Chef’sChoice FlexHone Strop Electric Knife Sharpener User Guide

Chef’sChoice FlexHone Strop Electric Knife Sharpener

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 Chef’sChoice® in water or other liquids.
3. Make sure that only clean knife blades are inserted in the Chef’sChoice®.
4. Unplug from the outlet when not in use, before putting on or taking off 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 EdgeCraft’s 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 Chef’s Choice distributor or another qualified service to avoid the danger of electrical shock. Outside the 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 Chef’s Choice 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 anyway.”
8. The use of attachments not recommended or sold by EdgeCraft Corporation may cause fire, electric shock, or injury.
9. The Chef’sChoice® Model 320 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 the edge of the table or counter, or touch hot surfaces.
11. When in the “ON” position (Red flash on switch is exposed when “on”), the Chef’sChoice® should always be on a stable countertop or table.
12. WARNING: KNIVES PROPERLY SHARPENED ON YOUR CHEF’SCHOICE® 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 Chef’sChoice®.
16. For household use only.
17. SAVE THESE INSTRUCTIONS.

Understanding the Model 320 Diamond Hone® Sharpener

The unique Chef’sChoice® Diamond Hone® Sharpener is designed to sharpen knives with either straight or serrated edges. This two (2) stage sharpener has a precision conical sharpening / honing stage with fine 100% diamond abrasives and a unique polishing/stropping stage using proprietary flexible abrasive disks. This combination can be used to create either an astonishingly sharp, smooth, faceted edge for effortless cutting and presentations or one with a selected amount of residual “bite” along the facets.

The sharpening and honing actions are controlled by using precisely angled guides for the blade and precisely matched conically surfaced abrasive disks. The sharpening angle is slightly larger in Stage 2 than in Stage 1.

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 edge.

In Stage 2, ultrafine abrasive disks polish and strop the facets immediately adjacent to the edge, creating a microbevel and establishing 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 Stage 1 adjacent to the edge until they become sharp micro flutes that will assist the cutting action with “difficult to cut” materials.

This unique two-stage design gives you an edge of remarkable sharpness, and because of the second angle bevel it creates, you will note that knives stay sharp longer than those sharpened by conventional means.

The following sections describe the general procedures for optimal sharpening. One of the important advantages of using the Model 320 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 commonly be done by using just the stropping action of Stage 2. (See Resharpening Section).

The Chef’sChoice® Model 320 Sharpener is equipped with manually activated diamond dressing pads that can be used, if necessary, to clean any accumulated food or sharpening debris off the surface of the polishing/stropping disks. We strongly urge you to clean knives before sharpening them. You will find you can go months or over a year before you need to dress these disks. Only if you sense a distinct decrease in polishing efficiency will there be 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 the precision guides in the right and left slots of each stage during sharpening.

Unless you have special blades designed to be sharpened primarily on one side of the edge (such as Asian 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 either stage, the knife should, on sequential strokes, be pulled alternately through the left slot and the right slot of that Stage. Generally, only one or two pairs of pulls (alternating in the left and right slots) will be adequate in each stage (see subsequent sections for more detail).

Always operate the sharpener from the front side. Hold the blade horizontal and level and slide it down between the plastic spring and the guide plane while pulling it toward you at a uniform rate as it contacts the sharpening or stropping disk. You will be able to feel and hear the contact with the disk as it is made. Always keep the blade moving uniformly through each stage; do not stop the pull in mid-stroke. Consistently pull at a speed of about 5 seconds per stroke for an eight (8) inch blade. 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 identifies each of the two stages as described further in the following sections.

Instructions

Read This Before You Start to Sharpen

The Chef’sChoice® Model 320 is designed to sharpen either straight-edge or serrated-edge blades.

1. Sharpen Serrated Blades Only in Stage 2. Do not sharpen serrated blades in Stage 1 until you read the section titled Procedure for Sharpening Serrated Blades.
2. Straight Edge Blades are sharpened in Stages 1 and 2. Start in Stage 1 if the knife is being sharpened for the first time or if the knife is very dull. See the following Section for more details.

Procedure for Sharpening Straight Edge Blades

Straight Edge Blades: Sharpening First Time

Before you turn on the power, 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.)

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 you are sharpening a straight-edge knife for the first time, 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 5 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, 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 speed up the sharpening process.

To ensure uniform 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. Always make an equal number of pulls alternating one pull in the left slot and then one pull in the right slot in order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only one or two pairs of pulls is adequate.

Before moving to Stage 2 you will find it helpful to confirm that a burr (see Figure 5) exists along one side of the edge. To check for the burr, move your forefinger carefully across the edge as shown. (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 along the entire edge, proceed to Stage 2.

If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before proceeding to Stage 2. Slower pulls will help you develop the burr. Confirm the presence of the burr and proceed to Stage 2. It is always necessary to create the burr in Stage 1 before stropping in Stage 2. If the knife is extremely dull, additional pulls in Stage 1 may be needed before proceeding to Stage 2.

