Chef's Choice EdgeCraft E120 Bedienungsanleitung

ELECTRIC KNIFE SHARPENER

E120 Electric

READ THESE INSTRUCTIONS BEFORE USE.

IT IS ESSENTIAL THAT YOU FOLLOW THESE

INSTRUCTIONS TO ACHIEVE OPTIMUM RESULTS.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should

always be followed including the following:

1. Read all instructions.

2. To protect against electrical hazards, do not immerse the

EdgeCraft® in water or other liquid.

3. Make sure only clean knife blades are inserted in the EdgeCraft®.

4. Unplug from outlet when not in use, before putting on or taking

o parts and before cleaning.

5. Avoid contacting moving parts.

6. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions, or is dropped or damaged in

any manner.

U.S. customers: You may return your sharpener to The Legacy

Companies’ factory for service where the cost of repair or

electrical or mechanical adjustment can be estimated. When the

electrical cord on this appliance is damaged, it must be replaced

by the EdgeCraft distributor or other qualiﬁed service to avoid

the danger of electrical shock.

Outside U.S.: Please return your sharpener to your local distributor

where the cost of repair or electrical or mechanical adjustment

can be estimated. If the supply cord of this appliance is

damaged, it must be replaced by a repair facility appointed by

the manufacturer because special tools are required. Please

consult your EdgeCraft distributor.

7. CAUTION! This appliance may be ﬁtted with a polarized plug

(one blade is wider than the other). To reduce the risk of electric

shock, this plug will ﬁt in a polarized outlet only one way. If the

plug does not ﬁt fully in the outlet, reverse the plug. If it still does

not ﬁt, contact a qualiﬁed electrician. Do not modify the plug in

any way.

8. The use of attachments not recommended or sold by The

Legacy Companies may cause ﬁre, electric shock or injury.

English — 2

9. The EdgeCraft® Model E120 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.

10.Do not let the cord hang over edge of table or counter or touch

hot surfaces.

11. When in the “ON” position (Red ﬂash on switch is exposed

when “on”) the EdgeCraft® should always be on a stable

countertop or table.

12.WARNING: KNIVES PROPERLY SHARPENED ON YOUR

EdgeCraft® WILL BE SHARPER THAN YOU EXPECT. TO AVOID

INJURY, USE AND HANDLE THEM WITH EXTREME CARE. DO

NOT CUT TOWARD ANY PART OF YOUR FINGERS, HAND OR

BODY. DO NOT RUN FINGER ALONG EDGE. STORE IN A

SAFE MANNER.

13.Do not use outdoors.

14.Close supervision is necessary when any appliance is used by or

near children.

15.Do not use honing oils, water or any other lubricant with

the EdgeCraft®.

16.For household use only.

17. This appliance is intended to be used in household and similar

applications such as: - sta kitchen areas in shops, oces, and

other working environments; - farm houses; - by clients in hotels,

motels, and other residential type environments; - bed and

breakfast type environments.

SAVE THESE INSTRUCTIONS.

English — 3

English — 4

UNDERSTANDING THE VERSATILE

MODEL E120 SHARPENER

The unique EdgeCraft® Diamond Hone® Sharpener is designed so that you may sharpen

each knife according to your intended use, such as gourmet food preparation, butchering,

dressing of game or ﬁlleting of ﬁsh. You can sharpen knives with either straight or serrated

edges. This three (3) stage sharpener has two precision conical sharpening/honing stages

with ﬁne 100% diamond abrasives and one polishing/stropping stage using proprietary

ﬂexible abrasive disks. These stages can be used in dierent sequences to give you either

an astonishingly sharp, smooth faceted edge for eortless cutting and presentations or

one with a selected amount of residual “bite” along the facets. The edge is ultra sharp

and non-serrated. This residual “bite” is created by precisely polished micro ﬂutes that

are formed on the facet surface by the ultra honing action of the stropping disks in Stage

3. You will ﬁnd that these sharp ﬂutes on each side of the ultra sharp and non-serrated

cutting edge aid substantially in those dicult cutting chores experienced with ﬁbrous

foods, meats, stalky vegetables, dressing of game or household chores such as cutting

cardboard, leather, carpet, etc.

The sharpening and honing/polishing actions are controlled by using precision angle

guides for the blade and precisely matched conically shaped abrasive disks. The

sharpening angles are several degrees larger in each successive stage.

Fine diamond-coated conical disks in Stage 1 create microgrooves along the facets on

each side of the edge, establishing the ﬁrst angled bevel of the Trizor®edge.

