Need help?Do you have a question about the Legacy Chef's Choice 250 and is the answer not in the manual?
Read instructions, avoid water, unplug, handle damaged units, and use polarized plugs correctly.
Use clean blades, avoid moving parts, use recommended attachments, operate on stable surface, and supervise children.
Handle sharpened knives with extreme care, do not use lubricants, and save instructions.
Sharpen specific knives, avoid scissors, and manage power cords safely.
Details the three-stage sharpening process using diamond abrasives for different bevels and edge finishes.
Instructions on creating and maintaining sharp edges, including primary and secondary bevel angles.
Step-by-step guide for sharpening using left and right slots to create a primary edge and a small burr.
Process for honing the edge with finer abrasives to create a second bevel, checking for a burr.
Manual polishing stage to create a sharp, burr-free edge with light pressure and smooth strokes.
Procedure for resharpening, mainly using Stage 3, with options for Stages 1 or 2 if needed.
Specific method for sharpening serrated blades, primarily using Stage 3, with caution for Stage 2.
Guidance on sharpening Asian blades, including compatibility and recommendations for specific types.
Clarifies that ceramic knives and scissors are not recommended for this sharpener.
Lists various brands of Euro/American and Santoku style knives that can be sharpened.
Methods to test the sharpness of a fine edge knife using paper or a tomato.
Instructions for cleaning the exterior and removing sharpening dust.
Read instructions, avoid water, unplug, handle damaged units, and use polarized plugs correctly.
Use clean blades, avoid moving parts, use recommended attachments, operate on stable surface, and supervise children.
Handle sharpened knives with extreme care, do not use lubricants, and save instructions.
Sharpen specific knives, avoid scissors, and manage power cords safely.
Details the three-stage sharpening process using diamond abrasives for different bevels and edge finishes.
Instructions on creating and maintaining sharp edges, including primary and secondary bevel angles.
Step-by-step guide for sharpening using left and right slots to create a primary edge and a small burr.
Process for honing the edge with finer abrasives to create a second bevel, checking for a burr.
Manual polishing stage to create a sharp, burr-free edge with light pressure and smooth strokes.
Procedure for resharpening, mainly using Stage 3, with options for Stages 1 or 2 if needed.
Specific method for sharpening serrated blades, primarily using Stage 3, with caution for Stage 2.
Guidance on sharpening Asian blades, including compatibility and recommendations for specific types.
Clarifies that ceramic knives and scissors are not recommended for this sharpener.
Lists various brands of Euro/American and Santoku style knives that can be sharpened.
Methods to test the sharpness of a fine edge knife using paper or a tomato.
Instructions for cleaning the exterior and removing sharpening dust.
General| Brand | Legacy |
|---|---|
| Model | Chef's Choice 250 |
| Category | Accessories |
| Language | English |
To Next Page