Chef's Choice 700 Instructions Manual

MODEL 700

InstructIOns

Ceramic + Steel Diamond Hone®

Knife Sharpener

Read these instructions before use.

It is essential that you follow these

instructions to achieve optimum results.

© 2015 EdgeCraft Corp.

F EGB I

2

IMPORTANT SAFEGUARDS

When using electrical appliances, basic safety precautions should always be
followed including the following:

1. Read all instructions. Every user should read this manual.

2. To protect against electrical hazards, do not immerse the Chef’sChoice

®

Ceramic + Steel Model 700 sharpener in water or other liquid.

3. Make sure that only clean knife blades are inserted in Chef’sChoice

®

Ceramic + Steel

Model 700.

4. Disconnect the appliance from its power source when not in use, before cleaning, during
service and when replacing parts.

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 can return your sharpener to EdgeCraft’s 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

®

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 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 anyway.

8. The use of attachments not recommended or sold by EdgeCraft Corporation may cause
fire, electric shock or injury.

9. The Chef’sChoice

®

Ceramic + Steel Model 700 is designed to sharpen Ceramic and Steel
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 flash on switch is exposed when “ON”), the
Chef’sChoice

®

sharpener should always be on a stable countertop or table.

12. WARNING: KNIVES PROPERLY SHARPENED ON YOUR Chef’sChoice

®

Ceramic + Steel
Model 700 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. 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.

15. Do not use honing oils, water or any other lubricant with the Chef’sChoice

®

Ceramic + Steel Model 700.

16. For household use only.

17.

SAVE THESE INSTRUCTIONS.

3

YOU MADE
AN EXCELLENT
CHOICE

Congratulations! As an owner of the highly versatile Chef’sChoice®
Ceramic + Steel Model 700 you will appreciate how easy it is to
maintain all of your Ceramic and Steel knives in factory sharp
condition. A highly precise guide system is provided to position
each style knife automatically at the optimum sharpening angle as
customized diamond abrasive disks quickly restore a fresh edge.The
edge is then polished and finished with the Chef’sChoice

®

revolutionary
polishing disks to astonishingly sharpness. You will appreciate the
joy of effortless cutting and the unmatched presentation of each
flawless slice.

The Chef’sChoice

®

Ceramic + Steel Model 700 is designed to

sharpen your Ceramic and Steel knives to primary edge facets of 15
degrees (30 degrees total included edge angle) matching or exceeding
the factory sharpness and edge quality of the highest quality Ceramic
and Steel knives.

Uniquely the Chef’sChoice

®

Ceramic + Steel Model 700 is designed

to create a precise 15º primary angle on the blade followed by a second
small microbevel along that edge facet that adds significant strength,
sharpness and durability to that already very sharp edge.

Thus you will realize the extra advantages in sharpness and durability
that has made the Chef’sChoice

®

Ceramic + Steel Model 700 the

choice for the professional chef, worldwide.

We strongly encourage you to read the following sections
that detail optimum sharpening procedures for each style
blade. Enjoy!

4

GETTING ACQUAINTED WITH THE MODEL 700 SHARPENER

The Model 700 (Figure 1) is a unique sharpener with Stage 1 Steel designed exclusively
to sharpen steel knives and the Stage 2 Ceramic designed primarily to sharpen Ceramic
Knives. Stage 3 Polish/Finish contains the proprietary Chef’sChoice

®

ultrafine diamond
abrasive disks designed for both ceramic and steel blades to create a microscopic bevel along
the edge and to polish it to astonishing sharpness.

Steel knives are first sharpened at a nominal 15° (Figure 3) with fine diamond abrasives in the
Stage 1, followed by polishing with micro diamond abrasives in the Stage 3. Steel knives are
NOT sharpened in Stage 2 Ceramic.

Ceramic knives are first sharpened at a nominal 15° (Figure 3) with fine diamond abrasives in
Stage 2, and then polished and finished in Stage 3.

Special procedures for sharpening serrated blades are described beginning on page 11.
The Chef’sChoice

®

Ceramic + Steel Model 700 is equipped with a manually activated

diamond dressing system that can be used, when necessary, to remove any accumulated food
or sharpening debris from the surface of the ultrafine abrasive disks in Stage 3 Polish/Finish.
We strongly urge that you always thoroughly clean your knives before sharpening them. Unless
you are a heavy user of the sharpener, you will be able to sharpen for months or even a year
or more before you need to clean the Stage 3 disks. Only if you sense a distinct decrease in
polishing efficiency in the Stage 3 is there any need to use this convenient feature described
on page 11.

