Edgecraft Chef's Choice 312 - Manual (Page 8)

Stage 2: In general only two pairs of slow pulls (about 4-6 seconds each) followed by two pairs
of faster pulls (1-2 seconds each) in Stage 2 will be needed to obtain a razor sharp edge. Make
alternating pulls in left and right slots (Figure 6).
Fewer fast pulls in Stage 2 are preferable if you will be cutting fibrous foods as discussed in
more detail in the following section.
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 a couple of extra
pairs of fast pulls (1-2 seconds) thru Stage 2. The added pairs of such fast pulls with each pull
alternating in the left and right slots of Stage 2 will refine the second facet and create remark-
ably smooth and sharp edges, (Figure 7) ideal for the gourmet chef.
When resharpening the Gourmet edge, first use Stage 2, (alternating left and right slots). If after
a number of resharpenings, it is taking too long to resharpen or to develop the keenest edge, you
can speed the process by resharpening again in Stage 1 following the procedures detailed, and
then resharpen in Stage 2. This procedure for sharpening, 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 such as
limes, lemons and meat you will find it advan-
tageous to sharpen in Stage 1 until a burr is
fully developed along the entire edge, followed
directly by only two or three alternating pair of
fast 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.
Figure 7. A larger polished facet adjacent to edge is
ideal for gourmet preparations.
Figure 6. Inserting blade in left slot of Stage 2. Alternate
individual pulls in left and right slots.
Figure 8. Retention of larger microflutes adjacent to
edge helps when cutting fibrous foods.
8