Page 1
Electric Knife Sharpener
Commercial and Outdoor Model
Patented Worldwide
USER MANUAL
(SAVE THIS MANUAL FOR FUTURE USE)
www.mastergradeknifesharpener.com
Copyright © 2004 ~ 8 by Jack Chen
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TABLE OF CONTENTS
A. Important safeguards ………………………………….…..… 1
B. Why is MASTER GRADE different from
other knife sharpeners? ……………………………………… 2
C. MASTER GRADE vs. a Professional sharpening service ... 2
D. How to get the best results from your machine …………... 2
E. MASTER GRADE vs. the other knife sharpeners ……...... 3
F. Cautions………..……………………………………………… 4
G. What comes with this machine? …………………..……….. 4
H. What types of knives can be sharpened? …………………. 5
I. Warning ……………………………………………………….. 5
J. How does MASTER GRADE work? ……………………….. 5
K. How to re-profile a knife’s bevel ………………...…..……… 6
L. How to sharpen a cleaver or knife blades
that is thicker than ³/16” or 4 mm …………………..………. 8
M. How to sharpen cleaver & knife
blades thinner than ³/16” or 4 mm ……………….…..…….. 10
N. How to sharpen serrated knives …….……………….……. 12
O. How to remove chips from damaged knives ………..…… 12
P. Special instructions for extremely tempered knives ….…. 14
Q. Maintenance
1) Daily maintenance ……………………………………... 14
2) Cleaning sharpening wheel ……..……………………. 14
R. Questions & Answers …………..…………….…………..… 16
S. Technical data
1) Commercial Knife Sharpener …………………….…… 19
2) Outdoor Knife Sharpener ………..……………….…… 20
3) Soft Touch Flexible Sharpening Wheels ..…………… 20
T. Warranty ……………………………….…………………...… 21
U. Parts list ………………………………………………….…… 22
V. Recipe (Yan Can Cook) …………..………………………… 23
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A) IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be observed including the following:
a) Read all instructions.
b) To protect against risk of electrical shock do not immerse
cord, plugs, or portable appliances in water or other liquids.
c) Close supervision is necessary when any appliance is used
near children. Even with adult supervision, children should
never sharpen or handle knives.
d) Unplug from power outlet when not in use, before putting
on or taking off parts, and before cleaning.
e) Always switch the appliance to the “off” position before
plugging into the power outlet. To disconnect, set the
switch to the “off” position before removing the plug from
the power outlet.
f) Avoid contacting moving parts.
g) Do not operate any appliance with a damaged cord or plug
or after the appliance malfunctions, or is dropped or
damaged in any manner. Return appliance to the nearest
authorized service facility for examination, repair or
electrical or mechanical adjustment.
h) The use of attachments not recommended or sold by the
manufacturer may cause fire, electric shock, or injury.
i) Do not use outdoors.
j) Do not let cord hang over edge of table or counter.
k) Do not let cord contact hot surfaces and do not place the
appliance on or near a hot stove burner or in a heated oven.
l) Do not use this appliance for other than its intended use.
m) This appliance has a polarized plug (one prone is wider
than the other). To reduce the risk of electric shock, this
plug will fit in a polarized outlet in 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.
n) SAVE THESE INSTRUCTIONS
Page 4
B) Why Master Grade is different from
other knife sharpeners?
“REVOLUTIONIZING the way to sharpen your knives.”
Applying the latest technology, we have developed a soft
sharpening wheel that is unlike conventional stone wheeled
units that overheat and grind away the blade. This innovative
sharpener will enable you to produce a RAZOR SHARP
EDGE IN JUST A FEW PASSES.
Ours is unique in that it makes possible re-profiling the knife
bevel up to 3/5" high and a 1/2" thick blade. In addition it still
maintains the desired 15° angle without leaving a burred.
Professional chefs and meat cutters unanimously agree that
the Master Grade Commercial Electric Knife Sharpener is
both technologically and economically superior to others.
