Chef's Choice Chef'sChoice 312 Manuel utilisateur

MODEL 312 InstructIOns

Diamond UltraHone®Sharpener

Read these instructions before use.

It is essential that you follow these

instructions to achieve optimum results.

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be

followed including the following:

1. Read all instructions. Every user should read this manual.

2. To protect against electrical hazards do not immerse the Chef’sChoice®Model 312 in water

or other liquid.

3. Make sure that only clean knife blades are inserted in the Model 312.

4. Unplug from 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’sChoice distributor or

other qualiﬁed service to avoid the danger of electrical shock.

Outside 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’sChoice 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 312 is designed to sharpen household knives, pocket knives and

selected 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 edge of table or counter or touch hot surfaces.

11. When in the “ON” position (Red ﬂash on switch is exposed when “ON”) the Chef’sChoice®

sharpener 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 or the inﬁrm.

15. Do not use honing oils, water, or any other lubricant with the Model 312.

16. For household use only.

17. SAVE THESE INSTRUCTIONS.

YOU MADE

A GOOD

CHOICE

Professional chefs and serious cooks worldwide rely on Chef’sChoice®

Diamond Hone®sharpeners to maintain the edges of their favorite

knives at better than factory sharpness and durability. Chef’sChoice®

sharpeners are known for their consistent foolproof performance, ease

of use, and ability to create ultra sharp edges on quality cutlery with

minimal removal of metal.

The Chef’sChoice®Model 312 incorporates the latest technology

developed by Chef’sChoice®based on micron sized diamonds to

ultra hone your knife edge to astonishing sharpness. You will ﬁnd it fast

and simple to use. The two stage design of Model 312 sharpens/hones

the edge ﬁrst with ﬁne diamonds to create a ﬁrst bevel before honing

with ultraﬁne diamonds at a slightly larger angle to develop an unusu-

ally sharp but durable edge. Diamonds, the hardest known materials

can sharpen knives made of any metal including the hardest carbon,

stainless and super alloy steels.

You will ﬁnd renewed joy in using your favorite knives once sharpened

in the Model 312. The edges will be sharper and they will stay sharp

longer than conventional or hollow ground edges. Remember a sharp

knife is a safer knife because it requires less effort to cut or slice. The

Model 312 will reward you with years of added culinary pleasure and

bring extra appeal to each gourment creation. Enjoy.

UNDERSTANDING THE MODEL 312

DIAMOND ULTRAHONE®SHARPENER

This unique Chef’sChoice®Diamond UltraHone®Sharpener is designed to sharpen knives with

either straight or serrated edges. This two (2) stage sharpener has two precision sharpening /

honing stages, one with ﬁne and the other with ultraﬁne 100% diamond abrasive. This combina-

tion can be used to create either an ultra sharp, smooth faceted edge for effortless cutting and

presentations or one with a selected amount of residual “bite”.

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. The sharpening rate is carefully controlled by the size of diamonds

used and by unique internal springs that limit the amount of pressure that can be applied to the

edge by the abrasive disks.

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 precision disks coated

with micron sized diamonds gently hone and polish the facets immediately adjacent to the edge

creating a microbevel along a microscopically thin straight and polished edge. The honing ac-

tion 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 extremely sharp edge and because of the second

angle microbevel, you will notice that your knives stay sharp longer than those sharpened by

conventional means.

The following sections describe the general procedures for optimal sharpening. One of the im-

portant advantages of using the Model 312 is that you can hone and polish your knives to razor

sharp edges as often as needed and yet experience little knife wear compared to older sharpen-

ing methods. Resharpening can commonly be done by using just the gentle ultra honing action

of Stage 2. (See Resharpening Section).

Each sharpening Stage is equipped with gray ﬂexible plastic springs that are positioned over

the sharpening disks (see Figure 1) to hold 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 that you use. This will insure 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 a few pairs of pulls (alternating

in the left and right slots) will be adequate in each stage (see subsequent sections for more de-

tail). Always operate the sharpener from the front side with the switch facing you. Hold the blade

horizontal and level, 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 honing 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. The time for each sharpening stroke 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 insure uniform and consistent contact

of the blade with the abrasive disks on each stroke. The sharpening pressure is controlled by

the internal springs positioned between the abrasive disks. 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 below identiﬁes each of the two stages as described further in the following sections.

Figure 2. Typical kitchen knife.

Heel

Bolster

Handle

Edge

Tip

Figure 1. Model 312 Diamond Hone®Sharpener.

Stage 1 Stage 2

Flexible

Positioning

Springs

The Chef’sChoice®Model 312 is designed to sharpen either Straight edge or Serrated edge

blades. Follow these instructions for optimum results.

PROCEDURE FOR SHARPENING STRAIGHT EDGE BLADES

STRAIGHT EDGE BLADES: SHARPENING FIRST TIME

Always clean the blade free of dirt, oil and food before inserting into sharpener.

Before you turn on the power, slip a knife blade smoothly into the slot between the left angle

guide of Stage 1 and the plastic 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

plastic angle guide and the plastic 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. If the blade is curved, lift the handle just enough as you sharpen

near the tip of the knife to keep the blade edge in audible contact with the rotating disk. Sharpen

the entire blade length. For an eight (8) inch blade each pull should take about 6 seconds. Pull

shorter blades through in 3-4 seconds.

Figure 3. Stage 1. Inserting blade in slot between guide

and elastomeric spring. Alternate individual pulls in left

and right slots.

Figure 4. Inserting blade in right slot of Stage 1. Figure 5. Develop a distinct burr along knife edge before

honing in stage 2. Burr can be detected by sliding ﬁnger

across and away from the edge. Caution! See text.

