Chef's Choice ProntoPro CC4643 Manual
Chef's Choice
Knivsliber
ProntoPro CC4643
Læs nedenfor 📖 manual på dansk for Chef's Choice ProntoPro CC4643 (2 sider) i kategorien Knivsliber. Denne guide var nyttig for 20 personer og blev bedømt med 4.5 stjerner i gennemsnit af 2 brugere
Side 1/2
avoid rubbing the face of the blade against the walls
of the slot. Apply a downward force of about 4-5*
pounds as you move the blade. Listen carefully to
the disks to insure they are rotating when you move
the blade. Sharpening will not be as effective if you
press too lightly while sharpening.
If your knife, before sharpening, is not very dull
you may find that only about 10 or less back and
forth stroke pairs in Stage 2 (with recommended
downward pressure) will be sufficient to put a keen
edge on the blade. However, if the knife starts out
very dull you may find that 20 or more back and forth
paired strokes will be needed the first time as you
reshape and sharpen the old edge. Before leaving
Stage 2 check the edge for sharpness by slicing a
piece of copier quality paper. It should cut paper
readily with only a slight roughness to the cutting
action. When sharp enough proceed to Stage 3.
*4 to 5 pounds is about the weight of a 2 inch thick
telephone book.
STAGE 3 (HONING AND POLISHING)
20° KNIVES
If the 20 degree knife is correctly sharpened in Stage
2, only 2-3 back and forth stroke pairs in Stage 3
(see Figure 4) will complete the small second bevel
and the edge will be very sharp and effective. 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 hone
and polish. Apply about 3-4 pounds downward force
in Stage 3. Make smooth consistent strokes while
maintaining recommended downward pressure and
make certain the disks are turning. The finished
blade should cut paper smoothly allowing you to
easily make straight or curved cuts.
RESHARPENING THE 20° KNIFE EDGE
Follow the procedure for Stage 3 described above
for 20° knives and make two to three (2-3) pairs
of strokes while maintaining recommended down-
ward pressure. Listen to confirm the two sharpening
disks are turning. Test edge for sharpness. If this
process does not provide the desired sharpness
make four (4) additional back and forth pairs of
strokes in Stage 2 followed by two to three (2-3)
pairs in Stage 3.
Generally you should be able to resharpen several
times using Stage 3. only Note: This procedure for
resharpening 20° knives is slightly different from the
recommended resharpening procedure, described
above, for Asian type 15° knives.
SHARPENING SERRATED BLADES
Serrated blades can be sharpened in Stage 3 marked
“Polishing and Serrated” (see Figure 5). Center the
blade in the slot of Stage 3 and make five (5) back
edge on the blade. However, if the knife starts out
very dull you may find that 20 or more back and forth
paired strokes will be needed the first time as you
reshape and sharpen the old edge. After sharpen-
ing in Stage 1, check the edge for sharpness by
slicing a piece of paper. The knife should cut copier
quality paper readily with only a slight roughness to
the cutting action. When sharp enough, move the
knife to Stage 3 and sharpen as described below.
*4 to 5 pounds is about the weight of a 2 inch thick
telephone book.
Do not sharpen 15° knives in Stage 2.
STAGE 3 (HONING AND POLISHING)
15° KNIVES
If the 15° knife has been adequately sharpened
in Stage 1 only 2-5 back and forth stroke pairs in
Stage 3 (see Figure 2) will create a 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. If not make a few
additional stroke pairs.
For optimum results center the blade (left and
right) within the slot and keep the entire length
of the blade edge in contact with the two internal
sharpening disks as you hone and polish. Apply
about 3-4 pounds of downward pressure on the
blade in Stage 3. Hold the blade level, make smooth
consistent strokes while maintaining recommended
downward pressure and make certain the disks
are turning. Do not hone excessively in Stage 3.
RESHARPENING THE 15 DEGREE
KNIFE EDGE
Follow the initial sharpening procedure for Stage
1 as described above for 15 degree knives, making
five (5) pairs of back and forth strokes in Stage 1
while maintaining recommended downward pres-
sure. Listen to confirm the two sharpening disks
are turning. Test edge for sharpness and then follow
with two to three (2-3) pairs of strokes in Stage 3.
TO SHARPEN EURO/AMERICAN
AND OTHER 20° KNIVES
Stage 2
For the Euro/American 20° blades start in Stage
2 (see Figure 3).
Do not use Stage 1.