C) Master Grade vs. a sharpening service:
Cost /mo cost / yr cost / 5 yr
Master Grade $3 ~ 5 $37 ~ 60 $434 ~ 549
Pro Service $39 ~ 69 $468 ~ 828 $2,340 ~ 4,140
The above calculations are based on 6 chefs' knives, 3
boning knives and 4 knives slicer sharpened once a week.
Professional sharpening service charge is based on year
2003 survey.
This one time investment can save you at least $431~ $768
within the first year and $1,906 ~ $3,591 within the first 5
years. This patented knife sharpener is the #1 seller in
England, Germany, China, Taiwan and Japan.
D) How to get the best results from your machine
CONGRATULATIONS on your purchase of the award
winning Master Grade knife sharpener. Please Take A
Few Moments to Read The Instructions And View The
Included Video CD to Gain The Maximum Benefit From Your
Investment.
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E
) Master Grade
vs.
other
k
nife
s
harpeners
Master Master Chef Edlund F. Dick Tru
Grade Grade Choice RS-150 Hone
Commercial
Premium
2000 401 Duo HCF
Safe to use YES YES YES YES NO• NO•
Pre sharpening
YES
YES
NO
YES
NO
YES
Over heating
NO NO YES
YES
YES
YES
Scratching knife blade
No Slight Excessive Excessive Excessive Excessive
Burr No Slight Excessive Excessive Excessive Excessive
15° every pass YES YES
NO
YES
NO NO
True angle (Blade) YES YES YES YES NO NO
hollow-ground (Blade) NO NO NO NO YES YES
Pre sharpening height 15 mm 2 mm 1 mm 2 mm 1 mm 1 mm
Debris storage YES YES
NO
YES
NO NO
Motor efficiencyΠTop Top Very Low Very Low Medium Medium
Torque High Medium Low Low High High
Wheel type Soft StoneŽ Stone• Stone Steel• Stone
NSF Certified
Yes
No No
Yes
No No
Retail price•
$299.95
$99.95
$499.00
$399.00
$968.00
$950.00
ΠOur Efficient motors use the same electricity and output maximum power -- the best in the world.
• F. Dick and Tru Hone both have a sharpening wheel without cover, which may cause serious injuries.
Ž Our stones are oven baked over 45 days, for super balance, compared to most factories only bake 1 ~ 3 days.
• Using diamond hone stone or steel w/diamond wheel always scratches the knife’s blade because uneven
hardness of the sharpening surface.
• The retail prices based on the year of 2003 survey.
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F) CAUTION:
Ø ALWAYS WEAR SAFETY GOGGLES AND CUT
RESISTANT GLOVES WHEN YOU OPERATE THIS
MACHINE.
Ø WHEN OPERATING THE MACHINE, HOLD IT WITH
YOUR LEFT HAND AND HOLD THE KNIFE WITH
YOUR RIGHT HAND
G) What comes with this machine?
For Outdoor Model
For Commercial Model
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H) What types of knives can be sharpened?
Most chef’s knives, carving knives, filleting knives, Japanese
knives (except sashimi knives), serrated knives and even
Chinese cleavers can be given razor sharp edges with the
MASTER GRADE knife sharpener.
I) WARNING:
Never Expose Machine To Water Or Moisture At Any Time.
Never Leave Your Razor Sharp Knives In A Washing Bowl.
Wipe The Knife Clean After Sharpening And Before Use.
v To extend the life of the motor, do not press a knife on
the wheel so hard that the motor is not able to run or
runs at a very slow speed. Slowing or stopping the
motor will overload it and shorten the life of the machine.
v If your knife is bent, straighten it before sharpening. Have to
clean all knives, including the handle, before sharpening;
make sure the blade is very dry and free of oil, grease, and
food particles. Otherwise, damage may occur to the
sharpening wheels reducing performance and the life of the
sharpener.
