Owner's Manual

Page 14
Knife Sharpening
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slicer off, return the auto engage lever to “Manual” position (G12A only), turn slice
thickness dial clockwise until it stops, and remove food chute before sharpening.
• NEVER sharpen slicer unless all guards are installed.
WHEN AND HOW OFTEN TO SHARPEN KNIFE
1. Symptoms of a dull knife are excess waste (or “tail”) on the unsliced portion remaining in food chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
Make sure auto engage lever is in the “Manual” position (G12A only).
1. Turn slicer off and turn slice thickness dial clockwise until it stops so slicer table covers
knife’s edge.
2. Remove food chute from slicer.
3. Clean and dry both sides of knife before sharpening. Refer to Cleaning & Sanitizing
instructions on pages 10 through 13.
NOTE: The knife cover must be on during sharpening. The slicer will not start if knife
cover is removed.
4. Loosen sharpener release knob by turning it counterclockwise several times (Fig. 14-1).
BE ALERT. The next step will expose knife.
5. Lift sharpener cover up (Fig. 14-1), rotate it clockwise (Fig. 14-2) and lower it into position
with knife tting between the two stones (Fig. 14-3).
6. Tighten sharpener release knob (Fig. 14-1) to secure sharpener.
Figure 14-1
Figure 14-2
Figure 14-3