Figure 1. Chef’sChoice® Sharpener Model 700 designed to sharpen both steel and the ceramic knives.

On/Off
Switch

Knife
Holding
Spring
Guide

LeftLeft LeftRight Right Right

Ceramic Knife

Stage 2

Polish/Finishing

Stage 3

Steel Knife

Stage 1

5

Periodically, the swarf (metal and ceramic dust) created during sharpening needs to be cleaned
out. Please see “Cleaning the Sharpener” on page 13.

Never operate the sharpener from the back side. Use just enough downward pressure when
sharpening to ensure uniform and consistent contact of the blade edge with the abrasive disks
on each stroke (see Suggestions, page 12.) Additional pressure is unnecessary and will not
speed the sharpening process. Avoid excessive cutting into the plastic enclosure. Accidental
cutting into the enclosure however will not functionally impact operations of the sharpener or
damage the edge.

Try a practice pull through the sharpener with the power “OFF”. Insert a steel knife blade
smoothly into the left slot between the left angle guide of the Stage 1 (Figure 4) and the plastic
knife holding spring. Do not twist the knife. 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 practice pull will give you a feel for the spring tension. Remove the knife and read the
following instructions specific to the type of knife you will be sharpening.

Figure 3. Typical edge cross section, illustrating the 15°
primary facet.

Figure 2. A typical ceramic kitchen knife.

Handle

Edge

Choil

Tip

30°

15°

Primary

Facet

Figure 4. Stage 1 sharpening of a metal knife.

6

SHARPENING THE CERAMIC KNIFE

Ceramic knives will have each of their edge facets sharpened at the standard 15 degrees to
create a total edge angle of 30º. Use only Stages 2 and 3.

SHARPENING THE EDGE IN STAGE 2 ceramic

Turn ON the power and pull the ceramic blade thru the left slot of Stage 2 Ceramic (Figure 5),
then thru the adjacent right slot of Stage 2. Repeat pairs of pulls in Stage 2 using the left and
right slots on alternate pulls. Take about 5-6 seconds for each pull for a 5” long blade (1 second
or more per inch of blade). It is important not to rush the process with ceramic knives. Slow pulls
are preferable. It may require more pulls for a blade that is severely worn or chipped. The first time
you sharpen a knife it may take up to 10 pair of alternating pulls (alternating left and right slots of
Stage 2) to fully re-angle the edge of a thin blade. Thicker blades will require more pulls. After 3
pairs of pulls check to see if blade will cut paper. For those familiar with metal knife sharpening
Ceramic knives will not develop a burr. Therefore, a gradual approach of pre-sharpening
followed by testing for sharpness is the suggested method.

Some Ceramic knives can vary widely from the industry standard 30º and even vary from one
side of the knife to the other. The Chef’sChoice

®

Ceramic + Steel Model 700 will sharpen to a

precise 30º and may require multiple sharpening strokes in Stage 2 to form the ideal 30º angle.
If you are sharpening an established brand name ceramic blade you will find that only a few

(2-3) pairs of alternating pulls (alternating left and right slots) will be needed in Stage 2 to
prepare it for Stage 3 Polish/Finish.

FINISHING THE EDGE IN STAGE 3 Polish/Finish

The Chef’sChoice® Model 700 has been developed with an advanced and proprietary blend of
materials to complete the sharpening of both ceramic and metal knives. This final stage of sharp­ening creates a sharper-than-factory edge unsurpassed by any other sharpener on the market.

Upon completion of sharpening in Stage 2 perform 5-7 slow even alternating pairs of pulls,
(alternating left and right slots) in Stage 3 (Figure 6) of the sharpener (take approximately
2 second per inch of blade). We suggest beginning with 5 pairs of slow (consistent speed)

Figure 6. Stage 3 Polishing/Finishing a ceramic knife. Figure 5. Sharpening ceramic knife in Stage 2 Ceramic.

7

alternating pairs of pulls and then testing for sharpness. If the knife is still not sufficiently sharp,
try another 2-3 more pairs of alternating pulls. The knife should be paper-cutting sharp.

Ceramic knives are inherently more brittle at their edge than conventional metal knives. This
final Stage 3 with its unique diamond abrasive composition is critical to obtain razor sharp
ceramic knives.

