Handleiding EdgeCraft Chef-s Choice - FlexHone-Strop 320 (pagina 6 van 10) (Engels)

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MODEL 320

InstructIOns

FlexHone/Strop

Diamond Hone

Sharpener

Read these instructions before use.

It is essential that you follow these

instructions to achieve optimum results.

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 that only clean knife blades are inserted in the Chef’sChoice

4. Unplug from outlet when not in use, before putting on or taking off parts and

before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or after the appliance

malfunctions, or is dropped or damaged in any manner.

U.S. customers: You may return your sharpener to EdgeCraft’s factory for service where

the cost of repair or electrical or mechanical adjustment can be estimated. When the

electrical cord on this appliance is damaged, it must be replaced by the Chef’sChoice

distributor or other qualiﬁed service to avoid the danger of electrical shock.

Outside the U.S.: Please return your sharpener to your local distributor where the cost of

repair or electrical or mechanical adjustment can be estimated. If the supply cord of this

appliance is damaged, it must be replaced by a repair facility appointed by the manufac-

turer because special tools are required. Please consult your Chef’sChoice distributor.

7. CAUTION! “This appliance may be ﬁtted with a polarized plug (one blade is wider than

the other). To reduce the risk of electric shock, this plug will ﬁt in a polarized outlet

only one way. If the plug does not ﬁt fully in the outlet, reverse the plug. If it still does

not ﬁt, contact a qualiﬁed electrician. Do not modify the plug in anyway.”

8. The use of attachments not recommended or sold by EdgeCraft Corporation may

cause ﬁre, electric shock, or injury.

9. The Chef’sChoice

Model 320 is designed to sharpen kitchen knives, pocket knives

and most sports knives. Do not attempt to sharpen scissors, ax blades or any blade

that does not ﬁt freely in the slots.

10. Do not let the cord hang over edge of table or counter or touch hot surfaces.

11. When in the “ON” position (Red ﬂash on switch is exposed when “on”) the

Chef’sChoice

should always be on a stable countertop or table.

12. WARNING: KNIVES PROPERLY SHARPENED ON YOUR CHEF’SCHOICE

WILL BE

SHARPER THAN YOU EXPECT. TO AVOID INJURY, USE AND HANDLE THEM WITH

EXTREME CARE. DO NOT CUT TOWARD ANY PART OF YOUR FINGERS, HAND OR BODY.

DO NOT RUN FINGER ALONG EDGE. STORE IN A SAFE MANNER.

13. Do not use outdoors.

14. Close supervision is necessary when any appliance is used by or near children.

15. Do not use honing oils, water or any other lubricant with the Chef’sChoice

16. For household use only.

17.

SAVE THESE INSTRUCTIONS.

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

Profession-

al Model 320 you will share the professional advantage with knives of

astonishing sharpness and durability. The Chef’sChoice

Model 320

incorporates the latest sharpening technology developed by EdgeCraft—

world leader in cutting edge technology to create advanced performance

edges on all of your ﬁne-edge and serrated knives.

You will ﬁnd the Model 320 extremely fast and simple to use. It is safe to use

on all quality kitchen, sporting and pocket knives. Please read this instruction

booklet thoroughly before you use the sharpener in order to optimize your

sharpening results.

Gourmet cooks world-wide acknowledge the value of a ﬁne cutting edge

for elegant food preparation. As an owner of the Chef’sChoice

Professional

320 you have the means to create edges of a perfection, sharpness and

durability heretofore unobtainable with even the world’s most expensive

commercial sharpening systems. You will ﬁnd it is a joy to sharpen and use

your knives. Remember, a sharp knife is a safe knife because you expect it to

be sharp, you respect it and it requires less force to cut. But remember, the

edge is incredibly sharp!

The Chef’sChoice

Diamond Hone

sharpener creates demonstrably

superior multifacet edges on knives of any steel - carbon, stainless, or alloy

of any hardness. Edges sharpened on the Model 320 are much sharper and

stay sharp longer than conventional and hollow ground edges.

You can easily and very quickly sharpen the entire cutting edge of your

favorite knives, from the tip to the handle or bolster. The highly precise edges

will reward you with years of superior knife performance.

UNDERSTANDING THE MODEL 320

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. This combination can be used to create either an astonishingly sharp, smooth

faceted edge for effortless cutting and presentations or one with a selected amount of residual “bite”

along the facets.

