Chef's Choice Model 130 Bedienungsanleitung
Chef's Choice
Messerschärfer
Model 130
Lesen Sie kostenlos die 📖 deutsche Bedienungsanleitung für Chef's Choice Model 130 (36 Seiten) in der Kategorie Messerschärfer. Dieser Bedienungsanleitung war für 7 Personen hilfreich und wurde von 2 Benutzern mit durchschnittlich 4.5 Sternen bewertet
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© 2020 The Legacy Companies
E L E C T R I C K N I F E S H A R P E N E R
130 Electric
R E A D T H E S E I N S T R U C T I O N S B E F O R E U S E .
I T I S E S S E N T I A L T H AT YO U F O L LOW T H E S E
I N S T R U C T I O N S TO AC H I E V E O P T I M U M R E S U LT S .
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions.
2. To protect against electrical hazards, do not immerse the
Chef’sChoice® in water or other liquid.
3. Make sure that only clean knife blades are inserted in the
Chef’sChoice®.
4. Unplug from outlet when not in use, before putting on or taking
o parts and before cleaning.
5. Avoid contacting moving parts.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or is dropped or damaged in
any manner.
U.S. customers: You may return your sharpener to EdgeCraft’s
factory for service where the cost of repair or electrical or
mechanical adjustment can be estimated. If the electrical
cord on this appliance is damaged, it must be replaced by the
Chef’sChoice distributor or other qualified service to avoid the
danger of electrical shock.
Outside U.S.: Please return your sharpener to your local
distributor where the cost of repair or electrical or mechanical
adjustment can be estimated. If the supply cord of this appliance
is damaged, it must be replaced by a repair facility appointed
by the manufacturer because special tools are required. Please
consult your Chef’sChoice distributor.
7. CAUTION! This appliance may be fitted with a polarized plug
(one blade is wider than the other). To reduce the risk of electric
shock, this plug will fit in a polarized outlet only one way. If the
plug does not fit fully in the outlet, reverse the plug. If it still
does not fit, contact a qualified electrician. Do not modify the
plug in anyway.
English — 2
8. The use of attachments not recommended or sold by EdgeCraft
Corporation may cause fire, electric shock, or injury.
9. The Chef’sChoice® Model 130 is designed to sharpen kitchen
knives, pocket knives and most sport knives. Do not attempt to
sharpen scissors, ax blades or any blade that does not fit freely
in the slots.
10. Do not let the cord hang over edge of table or counter or touch
hot surfaces.
11. When in the “ON” position (Red color on switch is exposed when
“on”) the Chef’sChoice® should always be on a stable countertop
or table.
12. WARNING: KNIVES PROPERLY SHARPENED ON YOUR
Chef’sChoice® WILL BE SHARPER THAN YOU EXPECT. TO
AVOID INJURY USE AND HANDLE THEM WITH EXTREME
CARE. DO NOT CUT TOWARD ANY PART OF YOUR FINGERS,
HAND OR BODY. DO NOT RUN FINGER ALONG EDGE. STORE
IN A SAFE MANNER.
13. Do not use outdoors.
14. Close supervision is necessary when any appliance is used by
or near children.
15. Do not use honing oils, water, or any other lubricant with
the Chef’sChoice® sharpener.
16. For household use only.
SAVE THESE INSTRUCTIONS.
English — 3
English — 4
UNDERSTANDING THE VERSATILE
CHEF’SCHOICE® PROFESSIONAL
SHARPENING STATION® MODEL 130
The unique Chef’sChoice® Sharpening Station Model 130 is designed to sharpen each knife
according to your intended use, whether it be gourmet food preparation, butchering,
dressing of game or filleting of fish. You can sharpen knives made with either straight or
serrated edges. This novel three (3) Stage Sharpening Station® has a precision conical disk
sharpening-stage with fine 100% diamond abrasives, a revolutionary precision steeling
stage and a precise polishing/stropping stage, which uses proprietary flexible abrasive
disks. These stages can be used in dierent sequences to give you either astonishingly
sharp, smooth faceted edges for eortless cutting and presentations or edges with a
selected amount of “bite” along the facets. You will find that such “bite” can aid
substantially in the dicult chores of cutting fibrous foods, meats, stalky vegetables,
dressing of game or household chores such as cutting cardboard, leather, carpet, etc.