J) How does the Master Grade work?
The machine has two sharpening openings. The left opening
is for the left side of the blade, and the right opening is for
right side of the blade. Pull the knife blade through the left
opening, and then repeat in the right opening. Continue this
alternating process, decreasing pressure with each pass, until
the blade is sharp.
The first time you sharpen your knife on the Knife
Sharpener, you will need to spend more time to establish
the desired 15˚ angle. This is accomplished with the
coarse wheels. Subsequent sharpening should be done
with the fine wheels and will require only a few passes.
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K) How to re-profile a knife’s bevel
(Use CW-280 wide opening cover)
1) Remove the top cover by unscrewing the inset hand screw.
2) Remove the fine wheels (FS-304F) by unscrewing caps.
3) Insert the coarse sharpening wheels (FS-300C).
4) After screwing the wheel caps back on snugly, re-install
the top. (The wide opening top CW-280.)
5) Make sure the whole knife is dry and clean. If knife tip is
bent, straighten it before sharpening.
6) Hold your knife firm and insert the blade into the left
opening leaning your knife to the left. Tilt the knife against
sharpening wheel and draw the knife smoothly back
towards you with moderate down pressure, if you hear the
motor is slowing down, you are using too much down
pressure. (Fig 3)
Page 9
7) Insert the knife into the right opening, leaning your knife to
the right. Tilt the knife against the sharpening wheel and
draw the knife smoothly back towards you with equal and
constant down pressure as in step 6. (fig 4)
8) Continue alternating process until you see the slicer knife
bevel 5˚ ~ 15˚, cleaver bevel 15˚ ~ 25˚. The process of re-
profiling the bevel may take 10 or more passes
depending on the blade condition and blade temper. The
next stage uses the FS-302M medium sharpening wheels to
smooth the edge. Finally, to make a razor sharp edge –
follow instructions on pages 8 and page 10.
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L) How to sharpen a cleaver or knife blade
that is thicker than ³/16” or 4 mm
(If attempting to sharpen a blade that is
thinner than
³/16” or 4 mm please see page 11)
1) Remove the top cover by unscrewing the inset hand screw.
(See fig 1 on page 6)
2) Insert the proper sharpening wheels (for regular knives use
FS-304F fine sharpening wheels, for cleavers use FS-302
medium wheels, see fig 2 on page 6)
3) After screwing the wheel caps back on snugly, re-install the
wide opening cover (the CW-280 cover).
4) Make sure the whole knife is clean and dry. If the knife tip is
bent, straighten it before sharpening.
5) Hold the knife firmly and start with the knife in the forward
position with the blade in the left opening and parallel to the
flat surface (see fig 5). Draw the knife smoothly back
towards you with moderate down pressure (if you hear the
motor is slowing down, you are using too much down
pressure). Some knives have a curved end, so as the knife
curves, rotate your arm upwards so that the contact surface
is always parallel to the flat surface.
6) Repeat the process in the right opening to sharpen the other
side of the knife, see fig 6 (if the knife has only one
sharpened edge,
use only the one relevant opening).
Continue alternating the process decreasing pressure with
each pass until the knife feels sharp to the touch or slicing
paper feels smooth. (USE CAUTION - AVOID CUTTING
YOURSELF). When re-profiling the edge of a dull knife
the process may take 10 or more passes depending on
the condition and the blade temper.
7) Make sure blade has no burrs (see fig 7 a & b on page 9 &
11), otherwise repeat step 5 & 6 with minimum pressure
(FEATHER TOUCH) until the burrs disappear.
Page 11
Page 12
M) How to sharpen cleaver & knife blades
thinner than ³/16” or 4 mm.
Note: The outdoor model doesn’t have a narrow opening cover,
therefore, use the same procedures in L on page 8
1) Remove the top cover by unscrewing the inset hand screw.
