoice® EdgeSelect® Professional Model 120 you will share the professional advantage with knife edges of astonishing sharpness and durability.
Understanding the Versatile Model 120 EdgeSelect® Sharpener The unique Chef’sChoice® EdgeSelect® Diamond Hone® Sharpener is designed so that you may sharpen each knife according to your intended use, such as gourmet food preparation, butchering, dressing of game or filleting of fish. You can sharpen knives with either straight or serrated edges.
The Chef’sChoice® Model 120 EdgeSelect Sharpener is equipped with a manually activated diamond dressing pad that can be used if necessary to clean any accumulated food or sharpening debris off the surface of the polishing/stropping disks. We strongly urge you to clean your knives before sharpening them. You will find you can go months or even a year or more before you need to dress these disks.
INSTRUCTIONS Read This Before You Start to Sharpen The Chef’sChoice® Model 120 is designed to sharpen either Straight edge or Serrated edge blades. 1. Sharpen Serrated Edge Blades only in Stage 3. Do not sharpen serrated blades in Stages 1 and 2, as that will unnecessarily remove more metal from the serrations. See Section titled Procedure for Sharpening Serrated Blades for more details. 2.
of pulls alternating in the left and right slots in order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only one pull in each (left and right) slot is adequate. Then proceed to Stage 2. Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2. Pull the blade once through the left slot of Stage 2 (Figure 4) and once through the right slot (Figure 5). For an eight (8) inch blade, take about four (4) seconds for each pull.
bypass Stage 2 and go directly to Stage 3. It is always desirable to have a burr on the edge before stropping in Stage 3.) If the knife is extremely dull, additional pulls in Stage 2 may be needed or, alternately, make one pair of pulls in Stage 1, then repeat in Stage 2 before proceeding to Stage 3. Stage 3: In general only one (1) or two (2) pairs of pulls in Stage 3 will be necessary to obtain a razor sharp edge.
To prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge. Then move directly to Stage 3 and make one or two pairs of pulls there. To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or two resharpenings. Then go back to Stage 1 for one (1) pull in each of the left and right slots and return directly to Stage 3. Do not over sharpen in Stage 1.
right and left slots of Stage 2, then make a series of pulls in Stage 3, alternating right and left slots. Excessive use of Stage 2 will remove more metal along the edge than is necessary in order to sharpen the teeth. Because serrated blades are saw-like structures, the edges will never appear to be as “sharp” as the edge on a straight edge knife. However, their tooth-like structure will, at times, help break the skin on hard crusty foods and penetrate other materials such as cardboard.
SUGGESTIONS 1. Always clean all food, fat and foreign materials from knife before sharpening or resharpening. If soiled, wash the blade before sharpening. 2. Use only light downward pressure when sharpening - just enough to establish secure contact with the abrasive disk. 3. Always pull the blade at the recommended speed and at a constant rate over length of blade. Never interrupt or stop the motion of the blade when in contact with the abrasive disks. 4.
NORMAL MAINTENANCE No lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a damp cloth. Do not use detergents or abrasives. Once a year or so, as needed, you can remove metal dust that will accumulate inside the sharpener from repeated sharpenings. Remove the small rectangular clean-out cover (Figure 14) that covers an opening on the underside of the sharpener.
