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Knives with a plain edge have to be sharpened on both sides. The two knife guideways
in the sharpening head are for the right and left side of the knife. The knife in the right
guideway has to be put up against the right side. The knife in the left guideway has to
be put up against the left side.
Fine kitchen cutlery with serrations have to be sharpened only on the plain side. The
sharpness of fine kitchen cutlery is already, when purchasing, not comparable with the
sharpness of knives with a plain edge. The profile of the blade admits a resharpening up
to the absolute sharpness only with limitations.
Serrated knives have to be sharpened on the side of the serration
only.The knife has to be put into the blade guideway with the serrations
directed downwards. A sharpening of the different kinds of serrations is
only possible with limitations.
A gradual flattening of the serration points is unavoidable.
Knives with fine serrations do not need resharpening.
For sharpening scissors, they have to be unclasped. Put both blades,
one after the other, into the guideway. Attention: Be careful when
touching the sharpened blades.
