Knife Sharpener by Club Chef

-Four-Stage

-Hand-Held

FRONT:
Hard carbide steel blades for coarse sharpening
Fine ceramic rods for honing
Weighted for safe and secure handling

SIDE:
Hard carbide steel blades for coarse sharpening
Fine ceramic rods for honing
Weighted for safe and secure handling

Special caution and care is advised during knife sharpening.
Do not put sharpener in a dishwasher or submerge in water.
Once sharpened ensure metal shavings are removed from the knife blade.

BACK:
HOW TO USE
The STANDARD sharpening slots are for sharpening while the HIGH PRECISION slots are for honing.
If your knife is blunt it will require sharpening through all four slots. If your knife has an edge and only requires
honing only use the two HIGH PRECISION slots.
It is recommended to follow the four slot process once every 6 months.
1. Place the knife sharpener on a stable surface.
2. Using slight downward pressure, run the blade from its heel to its point through the COARSE (Tungsten Carbide) slot. Repeat three times.
3. Without any downward pressure run the blade through the FINE (Ceramic) slot five times. Always finish with this step to remove any burrs
that result from the re-edging process.
4. Clean the knife with water to ensure any metal shavings are removed and wipe dry.
5. Clean the slots of the knife sharpener with a non-abrasive brush to remove metal shavings.