The sharpening and honing actions are controlled by using precisely angled guides for the blade and

precisely matched conically surfaced abrasive disks. The sharpening angle is slightly larger in Stage

2 than in Stage 1.

Fine diamond-coated conical disks in Stage 1 create microgrooves along the facets on each side of

the edge establishing the ﬁrst angled bevel of the edge.

In Stage 2 ultraﬁne abrasive disks polish and strop the facets immediately adjacent to the edge

creating a microbevel and establish a microscopically thin straight and super polished edge of

astonishing sharpness. The stropping action simultaneously polishes and sharpens the boundaries

of those microgrooves created by the diamond abrasives in Stage 1 adjacent to the edge until they

become sharp micro ﬂutes that will assist the cutting action with “difﬁcult to cut” materials.

This unique two stage design gives you an edge of remarkable sharpness and because of the second

angle bevel it creates, you will note knives stay sharp longer than those sharpened by conventional

means.

The following sections describe the general procedures for optimal sharpening. One of the important

advantages of using the Model 320 is that you can strop and polish your knives to razor sharp edges

as often as needed and yet experience little knife wear compared to older sharpening methods.

Resharpening can commonly be done by using just the stropping action of Stage 2. (See Resharpen-

ing Section).

The Chef’sChoice

Model 320 Sharpener is equipped with manually activated diamond dressing

pads 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 knives before sharpening

them. You will ﬁnd you can go months or over a year before you need to dress these disks. Only if you

sense a distinct decrease in polishing efﬁciency will there by any need to use this convenient feature

described further in a subsequent section.

Each sharpening Stage is equipped with elastomeric guide springs positioned over the sharpening

disks to provide a spring action that holds the face of your knife securely against the precision guides

in the right and left slots of each stage during sharpening.

Figure 2. Typical kitchen knife.

Heel

Bolster

Handle

Edge

Tip

Figure 1. Model 320 Diamond Hone

Sharpener.

Stage 1

Stage 2

Spring

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. Generally only one or two pairs of pulls (alternating in

the left and right slots) will be adequate in each stage (see subsequent sections for more detail).

Always operate the sharpener from the front side. Hold the blade horizontal and level and slide it down

between the plastic spring and the guide plane while pulling it toward you at a uniform rate as it

contacts the sharpening or stropping disk. You will be able to feel and hear the contact with the disk

as it is made. Always keep the blade moving uniformly through each stage; do not stop the pull in mid

stroke. Consistently pull at a speed of about 5 seconds per stroke for an eight (8) inch blade. The time

can be less for shorter blades and more for longer blades.

Never operate the sharpener from the back side.

Use just enough downward pressure when sharpening to ensure uniform and consistent contact of

the blade with the abrasive disks on each stroke. Additional pressure is unnecessary and will not

speed the sharpening process. Avoid cutting into the plastic enclosure. Accidental cutting into the

enclosure will not functionally impact operations of the sharpener or damage the edge.

Figure 1 below identiﬁes each of the two stages as described further in the following sections.

INSTRUCTIONS

READ THIS BEFORE YOU START TO SHARPEN

The Chef’sChoice

Model 320 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 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. See following Section for

more details.

PROCEDURE FOR SHARPENING STRAIGHT EDGE BLADES

STRAIGHT EDGE BLADES: SHARPENING FIRST TIME

Before you turn on the power, slip a knife blade smoothly into the slot between the left angle guide of

Stage 1 and the elastomeric spring. Do not twist the knife. (See Figure 3.)

Move the blade down in the slot until you feel it contact the diamond disk. Pull it towards you lifting

the handle slightly as you approach the tip. This will give you a feel for the spring tension. Remove the

knife and press the Power Switch. A red “indica-

tor” on the switch appears when this switch is

turned “ON.”

Stage 1: If you are sharpening a straight-edge

knife for the ﬁrst time, start in Stage 1. Pull the

knife once through the left slot of Stage 1 (Figure

3) by slipping the blade between the left angle

guide and the polymeric spring while pulling the

blade toward you and simultaneously moving

the blade downward in the slot until it engages

the diamond coated disk. You will hear it make

contact with the disk. Insert the blade as close

Figure 3. Stage 1. Inserting blade in slot between guide

and elastomeric spring. Alternate individual pulls in left

and right slots.

as possible to its bolster or handle. If the blade is curved, lift the handle slightly as you sharpen near

the tip of the knife, keeping the blade edge approximately parallel to the table. Sharpen the entire

blade length. For an eight (8) inch blade each pull should take about 5 seconds. Pull shorter blades

through in 2-3 seconds and longer blades in 6 seconds. Next, repeat with one full length pull in the

right slot of Stage 1.

