Instrukcja obsługi Chef's Choice Diamond Hone 4633
Chef's Choice
ostrzałka do noży
Diamond Hone 4633
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Sharpening Instructions
The Chef’sChoice® Diamond Hone®
Model 4633 is a unique three stage
diamond sharpener that is ideal for
creating a razor sharp edge on 15° Asian
double-faceted blades and all popular
European or American style 20° knives. It
can also be used for sporting, pocket and
serrated blades. This novel three stage
design, using 100% diamond abrasives,
features a two step sharpening process
for placing a razor-sharp longer lasting
edge on your knives. If your knife is a 15°
Asian blade it is sharpened fully in the
Asian Stage and then the edge is micro-
honed and polished to razor quality in the
“Polishing & Serrated” Stage. To sharpen a
20° Euro/American style blade, it is sharp-
ened first in “Euro/Amer” Stage and then
honed and micro polished in the “Polishing
& Serrated” Stage. The sharpener can be
used either left or right handed.
Both sides of the knife edge are simul-
taneously shaped sharpened and . This
construction ensures that the edges
are well formed and very sharp every
time. The abrasives consist of selected
100% diamond crystals embedded
on unique interdigitating steel support
plates. The Model 4633 consistently
outperforms conventional sharpeners
that use less efficient abrasives and
lack any control of the sharpening
angle. Diamonds, the hardest known
material, are extremely durable.
Straight-edge knives sharpened on the
Model 4633 will be “shaving sharp” with a
mild “bite” that helps them cut effortlessly
through tomatoes, other vegetables
and fruits. It makes cutting and slicing
a pleasure and removes the drudgery of
working with dull knives. This sharpener
creates a double-beveled longer-lasting
arch-shaped edge which is stronger
than conventional “V-shaped” or hollow
ground edges. This unique arch structure
ensures a sharper edge that will stay
sharp longer.
Serrated knives sharpen quickly in
Model 4633 using only the stage
marked “Polishing & Serrated”. The
special diamonds in that stage create
razor-sharp “micro-blades” along the
dominant teeth enhancing the cutting
action and reducing the sawing and
tearing action otherwise typical of
serrated blades. Even new “factory-
fresh” serrated knives frequently have
poorly formed, dull saw-teeth that can
benefit from sharpening in the Model
4633. The Model 4633 restores dull
teeth to better-than-new condition. The
cutting effectiveness of the serrations
depends almost entirely on the sharp-
ness of the points (edges) of the teeth.
It is not necessary to sharpen the sides
and bottoms of the scallops between
the teeth, since in general, they are not
doing the cutting.
To Sharpen Asian Santoku or Other
15° Double-Faceted Edge Blades
Sharpening
(Use Stage marked “Asian”)
Place the sharpener on a secure level
surface. Clean the knife well before
sharpening. Hold the sharpener handle
with left hand (if right handed) keep-
ing index finger and thumb behind the
partitioning wall of sharpening section.
Position knife blade with other hand
in the slot marked “Asian”. Center the
blade (left and right) in the slot so that
the face of the blade does not touch
either side wall of the slot. Slide the blade
repeatedly forward and back toward you
along its full length. Apply only modest
downward pressure as it is sharpened.
(Avoid excessive downward pressure on
blade that might damage the sharpen-
ing elements.) Unless the blade is very
dull or never sharpened before at 15°,
twenty-five (25) back and forth full strokes
will likely suffice. Otherwise continue
sharpening (back and forth strokes) until
the knife is sharp enough to cut paper
well or slice easily thru a tomato. If the
knife is very dull or the factory edge is
larger than 15°, one hundred or more
full strokes may be needed the first time
to fully reset the angle and sharpen in
the “Asian” Stage. This completes the
sharpening step. Proceed to the next
step, Honing/Polishing.
Honing/Polishing (Use Stage marked
“Polishing & Serrated”)
(Do not use Stage marked “Euro/
Amer” for Asian Santoku or Other 15°
Blades) Move the knife to Stage marked
“Polishing & Serrated” and continue
with back and forth strokes using just
enough downward pressure to insure
steady and consistent contact with the
sharpening surfaces. Keep the blade
centered left and right, avoiding contact
with the sides of the slot. Make about 25
light full strokes in this Stage and again
test the blade sharpness using a sheet
of paper or a tomato. When fully finished
the knife should cut easily and smoothly.
Make additional strokes if necessary.
Manual Diamond Hone®
Model 4633
For 15° Asian and 20°
Euro/American Blades
using just enough downward pressure
to insure steady and consistent contact
with the sharpening surfaces. Keep the
blade centered left and right, avoiding
contact with the sides of the slot. Make
about 25 light but full strokes in this
Stage and again test the blade sharpness
using a sheet of paper or a tomato. Make
more strokes in this Stage if necessary
to achieve an edge that cuts easily and
smoothly. You should now have a very
sharp and durable edge.
