Presto LeverEdge Knife User Manual
LeverEdge
cutting center
• Gives you extra leverage to easily cut through the
hardest vegetables.
• Blade lock holds knife tip in place for fast and
precise chopping and slicing.
• Pivot post doubles as a slicing guide to
assure evenly sliced bread, meat and more.
• Bonus ripple cut knife included for making
crinkle cut fries and fancy cut vegetables.
Visit us on the web at www.GoPresto.com
InstructIons
The Presto LeverEdge cutting center comes complete
with the LeverEdge knife, a ripple cut knife, a blade
lock, a blade guide which doubles as a finger shield, and
a Professional Cutting Tips & Tricks DVD.
In addition, the cutting center includes
two cutting surfaces, the removable
white cutting board and the surface of
the cutting board base. You may cut
on both surfaces using your regular
kitchen knives, but you should always
use the white cutting board with the
LeverEdge knife and the ripple cut
knife.
Each cutting surface has a cutting zone
which is a triangular area defined by
two lines (Fig. A). Caution: Knives
are very sharp; to avoid injury always use extra caution when fingers
are within or near the cutting zone.
Removable white
cutting board
Cutting board base
Blade lock
2005 by National Presto Ind., Inc.
Slicing guide
Stainless steel
LeverEdge knife
Pivot pin
Slot
Locking latch
Pivot post
Professional
Cutting Tips
DVD
Prior to using the Presto LeverEdge
cutting center, become familiar with
the various parts of the unit (Fig. A),
read the instructions carefully, and
view the Professional Cutting Tips
DVD. Before initial use, wash all parts
in warm, sudsy water; rinse and dry.
Ripple cut knife
Cutting zone
Blade guide/
finger shield
Fig. A
1
Assembling the Cutting Center
The cutting center will be in the storage position when you take it out of the
box. In order to use the unit, you will need to unfold the pivot post to its cutting
position. Follow these easy steps:
1. Begin with the cutting board base turned upside down on the counter. Note the location of the two sections of the
pivot post. Swivel the two sections of the pivot post outward as shown in Fig. B.
2. Turn the cutting board base over and continue to move the posts until they completely clear the base. Then rotate
them upward until they come together in a vertical
position (Fig. C).
3. Lock the two sections together with the latch on the
back of the
post (Fig. D).
Rotate the
latch until
the notch fits
securely over
the screw. You
are now ready
to begin using
the cutting
center.
Fig. B
Cutting board base
Pivot postPivot post
Fig. C
Pivot posts
clear of
base
Cutting board base
See
Professional Cutting
Tips
Pivot post
vertical
position
Fig. D
Pivot post
DVD,
Chapter
1
Latch
Cutting Hard Foods
with the LeverEdge cutting center
Remember to always use the white cutting board when cutting
with the LeverEdge knife.
1. Place the food to be cut on the cutting center approximately
one inch from the pivot post.
2. Put the tip of the LeverEdge
the pivot post. Slide the knife down until the tip of the knife is
lower than the top of the food, a portion of the blade rests on
the top of the food, and the knife handle is in a comfortable
position (Fig. E).
3. Pull the knife toward you slightly until the pivot pin on the end
of the blade engages in one of the pivot points in the pivot post
(Fig. F). Engaging the pin in the pivot point is what gives you
the extra leverage you need to cut hard foods.
4. Slide the blade lock down into the slot
in the pivot post (Fig. G). This will lock the knife in position,
so it stays in place while you make your cut. You will know the
blade is engaged when only the top of the lock is visible.
5. Once the knife is locked in position, push down on the knife
handle to make the first cut. Extra pressure may be needed for
especially hard foods.
knife into the slot at the top of
Fig. G
Blade
lock
Slot
RIGHT
See
Professional Cutting
Tips
Fig. E
Pin in pivot
point
Fig. F
Slot
DVD,
Chapter
WRONG
2
2
6. To cut completely it may be necessary to make two to three additional cuts. The number of cuts depends on the
size and hardness of the food being cut. Generally the larger the food, the more cuts it will take.
To make additional cuts, leaving the blade in the food being cut, remove the blade lock and push the knife away
from you slightly so it disengages from the pivot point. Then slide the tip of the knife farther down the slot to a
pivot point below the one previously used. Select a pivot point where the tip of the knife is lower than the portion
of the knife that is in the food and the knife handle is in a comfortable position.
7. Pull the knife toward you until the pivot pin engages in the lower pivot point, slide the blade lock back in place,
and continue your cut.
8. Repeat steps 6 and 7 until the pivot pin is in the lowest pivot point. That way the blade will end up flat against the
cutting surface so the knife can cut all the way through the food.
9. When you’re done, remove the blade lock. Then push the knife away from you slightly to disengage the pin from
the pivot point and lift the knife back up through the slot in the pivot post.
Remember:
PULLING
PUSHING
pivot point.
the knife toward you ENGAGES the pivot pin in the pivot point.
the knife away from you DISENGAGES the pivot pin from the
Chopping and Slicing
with the LeverEdge cutting center
Always use the white cutting board when chopping and slicing with the
LeverEdge knife.
1. Place the tip of the LeverEdge
and slide the knife down to the lowest pivot point.
2. Pull the knife toward you slightly until the pivot pin on the end of the blade en
gages in the pivot point.
3. Slide the blade lock down into the slot in the post (Fig. G). This will lock the tip
of the blade in place while you move the knife. Locking the tip in place is the key
to cutting with speed and precision. You will know the blade is engaged when only
the top of the lock is visible.
4. Put the blade guide/finger shield on by positioning your index finger
and center finger in the tabs that are located on the back of the guide.
Keep those fingers behind the finger stop (Fig. H). Your thumb and
other fingers are still free to hold and move the food that is being cut.
knife into the slot at the top of the pivot post
-
See
Professional Cutting
Tips
Blade guide/finger shield
Fig. H
DVD,
Chapter
Tabs
3
Finger
stop
5. Place the food you want to chop or slice on the white cutting board.
For more control when slicing, position food closer to the knife
handle (Fig. I). Operate the knife with one hand and slide the food
towards the blade with the other. Use the blade guide/finger shield to
guide the knife blade as you slice.
Warning: Always keep your thumb and other fingers away from
the knife blades. They are very sharp.
6. If smaller diced pieces are desired, simply reposition slices by turning them 90 degrees and repeat step 5.
3
Knife handle
Blade guide/
finger shield
Fig. I
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