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. Always make an equal number of pulls alternating

one pull in the left slot and then one pull in the right slot in order to keep the edge facets symmetrical.

Generally in Stage 1 you will ﬁnd that only one or two pairs of pulls is adequate.

Before moving to Stage 2 you will ﬁnd it helpful to conﬁrm that a burr (see Figure 5) exists along one

side of the edge. To check for the burr, move your foreﬁnger carefully across the edge as shown. (Do

not move your ﬁnger along the edge – to avoid cutting your ﬁnger). If the last pull was in the right slot,

the burr will appear only on the right side of the blade (as you hold it) and vice versa. The burr, when

present, feels like a rough and bent extension of the edge; the opposite side of the edge feels very

smooth by comparison. If a burr exists along the entire edge, proceed to Stage 2.

If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before proceeding to

Stage 2. Slower pulls will help you develop the burr. Conﬁrm the presence of the burr and proceed to

Stage 2. It is always necessary to create the burr in Stage 1 before stropping in Stage 2.

If the knife is extremely dull, additional pulls in Stage 1 may be needed before proceeding to Stage 2.

Stage 2: In general only one or two pairs of pulls

in Stage 2 will be necessary to obtain a razor

sharp edge. Make alternate pulls in left (Figure 6)

and right slots pulling the knife through the slots

at the same speed used in Stage 1.

Added pulls in Stage 2 will reﬁne the edge further,

creating an edge ideal for gourmet preparations.

Fewer pulls in Stage 2 may be preferable if you

will be cutting ﬁbrous foods as discussed in more

detail in the following sections.

Figure 5. Develop a distinct burr along knife edge before

stropping in stage 2. Burr can be detected by sliding

ﬁnger across and away from the edge.

Caution! See text.

Figure 4. Inserting blade in right slot of Stage 1.

Figure 6. Inserting blade in left slot of Stage 2. Alternate

individual pulls in left and right slots.

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.

When resharpening the Gourmet edge, use Stage 2, (alternating left and right slots). If after a number

of resharpenings, it is taking too long to resharpen, you can speed the process by resharpening ﬁrst

in Stage 1 following the procedures detailed, and then resharpen in Stage 2. This procedure, unlike

conventional sharpening, will give you extraordinarily sharp knives every day while removing very

little metal and prolonging the life of your knives.

FOR GAME, FISH AND FIBROUS MATERIALS

For cutting more ﬁbrous materials you may ﬁnd it advantageous to sharpen in Stage 1 – followed

directly by only one alternating pair of pulls in Stage 2. This will leave sharpened microﬂutes along

the facets nearer to each side of the edge (Figure 8) that will assist in the cutting of such materials.

To prepare this type edge, sharpen in Stage 1 until a burr is developed along the entire edge. Then

move to Stage 2 and make just one pair of pulls.

To resharpen this type of edge, sharpen in Stage 1 until you develop a burr and then make one pair

of pulls in Stage 2.

PROCEDURE FOR SHARPENING SERRATED BLADES

Serrated blades are similar to small saw blades with scalloped depressions and a series of pointed

teeth. In normal use the pointed teeth do most of the cutting.

Serrated blades of all types can be sharpened in the Chef’sChoice

Model 320. However, use only

Stage 2 (Figure 9), which will sharpen the teeth of the serrations and develop microblades along the

Figure 7. A larger polished facet adjacent to edge is

ideal for gourmet preparations.

Figure 8. Retention of larger microﬂutes adjacent to

edge helps when cutting ﬁberous foods.

Figure 9. Sharpen serrated blades only in Stage 2.

(See instructions).

edge of these teeth. Generally ﬁve (5) to ten (10) pairs of alternating pulls in Stage 2 will be adequate.

If the serrated knife is very dull more pulls will be needed. If the knife edge has been severely dam-

aged through use, make just one fast pull (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.