RESHARPENING CERAMIC KNIVES

In order to freshen up the edge of your ceramic knives, it is not necessary to sharpen in stage

2. Simply use Stage 3 Polish/Finish with 4-5 pairs of slow alternating passes (take about 2
seconds per inch of blade) and then test for sharpness. If the knife is still not sufficiently sharp,
try another 2-3 pairs of alternating pulls. The knife should be paper-cutting sharp.

The “resharpening” process should not be used if the ceramic knife edge is chipped or very dull.
In that case, see page 6 for a complete sharpening.

SHARPENING A STEEL KNIFE

Steel knives with double edge facets, will have each of the facets sharpened at 15° to create
a super sharp edge with a total included angle of 30° (see Figure 3). Use only Stages 1 and 3.

Note: If you plan to sharpen a metal knife after a ceramic knife was sharpened in the Model 700,
please read the section “Cleaning the Sharpener” on page 13 and follow the cleaning instruction
prior to sharpening the metal knife.

SHARPENING THE EDGE OF A STEEL KNIFE IN STAGE 1 steel

Turn ON the power and pull the blade thru the left slot (Figure 7) of Stage 1 Steel, then thru the
adjacent right slot. Repeat pairs of pulls in Stage 1 using the left and right slots on alternate pulls.
Take about 4-5 seconds for each pull for a 5” long blade. Take longer for longer blades and slightly
less if shorter. The first time you sharpen a dull knife in Stage 1 it may take up to 10 pair of pulls
(alternating left and right slots) to fully re-angle the edge of a blade. Thicker blades will
require more pulls. After 3 pairs of pulls check for a burr as described below (Figure 9) and as
necessary continue to make more pairs of pulls until you create a small burr along the entire
length of the blade.

Do not over sharpen. When you have developed a burr along the full blade length proceed to the
Stage 3 Polish/Finish.

Figure 7. Stage 1 sharpening of steel knife.

8

DETECTING THE BURR

To confirm the presence of a burr (see Figure 9) move your forefinger carefully across the
edge in the direction shown. Do not move your finger along the edge – to avoid cutting your
finger. If the last pull was in the right slot, the burr will appear only on the right side of the blade
as you normally hold it and vice 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 there
is no burr continue sharpening in the Stage 1, alternating left and right slots until a full burr
develops. When a burr is present along the entire blade length proceed as below to the Stage 3
Polish/Finish (Figure 8).

FINISHING A STEEL KNIFE IN STAGE 3 Polish/Finish

Pull the blade through the left slot and then through the right slot of the Stage 3 (see Figure 8).
Make 2 pairs of pulls, (each pull 4-5 seconds) alternating each pull in the left and right slots of
Stage 3.

Check the blade for sharpness. For a sharper edge, make a few more pairs of fast alternating
pulls (about 1 second each) in Stage 3 and check for sharpness. Repeat this procedure as
needed to create an exceedingly sharp edge. Using a piece of paper or slicing a tomato to test
sharpness is useful for reference.

SHARPENING THE TRADITIONAL (SINGLE SIDED)

JAPANESE STEEL BLADE

Traditional Japanese knives such as the sashimi blade are single sided and have a large factory
bevel (Bevel A, Figure 10) on the one side of the blade. There are a large number of manufacturers
of knives of this type used widely to prepare sashimi. The factory bevel (Bevel A) is commonly
ground at about 10 degrees, but there are exceptions as that angle is not standardized at the
factories. Designs of the traditional Japanese knives and the detailed structure of the cutting
edges likewise varies widely from one manufacturer to the next, however there are some
similarities. The cutting edge consists of a small primary facet on the front face of the blade
below the large factory bevel and includes a much smaller secondary microfacet along the
back face. Commonly the back side microfacet (Figure 11) can be easily seen only with a hand

Burr

Figure 9. When you create a distinct burr along the
blade edge, it can be detected by sliding finger across
and away from the edge. Caution! See text.

Figure 8. Polish/Finishing stage of metal knife.

9

magnifier. The back face is ground flat at the factory or more commonly it is slightly hollow
ground to ensure that an effective microfacet can be formed there as part of the cutting edge.
Because of the lack of standardization, commonly, the manual approach is used to sharpen
these knives, has proven to be difficult, laborious and time consuming. The Chef’sChoice

®

Model 700 Sharpener is designed to sharpen virtually all traditional, single sided, Asian blades
and to create a factory-quality edge.

