Chef's Choice Diamond Hone 4640 Manual
Chef's Choice
Knivsliber
Diamond Hone 4640
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Diamond Hone®
Knife Sharpener
Model 4640
USING THE MODEL 4640
Note: Always clean your knife before sharpening
in the Model 4640!
You will find that the Model 4640 can create and
maintain an exceedingly sharp and effective edge
on all your conventional fine edge and serrated
cutlery. The primary edge facets are each formed in
Stage 1 or 2 at a nominal 15 or 20 degrees which
results in a total primary edge of 30 or 40 degrees.
Final stage 3 creates a second bevel at a slightly
larger angle leaving a strong double beveled edge
structure that will stay sharp longer.
Always use the sharpener with the stage
numbers 1, 2 and 3, facing you.
Safety: Keep your fingers clear of the blade
edge at all times. Hold the handle with your left
hand making certain that your fingers and thumb
remain safely behind the partition wall where the
handle attaches to the sharpening section.
SHARPENING INSTRUCTIONS
The Chef’sChoice® Diamond Hone® Model 4640
is a unique three stage combination diamond
sharpener that houses two proven technologies,
including interdigitating pads and Pronto®
wheels
and is ideal for creating a razor sharp edge on
15° Asian double-faceted blades and all popular
European or American style 20° knives. It can
also be used for sporting, pocket and serrated
blades. This novel three stage design, using 100%
diamond abrasives, features a two step sharpening
process for placing a razor-sharp, longer lasting
edge on your knives. If your knife is a 15° Asian
or Euro/American blade it is sharpened fully in
Stage 1 and then the edge is micro-honed and
polished to superior sharpness in the “Polishing
& Serrated” Stage 3. To sharpen a traditional 20°
Euro/American style blade, it is sharpened first in
Stage 2 and then honed and micro polished in the
“Polishing & Serrated” Stage 3.
Both sides of the knife edge are simultaneously
shaped sharpened and . This construction ensures
that the edges are well formed and very sharp
every time. The abrasives in the sharpening
stages 1 and 2 consist of selected 100% diamond
crystals embedded on unique interdigitating steel
support plates. Stage 3 uses 100% ultra-fine
diamond crystals embeded on two unique precision
sharpening disks. The Model 4640 consistently
outperforms conventional sharpeners that use
less efficient abrasives and lack any control of the
sharpening angle. Diamonds, the hardest known
material, are extremely durable.
Straight-edge knives sharpened on the Model
4640 will be “shaving sharp” with a mild “bite”
that helps them cut effortlessly through tomatoes,
Congratulations!!
The M4640 Diamond Hone® manufactured by
Chef’sChoice®, the worlds leader in cutting edge
technology, is a fast manual sharpener that will
create an exceptionally effective cutting edge
on all of your conventional household and sport
cutlery. The cutting edge is finely honed to extreme
sharpness but retains strong microscopic teeth
that gives it a highly effective bite for all your food
prep needs and especially for fibrous materials. The
edge is surprisingly durable yet can be resharpened
quickly whenever necessary.
You will be pleased to see how easy the M4640
is to use and how well your knives perform. Read
and follow the instructions carefully. Keep the
sharpener close at hand so that you can enjoy the
pleasure of sharp knives every day.
You are likely aware of which of your knives
have 15 degree edges and which have the older
20 degree edges. Until recently virtually all knives
sold in America were either made in Germany or
the U.S. and these were universally sharpened at
20 degrees. Around year 2000 Asian style knives
sharpened at 15 degrees became popular. Within
the last few years selected European and American
brand knives were introduced with 15 degree
edges. You will probably want to sharpen each
of these at their original factory angles. However
you can, if you wish sharpen your older 20° knives
using the sharpening procedure described here
for 15° knives. The first time you sharpen a 20°
knife at 15°, it will take longer to sharpen but
after that the resharpening time will be typical of
15 degree knives.
Do not attempt to sharpen single faceted Asian
(15°) knives such as the sashimi knives. See section
titled “Specialized Asian Blades.