DRESSING TOOL FOR CLEANING OF STROPPING/POLISHING DISKS – STAGE 2

The Chef’sChoice

Model 320 is equipped with a built-in accessory to manually clean/dress the

stropping disks in Stage 2. 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 sharpener.

This lever is located within a recess as shown in Figure 10 on the left lower corner as you face the

rear of Model 320.

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 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 in the opposite direction you clean the

other disk.

Use this clean/dress accessory only if and when Stage 2 no longer appears to be sharpen-

ing 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 2 disk 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 2 disks only

about once a year or perhaps less frequently.

RESHARPENING (SEE PREVIOUS SECTIONS)

Resharpen straight edge knives whenever practical using Stage 2. When that fails to quickly

resharpen, return to Stage 1 and make one or two pairs of alternating pulls. Check for a burr along

the edge and then return to Stage 2 where only one to two alternating pair of pulls will be adequate

to put a new razor-like edge on the knife.

Resharpen serrated blades in Stage 2. See sections above.

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.

Figure 10. Stage 2 disks can be cleaned if necessary.

Use infrequently. (See instructions).

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. Always alternate individual pulls in right and left slots (of any stage used). Specialized Japanese blades

are an exception and are sharpened primarily on one side of the blade.

5. The edge of the knife blade, while sharpening, should be held in a level position relative to the top of

the counter or table. To sharpen the blade near the tip of a curved blade, lift the handle up slightly as

you approach the tip so that each section along the curved length of the edge as it is being sharpened

is maintained “level” to the table.

6. There is no need or advantage to using a “sharpening steel” on knives sharpened on the Chef’sChoice

Model 320. Consider resharpening with the manual Chef’sChoice

sharpener Model 450 if you are us-

ing knives at a remote location away from electrical power. It is recommended that you keep the Model

320 readily accessible and resharpen often, as described in the Sections above.

7. Used correctly, you will ﬁnd you can sharpen the entire blade to within 1/8” of the bolster or handle.

This is a major advantage of the Chef’sChoice

Model 320 compared to other sharpening methods –

especially important when sharpening chef’s knives where you need to sharpen the entire blade length

in order to maintain the curvature of the edge line. If your chef’s knives have a heavy bolster near

the handle extending to the edge, a commercial grinder can modify or remove the lower portion of

the bolster so that it will not interfere with the sharpening action allowing you to sharpen the entire

blade length.

8. To increase your proﬁciency with the Chef’sChoice

Model 320, learn how to detect a burr along the

edge (as described above). While you can sharpen well without using this technique, it is the best and

fastest way to determine when you have sharpened sufﬁciently in Stage 1. This will help you avoid

oversharpening and ensure incredibly sharp edges every time. Cutting a tomato or a piece of paper is

a convenient method of checking for blade sharpness.

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 11) that covers an

opening on the underside of the sharpener. You will ﬁnd metal particles adhered to a magnet attached

to the inside of that cover. Simply rub off or brush off accumulated ﬁlings from the magnet with a

paper towel or tooth brush and reinsert the cover in the opening. If larger amounts of metal dust

have been created or if the Stage 2 disk has been cleaned (using the cleaning/dressing tool) you can

shake out any remaining dust through the bottom opening when the cover is removed. After cleaning,

replace the cover securely with its magnet in place.

Figure 11. Clean-out cover.

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

, FlexHone/Strop

and Diamond Hone

are registered trademarks of

EdgeCraft Corporation, Avondale, PA.

Conforms to UL Std. 982 Certiﬁed to CAN/CSA Std. C22.2 No. 64

Certiﬁed to EN 60335-1, EN 60335-2, EN 55014-1+A1, EN 61000-3-2, EN 61000-3-3

C13 C328980

EdgeCraft Corporation

825 Southwood Road, Avondale, PA 19311 U.S.A.

Customer Service (800) 342-3255 or 610-268-0500

SERVICE

In the event post-warranty service is needed, return your sharpener to the EdgeCraft factory where

the cost of repair can be estimated before the repair is undertaken. Outside the USA, contact your

retailer or national distributor.

Please include your return address, daytime telephone number and a brief description of the problem

or damage on a separate sheet inside the box. Retain a shipping receipt as evidence of shipment and

as your protection against loss in shipment.

EdgeCraft Chef-s Choice - FlexHone-Strop 320 Handleiding

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