Edgecraft Chef's Choice 312 - Manual (Page 10)

SuggeStIonS
1. Because of the ultra fine diamond abrasives used in this sharpener, it is extremely
important to always clean all food, fat, and foreign materials from the knife before
sharpening or resharpening. If knife is soiled, wash it thoroughly before sharpening. If
food, oil or fats accumulate on the ultrafine diamonds of Stage 2 you will notice that it will
sharpen more slowly. In that event unplug the power cord from electrical socket, remove
the gray plastic spring marked #2 which is held in place by two black plastic “spring-pins”.
Use a small screwdriver to slip under the back of the plastic spring and pry it up until it is
loose. Remove the plastic spring. Save the spring and spring-pins and clean the Stage 2
diamond disks. To clean the disks use a small children’s toothbrush and a weak solution of
household dish detergent (such as Dawn). Prepare a solution of about 2 drops of detergent
in a cup of warm water. Place only a few drops of detergent solution on brush and scrub
the sharpening faces of the disks. Rotate the disks by hand to brush all areas of the disks
several times. Then rinse lightly with water on the brush. Always use a brush and minimize
the amount of water used. Cut a small piece of paper towel to pat the disks dry. Allow time
for disks to dry completely and be certain no water remains in sharpener before turning on
power. Reassemble the plastic spring and fasten in place with the two plastic spring-pins.
2. To increase your proficiency with the Chef’sChoice ® Model 312, take the time to learn how
to detect a burr along the edge (as described on p. 7). While you may sharpen well without
using this technique, it is the best and surest way to determine when you have sharpened
sufficiently in Stage 1. This will help you avoid oversharpening and insure sharp edges
every time. Cutting a tomato or a piece of paper is a convenient method of checking for
blade sharpness when sharpening is finished.
3. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
4. Always pull the blades at the recommended speed and at a uniform rate over length of
blade. Never interrupt or stop the motion of the blade when in contact with the abrasive
disks.
5. 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.
6. The edge of the knife blade while sharpening should, in general, be held in a level position
relative to the top of the counter or table. However, to sharpen the blade near the tip of
a curved edge, lift the handle up slightly but just enough to maintain the edge audibly in
contact with the abrasive disk.
7. There is no need or advantage to using a “sharpening steel” on knives sharpened on the
Chef’sChoice ® Model 312. It is recommended that you keep the Model 312 readily acces-
sible and resharpen often, as described in the previous Sections.
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