Before you start to sharpen a traditional Japanese blade, examine it carefully in order to confirm
that you have the traditional single bevel blade and to determine whether you have a right
or left handed type as described in Figure 10. It is essential that you follow carefully the
sharpening procedure and sequence as described below in order to achieve the optimum edge
on your traditional blade.

Confirm which side of the blade has the large factory Bevel A. Hold the blade in your hand
(as when you are cutting) and if the large factory bevel is on the right side of the blade, the blade
is right handed. For the right handed blades sharpen only in the left slot of Stage 1 so that
only the beveled side (right side) of the edge will contact the sharpening wheel. Proceed as
described below.

SHARPENING TRADITIONAL JAPANESE KNIVES IN STAGE 1 (RIGHT HANDED BLADES)

In this example which assumes your traditional blade is right handed, you must sharpen only
in the left slot of Stage 1 Steel. The number of pulls that you will need to make depends on the
factory angle of Bevel A (Figure 10 and 11) and how dull your blade may be. Make five (5) to ten
(10) pulls (1-2 seconds per inch) in only the left slot of Stage 1 and then check for a burr along
the entire back side of the blade edge. (The burr created in Stage 1 will be small but can be felt
as shown in Figure 9). Make certain the burr is present along the entire length of the edge. If
there is no burr or only a partial burr, continue to make additional pulls all in the left slot about
five (5) at a time and check for a burr after each group of five (5) pulls. In general 10-20 total
pulls in the left slot will be adequate to raise a burr; it is unlikely to take more than 20 left slot
pulls to create the burr. When a burr is confirmed, proceed to Stage 3 Polish/Finish.

Figure 10. Cross-section of a single beveled traditional
Asian blades are thinner and sharpened primarily on
one side.

Figure 11. Cross-section of a typical factory traditional
Asian knife edge, magnified 50x (right-handed).

Figure 12. Traditional European/American blades are
generally thicker.

Figure 13. Double faceted contemporary European/
American and Asian blades are usually thinner.

10

POLISHING/FINISHING THE FINAL EDGE ON
TRADITIONAL JAPANESE BLADE IN STAGE 3 (RIGHT HANDED BLADES)

a. Make two to three (2-3) slow pulls, 3-4 seconds each, only in the left slot of Stage 3

Polish/Finish and then proceed to remove the burr in step below.

b. Make one (1) regular pull in right slot of Stage 3 along the back side of the edge.

(about 3-4 seconds.)

c. Make 1-2 pair of fast pulls (1-2 seconds each) alternating in left and right slots of Stage 3.

Test blade for sharpness using a thin sheet of paper or a tomato. It should be razor sharp
but if not repeat steps a, b and c above.

RESHARPENING THE TRADITIONAL JAPANESE BLADE (RIGHT HANDED)

In general you will be able to re-sharpen quickly by following the sequence of Steps a, b, c
above. Repeat this if necessary to obtain a razor sharp edge. When re-sharpening only in Stage
3 fails to develop a sharp edge or if the edge has been substantially dulled you will need to
re-sharpen the edge in Stage 1. Use only the left slot of Stage 1. Generally you will find that
about five (5) pulls in the left slot of Stage 1 will be sufficient. In any event develop a burr before
moving again to Stage 3. Finish the edge in Stage 3 following Steps a, b and c, above.

SHARPENING LEFT HANDED TRADITIONAL JAPANESE BLADES

The procedure you must use with left handed blades is similar to that procedure for right handed
blades as detailed above – Except in all cases the slots you must use are reversed. Where the
sharpening procedure for right handed blades calls for use of just the left slot, you must use only
the right slot when sharpening a left-handed blade. Likewise use the left slot where ever the right
handed instructions call for using the right slot.

CONVERTING TRADITIONAL EURO/AMERICAN 20°

EDGE TO CONTEMPORARY 15°

The Model 700 sharpens steel knives to typical 15 degree angles. If you would like to convert a
traditional 20° European edge knife to 15° angles, the Model 700 can facilitate that by following
the Steel knife sharpening instructions. To make this conversion, follow the Instructions for
Sharpening A Steel Knife, pages 7 to 8. Initial sharpening in Stage 1 Steel will take longer than
you might expect but subsequent re-sharpening time will be normal (Figures 12 and 13).

11

SHARPENING SERRATED (STEEL) KNIFE

Serrated steel blades are similar to saw blades with scalloped depressions and a series of
pointed teeth. In normal use the pointed teeth do most of the cutting.