Hold the sharpener on the table with your left
hand. Insert the knife blade into the slot of Stage
2. Press down to bring the knife edge into firm
sustained contact with the “V” between the two
internal diamond coated disks and slide the blade
back and forth in a sawing-like motion. For optimum
results center (left to right) the blade in the slot and
Both sides of the knife edge are simultaneously
shaped sharpened and . The abrasives consist of
selected 100% diamond crystals embedded on
unique precision sharpening disks. The Model 4643
consistently out-performs conventional manual
sharpeners that use less efficient abrasives and
lack any control of the sharpening angle. Diamonds,
the hardest known material, are extremely durable.
Knives sharpened in the ProntPro
® will have a
mild “bite” that helps them cut effortlessly through
vegetables, fruits and meats. 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.
Serrated knives also can be sharpened in the
ProntoPro® using only Stage 3 marked “Polishing &
Serrated.” (See later section – Sharpening Serrated
Knives). The special diamonds in that stage create
razor-sharp “micro-blades” along the dominant
serrated teeth enhancing the cutting action and
reducing the sawing and tearing action otherwise
typical of serrated blades. Even new “factory-fresh”
serrated knives frequently have poorly formed, dull
saw-teeth that can benefit from sharpening in the
ProntoPro®. It can restore dull serrated teeth to
better-than-new condition. The cutting effective-
ness of the serrations depends almost entirely on
the sharpness of the points (edges) of the teeth. It
is not necessary to sharpen the sides and bottoms
of the scallops between the teeth, since in general,
they are not doing the cutting.
TO SHARPEN ASIAN, SANTOKU AND
OTHER 15° DOUBLE FACETED
EDGE BLADES
Stage 1
To sharpen, hold the sharpener on the table with
your left hand. Insert the knife blade into the slot
of Stage 1, marked Asian (see Figure 1). Hold the
blade edge level with the table, press down to
bring the knife edge into firm sustained contact
with the “V” between the two internal diamond
coated disks and slide the blade back and forth
in a sawing-like motion. For optimum results center
the blade (left to right) in the sharpening slot of Stage
1 and avoid rubbing the face of the blade against
the walls of the slot. Apply a downward force of
about 4-5* pounds as you move the blade. Listen
carefully to the disks to insure both disks are rotating
when you move the blade. Sharpening will not be as
effective if you press too lightly while sharpening.
If your knife, before sharpening, is not very dull
you may find that only about 10 or less back and
forth stroke pairs in Stage 1(with recommended
downward pressure) will be sufficient to put a keen
The Chef’sChoice® ProntoPro® Diamond Hone®
sharpener (Model 4643) manufactured by EdgeCraft
is an exceedingly fast manual sharpener that will
create a highly effective and durable edge on all of
your conventional kitchen cutlery. It is designed to
sharpen both your 15° Asian double-faceted blades
and all popular European or American 20° knives. It
can also be used to sharpen pocket, serrated, and
most sporting knives.
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 America
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.”
GENERAL DESCRIPTION
The novel ProntoPro
® three stage design, using
100% diamond abrasives, features a two step
sharpening process for placing a razor-sharp longer
lasting edge on your knife. If your knife is a 15°
Asian blade it must be sharpened first in the Asian
Stage, (Stage 1) and then the edge is micro-honed
and polished to razor quality in Stage 3 “Polishing &
Serrated”. To sharpen a 20° Euro/American style
blade, it is sharpened first in the “Euro/Amer”, Stage
2 and then honed and micro polished in Stage 3
“Polishing & Serrated”. Always sharpen with the
Chef’sChoice® logo facing you.
ProntoPro® Model 4643
For 15° Asian Style and
20° European/American Knives
Figure 1. Asian knives (15° edge) are sharpened first
in Stage 1. Then honed in Stage 3 (see Figure 2.)
Figure 1. Les couteaux asiatiques (tranchant de
15°) sont d’abord aiguisés dans le module 1, puis
affilés dans le module 3 (voir figure 2).
Afbeelding 1. Aziatische messen (15°-snede)
worden eerst in fase 1 geslepen en daarna gewet
in fase 3 (zie afbeelding 2).
Figure 2. Asian (15°) knives are honed and
polished in Stage 3.
Figure 2. Les couteaux asiatiques (15°) sont affilés
et polis dans le module 3.
Afbeelding 2. Aziatische (15°-) messen worden
gewet en gepolijst in fase 3.
Figure 3. Euro/American knives (20° edge) are
sharpened first in Stage 2. Then honed in Stage 3
(see Figure 4.)
Figure 3. Les couteaux de type Euro/Américain
(tranchant de 20°) sont d’abord aiguisés dans
le module 2, puis affilés dans le module 3 (voir
figure 4).