(see fig 1 on page 6)
2) Install the sharpening wheels (regular knives use FS-304F
fine sharpening wheels, for cleavers use FS-302 medium
wheels). see fig 2 on page 6).
3) After screwing the wheel caps back on snugly, re-install the
top (the narrow opening top CN-280).
4) Make sure the whole knife is clean and dry. If the knife tip
is bent, straighten it before sharpening.
5) Hold the knife firmly with the blade in the forward position,
as shown in fig 8. Start with the knife in the forward
position with the blade in the left opening to line 1 on cover
and parallel to the flat surface. Draw the knife smoothly
back towards you with moderate down pressure (if you
hear the motor is slowing down, you are using too much
pressure). Some knives have a curved end, so as the
knife curves, rotate your arm upwards so that the
contact surface is always parallel to the flat surface.
6) Repeat the process in right opening (see fig 9 to line 1). (If
the knife has only one bevel edge, then use only the
relevant opening). Continue alternating the process,
decreasing pressure and position blade to line 2 (fig 10 &
11). Repeat process and position blade to line 3 (fig 12 &
13) until the knife feels sharp to the touch or slicing paper
feels smooth (USE CAUTION - AVOID CUTTING
YOURSELF).
7) Make sure the blade has no burrs (see fig 7 a & b),
otherwise repeat step 5 & 6 with minimum pressure
Page 13
(FEATHER TOUCH) until the burrs disappear. The
process of re-profiling the edge may take 10 or more
passes depending on the condition and hardness of the
knife blade.
Page 14
N) How to sharpen serrated knives
1) Use wide opening cover (CW-280)
2) Make sure the whole knife is clean and dry. If the knife tip is
bent, straighten it before sharpening.
3) Start with the knife in the forward position in the left opening
.
Rather than dropping the blade deep into the slot of the
cover as in step 5 above, keep the blade elevated so that it
makes contact with only the upper part of the wheel;
simultaneously tilt the blade to the left applying minimal
pressure (feather touch), excessive pressure may rip the
wheel and damage the blade. (fig 14)
4) Repeat in right opening until both sides of the blade are
smooth. Do not attempt to sharpen the bottom part of the
serrated teeth.
O) How to remove chips from damaged
knives (use FS-300C coarse wheel)
1) If your knives are ³/16” or 4 mm thick or more use the wide
opening cover (CW-280) otherwise use the narrow opening
cover (CN-280).
2) The MASTER GRADE can repair chips up to ⅛”. If chips
are bigger than ⅛” do not attempt to repair. It may cause
damage to the sharpening wheel and machine.
3) Use only the FS-300C coarse wheel.
4) Make sure the whole knife is clean and dry. If knife tip is
bent, straighten it before sharpening.
5) Insert the knife first than turn on the machine. Start with the
knife in the forward position with the blade in the left side
opening in front of chip. Slowly pull the knife through the slot
parallel to the flat surface past the chip. Next, draw the knife
smoothly backward and forward. Continue the process in the
right opening alternating the process until chips disappear.
(see fig 15)
6) If chips are deeper than '/16”. After all chips are removed,
draw the knife smoothly back towards you with maximum
downward pressure (if you hear the motor is slowing down,
you are using too much down pressure). Continue
Page 15
alternating the process in each opening until the edge is
straight. (See fig 16).
Page 16
P) Special instructions for extreme
tempered knives
Most extreme tempered knives use special materials like
440 steels, high speed steels … etc. You may find those
materials use in German knives, Master Grade knives and
Japanese Global Knives. Those knives the sharpened
edges are not as easy to sharpen evenly as most other
knives. So, special care and procedures are necessary
when sharpening these expensive knives.
We recommend that before you sharpen above knives,
you “break in” the NEW FS-300C coarse sharpening
wheel by sharpening conventional knives a few times to
re-profile the correct bevel. After you get the correct bevel
for the blade, use the FS-302M medium sharpening wheel
to smooth the edge.
