Diamond Hone 4640 manual
Chef's Choice Diamond Hone 4640manual

User manual for the Chef's Choice Diamond Hone 4640 in English. This PDF manual has 2 pages.

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Chef's Choice Diamond Hone 4640manual
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Diamond Hone® Knife Sharpener Model 4640 Using the Model 4640 Note: Always clean your knife before sharpening in the Model 4640! YouwillfindthattheModel4640cancreateand maintain an exceedingly sharp and effective edge on all your conventional fine edge and serrated cutlery.Theprimaryedgefacetsareeachformedin Stage 1 or 2 at a nominal 15 or 20 degrees which resultsinatotalprimaryedgeof30or40degrees. Final stage 3 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 the stage numbers 1, 2 and 3, facing you. Safety: Keep your fingers clear of the blade edge at all times. Hold the handle with your left hand making certain that your fingers and thumb remain safely behind the partition wall where the handle attaches to the sharpening section. Sharpening Instructions The Chef’sChoice® Diamond Hone® Model 4640 is a unique three stage combination diamond sharpener that houses two proven technologies, including interdigitating pads and Pronto® wheels and is ideal for creating a razor sharp edge on 15° Asian double-faceted blades and all popular European or American style 20° knives. It can also be used for sporting, pocket and serrated blades.Thisnovelthreestagedesign,using100% diamondabrasives,featuresatwostepsharpening process for placing a razor-sharp, longer lasting edge on your knives. If your knife is a 15° Asian or Euro/American blade it is sharpened fully in Stage 1 and then the edge is micro-honed and polished to superior sharpness in the “Polishing & Serrated” Stage 3.To sharpen a traditional 20° Euro/American style blade, it is sharpened first in Stage 2 and then honed and micro polished in the “Polishing & Serrated” Stage 3. Bothsidesoftheknifeedgearesimultaneously shaped and sharpened.This construction ensures that the edges are well formed and very sharp every time. The abrasives in the sharpening stages 1 and 2 consist of selected 100% diamond crystals embedded on unique interdigitating steel support plates. Stage 3 uses 100% ultra-fine diamondcrystalsembededontwouniqueprecision sharpening disks. The Model 4640 consistently outperforms conventional sharpeners that use less efficient abrasives and lack any control of the sharpening angle. Diamonds, the hardest known material, are extremely durable. Straight-edge knives sharpened on the Model 4640 will be “shaving sharp” with a mild “bite” that helps them cut effortlessly through tomatoes, Congratulations!! The M4640 Diamond Hone® manufactured by Chef’sChoice® , the worlds leader in cutting edge technology, is a fast manual sharpener that will create an exceptionally effective cutting edge on all of your conventional household and sport cutlery.Thecuttingedgeisfinelyhonedtoextreme sharpness but retains strong microscopic teeth that gives it a highly effective bite for all your food prepneedsandespeciallyforfibrousmaterials.The edgeissurprisinglydurableyetcanberesharpened quickly whenever necessary. You will be pleased to see how easy the M4640 is to use and how well your knives perform. Read and follow the instructions carefully. Keep the sharpener close at hand so that you can enjoy the pleasure of sharp knives every day. You are likely aware of which of your knives have 15 degree edges and which have the older 20 degree edges.Until recently virtually all knives sold in America were either made in Germany or the U.S. and these were universally sharpened at 20 degrees. Around year 2000 Asian style knives sharpened at 15 degrees became popular.Within thelastfewyearsselectedEuropeanandAmerican brand knives were introduced with 15 degree edges. You will probably want to sharpen each of these at their original factory angles. However you can,if you wish sharpen your older 20° knives using the sharpening procedure described here for 15° knives. The first time you sharpen a 20° knife at 15°, it will take longer to sharpen but after that the resharpening time will be typical of 15 degree knives. Do not attempt to sharpen single facetedAsian (15°)knivessuchasthesashimiknives.Seesection titled “Specialized Asian Blades. GB Limited Warranty: Used with normal care, this EdgeCraft product is guaranteed against defective material and workmanshipforaperiodofone(1)yearfromdateoforiginal purchase (“Warranty Period”).We will replace or repair, at our option, any product or part that is defective in material or workmanship without charge if the product is returned to us postage paid with dated proof of purchase within the WarrantyPeriod.Thiswarrantydoesnotapplytocommercial use or any product abuse. ALL IMPLIED WARRANTIES, INCLUDING IMPLIED WARRANTIES OF MERCHANTABILITY ANDFITNESSFORAPARTICULARPURPOSE,ARELIMITEDTO THEWARRANTYPERIOD.EDGECRAFTCORPORATIONSHALL NOT BE LIABLE FORANY INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow limitations on how long an implied warranty lasts and some states do not allowexclusionsorlimitationsofincidentalorconsequential damages, so the above limitations or exclusions may not apply to you.This limited warranty gives you specific legal rights, and you may also have other rights which vary from state to state. © 2015 EdgeCraft Corporation E15 M6319A6 www.chefschoice.com ENGINEERED AND ASSEMBLED IN THE U.S.A.! by the makers of the acclaimed Chef’sChoice® Diamond Hone® Knife Sharpeners, sold worldwide. EdgeCraft Corporation 825 Southwood Road Avondale, PA 19311 U.S.A. (800)342-3255 (610)268-0500 Chef’sChoice® EdgeCraft® and Diamond Hone® are trademarks of the EdgeCraft Corporation. This product may be covered by one or more EdgeCraft patents and/or patents pending as marked on the product. other vegetables and fruits. It makes cutting and slicing a pleasure and removes the drudgery of working with dull knives. This