D202 2-Stage Electric Knife Sharpener
READ THESE INSTRUCTIONS BEFORE USE.
IT IS ESSENTIAL THAT YOU FOLLOW THESE INSTRUCTIONS TO ACHIEVE OPTIMUM RESULTS.
When using electrical appliances, basic safety precautions should always be followed including the following:
- Read all instructions. Every user should read this manual.
- To protect against electrical hazards, do not immerse the Chef’sChoice® sharpener in water or other liquid.
- Make sure that only clean knife blades are inserted in Model D202.
- Disconnect the appliance from its power source when not in use, before cleaning, during service, and when replacing parts.
- Avoid contacting moving parts.
- 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 can return your sharpener to The Legacy Companies’ factory for service where the cost of repair or electrical or mechanical adjustment can be estimated. When the electrical cord on this appliance is damaged, it must be replaced by the Chef’sChoice® factory or another qualified service to avoid the danger of electrical shock.
Outside the 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.
- CAUTION! This appliance may be fitted with a polarized power 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 any way.
- Carefully route the power supply cord to avoid damage from the knife blades while sharpening.
- The use of attachments not recommended or sold by The Legacy Companies may cause fire, electric shock, or injury.
- The Chef’sChoice® sharpener is designed to sharpen American, European, and Asian-style knives as described in the following sections. Do not attempt to sharpen scissors, ax blades, or any blade that does not fit freely in the slots.
- Do not let the cord hang over the edge of the table or counter or touch hot surfaces.
- When in the “ON” position (The red flash on switch is exposed when “ON”), the Chef’sChoice® sharpener should always be on a stable countertop or table.
- WARNING: KNIVES PROPERLY SHARPENED ON YOUR Chef’sChoice® THE SHARPENER 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 YOUR FINGER ALONG THE EDGE. STORE IN A SAFE MANNER.
- Do not use outdoors.
- The appliance is not intended to be used or cleaned by children or persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge of the hazards involved.
- Do not use honing oils, water, or any other lubricant with the Chef’sChoice® sharpener Model D202.
- For household use only.
- This appliance is intended to be used in household and similar applications such as: – staff kitchen areas in shops, offices, and other working environments; – farm houses; – clients in hotels, motels, and other residential type environments; – and bed and breakfast type environments.
SAVE THESE INSTRUCTIONS.
DESCRIPTION OF THE CHEF’SCHOICE DIAMOND HONE® KNIFE SHARPENER
The sharpener has two sharpening stages, a first sharpening Stage that is motor-driven, followed by a honing Stage that is entirely manual in operation. The sharpening Stage 1 is
motor-driven and has two slots (the two slots on the left) to sharpen alternately the left and right sides of the blade’s edge. Always follow an alternating pattern of sharpening in right and left slots when using Stage 1. This dual-slot stage quickly establishes a sharp edge that is then honed and finished in the manual second stage which uses only a single slot (far right slot) that hones both sides of the edge simultaneously.
USING THE DIAMOND HONE® SHARPENER
Note: Always clean your knife before sharpening! For your safety, keep your fingers clear of the blade edge at all times.
You will find that the sharpener can create and maintain a sharp and effective edge on all your conventional fine edge and serrated knives. The primary edge facets are each formed in Stage 1 at a nominal 20 degrees on each side of the edge, which results in a total primary edge of 40 degrees. Stage 2 creates a second bevel at a slightly larger angle leaving a strong double-beveled edge structure that will stay sharp longer. Always use the sharpener with stage numbers 1 and 2, facing you.
To sharpen, place the sharpener on the table gripping it securely with your left hand. Push on the power switch. Insert the knife blade, Figure 1, near its handle, into the far left slot of Stage #1 and allow the left face of the blade to rest on the left facet of the slot as you pull the knife toward you. The knife edge should be in sustained moving contact with the internal diamond-coated disk. The only light downward force will be necessary as you pull the blade toward you. Listen carefully to ensure your knife maintains good contact with the diamond disk. Take about 5 seconds to make each pull if you have a six-inch (6”) long blade. Increase the time of each pull for longer blades or decrease the time for shorter blades.
Figure 1. Insert the blade in the left slot of Stage 1. Alternate individual pulls in left and right slots.Figure 2. Develop a distinct burr along a knife-edge before honing in Stage 2. Burr can be detected by sliding fingers across and away from the edge. Caution! See text.
Make one pull of the blade in the left slot as described above and then repeat the same procedure in the adjacent (right) slot of Stage 1. As you pull the knife thru the right slot, (see Figure 3), allow the right side of the knife to rest on the right face of the slot. If your knife, before sharpening, is not very dull you will find that only about 5 pairs of pulls, alternating in the left and right slots of Stage 1, will be sufficient to put a keen edge on the blade. However, if the knife is initially very dull you may find that 10 or more alternating pairs of pulls in the left and right slots of Stage 1 will be needed the first time as you reshape and sharpen the old edge. In Stage 1 always pull the blade toward you. Never push the blade away from you when using Stage 1. Before leaving Stage 1 it is important to examine the knife edge to ensure there is a small burr along one side of the edge.
