6. Turn the slicer ON. Rotate the sharpener wheel (Figure 7 [5]) downward to position “1”
(Figure 7 [4]) and hold. This will start the grinding stone rotating. Run the slicer until the
beveled cutting surface on the back side of the blade cleans up. This can take from 15 to 30
seconds depending on how dull the blade was allowed to become. Return the sharpener wheel
to the center position (Figure 7 [3]).
7. Turn the slicer OFF
and check for the formation of a very slight burr on the top side of the knife
opposite the bevel this burr indicates complete grinding of the bevel. This slight burr can be
detected ether visually or by picking with a small piece of stiff paper.
8. Turn the slicer ON
. Rotate the sharpener wheel up to position “2” (Figure 7 [2]), (this will
engage the honing stone), and hold for 1 to 2 seconds. Turn the slicer OFF. The blade should
now be completely sharpened and honed.
Caution: It is important, for best slicing results, not to hone the knife too long or the keen edge
will be destroyed due to the formation of an undesirable second bevel on the opposite
side of the blade. This condition tends to be the primary cause of unsatisfactory
slicing.
9. With the slicer turned OFF, loosen the sharpener mounting knob (Figure 7 [1]). Slide the
sharpener towards the front of the machine and lift it off the fence. Fully close the fence.
10. Clean the slicer and knife according to the cleaning procedures on page 12 in order to
thoroughly remove any grinding debris.
1
2
3
4
5
FIGURE 7
Page 11
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