Each sharpening Stage is equipped with elastomeric guide springs positioned over the
sharpening disks to provide a spring action that holds 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 you use. This will ensure 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 only one or two pairs of pulls
(alternating in the left and right slots) will be adequate in each stage (see subsequent sections
for more detail). Always operate the sharpener from the front side. Hold the blade horizontal and
level and 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 stropping 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. Consistently pull at a speed of about 5 seconds
per stroke for an eight (8) inch blade. The time 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 ensure uniform and consistent contact
of the blade with the abrasive disks on each stroke. 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 1. Model 320 Diamond Hone
®
Sharpener.
Figure 2. Typical kitchen knife.
5
Handle
Tip
Edge
Heel
Bolster
Spring
Stage 2
Stage 1
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