Figure 2 illustrates how to check for the burr. Proceed as follows: If your last sharpening pull was in the right slot there should be a small burr on the right side of the blade edge. If the last pull was in the left slot there should be a small burr along the left side of the edge. If there is no burr make another pair of pulls and again check for a burr. Repeat making pairs of alternating right and left pulls until you create a small burr along the edge. (Sometimes it is easier to create the burr if you pull the blade slower.) Make another single pull and confirm there is a burr along the edge after each pull. Only then are you ready to hone in Stage 2.
Since Stage 2 is a manual honing stage you can turn off the power switch. If the knife is fully sharpened in Stage 1 only 5-10 back and forth strokes will be needed in the single slot of Stage 2 (the far right slot, see Figure 4) to hone a small second bevel along the edge which will be exceedingly sharp and effective. It should cut paper smoothly allowing you to make straight or curved cuts easily.
For optimum results in Stage 2 center the blade within the slot width and keep the length of the blade aligned with the centerline of the slot as you move the blade back and forth in the slot without lifting. Apply only a light downward pressure, about 3-4 pounds, on the blade as you sharpen in Stage 2. For optimum results make smooth consistent strokes while maintaining a slight downward pressure to ensure that the two disks rotate as you move the blade back and forth. The finished edge will be very sharp and burr-free.
Figure 3. Insert the blade in the right slot of Stage 1. Alternate pulls in left and right slots.Figure 4. Knife in Stage 2. Use back and forth sharpening strokes with modest downward pressure. See text.
RESHARPENING THE KNIFE-EDGE
To resharpen follow the procedure for Stage 2 described above, making ten to twenty (10-20) complete back and forth stroke pairs while maintaining recommended downward pressure. Listen to confirm the sharpening disks are turning. Then test the edge for sharpness. If necessary resharpen again but first, use Stage 1 followed by five to ten (5-10) back and forth pairs of strokes in Stage 2. Generally, you should be able to resharpen several times using only Stage 2 before having to resharpen in Stage 1.
Serrated blades can be sharpened in Stage 2 (see Figure 5). Center the blade in the slot of Stage 2 and make twenty-five (25) back and forth pairs of strokes. Examine the edge and if necessary make another 25 full stroke pairs. Test the blade for sharpness. If the blade to be sharpened is very dull, first make two fast but full pairs of pulls — alternating right and left slots in Stage 1 and then make twenty-five (25) paired strokes (back and forth) in Stage 2. Because of its nature, a serrated knife will not ever appear as sharp or cut as smoothly as a straight-edged blade. Caution: Do not make many strokes in Stage 1, or you will remove too much metal from the teeth of the serrated edge.
The sharpener which sharpens at a primary angle of 20 degrees, can sharpen double faceted Asian blades such as the Santoku which is traditionally sharpened at 15º. However, for optimum results with all Asian blades, we recommend a 15º sharpener such as the Chef’sChoice® Electric Models 15XV or 1520 as the preferred choice for all Asian style blades.
Do not sharpen in the sharpener any single-sided, single faceted Asian Kataba knives, such as the traditional sashimi-styled blade that is commonly used to prepare ultrathin sashimi. Stage 2 sharpens simultaneously both sides of the cutting edge while the sashimi knives are designed to be sharpened only on one side of the blade. The Chef’sChoice® electric sharpeners listed in the previous paragraph will correctly sharpen these single-sided knives.
Figure 5. Serrated knife in Stage 2.
The sharpener is not recommended for ceramic knives.
Do not attempt to use the sharpener to sharpen scissors. The Legacy Companies does manufacture special sharpeners designed just for scissors.
BRANDS OF KNIVES
The sharpener will put an excellent edge on all conventional metal Euro/American and Santoku style knives regardless of brands, including Henckels, Wüsthof, Sabatier, Lamson and Goodnow, Global, Russell Harrington, Forshner, Chef’sChoice, Messermeisser, Mundial, Cuisinart, Kitchen Aid, Shun and many, many more.
TEST FOR SHARPNESS
To test for sharpness and cutting ability of your fine edge knives, hold a sheet of paper vertically by its upper edge and carefully cut down through the sheet a small (but safe) distance from your fingers. A sharp edge (on a straight edge blade) will cut smoothly without tearing the paper. Alternatively, try cutting a tomato. The knife should penetrate the skin of the tomato and cut through it on the first pull without applying significant force to the knife.
- The exterior of the sharpener can be cleaned with a damp soft cloth.
- Periodically shake out and dispose of the metal sharpening dust by inverting the sharpener and lightly tapping it onto a newspaper, paper towel, or another paper sheet.
- No oils or other lubricating liquids are necessary with this sharpener.
The Legacy Companies
149 Cleveland Drive, Paris, KY 40361 U.S.A.
Made in the U.S.A. with the U.S. and globally sourced materials.
This product may be covered by one or more EdgeCraft patents and/or patents pending as marked on the product.
Chef’sChoice ®, EdgeCraft ®, and Diamond Hone ® are registered trademarks of EdgeCraft
Corporation, Avondale, PA.
Conforms to UL Std. 982
Certified to CAN/CSA Std. E60335-1/4E
Certified to EN 60335-1, EN 60335-2-14
© The Legacy Companies 2021