Owner's manual
7
Fine Honing
1. Complete the knife sharpening process by honing and polishing the knife to
a precise razor sharp edge.
2. Slowly draw the knife through the
blade guide slots in stage 2 (Fig 1.)
three mes, alternang passes
between the two slots. Each pass
should take approximately three or
more seconds, depending on the
length of the knife blade.
3. Complete the honing process with one quick pass (approximately one
second) through both slots of stage 2.
4. Before using the knife to slice food, always wipe the blade with a damp
cloth.
5. If the knife does not slice food with ease, repeat stages 1 and 2.
Warning
Do not run your ngers along the edge of the knife to check its sharpness.
To avoid injury, handle the knives with extreme care.
Never insert the p of the knife into the blade guide rst and push it through
the knife sharpener.
Before using the knife to slice food, always wipe the knife blade with a damp
cloth to remove any metal lings that may remain from the sharpening
process.