sharpener creates adouble-beveledlonger-lastingarch-shapededge whichisstrongerthanconventional“V-shaped”or hollow ground edges. This unique arch structure ensures asharperedgethatwillstay sharplonger. To Sharpen Asian, Santoku or Other 15° Double-Faceted Edge Blades Sharpening (Use only Stages 1 and 3) Place the sharpener on a secure level surface. Clean the knife well before sharpening. Hold the sharpener handle with left hand keeping index finger and thumb behind the partitioning wall of sharpeningsection.Positionknifebladewithother hand in stage 1 marked 15°.Center the blade (left and right) in the slot so that the face of the blade does not touch either side wall of the slot. Slide thebladerepeatedlyforwardandbacktowardyou along its full length.Apply only modest downward pressure as it is sharpened. (Avoid excessive downward pressure on blade that might damage thesharpeningelements.)Unlessthebladeisvery dull or never sharpened before at 15°,twenty-five (25) back and forth full strokes will likely suffice. Otherwise continue sharpening (back and forth strokes) until the knife is sharp enough to cut paper well or slice easily thru a tomato.If the knife is very dull or the factory edge is larger than 15°, one hundred or more full strokes may be needed the first time to fully reset the angle and sharpen in the Stage 1. This completes the sharpening step. Proceed to the next step, Honing/Polishing. Honing/Polishing (Use Stage 3) If the knife is correctly presharpened in Stage 1 only 2-3 back and forth stroke pairs in Stage 3 will complete the small second bevel and the edge will be very sharp and effective.It should cut paper smoothly allowing you to make straight or curved cuts easily. For optimum results center the blade (left and right) within the slot and keep the length of the bladealignedwiththecenterlineoftheslotasyou sharpen.Apply about 3-4 pounds pressure on the blade in Stage 3.Make smooth consistent strokes while maintaining recommended downward pressure and make certain the disks are turning. To Sharpen Euro/American and other 20° edge Knives (Use stage 2 and 3) Follow the general procedures described above, but sharpen first in Stage 2. You should use only Stages 2 and 3 (Polishing & Serrated) as follows: Sharpening (Use Stage 2) Position the blade in the Stage 2. Center the blade (left and right) in the slot so that the face of the blade does not touch either side wall of the slot. Slide the blade repeatedly forward and back toward you along its full length.Apply only modest downward pressure as it is sharpened. (Avoid excessivedownwardpressureonbladethatmight damage the sharpening elements.) Unless the blade is very dull, twenty-five (25) back and forth full strokes will likely suffice. Otherwise continue sharpening(backandforthstrokes)untiltheknifeis sharp enough to cut paper well or slice easily thru a tomato. If the knife is very dull, one hundred or more full strokes may be needed, the first time,to fully sharpen in this Stage. This completes the firstsharpeningstep.ProceedtoHoning/Polishing. Honing/Polishing (Use Stage 3) If the knife is correctly presharpened in Stage 2 , then only 2-3 back and forth stroke pairs in Stage 3 will complete the small second bevel and the edge will be very sharp and effective. It should cut paper smoothly allowing you to make straight or curved cuts easily. For optimum results center the blade (left and right) within the slot and keep the length of the blade aligned with the center line of the slot as you sharpen.Apply about 3-4 pounds pressure on the blade in Stage 3.Make smooth consistent strokes while maintaining recommended downward pressure and make certain the disks are turning. Resharpening the Knife Edge Follow the procedure described above for Honing/ Polishing, in Stage 3, making two to three (2-3) pairs of back and forth strokes while maintaining recommended downward pressure. Listen to confirm the sharpening disks are turning. Test edge for sharpness. Generally you should be able to resharpen 2 or 3 times using only Stage 3. Serrated Blades Serrated blades can be sharpened in Stage 3. Center the blade in the slot of Stage 3 and make two-to-three (2-3) back and forth stroke pairs. Test the edge and if necessary make another 5 full strokes. If the blade to be sharpened is very dull, first make two full strokes (back and forth pairs) in Stage 1 or 2 (depending on the knife being a 15° or 20° blade) and then make two-to-three (2-3) paired strokes in Stage 3. Because of its nature, a serrated knife will never appear as sharp or cut as smoothly as a straight edged blade. Caution: Do not make many strokes in Stage 1 or 2, which can quickly remove metal from a serrated edge. Ceramic Knives The Model 4640 is not recommended for ceramic knives. Scissors Do not attempt to use the Model 4640 to sharpen scissors.EdgeCraftdoesmanufacturebothelectric and manual scissor sharpeners. Brands of Knives The Model 4640 will put an excellent edge on all ofconventionalmetalEuro/AmericanandSantoku style knives regardless of brands, including Henckels, Wüsthof, Shun, Sabatier, Lamson and Goodnow,Global,RussellHarrington,Chef’sChoice, Mundial, Messermeisser, Forshner, Cuisinart, Kitchen Aid and many, many more. Test for Sharpness To test for sharpness and cutting ability of your knife, hold a sheet of paper vertically by its upper edge and carefully cut down through the sheet a small(butsafe)distancefromyourfingers.Asharp 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. Maintenance: • The exterior 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 other paper sheet • No oils or other lubricating liquids are necessary with this sharpener Figure 1. Knife in Stage 1. Use back and forth sharpening strokes with modest downward pressure (See text.) Figure 3. Serrated knife in Stage 3. Figure 2. Knife in Stage 2.
Brand:
Chef's Choice
Product:
Knife sharpeners
Model/name:
Diamond Hone 4640
Filetype:
PDF
Available languages:
English, Spanish