without twisting. Maintain uniform contact
of
the blade.
If the knife is curved lift the handle up as the knife
tip
approaches the end
of
the slot, keeping constant pressure
on the blade contour. Sharpen the entire blade. An eight
(8)
inch blade should take about 4-5 seconds per pull. Pull
shorter blades through
in
2-3 seconds and longer blades
in
6 seconds. Next, repeat with one full-length pull
in
the left
slot
of
the Coarse grinding wheel. Always alternate slots
after each pass
in
order
to
keep the blade edge proportion-
ate.
In
step 1 you will find that only one
or
two
pulls
in
each
slot will be adequate. Now, proceed
to
step
2.
IMPORTANT: Once the blade is inserted, you should
immediately begin
to
pull the blade toward you. Never
push the blade away from you. Apply just enough pressure
to
make contact with the grinding wheel -added pressure
is not necessary and does not improve the sharpening pro-
cess.
STEP 2 - The Fine Grind
Using the same procedure described above for the Coarse
grind, sharpen the blade
in
the Fine grinding station. Pull
the blade once through the right slot and once through the
left slot. As
in
the Coarse grind station, always alternate
pulls
in
the right and the left slots and pull at a very steady
pace. Only one or
two
passes on each side are necessary
to
attain desired sharpness. Now, proceed
to
step 3.
STEP 3 - Stropping/Polishing
This step will complete the sharpening process. The Strop
will remove the burr from the knife blade and will polish it
simultaneously. The patented reverse action is necessary
to
obtain a razor sharp edge. Normally, only one
or
two
pairs
of
pulls
in
this station will be adequate
to
finish the pro-
cess. As
in
steps 1 and 2 always alternate pulls
in
the right
and left slots and pull at a very steady pace.
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