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Chef's Choice EdgeSelect 120 Instructions Manual
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Chef's Choice EdgeSelect 120 Instructions Manual

Diamond hone sharpener
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INSTRUCTIONS
PROFESSIONAL 120 HEAVY DUTY MODEL
®
EdgeSelect
®
Diamond Hone
Sharpener
®
Read these instructions before use.
It is essential that you follow these
®
™
instructions to achieve the Trizor
-Plus
edge.
© 2005 EdgeCraft Corp.

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Summary of Contents for Chef's Choice EdgeSelect 120

  • Page 1 INSTRUCTIONS PROFESSIONAL 120 HEAVY DUTY MODEL ® EdgeSelect ® Diamond Hone Sharpener ® Read these instructions before use. It is essential that you follow these ® ™ instructions to achieve the Trizor -Plus edge. © 2005 EdgeCraft Corp.

  • Page 2: Important Safeguards

    ® 9. The Chef’sChoice Model 120 is designed to sharpen kitchen knives, pocket knives, and most sports knives. Do not attempt to sharpen scissors, ax blades or any blade that does not fit freely in the slots.
  • Page 3 Trizor -Plus™ edge on all your fine-edge and serrated knives. You will find the Model 120 extremely fast and simple to use. It is safe to use on all quality kitchen, sporting and pocket knives. Please read this instruction booklet thoroughly before using the sharpener to optimize your sharpening results.
  • Page 4 ® the important advantages of using the EdgeSelect Model 120 is that you can strop and polish your knives to razor sharp edges as often as needed and yet experience little knife wear compared to older sharpening methods. Resharpening can usually be done in Stage 3. Use Stage 2 less often for resharpening and use Stage 1 only for the heaviest duty applications.
  • Page 5 Figure 1 (below) identifies each of the three stages as described further in the following sections. Stage 1 Stage 2 Stage 3 Spring Handle Bolster Heel On/Off Edge Switch ® Figure 1. Model 120 EdgeSelect Diamond Hone Sharpener. Figure 2. Typical kitchen knife.
  • Page 6 ® The Chef'sChoice Model 120 is designed to sharpen either Straight edge or Serrated edge blades. 1. Sharpen Serrated blades only in Stage 3. Do not sharpen serrated blades in Stages 1 and 2, as that will unnecessarily remove more metal from the serrations. See Section titled Procedure for Sharpening Serrated Blades for more details.
  • Page 7 of pulls alternating in the left and right slots in order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only one pull in each (left and right) slot is adequate. Then proceed to Stage 2. Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2.
  • Page 8 you intend to bypass Stage 2 and go directly to Stage 3. It is always desirable to have a burr on the edge before stropping in Stage 3.) If the knife is extremely dull, additional pulls in Stage 2 may be needed or, alternately, make one pair of pulls in Stage 1, then repeat in Stage 2 before proceeding to Stage 3.
  • Page 9 ® 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.
  • Page 10 ® The Chef'sChoice Model 120 is equipped with a built-in accessory to manually clean/ dress the honing disks in Stage 3. In the event these disks become glazed with grease, food or sharp- ening debris, they can be cleaned and reshaped by actuating the manual lever on the rear of the sharpener.
  • Page 11 Chef'sChoice sharpener Model 450 if you are using knives at a remote location away from electrical power. It is recommended that you keep the Model 120 readily accessible and resharpen often, as described in the Sections above. 7. Used correctly, you will find you can sharpen the entire blade to within 1/8" of the bolster ®...

  • Page 12: Normal Maintenance

    NORMAL MAINTENANCE No lubrication is required for any moving parts, motor, bearings or sharpening surfaces. There is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully wiping with a damp cloth. Do not use detergents or abrasives. Once a year or so, as needed, you can remove metal dust that will accumulate inside the sharp- ener from repeated sharpenings.