Use and Care

Page 11
SHARP KNIFE BLADE
TO AVOID SERIOUS PERSONAL INJURY:
• NEVER touch rotating knife.
• ALWAYS keep hands clear of all moving parts.
• ALWAYS turn slicer off and turn slice thickness dial clockwise until it stops, and remove food chute before
sharpening.
• NEVER sharpen slicer unless all guards are installed.
WHEN AND HOW OFTEN TO SHARPEN THE KNIFE
1. Symptoms of a dull knife are excess waste/or a “tail” on the unsliced portion remaining in the food chute.
2. The knife needs to be sharpened periodically to provide consistent slices and maximum food product yield.
Sharpening the knife lightly every few days is more effective than heavy sharpening at less frequent intervals.
PREPARING TO SHARPEN
1. Turn the slicer off and turn the slice thickness dial clockwise until it stops so the
slicer table covers the knife’s edge.
2. Remove food chute from the slicer.
3. Clean and dry both sides of the knife before sharpening, following instructions for
knife cleaning on pages 9 and 10.
NOTE: The knife cover must be on during sharpening. The slicer will not start
if the knife cover is removed.
4. Loosen the sharpener release knob located at the side of the sharpener (Fig. 11-1).
The sharpener will spring to the up position.
BE ALERT. The next step will expose the knife.
5. Push the sharpener forward (towards the knife) until the knife is centered
between the two stones (Fig. 11-2).
Knife Sharpening
Figure 11-1
Figure 11-2