Gastroback 41620 Design Knife Sharpener - Manual (Page 8)

Stage B - Thoroughly Sharpening the Edge
Note: Do no use stage B for serrated knives, as this will
remove too much metal from the serration.
Sharpen the blade in stage B by using the same procedure as
described in the section Sharpening Blades.
When detecting a burr along one side of the edge, process the
knife in stage C once to remove the burr. (See below: Checking
for a Burr)
Stage C - Fine-Sharpening
Stage C is designed for three tasks:
• Fine-sharpening for extremely sharp knives
More pulls in stage C will refine the edge further, creating an edge particularly desirable for
gourmet preparations. Fewer pulls in stage C may be preferable if you will be cutting fibrous
foods. To obtain a razor sharp edge, only one or two pairs of pulls in stage C will be necessary.
• Removing a burr after thorough sharpening in stage B (See below: Checking for a Burr)
In general, one single pull in the respective slot of stage C is sufficient to remove a burr. For this,
select the slot where the burr of the blade is pointing upwards.
• Sharpening serrated knives. (See: Serrated Knives)
Serrated Knives
Serrated blades of all types can be sharpened in the Design
Knife Sharpener, but use ONLY stage C.
This will sharpen the teeth of the serrations and develop micro-
blades along the edges of these teeth. Normally, five to ten pairs
of alternating pulls in stage C will be adequate.
If the knife edge has been severely damaged through use make
one fast pull (2 -3 seconds for a 20 cm blade) in each of the
slots of stage B, then make a series of pulls in stage C, alterna-
ting right and left slots. Excessive use of stage B will remove more metal along the edge then 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 will help break the skin on
hard crusty foods and penetrate other materials such as cardboard.
Checking for a Burr
WARNING: NEVER move your finger along the edge to avoid cutting your finger!
When sharpening in stages A and/or B, a burr could develop. Amongst other reasons, this is
depending on the material of the knife.
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