Finally use FS-304F fine sharpening wheel to re-move the
burrs and restore a razor sharp edge to these knives. In
our experience, the most effective way to sharpen such a
knife is to use the left opening more than the right. Using
very light pressure, try the following sequence: LEFT,
LEFT, RIGHT, LEFT
Q) MAINTENANCE
1) DAILY MAINTENANCE: To clean debris loosen hand
screw on bottom of unit, remove cover and remove the
sharpening wheel. Shake unit upside down and brush to
clean. Repeat cleaning at least once a day or after every
five uses. (See fig 17)
2) CLEANING SHARPENING WHEEL: To clear debris from
sharpening wheel, use a brush (hard bristles) with
detergent scrub off debris and rinse with clean water.
Allow at least 24 hours to completely dry before using it
again (see fig 18).
Page 17
Page 18
R) Questions & Answers
1) Q: Can Master Grade knife sharpener sharpen any knife?
A: Yes, it can sharpen most knives. For serrated knives, see
fig 14 on page 13.
2) Q: Can KE-280 sharpen scissors?
A: Yes, but we do not recommend it for safety reasons.
3) Q: Can KE-280 sharpen the lawn mower blade?
A: Yes, just use a new set of coarse sharpening wheels and
wide opening cover.
4) Q: Where is this machine manufactures?
A: Final assembling is in Taiwan, However, parts come from
USA, Holland, Sweden, Japan and Taiwan.
5) Q: I am already using a Professional Sharpening Service
.
Why do I need an electric knife sharpener?
A: Please see detail in page 2 paragraph C.
6) Q: How can I get the best results from the sharpener?
A: Please see detail in page 2 paragraph D.
7) Q: How long does it take to replace the sharpening
wheels?
A: It only takes about 10 ~ 15 seconds.
8) Q: Why is Master Grade better than other commercial
knife sharpeners on the market?
A: Please see detail in page 3.
9) Q: How long will the sharpening wheels last and when do
I have to change them to different grades of wheels?
A: Please see page 20 section 3 for detail.
10) Q: If a wheel rips and is replaced and the wheel rips
again what should I do?
A: Insert the knife in sharpening slot before turning
it on.
Repeat it in the opposite slot.
Page 19
11) Q: Does it get the knife sharp enough to remove hair
from your arm, like a razor?
A: If you use a sharpening stone, you have to have a very
good sharpening skill. From our experience about only 1
out of ten thousand people can do it. If you use our
commercial model or outdoor model 95% people can do it.
We would like to recommend you to use old knives or the
knives you want to throw them away to practice until you
become familiar and adept at the proper pressure and
achieving desired bevels. Then practicing with different
type of knives, once you’ve learned the skill, your knife will
definitely remove hair from your arm.
12) Q: Why are there two different covers for commercial
model knife sharpener?
A: To provide more versatility in sharpening different sizes
and types of knives.
1. CW-280 is for wide knives & cleavers wider than ³/16” or 4
mm and to create bevels between 6˚ ~ 30˚.
2. CN-280 narrow cover is designed to fit knives less
than 4 mm or ³/16” thick. This cover makes it easy to
guide your knife straight through the slots at the
proper angle and reduces vibration, especially with
smaller knives. We recommend use of this cover initially
until you become familiar and adept at using the proper
pressure and achieving desired bevels.
13) Q: When I turn on the machine, it does not run.
A: 1. Make sure you have plugged in machine to power outlet.
2. Machine has been immersed in the liquid & has short
circuited the motor wire.
14) Q: What is the best way to maintain and prolong the
sharpened edge? (Why does the knife get dull so
quickly?)
A: This is because your knife blade still has burrs. When you
sharpen your knife, especially the last few passes, do it
lightly - minimum pressure (FEATHER TOUCH) until all burrs
have disappeared (see page 8 Step 7 and fig 7A & B) or
you can use a sharpening stick to remove the burrs.