In Stage 2, ﬁner microgrooves are created across the facets immediately adjacent to the

edge by still ﬁner diamonds as they establish a well deﬁned second bevel on the facets

that is a few degrees larger than the bevel developed in Stage 1.

In Stage 3, ultra ﬁne abrasive disks are set at a third and slightly larger angle. They polish

and strop the facets immediately adjacent to the edge creating a third micro bevel and

establish a microscopically thin, straight and super polished edge of astonishing

sharpness. The stropping action simultaneously polishes and sharpens the boundaries of

those microgrooves created by the diamond abrasives in Stages 1 and 2 adjacent to the

edge until they become sharp micro ﬂutes that will assist the cutting action of “dicult to

cut” materials.

This unique three stage design gives you an edge of remarkable sharpness and,

because of the triple angle bevel it creates on each facet, you will note knives stay sharp

much longer.

The following sections describe the general procedures for optimal sharpening in each

stage and then suggest how you can optimize the edge for your intended uses.

Unless you do a lot of heavy duty cutting, you will need to use Stage 1 only infrequently.

One of the important advantages of using the EdgeSelect Model E120 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. (See Resharpening Section).

English — 5

The EdgeCraft®Model E120 EdgeSelect Sharpener is equipped with a manually activated

diamond dressing pad that can be used if necessary to clean any accumulated food or

sharp-ening debris o the surface of the polishing/stropping disks. We strongly urge you

to clean your knives before sharpening them. You will ﬁnd you can go months or even a

year or more before you need to dress these disks. Only if you sense a distinct decrease in

polishing eciency will there by any need to use this convenient feature described further

in a subsequent section.

Each sharpening stage is equipped with elastomeric guide springs positioned over the

sharpening disks to provide a spring action that holds the face of your knife securely

against precision guide planes in the right and left slots of that stage during sharpening.

Unless you have special blades designed to be sharpened primarily on one side of the

edge (such as Japanese Kataba blades) you will want to sharpen equally in the right and

left slots of each stage you use. This will ensure that the facets on each side of the edge

are of equal size and that the edge will cut straight at all times.

When sharpening in any stage the knife should, on sequential strokes, be pulled

alternately through the left slot and the right slot of that stage. Generally only one pull

in the left and one in the right slot will be adequate in each stage; occasionally you may

need to make two pairs of pulls in a given stage (see subsequent sections for more detail).

Always operate the sharpener from the front side. Hold the blade horizontal and level,

slide it down between the plastic spring and the guide plane and pull it toward you at a

uniform rate as it contacts the sharpening or stropping disks. You will be able to feel and

hear the contact as it is made. Always keep the blade moving uniformly through each

stage; do not stop your pull in mid stroke. Consistent pull speed of about 4 seconds per

stroke for an eight (8) inch blade is recommended. The time can be less for shorter blades

and more for longer blades.

Never operate the sharpener from the back side.

Use just enough downward pressure when sharpening to ensure uniform and consistent

contact of the blade with the abrasive disks on each stroke. Additional pressure is

unnecessary and will not speed the sharpening process. Avoid cutting into the plastic

enclosure. Accidental cutting into the enclosure will not functionally impact operations

of the sharpener or damage the edge.

Figure 1 (below) identiﬁes each of the three stages as described further in the

following sections.

Figure 1. Model E120 Diamond Hone Sharpener. Figure 2. Typical kitchen knife.

Heel

Bolster

Handle

Edge

Tip

On/O Switch

Stage 1

Stage 2 Stage 3

Spring

English — 6

INSTRUCTIONS

READ THIS BEFORE YOU START TO SHARPEN

The EdgeCraft®Model E120 is designed to sharpen either Straight edge or Serrated

edge blades.

1. Sharpen Serrated Edge 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.

2. Straight Edge Blades can be sharpened in all three stages, however, use of Stage 1 may

be necessary only if the knife is very dull or if you wish to create an edge with extra

“bite”. See following Section for more details.

PROCEDURE FOR SHARPENING STRAIGHT EDGE BLADES

STRAIGHT EDGE BLADES: SHARPENING FIRST TIME

Before you turn on the power, remove the cover positioned over Stage 1 and slip a knife

blade smoothly into the slot between the left angle guide of Stage 1 and the elastomeric

spring. Do not twist the knife. (See Figure 3.) (Retain the Stage 1 cover as a ready

reminder of the sharpening steps.)