Serrated blades of all types can be sharpened in the Chef’sChoice

®

Ceramic + Steel Model

700. However, use only the Stage 3 Polish/Finish which will sharpen the teeth of the serrations
and develop microblades along the edge of these teeth. Generally two (2) to three (3) pairs of
alternating pulls in left and right slots of Stage 3 will be adequate (Figure 14).

Because serrated blades are saw-like structures, the edges will never appear to be as “sharp”
as the edge on a straight edge knife. However, their tooth-like structure can be helpful – for
example to break the skin on hard crusty foods or to cut tough paper based materials.

DRESSING OF POLISHING/FINISHING DISKS

The Chef’sChoice® Ceramic + Steel Model 700 is equipped with a built-in system to manually
clean/dress the polishing/finishing disks in Stage 3. In the event these disks become glazed with
grease, food or sharpening debris, they can be refreshed and reshaped by actuating the manual
lever on the rear of the sharpener. This lever is located at the rear of the sharpener as shown in
Figure 15 on the lower left corner as you face the rear of the sharpener. To actuate the cleaning/
dressing tool, make sure the power is “ON” and follow these procedures:

• PressthelevertotheRIGHT,hold3-4seconds

• PressthelevertotheLEFT,hold3-4seconds

When the lever is moved in one direction, the dressing tool cleans and reshapes the active
surface of one stropping/polishing disk. By moving the lever in the opposite direction you clean
the other disk.

Use this clean/dress mechanism ONLY if the Stage 3 disks are seriously diminished in their
sharpening effectiveness and they appear to not be polishing/finishing well. Using this tool
removes material from the surface of the Stage 3 disks and hence, if used excessively, it will

Figure 14. Sharpening a serrated knife in Stage 3.
Follow instructions carefully.

Figure 15. Use dressing tools sparingly.

12

unnecessarily remove too much of the abrasive surface – wearing the disks prematurely. If that
should occur, factory replacement of the disks will become necessary. If you clean your knives
regularly before sharpening you will likely need to clean or dress the Stage 3 disks no more than
once a year.

SUGGESTIONS

1. Always clean all food, fat and foreign materials from the blade surfaces before sharpening

or resharpening. If badly soiled, use detergent and water to clean then dry knife thoroughly.

2. Always pull the blades at the recommended speed and at a constant rate over length of

blade. Never interrupt or stop the motion of the blade when in contact with abrasive disks.

3. Carefully follow the detailed procedures for each type blade for best results and to extend

the useful life of your knives.

4 The edge of the knife blade, while sharpening, should remain in contact with the abrasive

disks as the knife is withdrawn from the guiding slot. To sharpen the blade near the tip of a
curved blade, lift the handle up slightly as you approach the tip of the blade but just enough
so that the edge as it is being sharpened maintains audible contact with the sharpening or
polishing disk.

5. To increase your proficiency with the Chef’sChoice

®

Ceramic + Steel Model 700, learn how
to detect a burr along the edge of a steel knife (as described on page 7 and 8). While you
might be able to sharpen well without using this technique, it is the fastest way to determine
when you have sharpened sufficiently in the preliminary steps. This will help you avoid
oversharpening and ensure incredibly sharp edges every time. Cutting a tomato or a piece of
paper is a convenient method of checking for finished blade sharpness.

6. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.

7. If your knife has a significant choil you may find it helpful to place your index finger within
or just behind the choil (see Figure 16) as you insert the blade in the sharpener. (Be careful,

Figure 16. If your blade has a significant choil it
may be helpful to place a finger behind it as shown
when sharpening.

Choil

13

the tip of the choil may be sharp!) Your finger can act as a “stop” and prevent you from
inserting the blade so far that the choil area will catch on the front stop-bar of the
sharpener as you withdraw the blade. A little practice will help you perfect this technique.
As you insert the blade let your finger slide down the front of the sharpener.

8. Used correctly, you will find you can sharpen the entire blade to within

1

/8” of the bolster or

the knife handle. This is a major advantage of the Chef’sChoice

®

Ceramic + Steel Model
700 compared to other sharpening methods—especially important when sharpening
chef’s knives where you need to sharpen the entire blade length in order to maintain the
curvature of the edge line. If your chef’s knives have a heavy, thick bolster near the handle
extending to the edge, a commercial grinder can modify or remove the lower portion of the
bolster so it will not interfere with the sharpening action, allowing you to sharpen the entire
blade length.