Page 20
15) Q: When I turn on the machine the motor is running but
both side wheels are not turning at the same speed.
A: In our experience, there are two possible causes:
1. A knife blade was inserted forcefully (sudden entry) into
the slot and pushed down too hard and cause the wheel
to stop rotating while the motor continues to turn. This
will dislocated and destroy the gears, and the wheels will
appear to rotate at different speeds. After a short time,
the wheels will stop rotating all together. The unit will
need to be serviced.
2. The machine was dropped from over 5 feet high, which
could have dislocated the gear. The next time that you
turn on the machine and the gear is not in the proper
position, it will destroy the whole gear and cause it to
malfunction. The unit will need to be serviced.
16) Q: Why the sharpening wheels DO NOT last as specified in
question # 5?
A:1. If fine sharpening wheels are used for re-profiling, it will
cause excess wear. Use only coarse wheels for profiling.
2. If your knives have chip(s), the sharpening wheels will
wear out quickly or they may rip the sharpening wheel.
3. Use of excessive pressure when sharpening your knife
will shorten the life of the wheels.
4. Dirty knives that have food particles or liquid on them will
damage the wheel surface.
5. After approximately half of sharpening wheel life, you will
notice that only half of your sharpening wheel has been
used. Remove the wheel from the unit and turn it over.
This will expose the unused portion of the wheel to the
blade to be sharpened.
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17) Q: What causes the sharpening wheels to rip?
A: 1. Dirty knives that have food particles or liquid. Make
sure they are clean and dry.
2. If your knife has a chip(s) (up to ⅛”) you need to use
the coarse sharpening wheels to remove chips, and
sharpen with light pressure then increase the pressure
slightly. Even the tiny chips (sometimes invisible from
your eyes) or knife tip bent may rip the wheel. If the
knife tip is bent, straighten it before sharpening.
3. If you allow the knife to vibrate it can damage the
wheel. Hold your knife firm and glide it smoothly
through each slot following the curvature of the blade.
4. Not using the correct grade of sharpening wheel.
5. Gouging the wheel with the knife heel by rushing the
blade through the guide.
6. Not following the blade curvature when drawing the
blade back through the guide.
7. If the sharpening wheel is bent, this problem may
occur in connection with storage. Do not place heavy
items on top of the sharpening wheel boxes.
18) Q: I am a left handed can I still use this machine?
A: It is designed for right handed but not limited to left handed
user. Just turn around the machine. Use your right hand
hold the handle and left hand hold your knife.
S) Technical Data
1) Commercial Model
Voltage / Power 100V ~ 120V AC / 180 Watt
Safety Standard / Certification cUL, UL, NSF, CE, GS
Sharpening Angle (Tan q) 15°
Blade Angle / Blade Thickness
30° ~ 6° / Up to ½" tang
Wheel Speed / Torque 2,500 RPM / 3,000 GCM
Max blade contacts Pre sharpening up to 3/5" high
Unit net weight / Unit per case 5.4 Lbs / 6 units
Dimension in inch W X H X D 13" X 4.9" X 4.5"
Page 22
2) Outdoor Model
AC 100V ~ 120V / 180 Watt USA model
AC 220V ~ 240V / 180 Watt Europe model
Safety Standard / Certification cUL, UL, NSF, CE, GS
Sharpening Angle (Tan q) 15°
Blade Angle / Blade Thickness
20° ~ 6° / Up to ½" tang
Wheel Speed / Torque 2,500 RPM / 1,200 GCM
Max blade contacts Up to 3/5" or 1.5 cm high
Unit net weight / Unit per case 1.75 Kg / 5 units
Dimension in inch W X H X D 12.2" X 4.3" X 4.3"
Dimension in cm W X H X D 31 cm X 11 cm X 11 cm
3) Soft Touch Flexible Sharpening Wheel*
Stock# Usage Function
FS-300C
coarse wheel
2,000 ~ 2,500
passes
For re-profiling or to repair
knives with chip(s) up to ⅛".