GB
Limited Warranty: Used with normal care, this EdgeCraft
product is guaranteed against defective material and
workmanship for a period of one (1) year from date of original
purchase (“Warranty Period”). We will replace or repair, at
our option, any product or part that is defective in material
or workmanship without charge if the product is returned
to us postage paid with dated proof of purchase within the
Warranty Period. This warranty does not apply to commercial
use or any product abuse. ALL IMPLIED WARRANTIES,
INCLUDING IMPLIED WARRANTIES OF MERCHANTABILITY
AND FITNESS FOR A PARTICULAR PURPOSE, ARE LIMITED TO
THE WARRANTY PERIOD. EDGECRAFT CORPORATION SHALL
NOT BE LIABLE FOR ANY INCIDENTAL OR CONSEQUENTIAL
DAMAGES. Some states do not allow limitations on how
long an implied warranty lasts and some states do not
allow exclusions or limitations of incidental or consequential
damages, so the above limitations or exclusions may not
apply to you. This limited warranty gives you specific legal
rights, and you may also have other rights which vary
from state to state.
© 2015 EdgeCraft Corporation E15 M6319A6
www.chefschoice.com
ENGINEERED AND
ASSEMBLED IN THE U.S.A.!
by the makers of the acclaimed Chef’sChoice
®
Diamond Hone
® Knife Sharpeners,
sold worldwide.
EdgeCraft Corporation
825 Southwood Road
Avondale, PA 19311 U.S.A.
(800)342-3255 (610)268-0500
Chef’sChoice® EdgeCraft® and Diamond Hone® are
trademarks of the EdgeCraft Corporation. This product
may be covered by one or more EdgeCraft patents
and/or patents pending as marked on the product.
other vegetables and fruits. It makes cutting and
slicing a pleasure and removes the drudgery of
working with dull knives. This sharpener creates
a double-beveled longer-lasting arch-shaped edge
which is stronger than conventional “V-shaped” or
hollow ground edges. This unique arch structure
ensures a sharper edge that will stay sharp longer.
TO SHARPEN ASIAN, SANTOKU
OR OTHER 15° DOUBLE-FACETED
EDGE BLADES
Sharpening (Use only Stages 1 and 3)
Place the sharpener on a secure level surface.
Clean the knife well before sharpening. Hold the
sharpener handle with left hand keeping index
finger and thumb behind the partitioning wall of
sharpening section. Position knife blade with other
hand in stage 1 marked 15°. Center the blade (left
and right) in the slot so that the face of the blade
does not touch either side wall of the slot. Slide
the blade repeatedly forward and back toward you
along its full length. Apply only modest downward
pressure as it is sharpened. (Avoid excessive
downward pressure on blade that might damage
the sharpening elements.) Unless the blade is very
dull or never sharpened before at 15°, twenty-five
(25) back and forth full strokes will likely suffice.
Otherwise continue sharpening (back and forth
strokes) until the knife is sharp enough to cut
paper well or slice easily thru a tomato. If the knife
is very dull or the factory edge is larger than 15°,
one hundred or more full strokes may be needed
the first time to fully reset the angle and sharpen
in the Stage 1. This completes the sharpening
step. Proceed to the next step, Honing/Polishing.
Honing/Polishing (Use Stage 3)
If the knife is correctly presharpened in Stage
1 only 2-3 back and forth stroke pairs in Stage
3 will complete the small second bevel and the
edge will be very sharp and effective. It should cut
paper smoothly allowing you to make straight or
curved cuts easily.
For optimum results center the blade (left and
right) within the slot and keep the length of the
blade aligned with the center line of the slot as you
sharpen. Apply about 3-4 pounds pressure on the
blade in Stage 3. Make smooth consistent strokes
while maintaining recommended downward
pressure and make certain the disks are turning.
