Operation Manual

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.

STAGE 3 DRESS TOOL: CLEANING/ DRESSING OF STROPPING/ POLISHING DISKS—STAGE 3:

The Chef’sChoice

Model 120 is equipped with a built-in accessory to manually clean/ dress the

honing disks in Stage 3. In the event these disks become glazed with grease, food or sharpening

debris, they can be cleaned and reshaped by actuating the manual lever on the rear of the sharp-

ener. This lever is located within a recess as shown in Figure 13 on the left lower corner as you

face the rear of the Model 120.

To actuate the cleaning/dressing tool, make sure the power is on and simply press the small

lever in the recess to the right or left and hold for 3 seconds. Then press the lever in the opposite

direction and hold for 3 seconds. When the lever is moved in one direction, the dressing tool cleans

and reshapes the active surface of one stropping/polishing disk. By moving it in the opposite

direction, you clean the other disk.

Use this clean/dress accessory only if and when Stage 3 no longer appears to be sharpening well

or when it takes too many pulls to obtain a razor sharp edge. Using this tool removes material

from the surface of the Stage 3 disks and hence, if used excessively, will unnecessarily remove

too much of the abrasive surface - wearing the disks out prematurely. If that should occur, factory

replacement of the disks will become necessary.

If you clean knives regularly before sharpening, you will need to clean or dress the Stage 3 disks

only about once a year or even less frequently

Resharpening: (See Sections above.)

Resharpen straight edge knives whenever practical using Stage 3. When that fails to quickly

resharpen, return to Stage 2 and make one or two pairs of alternating pulls. Then return to Stage

3 where only one to two alternating pairs of pulls will be adequate to put a new razor-like edge on

the knife. Use Stage 1 as a ﬁrst step in resharpening only if you wish to have more “bite” along the

edge or if the knife has been dulled excessively.

Resharpen serrated blades in Stage 3. (See sections above.)

Figure 13. Stage 3 disks can be cleaned if necessary.

Use infrequently. (See instructions.)