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nating right and left pulls until you create a small burr along the edge. (Sometimes it is easier
to create the burr if you pull the blade slower.) Make another single pull and confirm there is
a burr along the edge after each pull. Only then are you are ready to hone in Stage 2.
STAGE 2
Since Stage 2 is a manual honing stage you can turn off the power switch. If the knife is
fully sharpened in Stage 1 only 4-5 back and forth
strokes will be needed in the single slot
of Stage 2 (the far right slot, see Figure 4) to hone a small second bevel along the edge
which will be exceedingly sharp and effective. It should cut paper smoothly allowing you to
make straight or curved cuts easily.
For optimum results in Stage 2 center
the blade within the slot width and keep the length
of the blade aligned with the center line of the slot as you move the blade back and forth in
the slot without lifting. Apply only a light downward pressure, about 3-4 pounds, on the
blade as you sharpen in Stage 2. For optimum results make smooth consistent strokes while
maintaining the light downward pressure to insure that the two disks rotate as you move
the blade back and forth. The finished edge will be very sharp and burr free.
RESHARPENING THE KNIFE EDGE
To resharpen follow the procedure for Stage 2 described above, making two to three (2-3)
complete back and forth stroke pairs
while maintaining recommended downward pressure.
Listen to confirm the sharpening disks are turning. Then test the edge for sharpness. If
necessary resharpen again but first use Stage 1 followed by two to three (2-3) back and
forth pairs of strokes in Stage 2. Generally you should be able to resharpen several times
using only Stage 2 before having to resharpen in Stage 1.
Figure 3. Inserting the blade in the right
slot of Stage 1. Alternate pulls in left and right slots.
Figure 4. Knife in Stage 2. Use back and forth
sharpening strokes with modest
downward pressure. See text.
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