Move the blade down in the slot until you feel it contact the diamond disk. Pull it towards

you, lifting the handle slightly as you approach the tip. This will give you a feel for the

spring tension. Remove the knife and press the Power Switch. A red “indicator” on the

switch appears when this switch is turned “ON.”

Stage 1: (If your knife is already reasonably sharp, skip Stage 1 and go directly to Stage

2.) If you are sharpening a knife for the ﬁrst time or if the knife is very dull, start in Stage 1.

Pull the knife once through the left slot of Stage 1 (Figure 3) by slipping the blade

between the left angle guide and the polymeric spring while pulling the blade toward

you and simultaneously moving the blade downward in the slot until it engages the

diamond coated disk. You will hear it make contact with the disk. Insert the blade as close

as possible to its bolster or handle. If the blade is curved, lift the handle slightly as you

sharpen near the tip of the knife, keeping the blade edge approximately parallel to the

table. Sharpen the entire blade length. For an eight (8) inch blade, each pull should

take about 4 seconds. Pull shorter blades through in 2-3 seconds and longer blades in

6 seconds. Next, repeat with one full length pull in the right slot of Stage 1.

Note: Each time you insert the blade you should simultaneously pull the blade toward you.

Never push the blade away from you. Apply just enough downward pressure to make

contact with the wheel - added pressure does not modify or speed the sharpening process.

To ensure even sharpening along the entire blade length, insert the blade near its bolster

or handle and pull it at a steady rate until it exits the slot. In each stage, make an equal

number 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.

Figure 3. Stage 1. Inserting blade in slot between

guide and elastomeric spring. Alternate left and

right slots.

English — 7

Pull the blade once through the left slot of Stage 2 (Figure 4) and once through the right

slot (Figure 5). For an eight (8) inch blade, take about four (4) seconds for each pull. For

longer knives, take about 6 seconds per pull and about 2-3 seconds for shorter blades.

Before moving to Stage 3, you will ﬁnd it helpful to conﬁrm that a burr (Figure 6) exists

along one side of the edge. To check for the burr, move your foreﬁnger carefully across

the edge as shown in the Figure 7 (below).

(Do not move your ﬁnger along the edge - to avoid cutting your ﬁnger). If the last pull

was in the right slot, the burr will appear only on the right side of the blade (as you hold

it) and vice versa. The burr, when present, feels like a rough and bent extension of the

edge; the opposite side of the edge feels very smooth by comparison. If a burr exists,

proceed to Stage 3.

If no burr exists, make one (1) additional pull in the left and right slots of Stage 2 before

proceeding to Stage 3. Slower pulls will help develop the burr. Conﬁrm the presence of

the burr and proceed to Stage 3. (Incidentally, a burr is commonly developed whenever

the knife is pulled through Stage 1. It is not essential to develop a burr in Stage 1 unless, as

discussed later, 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.

Figure 4. Inserting blade in left slot of Stage 2. Figure 5. Inserting blade in right slot of Stage 2.

Burr

Figure 6. Develop a distinct burr along knife edge

before stropping in Stage 3. Figure 7. Burr can be detected by sliding ﬁngers

across and away from the edge. Caution! See text.

Move ﬁngers

across and

away from

edge

English — 8

Stage 3: In general only one (1) or two (2) pairs of pulls in Stage 3 will be necessary to

obtain a razor sharp edge. As in Stages 1 and 2, make alternate pulls in left (Figure 8) and

right slots, pulling the knife through the slots at the same speed used in Stages 1 and 2.

More pulls in Stage 3 will reﬁne the edge further, creating an edge particularly desirable

for gourmet preparations. Fewer pulls in Stage 3 may be preferable if you will be cutting

ﬁbrous foods as discussed in more detail in the following sections.

OPTIMIZING THE KNIFE EDGE FOR EACH USE

GOURMET FOOD PREPARATION:

Where the ﬁnest and smoothest cuts are preferred in order to prepare smooth unmarked

sections of fruits or vegetables, sharpen in Stage 2 (or 1 & 2 as described above) and

make extra pulls through Stage 3. Three (3) or more pairs of pulls with each pull

alternating in the left and right slots of Stage 3 will reﬁne the third facet and create

remarkably smooth and sharp edges, (Figure 9) ideal for the gourmet chef.