• Stage 2: In general, only one or two pairs of pulls in Stage 2 will be necessary to obtain a razor-sharp edge. Make alternate pulls in the left (Figure 6) and right slots, pulling the knife through the slots at the same speed used in Stage 1.

Added pulls in Stage 2 will refine the edge further, creating an edge ideal for gourmet preparations. Fewer pulls in Stage 2 may be preferable if you will be cutting fibrous foods as discussed in more detail in the following sections.

Optimizing the Knife Edge

Gourmet Food Preparation :

Where the finest and smoothest cuts are preferred in preparing smooth, unmarked sections of fruits or vegetables, sharpen in Stages 1 and 2 as described above, and make extra pulls through Stage 2. Three or more pairs of pulls with each pull alternating in the left and right slots of Stage 2 will refine the second facet and create remarkably smooth and sharp edges (Figure 7), ideal for the gourmet chef.

When resharpening the Gourmet edge, use Stage 2 (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 1, following the procedures detailed, and then resharpening in Stage 2. This procedure, unlike conventional sharpening, will give you extraordinarily sharp knives every day while removing very little metal and prolonging the life of your knives.

For Game, Fish, and Fibrous Materials

For cutting more fibrous materials, you may find it advantageous to sharpen in Stage 1, followed directly by only one alternating pair of pulls in Stage 2. This will leave sharpened microflutes along the facets nearer to each side of the edge (Figure 8) that will assist in the cutting of such materials.

To prepare this type edge, sharpen in Stage 1 until a burr is developed along the entire edge. Then move to Stage 2 and make just one pair of pulls.

To resharpen this type of edge, sharpen in Stage 1 until you develop a burr and then make one pair of pulls in Stage 2.

Procedure for Sharpening Serrated Blades

Serrated blades are similar to small 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 Chef’sChoice® Model 320. However, use only Stage 2 (Figure 9), which will sharpen the teeth of the serrations and develop microblades along the edge of these teeth. Generally, five (5) to ten (10) pairs of alternating pulls in Stage 2 will be adequate.

If the serrated knife is very dull, more pulls will be needed. If the knife edge has been severely damaged through use, make just one fast pull (2-3 seconds for an 8” blade) in each of the right and left slots in Stage 1, then make a series of pulls in Stage 2, alternating right and left slots. Excessive use of Stage 1 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 can help break down the skin on hard, crusty foods.

Dressing Tool for Cleaning of Stropping/Polishing Disks – Stage 2

The Chef’sChoice® Model 320 is equipped with a built-in accessory to manually clean/dress the stropping disks in Stage 2. 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 10 on the left lower corner as you face the rear of Model 320. To activate 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 in the opposite direction, you clean the other disk.

Use this clean/dress accessory only if and when Stage 2 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 2 disk 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 2 disks only about once a year or perhaps less frequently.

Resharpening (See previous sections)

Resharpen straight-edge knives whenever practical using Stage 2. When that fails to quickly resharpen, return to Stage 1 and make one or two pairs of alternating pulls. Check for a burr along the edge and then return to Stage 2 where only one to two alternating pair of pulls will be adequate to put a new razor-like edge on the knife.

Resharpen serrated blades in Stage 2. See sections above.

SUGGESTIONS

1. Always clean all food, fat, and foreign materials from the knife before sharpening or resharpening. If soiled, wash the blade before sharpening.
2. Use only light downward pressure when sharpening – just enough to establish secure contact with the abrasive disk.
3. Always pull the blades at the recommended speed and at a constant rate over length of blade. Never interrupt or stop the motion of the blade when in contact with the abrasive disks.
4. Always alternate individual pulls in the right and left slots (of any stage used). Specialized Japanese blades are an exception and are sharpened primarily on one side of the blade.
5. The edge of the knife blade, while sharpening, should be held in a level position relative to the top of the counter or table. To sharpen the blade near the tip of a curved blade, lift the handle up slightly as you approach the tip so that each section along the curved length of the edge, as it is being sharpened, is maintained “level” to the table.
6. There is no need or advantage to using a “sharpening steel” on knives sharpened on the Chef’sChoice® Model 320. Consider resharpening with the manual 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 320 readily accessible and resharpen it 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 or handle. This is a major advantage of the Chef’sChoice® Model 320 compared to other sharpening methods, especially important when sharpening chef’s knives, where you need to sharpen the entire blade length in order to maintain the curvature of the edge line. If your chef’s knives have a heavy bolster near the handle extending to the edge, a commercial grinder can modify or remove the lower portion of
   The bolster so that it will not interfere with the sharpening action, allowing you to sharpen the entire blade length.
8. To increase your proficiency with the Chef’sChoice® Model 320, learn how to detect a burr along the edge (as described above). While you can sharpen well without using this technique, it is the best and fastest way to determine when you have sharpened sufficiently in Stage 1. This will help you avoid oversharpening and ensure incredibly sharp edges every time. Cutting a tomato or a piece of paper is a convenient method of checking for blade sharpness.

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Chef’sChoice FlexHone Strop Electric Knife Sharpener-FAQs