The following sections describe the general procedures for optimal sharpening in each
stage and suggest how you can optimize the knife edge for your intended uses.
Unless you do a lot of heavy duty cutting you will need to use Stage 1 only infrequently.
One of the important advantages of using the Chef’sChoice® Professional Sharpening
Station® is that you can steel and polish your knives to razor sharp edges as often as
needed and yet experience little knife wear compared to older sharpening methods.
Because the Professional Sharpening Station® is extremely versatile, you will quickly find
the perfect edge for each use. The Model 130 is, however, designed to easily create three
of the most popular but dierent edges as follows:
1. THE ULTIMATE FINE EDGE
To create an astonishingly sharp and durable edge – better than the conventional
“factory-edge” – you need use only Stage 1 and Stage 3. In this two step process the edge
is first sharpened with 100% diamonds and then gently stropped and polished with
ultrafine abrasives to hair-splitting sharpness, perfect for preparing decorative platters
and for precision slicing of more delicate foods.
2. PROFESSIONALLY STEELED EDGE
The Sharpening Station incorporates the latest breakthrough from Chef’sChoice® – an
easy and precise method to steel the sharpened edge to a better than professional level.
The edge is first sharpened in Stage 1 and then steeled in Stage 2 at a highly precise and
controlled angle to create an exceptionally eective microscopically serrated (steeled)
edge, the type preferred by professionals for the more fibrous foods.
3. STEELED AND POLISHED EDGE
For those who prefer the ultimate steeled edge, the steeled edge prepared in Stages 1
and 2 can be given one quick pass on each side of the edge through Stage 3 to refine and
further enhance the sharpness of the steeled edge (See page 10).
The Professional Sharpening Station is equipped with a manually activated diamond
dressing pad that can be used, if necessary, to clean any accumulated food or sharpening
debris from the ultrafine abrasive surface of the Stage 3 polishing/stropping disks.
We strongly urge that you always thoroughly clean your knives before sharpening them.
You should go months or even a year or more before you need to dress these disks. Only
if you sense a distinct decrease in polishing eciency in Stage 3 will there be any need to
use this convenient feature described further in a subsequent section.
English — 5
The Sharpening Station (Figure 1) is equipped with flexible guide springs that are
positioned over each stage to provide a spring action that holds the face of your knife
securely against precision angled guide planes in the right and left slots of each stage.
Unless you have special blades designed to be sharpened primarily on one side of the
edge (such as Japanese Kataba blades), you will want to sharpen equally and alternately
in the right and left slots of each stage that you use. This will insure that the facets on
each side of the edge are of equal size and that the edge will cut straight at all times.
When sharpening in any stage the knife should, on sequential strokes, be pulled
alternately through the left slot and the right slot of that stage. Always operate the
sharpener from the front side (the power switch facing you). Hold the blade horizontal
and level, slide it down between the plastic spring and the guide plane and pull it toward
you at a uniform rate as it contacts the sharpening, steeling or stropping members. You
will be able to feel and hear the contact as it is made. Always keep the blade moving
uniformly through each stage; do not stop your pull in mid stroke. A consistent pull speed
of about 6 seconds per stroke for an eight (8) inch blade is recommended. The time can
be less for shorter blades and more for longer blades.
Never operate the sharpener from the back side.
Use just enough pressure when sharpening or steeling to insure uniform and consistent
contact of the blade with the abrasive disks or miniature steel on each stroke. Additional
pressure is unnecessary and will not speed the sharpening process. Avoid cutting into
the plastic enclosure. However, accidental cutting into the enclosure will not functionally
impact operations of the sharpener or damage the edge.