FS-302M
Medium wheel
1,500 ~ 1,800
passes
For heavy commercial use or
speed sharpening.
FS-304F
Fine wheel
1,000 ~ 1,200
passes
To get razor sharp. Not for
Pre-sharpening (re-profiling).
* The key to our quality edge is a Soft touch flexible sharpening
surface. This is made possible by ensuring contact 99.9%
contact between the blade and the sharpen surface. This is the
only sharpener in the world that can perform at this incredibly
high contact rate and is the only sharpener that can maintain the
desired 15° angle bevel every time you sharpen.
The Coarse sharpening wheels can be used approximately
500 ~ 800 passes. After this, it will become medium
sharpening wheel. The medium sharpening wheel can be
used around 500 ~ 800 passes. Eventually they will
become fine sharpening wheels. If you want to re-profile
the knife bevel ALWAYS USE NEW COARSE WHEELS.
Page 23
T) Warranty
1) This limited warranty
is against manufacturer’s defects.
Damage due to abuse, misuse, neglect, un-usual wear and
tear is not covered.
2) To activate this warranty. You must complete and
return registration form within one month of purchase
and include a copy of receipt showing your original date
and place of purchase.
3) Under this limited warranty, MASTER GRADE reserves the
right to either repair or replace the unit without charge. The
customer is responsible for all freight and shipping insurance
charges.
4) Warranty period for following products
a) Knife sharpener: one year parts and labor
b) KS-280 Stainless mounting bracket & knives storage and
P-802 900 Gauss Permanent Magnetism Bar: two years
c) Sharpening wheel: one year.
d) Knives i. High speed stainless steel five years
ii. 3-layer stainless steel three years
iii. 440 stainless steel three years
iv. 420 stainless steel two years
e) All other products one year or specified by separate
warranty.
To send merchandise for return or repair, in the USA
and
Canada, please contact the warranty center via email
at
[email protected], to get a
return authorization number
(RAN). Please send this
RAN along with the unit to be serviced and
proof of
purchase to the address provided in the E-mail.
Customer is responsible for all freight
and shipping
insurance charges.
Page 24
U) REPLACEMENT PARTS LIST
2. Base
4. Wide cover
(CW-280)
6. Rotation Shaft
(KP-280R)*
19. Electric cord
(KP-280E)
25. Screw
26. Hand screw
(KP-280H)
(KP-168H)
51. Narrow cover
(CN-280)
52. Switch
(KP-280S)
(KP-168S)
53. Wheel cover
(KP-280C)*
54. Sharpening wheel
(FS-300 Coarse)*
(FS-302 Medium)*
(FS-304 Fine)*
55. Housing
56. Motor set
(KP-280M)
(KP-168M)
57. Gear set
(KP-280B)
(KP-168B)
58. Cushion leg
(KP-280L)
(KP-168L)
280 for Commercial model
168 for Outdoor model
* For both models
Page 25
Recipes
by Master Chef Martin Yan
TV host on PBS “Yan Can Cook” Show
Page 26
Recipe #1
Assorted Fresh Fruit with Chicken
Page 27
Assorted Fresh Fruit with Chicken
Makes 4 - 6 servings
Ingredients
250 g boneless chicken
2 slices ginger, crushed
2 green onion, cut into 3 cm sections
1 red chili, seeded and sliced
1 apple, peeled, cored, and cubed
1 mango, peeled, seeded, and cubed
1/2 Asian pear, peeled, cored, and cubed
1/2 cup diced pineapple
Marinade
2 teaspoons soy sauce
1 teaspoon rice wine
1/2 teaspoon cornstarch
Seasonings
1/4 cup sweet and sour sauce
2 tablespoons white rice vinegar
1 tablespoon tomato paste
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon sugar
Cooking Method
1. Cut chicken into small pieces. Combine chicken and marinade
ingredients in a bowl; stir to coat. Let stand 10 minutes.