Sharpening ceramic knives will create a light white or black dust depending on the type

of ceramic knife. This is normal. It is recommended that the owner clean this dust off the
ceramic stage guide springs while the sharpener is off (see “Cleaning The Sharpener” below).

9. Clean all knives with mild soap and water after sharpening/polishing/finishing to

remove debris from the knife PRIOR to using on food.

10. Do not attempt to use this sharpener to sharpen scissors.

NORMAL MAINTENANCE

No lubrication is required for any moving parts, motor, bearings, or sharpening surfaces. There
is no need for water on abrasives. The exterior of the sharpener may be cleaned by carefully
wiping with a damp cloth. Do not use detergents or abrasives.

CLEANING THE SHARPENER

The Chef’sChoice Model 700 sharpener collects the metal swarf (dust) generated during the
sharpening of steel knives using a magnetic clean-outcover located under Stage 1 Steel. Once
a year or so as needed you should remove metal swarf that will accumulate inside the sharpener
from repeated sharpening. Remove the small rectangular clean-out cover (Figure 17) that
covers an opening on the underside Stage 1, of the sharpener. You will find metal particles

Figure 17. Removing cover under base to clean out
metal dust (see Normal Maintenance section).

14

adhered to a magnet attached to the inside of that cover. Simply rub off or brush off accumulated
filings from the magnet with a paper towel or tooth brush and reinsert the cover in the opening.
If larger amounts of metal or other dust have been crated you can shake out any remaining
dust through the bottom opening when the cover is removed. After cleaning, replace the cover
securely with its magnet in place.

However, ceramic knives are not magnetic, and therefore the ceramic swarf generated during
the sharpening of ceramic knives needs to be cleaned out by different methods. The Model 700
has been designed with removable spring guides in Stages 2 and 3 (see Figures 18 and 19).
Stages 2 and 3 are used for sharpening ceramic knives.

To remove the spring guides, first turn off the sharpener and unplug it from the electric
receptacle or power source. Press the latch at the back of the spring guide (Figure 18) and
while pressing on the latch, pull up and remove the spring guide assembly. The spring guide
assemblies can be rinsed under warm water, and then dried with a paper towel, or air dried
(never put them in a dishwasher.)

The remaining Stages 2 and 3 sharpening module, exposed after removal of the spring guide
assemblies, (see Figure 19) can be effectively cleaned with a vacuum cleaner attachment used
for smaller jobs. Any remaining ceramic swarf, after vacuuming, can be removed with a moist
paper towel.

After completing the cleaning of the spring guide assemblies, they should be reinserted into the
sharpener by placing them into the provided open channel (see Figure 19) and snapping them
into place, securely.

Please make sure that spring guide assemblies 2 and 3 are reinserted into their correct,
corresponding stage.

It is particularly important to clean out the ceramic swarf prior to sharpening steel knives,
since both ceramic and steel knives share Stage 3 for polishing/finishing the knife edge.
Ceramic swarf is harder than the metal used in steel knives, therefore, any remaining
ceramic swarf on the Stage 3 guides may put burnishing marks on the steel blade. Although
these marks would not affect the performance of the steel knife, some people may find their
appearance objectionable.

Figure 18. Removable spring guides in Stage 2 and 3.

Latch

Figure 19. Stage 3 spring guide removed from its channel.

Spring Guide

Channel

15

SERVICE

In the event post-warranty service is needed, return your sharpener to the EdgeCraft factory
where the cost of repair can be estimated before the repair is undertaken. Outside the USA,
contact your retailer or national distributor.

Please include your return address, daytime telephone number and a brief description of the
problem or damage on a separate sheet inside the box. Insure the shipment and retain a
shipping receipt as evidence of shipment and as your protection against loss in shipment.

16

Assembled in the U.S.A. www.chefschoice.com

This product may be covered by one or more EdgeCraft patents and/or patents pending as marked on the product.
Chef’sChoice

®

, EdgeCraft®, and the overall design of this product are registered trademarks of

EdgeCraft Corporation, Avondale, PA.
Conforms to UL Std. 982 Certified to CAN/CSA Std. C22.2 No. 64
Certified to EN 60335-1, EN 60335-2, EN 55014-1+A1, EN 61000-3-2, EN 61000-3-3
© EdgeCraft Corporation 2015 Printed in China.
G15 C7082Z1

®

EdgeCraft Corporation

825 Southwood Road, Avondale, PA 19311 U.S.A.

Customer Service [phone] or 610-268-0500

MODEL 700

InstructIOns

Aiguiseur de couteaux Diamond Hone®

en céramique + acier

Veuillez lire ces instructions avant utilisation.

