Chef's Choice 2 Stage 460 - User Manual

Diamond Hone
®
MultiEdge
™
Knife Sharpener
2 Stage 460
INSTRUCTIONS
For Use on Both Straight Edge
and Serrated Knives
The professional Chef’sChoice
®
Diamond Hone
®
MultiEdge
™
Sharpener Model 460, features
customized mixtures of 100%
diamond abrasives specially
designed to sharpen both straight-
edge and serrated knives. This
multipurpose manual sharpener
meets the needs of professionals,
chefs and serious cooks alike.
The Chef’sChoice Model 460 is a
2 Stage sharpener, incorporating
a pair of contoured roller guides to
ensure precise and consistent angle
control - stroke after stroke -as the
knife is presented to the diamond
sharpening elements. Both sides of
the edge are simultaneously shaped
and sharpened. This construction
ensures that the edges are well
formed and very sharp every time.
The abrasives consist of selected
100% single-diamond crystals
embedded on unique interdigitating
steel support plates. The Model
460 consistently outperforms
conventional sharpeners that use
less efficient abrasives and lack any
control of the sharpening angle.
Diamonds, the hardest known
material, are extremely durable.
Straight-edge knives sharpened
on the Model 460 will be “shaving
sharp” with a “bite” that helps them
cut effortlessly through tomatoes,
other vegetables and fruits. It makes
cutting and slicing a pleasure and
removes the drudgery of working
with dull knives. Straight-edge knives
are sharpened first with diamonds in
Stage 1 and then at a different angle
with still finer diamond mixtures
in Stage 2. This creates a double-
beveled longer-lasting arch-shaped
edge that is much stronger than
conventional “v-shaped” or hollow
ground edges. This unique arch
structure ensures a sharper edge
that will stay sharp longer.
Serrated knives sharpen quickly in
Model 460 using only the second
sharpening stage. The special
diamonds in that stage create
razor-sharp “micro-blades” along the
dominant teeth, enhancing the cutting
action and reducing the sawing and
tearing action otherwise typical of
serrated blades. Even new “factory-
fresh” serrated knives frequently have
poorly formed, dull saw teeth that can
benefit from sharpening and shaping
in the Model 460. Serrated knives
become dull because their teeth bend
and distort during use. The Model
460 restores dull teeth to better-than-
new condition. The cutting effective-
ness of the serrations depends
almost entirely on the sharpness of
the points (edges) of the teeth. It is not
necessary to sharpen the sides and
bottoms of the scallops between the
teeth, since in general, they are not
doing the cutting. The Chef’sChoice
®
Model 460 sharpener is designed to
sharpen teeth at the edge or point
so that the prominent teeth become
razor-sharp “micro-blades.”
Serrated knives sharpened with
the Chef’sChoice
®
Model 460 glide
smoothly through food and cut
cleanly with less effort. There is less
tearing or mutilating of all types of
food including meat, poultry,
vegetables and bread. The face of a
cut vegetable or fruit is smoother and
more appetizing. The sharpened
serrated knife is easier to control
allowing you to make thinner slices
and to manipulate the blade easily
for garnishing.
The “micro-blades” created by the
Model 460 along the prominent teeth
of serrated knives are unique in that
they give the knife some of the
qualities of a straight-edge blade
while retaining the sawing action of a
serrated edge. This combination
creates the ultimate serrated edge.
Before you begin...
The Chef’sChoice
®
Diamond Hone
®
MultiEdge
™
sharpener Model 460
is “ambidextrous”-extremely easy
to use whether you are right-or left-
handed. Stages 1 and 2 are marked
on both sides of the sharpener for
your convenience.
Place the sharpener on a level surface
about waist high. If right-handed,
arrange the sharpener with the
Chef’sChoice
®
brand name facing you.
Hold the handle with your left hand
making certain that your left index finger
and thumb remain safely behind the
partitioning wall where the handle
attaches to the sharpening stages.
(If left-handed, see Suggestions.)
Caution: Keep all fingers clear of the
blade at all times.
General sharpening instructions
Make certain the blade is clean - free
of all food, fat and grease - then
proceed as follows:
Holding the knife in the right hand,
place the blade into the “v-shaped”
slot and lean the blade securely
against the conical roller guides.
While continuing to keep the blade
in contact with the rollers, move the
blade smoothly back and forth in the
slot along the entire blade length.
Make sure one or both rollers move
with each back-and-forth stroke to
ensure that the blade is in good
contact with the rollers. It is not
necessary to lift the blade after each
stroke. Apply little or no downward
pressure on the blade. The light
sound you hear as the blade moves
across the 100% diamond abrasives
tells you the diamonds are doing the
work for you! Continue this back-and-
forth motion until the blade is sharp.
The Chef’sChoice
®
Diamond Hone
®
manual sharpener has been designed
with the optimal diamond abrasive
mixture to sharpen your knives
safely while producing an extremely
sharp edge. Coarser grits would
cause excessive wear and tear of the
serrations. The fine diamond grits
used in the Model 460 help extend
the life of your knives. The first time
you sharpen a knife may take a little
longer, but resharpening will be fast
and safe.

Summary

Instructions for Use

For Use on Both Straight Edge and Serrated Knives

Explains the sharpener's dual-stage design and custom diamond abrasives for sharpening straight-edge and serrated knives.

Straight-edge Knife Sharpening

Details how straight-edge knives are sharpened to create a double-beveled, arch-shaped edge for sharpness and durability.

Serrated Knife Sharpening

Describes how serrated knives are sharpened using the second stage to create "micro-blades" on prominent teeth.

Before You Begin

Provides instructions on positioning the sharpener and holding the knife for safe and effective sharpening.

General Sharpening Instructions

Outlines the fundamental steps for sharpening, including blade cleaning, angle control, and applying light pressure.

Specific Knife Sharpening Procedures

Straight-edge Blades

Provides detailed steps for sharpening straight-edge blades using Stage 1 and Stage 2 for optimal edge development.

Serrated Knives

Details the process for sharpening serrated knives, focusing on Stage 2 for restoring and enhancing cutting effectiveness.

Resharpening

Explains the process for resharpening knives, noting that it is faster and requires fewer strokes than initial sharpening.

Suggestions

Offers tips for left-handed users and for sharpening thick straight-edge blades for improved results.

Electric Knives

Provides instructions on how to sharpen the individual blades of electric knives that have become dull.

Maintenance

Outlines the simple maintenance required for the sharpener, emphasizing cleaning with a damp cloth and no lubricants.

Chef's Choice 2 Stage 460 Specifications

General

Type	Electric Knife Sharpener
Model	460
Stages	2
Sharpening Angle	20 degrees
Power Source	Electric
Voltage	120V
Color	Black
Application	Kitchen Knives
Material	Plastic