Edgecraft Chef's Choice 120 Manuel d'utilisateur télécharger pdf (Page 9)

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

move directly to Stage 3 and make one or two pairs of pulls there.

To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or two

resharpenings. Then go back to Stage 1 for one (1) pull in each of the left and right slots and return

directly to Stage 3. Do not over sharpen in Stage 1.

FOR GAME AND FISH:

The optimum edge for cooked poultry generally can be obtained by using Stage 2 followed by

Stage 3. (Figure 11) For raw poultry, Stage 1 followed by Stage 3, as described above, may be

preferable. For ﬁlleting ﬁsh, use a thin but sturdy blade sharpened in Stages 2 and 3.

PROCEDURE FOR SHARPENING SERRATED BLADES:

Serrated blades are similar to 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 120. However, use

only Stage 3 (Figure 12), which will sharpen the teeth of the serrations and develop micro blades

along the edge of these teeth. Generally ﬁve (5) to ten (10) pairs of alternating pulls in Stage 3

will be adequate. If the knife is very dull, more pulls will be needed. If the knife edge has been

severely damaged through use, make one fast pull (2-3 seconds for an 8” blade) in each of the

Figure 9. A larger polished facet

adjacent to edge is ideal for

gourmet preparations.

Figure 10. Retention of larger

microﬂutes adjacent to edge helps

when cutting ﬁberous foods.

Figure 11. For ﬁsh and poultry

retention of ﬁner microﬂutes

adjacent to edge can be helpful.

Figure 12. Sharpen serrated blades only in Stage 3.

(See instructions).

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Edgecraft Chef's Choice 120 Manuel d'utilisateur Page 9