without twisting. Maintain uniform contact on the blade.
If the knife is curved lift the handle up as the knife tip
approaches the end of the slot, keeping constant pressure
on the blade contour. Sharpen the entire blade. An eight-
(8) inch blade should take about 4–5 seconds per pull. Pull
shorter blades through in 2–3 seconds, and longer blades
in 6 seconds. Next, repeat with one full-length pull in the
left slot of the Coarse grinding wheel. Always alternate
slots after each pass in order to keep the blade edge pro-
portionate. In step 1 you will find that only one or two pulls
in each slot will be necessary. Now, proceed to step 2.
IMPORTANT: Once the blade is inserted, you should
immediately begin to pull the blade toward you. Never
push the blade away from you. Apply just enough pressure
to make contact with the grinding wheel – added pressure
is not necessary and does not improve the sharpening pro-
cess.
STEP 2 – The Fine Grind
Using the same procedure described above for the Coarse
grind, sharpen the blade in the Fine grinding station. Pull
the blade once through the right slot and once through the
left slot. As in the Coarse grinding station, always alternate
pulls in the right and the left slots and pull at a very steady
pace. Only one or two passes on each side are necessary
to attain desired sharpness. Now, proceed to step 3.
STEP 3 – Stropping/Polishing
This step will complete the sharpening process. The Strop
will remove the burr from the knife blade and will polish it
simultaneously. The patented reverse action is necessary
to obtain a razor-sharp edge. As in steps 1 and 2, always
alternate pulls in the right and left slots and pull at a very
steady pace. Normally, only one or two pairs of pulls in this
station will be adequate to finish the process.
7
