BEST TECHNIQUES | 13
TROUBLESHOOTING:
a) Problem: The tips of my knives are becoming rounded.
Solution 1: Stop while the blade’s tip is still supported by the belt to reduce tip rounding.
Solution 2: Keep the blade edge perpendicular to the belt to reduce tip rounding.
b) Problem: How do I feel for a burr at the cutting edge to know when to proceed from P220
to 6000?
Solution: Slide your nger perpendicular and away from the cutting edge. The burr will
feel like a small ‘ridge’ or ‘wire’ at the edge.
c) Problem: My knives are cutting into the edge guide.
Solution: Use much lighter pressure. Using only the weight of the blade for best results.
STOP ON BELT
ANGLE GUIDE
EDGE GUIDE
• Keep the blade against the amber line on
Angle Guide. Place knife into the Angle
Guide slot, with blade resting on Edge
Guide. Maintain this position and pull knife
across belt.
• Pull straight through the guide and stop
when the tip of the blade reaches the
middle of the belt.
• For blades with flat edges (see below), do
not lift the blade handle.
• For blades with extreme curvature you may
need to lift the handle, keeping the blade
profile perpendicular to the belt.
STOP ON BELT
NOTE: This tool is not intended for heavy-duty use; do not exceed 30 minutes
use in 1 hour.
BEST TECHNIQUES
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