Figure 1 below identifies each of the three stages as described further in the
following sections.
INSTRUCTIONS
READ THIS BEFORE YOU START TO SHARPEN
The Chef’sChoice® Professional Sharpening Station® is designed to sharpen either
Fine-edge or Serrated edge blades and to steel Fine-edge blades.
Note: Sharpen Serrated Blades Only in Stage 3. See Section titled Procedure for
Sharpening Serrated Blades for more details.
PROCEDURE FOR CREATING THE ULTIMATE EDGE ON
STRAIGHT EDGE BLADES
SHARPENING FOR THE FIRST TIME
Before you turn on the power, remove the cover positioned over Stage 1 and slip a knife
blade smoothly into the slot between the left angle guide of Stage 1 and the flexible
Figure 1. Model 130 Professional Sharpening Station
®. Figure 2. Typical kitchen knife.
Heel
Bolster
Handle
Edge
Tip
Power
Switch
Stage 1
Sharpening
Stage 2
Steeling
Stage 3
Stropping &
Polishing
Flexible
Guide
Spring
English — 6
spring. Do not twist the knife (See Figure 3). Move the blade down in the slot until you feel
it contact the diamond disk. Pull it towards you lifting the handle slightly as you approach
the tip. This will give you a feel for the spring tension.
Remove the knife and press the Power Switch. A red “indicator” on the switch appears
when this switch is turned “ON”.
Stage 1: Start in Stage 1. Pull the knife once through the left slot of Stage 1 (Figure 3) by
slipping the blade between the left angle guide and the polymeric spring while pulling
the blade toward you and simultaneously moving the blade downward in the slot until it
engages the diamond coated disk. You will hear it make contact with the disk. Insert the
blade as close as possible to its bolster or handle and pull it at a steady rate until it exits
the slot. If the blade is curved, lift the handle slightly as you sharpen near the tip of the
knife, keeping the blade edge approximately parallel to the table. Sharpen the entire blade
length. For an eight (8) inch blade each pull should take about 6 seconds. Pull shorter
blades through in 2-3 seconds and longer blades in 8 seconds. Next, repeat with one full
length pull in the right slot of Stage 1.
Note: Each time you insert the blade you should simultaneously pull the blade toward
you. Never push the blade away from you. Apply just enough downward pressure to make
contact with the disk – added pressure does not modify or speed the sharpening process.
Make an equal number of pulls alternating in the left and right slots in order to keep the
edge facets symmetrical.
Except when you are sharpening for the first time in Stage 1 or if the blade is very dull,
you will find that one or two pairs of alternating pulls are adequate. Then after checking
for a burr on the edge as described below proceed to Stage 3. Stage 1 sharpening is
considered complete when a burr exists along one side of the edge.
Checking for the Burr After completing stage 1 you should confirm that a burr (see Figure
4) exists along one side of the edge. To check for the burr, move your forefinger carefully
across and away from the edge as shown in the Figures 4 and 5 (on page 7).
(Do not move your finger along the edge – to avoid cutting your finger). If the last pull
was in the right slot of Stage 1, the burr will appear only on the right side of the blade
(as you hold it) and vise versa. The burr, when present, feels like a rough and bent
extension of the edge; the opposite side of the edge feels very smooth by comparison.
If a burr exists, proceed to Stage 3.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before
proceeding to Stage 3. Slower pulls will help develop the burr. Confirm the presence of
the burr and only then proceed to Stage 3.
Figure 3. Stage 1. Inserting blade in slot between
guide and flexible spring. Alternate individual pulls
in right and left slots.
Burr
Figure 4. Develop a distinct burr along knife edge
before stropping in Stage 3.
Produktspezifikationen
Marke: | Chef's Choice |
Kategorie: | Messerschärfer |
Modell: | Model 130 |
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