TO SHARPEN EURO/AMERICAN AND
OTHER 20° EDGE KNIVES
(Use stage 2 and 3)
Follow the general procedures described above,
but sharpen first in Stage 2. You should use only
Stages 2 and 3 (Polishing & Serrated) as follows:
Sharpening (Use Stage 2)
Position the blade in the Stage 2. Center the
blade (left and right) in the slot so that the face of
the blade does not touch either side wall of the
slot. Slide the blade repeatedly forward and back
toward you along its full length. Apply only modest
downward pressure as it is sharpened. (Avoid
excessive downward pressure on blade that might
damage the sharpening elements.) Unless the
blade is very dull, twenty-five (25) back and forth
full strokes will likely suffice. Otherwise continue
sharpening (back and forth strokes) until the knife is
sharp enough to cut paper well or slice easily thru
a tomato. If the knife is very dull, one hundred or
more full strokes may be needed, the first time,to
fully sharpen in this Stage. This completes the
first sharpening step. Proceed to Honing/Polishing.
Honing/Polishing (Use Stage 3)
If the knife is correctly presharpened in Stage 2 ,
then only 2-3 back and forth stroke pairs in Stage
3 will complete the small second bevel and the
edge will be very sharp and effective. It should
cut paper smoothly allowing you to make straight
or curved cuts easily.
For optimum results center the blade (left and
right) within the slot and keep the length of the
blade aligned with the center line of the slot as you
sharpen. Apply about 3-4 pounds pressure on the
blade in Stage 3. Make smooth consistent strokes
while maintaining recommended downward
pressure and make certain the disks are turning.
RESHARPENING THE KNIFE EDGE
Follow the procedure described above for Honing/
Polishing, in Stage 3, making two to three (2-3)
pairs of back and forth strokes while maintaining
recommended downward pressure. Listen to
confirm the sharpening disks are turning. Test
edge for sharpness.
Generally you should be able to resharpen 2 or
3 times using only Stage 3.
SERRATED BLADES
Serrated blades can be sharpened in Stage 3.
Center the blade in the slot of Stage 3 and make
two-to-three (2-3) back and forth stroke pairs.
Test the edge and if necessary make another 5 full
strokes. If the blade to be sharpened is very dull,
first make two full strokes (back and forth pairs) in
Stage 1 or 2 (depending on the knife being a 15°
or 20° blade) and then make two-to-three (2-3)
paired strokes in Stage 3. Because of its nature,
a serrated knife will never appear as sharp or cut
as smoothly as a straight edged blade. Caution:
Do not make many strokes in Stage 1 or 2, which
can quickly remove metal from a serrated edge.
CERAMIC KNIVES
The Model 4640 is not recommended for ceramic
knives.
SCISSORS
Do not attempt to use the Model 4640 to sharpen
scissors. EdgeCraft does manufacture both electric
and manual scissor sharpeners.
BRANDS OF KNIVES
The Model 4640 will put an excellent edge on all
of conventional metal Euro/American and Santoku
style knives regardless of brands, including
Henckels, Wüsthof, Shun, Sabatier, Lamson and
Goodnow, Global, Russell Harrington, Chef’sChoice,
Mundial, Messermeisser, Forshner, Cuisinart,
Kitchen Aid and many, many more.
TEST FOR SHARPNESS
To test for sharpness and cutting ability of your
knife, hold a sheet of paper vertically by its upper
edge and carefully cut down through the sheet a
small (but safe) distance from your fingers. A sharp
edge (on a straight edge blade) will cut smoothly
without tearing the paper.
Alternatively try cutting a tomato. The
knife should penetrate the skin of the tomato
and cut through it on the first pull without applying
significant force to the knife.
MAINTENANCE:
• Theexteriorcanbecleanedwithadamp
soft cloth
• Periodicallyshakeoutanddisposeofthe
metal sharpening dust by inverting the
sharpener and lightly tapping it onto a
newspaper, paper towel, or other paper sheet
• Nooilsorotherlubricatingliquidsare
necessary with this sharpener
Figure 1. Knife in Stage 1. Use back and forth
sharpening strokes with modest downward pressure
(See text.) Figure 3. Serrated knife in Stage 3.
Figure 2. Knife in Stage 2.
Produkt Specifikationer
| Mærke: | Chef's Choice |
| Kategori: | Knivsliber |
| Model: | Diamond Hone 4640 |
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