Il est important que vous lisiez ces instructions,

afin d’obtenir des résultats optimaux.

© 2015 EdgeCraft Corp.

F

2

INFORMATIONS DE SECURITE IMPORTANTES

Lorsque vous utilisez des appareils électriques, il est important de toujours respecter les
consignes de sécurité élémentaires, notamment :

1. Veuillez lire toutes les instructions. Tous les utilisateurs doivent lire ce manuel.

2. Pour éviter tous risques d’électrocution, ne plongez pas l’aiguiseur Modèle 700 céramique + acier de
Chef’sChoice

®

dans l’eau ou tout autre liquide.

3. Assurez-vous que seulement des lames de couteau propres sont insérées dans le Modèle 700
céramique + acier de Chef’sChoice

®

.

4. Lorsque vous ne l’utilisez pas, débranchez l’appareil de sa source d’alimentation, avant de le nettoyer,
pendant sa réparation ou le remplacement de ses pièces détachées.

5. Évitez tout contact avec les pièces mobiles.

6. N’utilisez jamais un appareil dont le fil ou la prise sont endommagés ou après un mauvais fonctionnement
de l’appareil ou quand celui-ci est tombé ou a été endommagé de quelque manière que ce soit.

Clients aux États-Unis : Vous pouvez retourner votre aiguiseur pour être réparé à l’usine d’EdgeCraft,

qui pourra faire une estimation du coût des réparations ou du réglage électrique ou mécanique.
Si le câble électrique de l’appareil est endommagé, il doit être remplacé par le distributeur de
Chef’sChoice

®

ou tout autre service qualifié, afin d’éviter des risques d’électrocution.

En dehors des États-Unis: Veuillez retourner votre aiguiseur à votre distributeur local qui pourra faire une

évaluation du coût des réparations ou du réglage électrique ou mécanique. Si le câble d’alimentation
de l’appareil est endommagé, il doit être remplacé par un atelier de réparations homologué par le
fabricant, en raison des outils spéciaux nécessaires. Veuillez consulter votre distributeur Chef’sChoice

®

.

7. ATTENTION! Cet appareil peut être muni d’une fiche d’alimentation polarisée (une lame est plus large
que l’autre). Pour diminuer les risques d’électrocution, cette fiche n’entrera dans une prise que d’une
seule façon. Si elle ne peut entrer dans la prise, faites-la entrer dans l’autre sens. Si elle n’entre
toujours pas, veuillez faire appel à un électricien qualifié. Ne modifiez la fiche en aucune façon.

8. L’utilisation d’accessoires qui ne sont pas recommandés ou vendus par EdgeCraft Corporation
pourrait causer un incendie, une électrocution ou des blessures.

9. Le Modèle 700 céramique + acier de Chef’sChoice

®

est conçu pour aiguiser des couteaux en
céramique et en acier. N’essayez pas d’aiguiser des ciseaux, des haches ou toutes lames qui
n’entreraient pas facilement dans les rainures.

10. Ne laissez pas pendre le câble au bord de la table ou du comptoir ou toucher des surfaces chaudes.

11. En position « ON » (le voyant rouge sur l’interrupteur est allumé), l’aiguiseur Chef’sChoice

®

doit

toujours être placé en équilibre sur un comptoir ou sur une table.

12. AVERTISSEMENT: LES COUTEAUX QUI SERONT CORRECTEMENT AIGUISES sur votre Modèle 700
céramique + acier de Chef’sChoice

®

SERONT PLUS TRANCHANTS QUE VOUS NE LE PENSEZ. POUR
EVITER TOUTES BLESSURES, UTILISEZ-LES ET MANIPULEZ-LES AVEC UNE GRANDE PRUDENCE. NE
COUPEZ PAS EN DIRECTION DE VOS DOIGTS, VOTRE MAIN OU VOTRE CORPS. NE PASSEZ PAS VOTRE
DOIGT LE LONG DU TRANCHANT DE LA LAME. RANGEZ-LES EN TOUTE SECURITE.

13. Ne pas utiliser en extérieur.

14. L’appareil n’est pas conçu pour être utilisé ou nettoyé par les enfants ou des personnes à capacités
physiques, sensorielles ou mentales réduites ou qui manquent d’expérience ou de connaissances des
risques encourus.

