instruction manual Professional Diamond Hone Knife Sharpener 325 Sharp-n-Hone® ® Read instructions before use. It is essential that you follow these instructions to achieve optimal results.
IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed including the following: 1. Read all instructions. Every user should read this manual. 2. To protect against electrical hazards, do not immerse the Chef’sChoice® motor drive section in water or other liquid. 3. Make sure only clean knife blades are inserted in the Chef’sChoice® Model 325. 4.
You Made a Good Choice Professional chefs and serious cooks world-wide rely on Chef’sChoice® Diamond Hone® sharpeners to maintain high performance multi-bevel edges on their favorite cutlery. Now with your Chef’sChoice® Professional Model 325 you will share the professional advantage with knives of astonishing sharpness and durability.
Understanding the Model 325 Diamond Hone® Sharpener The unique Chef’sChoice® Diamond Hone® Sharpener is designed to sharpen knives with either straight or serrated edges. This two (2) stage sharpener has a precision conical sharpening/honing stage with fine 100% diamond abrasives and a unique polishing/stropping stage using proprietary flexible abrasive disks.
Unless you have special blades designed to be sharpened primarily on one side of the edge (such as Asian Kataba blades), you will want to sharpen equally in the right and left slots of each stage you use. This will ensure that the facets on each side of the edge are of equal size and that the edge will cut straight at all times. When sharpening in either stage, the knife should, on sequential strokes, be pulled alternately through the left slot and the right slot of that Stage.
Instructions Read This Before You Start to Sharpen The Chef’sChoice® Model 325 sharpener is designed to sharpen either Straight edge or Serrated edge blades. 1. Sharpen Serrated Blades Only in Stage 2. Do not sharpen serrated blades in Stage 1 until you read the section titled Procedure for Sharpening Serrated Blades. 2. Straight Edge Blades are sharpened in Stages 1 and 2. Start in Stage 1 if the knife is being sharpened for the first time or if the knife is very dull.
Note: Each time you insert the blade, simultaneously pull the blade toward you. Never push the blade away from you. Apply just enough downward pressure to make contact with the wheel—added pressure does not speed up the sharpening process. To ensure uniform sharpening along the entire blade length, insert the blade near its bolster or handle and pull it at a steady rate until it exits the slot.
Optimizing the Knife Edge Gourmet Food Preparation: Where the finest and smoothest cuts are preferred in preparing smooth unmarked sections of fruits or vegetables, sharpen in Stage 1 and 2 as described above and make extra pulls through Stage 2. Three or more pairs of pulls with each pull alternating in the left and right slots of Stage 2 will refine the second facet and create remarkably smooth and sharp edges, (Figure 7) ideal for the gourmet chef.
(2-3 seconds for an 8” blade) in each of the right and left slots in Stage 1, then make a series of pulls in Stage 2, alternating right and left slots. Excessive use of Stage 1 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 can help break the skin on hard crusty foods.
SUGGESTIONS 1. Always clean all food, fat and foreign materials from the 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 blades 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.
Figure 11. Clean-out cover. 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.
® EdgeCraft Corporation 825 Southwood Road, Avondale, PA 19311 U.S.A. Customer Service (800) 342-3255 or 610-268-0500 Engineered and assembled in the U.S.A. www.chefschoice.com This product may be covered by one or more EdgeCraft patents and/or patents pending as marked on the product. Chef’sChoice®, EdgeCraft®, Diamond Hone® and the overall design of this product are registered trademarks of EdgeCraft Corporation, Avondale, PA. Conforms to UL Std. 763 Certified to CAN/CSA: C22.2 No.
