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.
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 Chef'sChoice® Model 120. 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
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).
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