Owner's manual

8
Troubleshoong and FAQ’s
How oen should I sharpen my knifes?
 Hone the knife prior to each use
if you want to maintain a razor
sharp edge. Aer extensive use,
(if you have honed the knife and
it no longer slices food with ease)
run the knife through both stages
1 and 2.
How can I tell if my knife is sharp?
 Use it to slice food. If the knife
does not slice the food with ease,
it needs addional sharpening.
Repeat stages 1 and 2.
My knife is not sharp and I’ve gone
through the whole knife sharpening
procedure twice. What am I doing
wrong?
 Although unusual, there are
mes when you will have to
repeat stages 1 and 2 more than
once. This may occur during the
rst sharpening of a knife that
has been improperly sharpened
by another process previously. It
may also occur when sharpening
knives of tempered steel which
have extremely hard blades, such
as some hunng knives.
Somemes the sharpening wheels stall
when I am drawing the knife through the
blade guides, what causes this?
 The sharpener is designed so that
very lile eort is needed to
draw the knife through the blade
guides. If downward pressure is
applied to the knife as it is being
drawn through the blade guides,
the sharpening wheels will stall.