Waring KS80 manual Resharpening Straight Edge Blades, Cleaning And Maintenance

Additional pulls in the Strop/Polish station will hone the edge even further.

Procedure for Sharpening Serrated Blades

All types of serrated blades can be sharpened with the Waring Pro™ Professional Knife Sharpener.

USE ONLY STEP 3 (STROP/POLISH) WHEN SHARPENING A SERRATED BLADE. This will sharpen the teeth of the serrations and form small blades along the edge of these teeth. Approximately 3 to 6 pulls, alternating on each side of the Strop/Polish station, will be sufficient. If the knife is very dull more pulls may be necessary. If the knife’s edge has been severely damaged, you can make one pull at a faster pace (2–3 seconds for an 8" blade) in each of the right and left slots of step 2 (Fine grind). Once you have done this, make a series of pulls in step 3 (Strop/Polish). Excessive use of step 2 will remove too much metal from the blade and can ruin a serrated knife.

RESHARPENING STRAIGHT EDGE BLADES

You can quickly resharpen straight edge knives with a few alternating pulls in step 3 (Strop/Polish). If step 3 fails to sharpen your knife adequately, one or two pairs of alternat- ing pulls in step 2 (Fine grind) could suffice followed by one or two alternating pulls in step 3. You may start with step 1

(Coarse grind) if the knife has been dulled excessively.

CLEANING AND MAINTENANCE

No lubrication is needed or required for any moving parts, motor, bearings, or sharpening surfaces. There is no need for water on abrasives. The exterior of the sharpener may be cleaned by wiping carefully with damp cloth. Do not use detergents or abrasives.

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