Combine seasoning ingredients in a bowl; set aside.
2. Heat 2 tablespoons cooking oil in a hot wok over high heat.
Add chicken; stir-fry 2 to 3 minutes. Remove and set aside.
3. Heat another 1 tablespoon cooking oil over high heat. Add
ginger, green onion, and red chili; stir-fry until fragrant. Add all
fruits and seasonings; stir-fry 1 minute. Add chicken, cook until
heated through. Transfer to a serving plate.
Page 28
Recipe #2
Assorted Vegetables in Pumpkin Bowl
Page 29
Assorted Vegetables in Pumpkin Bowl
Makes 4 - 6 servings
Ingredients
1 small pumpkin, about 750 g
1 slice ginger, minced
2 cloves garlic, minced
70 g sliced celery
50 g pumpkin flesh
1/3 cup straw mushrooms
30 g fresh or canned lotus seeds, drained
20 g fresh or 10 g dried lily buds, soaked and drained
6 water chestnuts, sliced
1/4 carrot, sliced
Seasonings
1/4 cup soup stock or water
2 tablespoons vegetarian oyster sauce
1 teaspoon rice wine
1 teaspoon sesame oil
1/2 teaspoon cornstarch, dissolved in 1 teaspoons water
Cooking Method
1. Prepare pumpkin basket: Remove a thin slice from bottom of
pumpkin so it stands upright. Cut off top 1/4 of pumpkin. With a
small knife, remove flesh without tearing shell; slice 50 g flesh
and set aside. Prepare a wok for steaming. Add pumpkin
basket; steam 5 minutes. Set aside. Combine seasoning
ingredients in a bowl; set aside.
2. Heat 2 tablespoons cooking oil in a hot wok over high heat.
Add ginger and garlic; stir-fry until fragrant. Add remaining
ingredients and seasonings; reduce heat to low; c
ook, covered,
4 to 5 minutes. Add cornstarch solution; cook, stirring, until
sauce thickens. Transfer to pumpkin bowl.
Page 30
Recipe #3
Fish in Eight Treasure Sauce
Page 31
Fish in Eight Treasure Sauce (Makes 4 - 6 servings)
Ingredients
1 whole fish, about 500 g
Marinade
2 slices ginger, minced
1/2 teaspoon salt
1/4 teaspoon white pepper
Eight Treasures
3 cloves garlic, minced
1 green onion, chopped
2 red chilies, seeded and chopped
3 tablespoons dried shrimp, soaked and chopped
4 dried black mushrooms, soaked and chopped
40 g Sichuan preserved vegetables, chopped
6 water chestnuts, chopped
1 piece five-spice pressed bean curd, chopped
Seasonings
1 cup soup stock
1 tablespoon oyster-flavored sauce
2 teaspoons chili sauce
2 teaspoons rice wine
2 teaspoons sesame oil
2 teaspoons sugar
1/4 teaspoon toasted ground Sichuan peppercorns
1 teaspoon cornstarch, dissolved in 2 teaspoons water
Cooking Method
1. Clean fish and pat dry. Combine fish and marinade ingredients; stir
to coat. Let stand 10 minutes. Combine seasoning ingredients in a
bowl; set aside.
2. Heat 2 tablespoons cooking oil in a hot wok over high heat. Add fish;
pan-fry 3 to 4 minutes on each side or until golden brown. Set aside
and keep warm.
3. Heat another 1 tablespoon cooking oil in wok over high heat. Add
garlic, green onion, chilies, and dried shrimp; stir-fry until fragrant.
Add remaining eight treasures ingredients; cook 1 to 2 minutes. Add
seasonings; cook 1 to 2 minutes. Add fish; braise 5 minutes over low
heat. Add cornstarch solution; cook, stirring, until sauce thickens.
Page 32
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