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With power off and blade placed in the guide, simultaneously squeeze the power
switch and pull blade steadily through the guide (1” per second).
Follow the curve of the blade as you
pull through the guide. Keep cutting
edge perpendicular to the belt for
best and most consistent results.
Use only the weight of the blade –
do not press down into / onto guide.
Hover the blade and let the tool do
the work for best results.
Guide will ‘tip over’ if too much outer
pressure is applied.
Reference the Sharpening Reference Chart in section 4 for recommended
angle settings, belt selection and speed. Otherwise sharpening a kitchen knife is
the same as other knives.
Most kitchen knives should be sharpened with the Edge-Guide.
1. Place the blade in the guide
With power off, insert blade into right side of sharpening
guide all the way to the beginning of the edge or finger guard.
Place knife to bottom and outside edge of guide slot.
Continue sharpening on right side of guide only until a burr is created along the entire
length of the edge or you have reached the recommended stroke count in section 4.
Repeat
same number of strokes on other side of blade / sharpening guide.
Continue sharpening with finer grit belts using alternating strokes. Alternating
strokes removes the burr and refine the edge faster.
No finger guard Finger guard
2. Power on and Pull the knife
Sharpening Kitchen Knives
9
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