When resharpening the Gourmet edge, use Stage 3 each time (alternating left and right

slots). If, after a number of resharpenings, it is taking too long to resharpen, you can speed

the process by resharpening ﬁrst in Stage 2, following the procedures detailed, and then

resharpen in Stage 3. By this means, you will retain very smooth edges and prolong

the life of your knives. This procedure, unlike conventional sharpening, will give you

extraordinarily sharp knives every day while removing very little metal.

FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIAL:

For butchering, ﬁeld dressing or cutting ﬁbrous materials, you may ﬁnd it advantageous

to sharpen in Stage 1 - followed directly by Stage 3. This will leave sharpened micro ﬂutes

along the facets near each side of the edge (Figure 10) that will assist in the cutting

of such materials. The edge will be very sharp and unserrated after only one or two

alternating pairs of pulls in Stage 3.

To prepare this type of edge, sharpen in Stage 1 until a burr is developed along the edge.

Then move directly to Stage 3 and make one or two pairs of pulls there.

To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only

one or two resharpenings. Then go back to Stage 1 for one (1) pull in each of the left and

right slots and return directly to Stage 3. Do not over sharpen in Stage 1.

Figure 8. Inserting blade only in left slot of Stage 3.

Alternate left and right slots.

English — 9

FOR GAME AND FISH:

The optimum edge for cooked poultry generally can be obtained by using Stage 2

followed by Stage 3. (Figure 11) For raw poultry, Stage 1 followed by Stage 3, as described

above, may be preferable. For ﬁlleting ﬁsh, use a thin but sturdy blade sharpened in

Stages 2 and 3.

PROCEDURE FOR SHARPENING SERRATED BLADES:

Serrated blades are similar to saw blades with scalloped depressions and a series of

pointed teeth. In normal use the pointed teeth do most of the cutting.

Serrated blades of all types can be sharpened in the EdgeCraft®Model E120. 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. If the knife is very dull, more pulls will be needed. If the

knife edge has been severely damaged through use, make one fast pull (2-3 seconds for

an 8” blade) in each of the right and left slots of Stage 2, then make a series of pulls in

Stage 3, alternating right and left slots. Excessive use of Stage 2 will remove more metal

along the edge than 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,

at times, help break the skin on hard crusty foods and penetrate other materials such

as cardboard.

Figure 9. A larger polished facet

adjacent to edge is ideal for

gourmet preparations.

Figure 10. Retention of larger

microﬂutes adjacent to edge helps

when cutting ﬁberous foods.

Figure 11. For ﬁsh and poultry

retention of ﬁner microﬂutes

adjacent to edge can be helpful.

Figure 12. Sharpen serrated blades only in Stage 3.

(See instructions).

English — 10

STAGE 3 DRESS TOOL: CLEANING/ DRESSING OF STROPPING/ POLISHING

DISKS—STAGE 3:

The EdgeCraft®Model E120 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

sharpening debris, they can be cleaned and reshaped by actuating the manual lever on

the rear of the sharpener. This lever is located within a recess as shown in Figure 13 on the

left lower corner as you face the rear of the Model E120.

To actuate the cleaning/dressing tool, make sure the power is on and simply press the

small lever in the recess to the right or left and hold for 3 seconds. Then press the lever in

the opposite direction and hold for 3 seconds. When the lever is moved in one direction,

the dressing tool cleans and reshapes the active surface of one stropping/polishing disk.

By moving it in the opposite direction, you clean the other disk.

Use this clean/dress accessory only if and when Stage 3 no longer appears to be

sharpening well or when it takes too many pulls to obtain a razor sharp edge. Using this

tool removes material from the surface of the Stage 3 disks and hence, if used excessively,

will unnecessarily remove too much of the abrasive surface - wearing the disks out

prematurely. If that should occur, factory replacement of the disks will become necessary.

If you clean knives regularly before sharpening, you will need to clean or dress the Stage 3

disks only about once a year or even less frequently

RESHARPENING: (SEE SECTIONS ABOVE.)

Resharpen straight edge knives whenever practical using Stage 3. When that fails to

quickly resharpen, return to Stage 2 and make one or two pairs of alternating pulls. Then

return to Stage 3 where only one to two alternating pairs of pulls will be adequate to put

a new razor-like edge on the knife. Use Stage 1 as a ﬁrst step in resharpening only if you

wish to have more “bite” along the edge or if the knife has been dulled excessively.

Resharpen serrated blades in Stage 3 (See sections above.)

Figure 13. Stage 3 disks can be cleaned if

necessary. Use infrequently. (See instructions.)

Inhaltsverzeichnis

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