You will be able to re-sharpen the
20° Euro/American knives 5-10 times
using only the “Polishing & Serrated”
Stage. When that process becomes
too slow, re-sharpen first in the
“Euro/Amer” Stage as described in the
preceding paragraph.
To Sharpen Serrated Blades
Serrated knives should be sharpened
in the “Polishing & Serrated” Stage.
Generally 25 back-and-forth strokes in
this Stage should be sufficient.
If the serrated blade is heavily damaged
start sharpening in the “Euro/Amer”
Stage. Make about 25 full back and forth
strokes, then examine the edge to con-
firm that metal is being removed on both
sides of the cutting teeth. Continue with
additional strokes as needed to sharpen
the teeth. Finish sharpening in this Stage
where the teeth will be further refined.
Because serrated knives perform much
like a saw, the cut will not be as smooth
as that of a plain blade.
Keep fingers clear of blade at all
times. No sharpening oils or water are
necessary with this diamond abrasive
sharpener. This sharpener is for house-
hold use only.
Limited Warranty:
Used with normal care, this EdgeCraft
product, designed for hand use only, is
guaranteed against defective material and
workmanship for a period of 1 year from
the date of purchase (“Warranty Period”).
We will repair or replace, at our option, any
product or part that is defective in material
or workmanship without charge if the
product is returned to us postage prepaid,
with dated proof of purchase, within the
Warranty Period. This Limited Warranty
does not cover replacement or abrasive
pads necessitated by use of the product
or product damage resulting from misuse.
ALL IMPLIED WARRANTIES, INCLUDING
IMPLIED WARRANTIES OF MERCHANT-
ABILITY AND FITNESS FOR A PARTICULAR
PURPOSE, ARE LIMITED TO THE
WARRANTY PERIOD. EDGECRAFT
CORPORATION SHALL NOT BE LIABLE
FOR ANY INCIDENTAL OR CONSEQUEN-
TIAL DAMAGES. Some States do not allow
limitations on how long an implied warranty
lasts and some States do not allow the
exclusion or limitation of incidental or
consequential damages, so the above
limitations or exclusions may not apply
to you. This Limited Warranty gives you
specific legal rights, and you may also have
other rights which vary from state to state.
This warranty applies only to normal
household use of this sharpener and is void
for industrial or commercial use.
© 2012 EdgeCraft Corporation J12 M631930
www.chefschoice.com
ENGINEERED AND ASSEMBLED
IN THE USA!
by the makers of the acclaimed
Chef’sChoice® Diamond Hone®
Knife Sharpeners, sold worldwide.
EdgeCraft Corporation
825 Southwood Road
Avondale, PA 19311 USA
(800)342-3255 (610)268-0500
This product may be covered by one or more EdgeCraft
patents and/or patents pending as marked on the product.
Chef’sChoice
®
EdgeCrafter
®
, EdgeCraft
®
and Diamond Hone
®
are trademarks of the EdgeCraft Corporation.
You should now have a very sharp and
durable edge. Note: this sharpener is not
designed to sharpen single sided (single
faceted) traditional Japanese blades or
scissors of any style. To re-sharpen the
Asian (15°) style edge, repeat steps in
the Sharpening and Honing/Polishing
sections on the previous page.
To Sharpen All 20°
Euro/American Knives
Follow the general procedures
described above, but sharpen first
in Stage marked “Euro/Amer” and
you should use only Stages marked
“Euro/Amer” and “Polishing & Serrated”
as follows:
Sharpening (Use Stage 2.)
Position the blade in the Stage marked
“Euro/Amer”. Center the blade (left and
right) in the slot so that the face of the
blade does not touch either side wall
of the slot. Slide the blade repeatedly
forward and back toward you along its
full length. Apply only modest down-
ward pressure as it is sharpened. (Avoid
excessive downward pressure on blade
that might damage the sharpening
elements.) Unless the blade is very dull,
twenty-five (25) back and forth full strokes
will likely suffice. Otherwise continue
sharpening (back and forth strokes) until
the knife is sharp enough to cut paper
well or slice easily thru a tomato. If the
knife is very dull, one hundred or more
full strokes may be needed the first
time to fully sharpen in this Stage. This
completes the first sharpening step.
Proceed to Honing/Polishing.
Honing/Polishing (Use Stage marked
“Polishing & Serrated”)
To hone the edge, move the knife to
Stage marked “Polishing & Serrated”
and continue with back and forth strokes
Specyfikacje produktu
| Marka: | Chef's Choice |
| Kategoria: | ostrzałka do noży |
| Model: | Diamond Hone 4633 |
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