Edgecraft Chef's Choice 1520 Bedienungsanleitung

MODEL 1520InstructIOnsAngle Select® Knife SharpenerRead these instructions before use.It is essential that you follow these instructions to achieve o

10Confirm which side of the blade has the large factory Bevel A. Hold the blade in your hand (as when you are cutting) and if the large factory bevel i

11RESHARPENING THE TRADITIONAL JAPANESE BLADE (RIGHT HANDED)In general you will be able to re-sharpen quickly by following the sequence of Step 2 abov

12STEP 2: STROPPING/POLISHING, STAGE 3In Stage 3 make three (3) to four (4) pairs of slow pulls each about 4 seconds, alternating in the left and righ

13along the edge of these teeth. Generally five (5) to ten (10) pairs of alternating pulls in left and right slots of Stage 3 will be adequate. If the

14SUGGESTIONS1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening or resharpening. If badly soiled, use dete

15you from inserting the blade so far that the choil area will catch on the front stop-bar of the sharpener as you withdraw the blade. A little practi

16SERVICEIn the event post-warranty service is needed, return your sharpener to the EdgeCraft factory where the cost of repair can be estimated before

2IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed including the following:1. Read all instru

3YOU MADE A GOOD CHOICECongratulations! As an owner of the highly versatile Chef’sChoice® AngleSelect® Sharpener Model 1520 you will appreciate how

4GETTING ACQUAINTED WITH THE MODEL 1520 SHARPENERThe Model 1520 (Figure 1) is a unique three stage sharpener with Stage 1 designed exclusively to sha

5Because of their thickness and heavy duty blade design we do not recommend the Model 1520 for the much older thick European cleavers. These can be re

6In recent years, as cultures and foods of the eastern and the western countries have become more ubiquitous and available on a global scale, the kniv

7TRADITIONAL JAPANESE KNIVES (15 DEGREE FACETS)The traditional Japanese knife is single beveled and has a large factory bevel A along the lower secti

8blade. Thicker blades will require more pulls. After 3 pairs of pulls check for a burr as described below and as necessary continue to make more pair

9DEVELOPING THE TRIZOR® TRIPLE BEVEL EDGE FOR CONTEMPORARY ASIAN AND 15 DEGREE KNIVESThe thin 15 degree edge (30 degree total) noted for its sharpnes