Next, repeat with one full length pull in the right slot of Stage 1. (See Figure 4)

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 disk –

added pressure does not speed up the sharpening process.

To insure 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 3 to 5 pairs of slow pulls is ad-

equate, but for a duller knife more pulls will be needed.

Before moving to Stage 2 it is very important 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 when

sharpening) 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 no burr exists, make one or two pairs of additional alternating pulls 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 after a pull in the left slot and then also after a pull through the right slot

before proceeding to Stage 2. It is always necessary to create the burr in Stage 1 before

honing in Stage 2.

Stage 2: In general only two pairs of slow pulls (about 4-6 seconds each) followed by two pairs

of faster pulls (1-2 seconds each) in Stage 2 will be needed to obtain a razor sharp edge. Make

alternating pulls in left and right slots (Figure 6).

Fewer fast pulls in Stage 2 are preferable if you will be cutting ﬁbrous foods as discussed in

more detail in the following section.

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 Stage 1 and 2 as described above and make a couple of extra

pairs of fast pulls (1-2 seconds) thru Stage 2. The added pairs of such fast pulls with each pull

alternating in the left and right slots of Stage 2 will reﬁne the second facet and create remark-

ably smooth and sharp edges, (Figure 7) ideal for the gourmet chef.

When resharpening the Gourmet edge, ﬁrst use Stage 2, (alternating left and right slots). If after

a number of resharpenings, it is taking too long to resharpen or to develop the keenest edge, you

can speed the process by resharpening again in Stage 1 following the procedures detailed, and

then resharpen in Stage 2. This procedure for sharpening, 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 such as

limes, lemons and meat you will ﬁnd it advan-

tageous to sharpen in Stage 1 until a burr is

fully developed along the entire edge, followed

directly by only two or three alternating pair of

fast 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.

Figure 7. A larger polished facet adjacent to edge is

ideal for gourmet preparations.

Figure 6. Inserting blade in left slot of Stage 2. Alternate

individual pulls in left and right slots.

Figure 8. Retention of larger microﬂutes adjacent to

edge helps when cutting ﬁbrous foods.

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 points of the teeth do most of the cutting.

Serrated blades of all types can be sharpened in the Chef’sChoice®Model 312. However, except

as noted below, use only Stage 2 (Figure 9) which will sharpen the teeth of the serrations and

develop sharp microblades along the edge of these teeth. The design of serrated edges varies

greatly but generally two (2) to six (6) pairs of slower (3-6 seconds) 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, ﬁrst 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 slow 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 be effective for

ﬁberous foods or help break the skin on hard or crusty foods.

RESHARPENING

Resharpen straight edge knives whenever practical using Stage 2. When that fails to quickly

resharpen, return to Stage 1 and make 3 to 5 pairs of slow alternating pulls as described on

pages 6 and 7. Check for a burr along the edge and then proceed to Stage 2 where two pairs of

slow pulls followed by two or more pairs of faster pulls will be necessary as described above to

put a new razor-like edge on the knife.

Resharpen serrated blades using the sharpening procedure described in the preceding section

for serrated blades.

Figure 9. Sharpen serrated blades only in Stage 2.

(See instructions.)

SUGGESTIONS

1. Because of the ultra ﬁne diamond abrasives used in this sharpener, it is extremely

important to always clean all food, fat, and foreign materials from the knife before

sharpening or resharpening. If knife is soiled, wash it thoroughly before sharpening. If

food, oil or fats accumulate on the ultraﬁne diamonds of Stage 2 you will notice that it will

sharpen more slowly. In that event unplug the power cord from electrical socket, remove

the gray plastic spring marked #2 which is held in place by two black plastic “spring-pins”.

Use a small screwdriver to slip under the back of the plastic spring and pry it up until it is

loose. Remove the plastic spring. Save the spring and spring-pins and clean the Stage 2

diamond disks. To clean the disks use a small children’s toothbrush and a weak solution of

household dish detergent (such as Dawn). Prepare a solution of about 2 drops of detergent

in a cup of warm water. Place only a few drops of detergent solution on brush and scrub

the sharpening faces of the disks. Rotate the disks by hand to brush all areas of the disks

several times. Then rinse lightly with water on the brush. Always use a brush and minimize

the amount of water used. Cut a small piece of paper towel to pat the disks dry. Allow time

for disks to dry completely and be certain no water remains in sharpener before turning on

power. Reassemble the plastic spring and fasten in place with the two plastic spring-pins.

2. To increase your proﬁciency with the Chef’sChoice®Model 312, take the time to learn how

to detect a burr along the edge (as described on p. 7). While you may sharpen well without

using this technique, it is the best and surest way to determine when you have sharpened

sufﬁciently in Stage 1. This will help you avoid oversharpening and insure sharp edges

every time. Cutting a tomato or a piece of paper is a convenient method of checking for

blade sharpness when sharpening is ﬁnished.

3. Use only light downward pressure when sharpening – just enough to establish secure

contact with the abrasive disk.

4. Always pull the blades at the recommended speed and at a uniform rate over length of

blade. Never interrupt or stop the motion of the blade when in contact with the abrasive

disks.

5. Always alternate individual pulls in right and left slots (of any Stage used). Specialized

Japanese blades are an exception and are sharpened primarily on one side of the blade.

6. The edge of the knife blade while sharpening should, in general, be held in a level position

relative to the top of the counter or table. However, to sharpen the blade near the tip of

a curved edge, lift the handle up slightly but just enough to maintain the edge audibly in

contact with the abrasive disk.

7. There is no need or advantage to using a “sharpening steel” on knives sharpened on the

Chef’sChoice®Model 312. It is recommended that you keep the Model 312 readily acces-

sible and resharpen often, as described in the previous Sections.

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