Knife Sharpening Instructions
NOTE: These instructions only apply to straight edge knives with a flat grind on both sides of the blade.
This sharpener is not intended for use in sharpening serrated edge blades or blades with a flat grind on just one side of the blade.
NOTE: A reasonably sharp blade may only require light honing in the FINE ceramic slot. The COARSE carbide blades in the head of the sharpener are intended for very dull or damaged edges that require a new sharp edge to be put on the blade or for initial edge setting the first time you sharpen you knife with this sharpener.
Carbide Blades - COARSE
1. Place your knife on a flat surface with the cutting edge facing up and allow about 1” of the blade to extend past the edge of the surface. Secure the knife with downward pressure on the handle.
2. Place the sharpening slot in the head of the sharpener over the cutting edge at an approximate 45 degree angle to the blade near the handle of your knife.
3. Pull sharpener over cutting edge from heel to tip while applying moderate, downward pressure. Use a smooth, consistent stroke when pulling the sharpener over the cutting edge and continue your outward motion at the end of each stroke to avoid any contact with the blade. If your blade curves out to the tip, be sure to follow the curvature of the blade all the way out to the tip to ensure sharpening of the complete cutting edge.
4. Repeat a minimum of 5 pulls. After 5 pulls, the sharpener should begin to glide smoothly over the cutting edge. If not, additional pulls are required.
NOTE: Knives made of extremely hard steel may require additional pulls over the cutting edge when sharpening your knife blade.
5. Move to the FINE ceramic slot for final edge honing.
CAUTION: Always keep your fingers inside the hand guard and your thumb securely on the thumb rest indention on the top of the sharpener or possible injury may occur.
Replaceable Carbide Blades – When the carbide blades in the head of the sharpener stop removing metal from the knife blade, they can be replaced.
Ceramic Rods - FINE
1. Place the sharpener on a flat surface and grip the handle for stability. Hold the knife comfortably in your other hand.
2. Insert knife blade fully into the sharpening slot with cutting edge of the blade resting at the bottom of the V-shaped slot and the knife straight up and down. Tilt the tip of the blade down slightly.
3. While applying light, downward pressure, pull the knife blade through the sharpening slot from heel to tip. If your blade curves up at the end, be sure to lift the handle of the knife as you approach the curved portion of the blade to sharpen all the way out to the tip of the blade.
4. Repeat a minimum of 6 - 8 pulls always sharpening from heel to tip (never back and forth). After 6 – 8 pulls, the cutting edge of the knife blade should begin to glide smoothly over the ceramic rods. If not, additional pulls are required.
NOTE: Knives made of extremely hard steel may require additional pulls through the sharpening slot when sharpening your knife blade.
5. Check the sharpness of your blade. If additional sharpening is needed, repeat process until sharp.