15. N’utilisez pas d’huiles d’alésage, d’eau ou tout autre lubrifiant avec le Modèle 700 céramique + acier
de Chef’sChoice

®

.

16. Usage domestique uniquement.

17.

CONSERVEZ CES INSTRUCTIONS.

3

VOUS AVEZ
FAIT UN
EXCELLENT CHOIX

Félicitations! En ayant fait l’acquisition du Modèle 700 céramique + acier
de Chef’sChoice

®

très polyvalent, vous apprécierez combien il est facile de
conserver à vos couteaux en céramique et acier la qualité de coupe d’un
couteau neuf. Un système de guides de haute précision est fourni afin de placer
automatiquement chaque type de couteau dans l’angle d’aiguisage optimal,
pendant que des disques d’abrasifs diamantés restaurent rapidement leur lame.
La lame est ensuite polie et affilée avec les disques de polissages révolutionnaires
Chef’sChoice

®

pour lui donner un tranchant exceptionnel.

Le Modèle 700 céramique + acier de Chef’sChoice

®

est conçu pour aiguiser
vos couteaux en céramique et acier pour obtenir des facettes de tranchant à
angle principal à 15 degrés (30 degrés au total, y compris l’angle de tranchant),
correspondant ou dépassant la qualité de coupe d’un couteau neuf, pour des
couteaux en céramique et acier de la plus haute qualité.

Exceptionnel, le Modèle 700 céramique + acier de Chef’sChoice

®

est conçu
pour créer un angle principal précis de 15º sur la lame, suivi d’un deuxième petit
micro biseau le long du tranchant de la lame permettant une plus grande force, un
meilleur affûtage et une plus grande durabilité du tranchant, déjà très acéré.

Ainsi, vous découvrirez les qualités supérieures de tranchant et de durabilité du

Modèle 700 céramique + acier de Chef’sChoice

®

pour lesquelles celui-ci est le

premier choix des chefs professionnels du monde entier.

Nous vous recommandons fortement de lire les paragraphes suivants
donnant des informations sur les procédures d’aiguisage optimales pour
chaque type de lame. Bonne utilisation!

4

SE FAMILIARISER AVEC L’AIGUISEUR MODELE 700

Le Modèle 700 (Figure 1) est un aiguiseur unique, conçu exclusivement avec la Phase 1 pour
aiguiser les couteaux en acier et la Phase 2 pour les couteaux en Céramique. La Phase 3 de
Polissage/Finition contient des disques abrasifs diamantés, ultrafins, exclusifs Chef’sChoice

®

,
conçus à la fois pour les lames en céramiques et les lames en acier, afin de créer un biseau
microscopique le long du tranchant et de le polir pour obtenir un affilage exceptionnel.

Les couteaux en acier sont tout d’abord aiguisés à 15° nominaux (Figure 3) en Phase 1 avec un
abrasif diamanté, puis, en Phase 3, polis avec des abrasifs micro diamant. Il n’est pas possible
d’aiguiser des couteaux en acier en Phase2 Céramique.

Les couteaux en céramique sont tout d’abord aiguisés à 15° nominaux (Figure 3) en Phase 2
avec de fins abrasifs diamantés, puis polis et affûtés en Phase 3.

Les procédures spéciales pour aiguiser les lames crantées sont décrites à partir de la page 11.
Le modèle 700 céramique + acier de Chef’sChoice

®

est muni d’un système de nettoyage
diamanté activé manuellement qui peut être utilisé, le cas échéant, pour ôter toute accumulation
d’aliments ou de débris d’aiguisage de la surface des disques abrasifs ultrafins en Phase 3
Polissage/Finition. Nous vous recommandons fortement de toujours nettoyer minutieusement
vos couteaux avant de les aiguiser. Excepté si vous êtes un grand utilisateur de l’aiguiseur, vous
pourrez aiguiser vos couteaux pendant des mois, voire une année ou plus avant d’avoir à nettoyer
les disques en Phase 3. Il n’est nécessaire d’utiliser cette option pratique, décrite page 11, que
si vous sentez une diminution particulièrement nette de l’efficacité du polissage en Phase 3.

Figure 1 Aiguiseur Modèle 700 de Chef’sChoice® conçu pour aiguiser à la fois les couteaux en acier et en céramique.

Interrupteur

On/Off

Guide
de
ressort
du
couteau

GaucheGauche GaucheDroite Droite Droite

Couteau en

céramique

Phase 2

Polissage/Finition

Phase 3

Couteau en acier

Phase 1