Afbeelding 3. Europese/Amerikaanse messen
(20°-snede) worden eerst in fase 2 geslepen en
daarna gewet in fase 3 (zie afbeelding 4).
Figure 5. Sharpen serrated knives in Stage 3.
Figure 5. Aiguisage des couteaux à dents dans le
module 3.
Afbeelding 5. Slijp gekartelde messen in fase 3.
Figure 4. Euro/American (20°) knives are honed
and polished in Stage 3.
Figure 4. Les couteaux de type Euro/Américain
(20°) sont affilés et polis dans le module 3.
Afbeelding 4. Europese/Amerikaanse (20°-)
messen worden gewet en gepolijst in fase 3.
and forth stroke pairs. Test the edge and if necessary
make another 5 full strokes. Examine the blade.
If the blade to be sharpener is very dull, first make
two full strokes (back and forth pairs) in Stage 2 and
then make five (5) 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 2 which
can quickly remove metal from a serrated edge.
SPECIALIZED ASIAN BLADES
The ProntoPro® is designed to sharpen double
faceted Asian blades such as the Santoku which is
traditionally sharpened at 15°. However it should
not be used to sharpen any single sided, single
faceted 15°Asian knives, such as the traditional
sashimi styled blade that is commonly used to
prepare ultra thin sashimi. The ProntoPro
® sharpens
simultaneously both sides of the cutting edge while
the sashimi knives are designed to be sharpened
only on one side of the blade. Chef’sChoice offers
electric sharpeners Models 15XV and 1520 that are
designed to sharpen all types of Asian style knives,
including single sided ones.
CERAMIC KNIVES
The ProntoPro® is not recommended for ceramic
knives.
SCISSORS
Do not attempt to use the ProntoPro
® to sharpen
scissors. EdgeCraft does manufacture both electric
and manual scissor sharpeners.
BRAND OF KNIVES
The ProntoPro® will put an excellent edge on all
conventional metal Euro/American and Asian style
knives regardless of brands, including Global,
Henckels, Wusthof, Sabatier, Lamson, Chicago,
Russell Harrington, Mundial, Chef’sChoice,
Messermeister, Forschner, Cuisinart, Kitchen Aid,
Shun 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. A sharp
knife should penetrate the skin of the tomato and
cut through it on the first pull without applying
significant force to the knife.
MAINTENANCE:
• TheexterioroftheProntoPro® can be cleaned
with a damp soft cloth.
F
GB F NL
légumes, des fruits et de la viande sans aucun
effort. Couper et trancher devient un plaisir. Fini
la corvée du travail avec des couteaux émoussés
prend fin. Cet aiguiseur crée un tranchant à double
biseau durable en forme d’arche, plus solide que
les tranchants conventionnels en forme de V ou
concaves. Cette structure en arche unique assure
un fil plus tranchant et plus durable.
Les couteaux à dents peuvent également être
aiguisés avec le ProntoPro
® en utilisant uniquement
le module 3 intitulé “Polissage & lames dentées” (voir
la section ultérieure “Aiguiser les couteaux à dents”).
Les diamants spéciaux de ce module créent des
micro-lames au tranchant rasoir le long des dents
dominantes, améliorant ainsi le le mouvement de
coupe, tout en réduisant le mouvement de sciage
et de déchirement propre aux couteaux à dents.
Même les couteaux à dents tout droit sortis de l’usine
ont souvent des dents mal formées et émoussées qui
peuvent gagner à être affûtées par le ProntoPro
®. Il
peut améliorer la condition initiale des dents émous-
sées. L’efficacité de coupe de la dentelure dépend
presque entièrement du tranchant de la pointe des
dents. Il n’est pas nécessaire d’aiguiser les côtés et
le fond des creux situés entre les dents, étant donné
qu’en général, ils n’interviennent pas dans la coupe.
COMMENT AIGUISER LES LAMES
ASIATIQUES, LE SANTOKU ET D’AUTRES
TRANCHANTS À DOUBLE FACE DE 15°
Module 1
Pour aiguiser, maintenez l’aiguiseur sur la table
avec votre main gauche. Insérez la lame du couteau
dans la fente du module 1 marquée “Asiatique”
(voir Figure 1). Maintenez le niveau du tranchant
de la lame parallèle à la table, enfoncez la lame
afin que le tranchant du couteau soit maintenu en
contact étroit avec le V formé par les deux disques
diamantés internes et faites glisser la lame d’avant
en arrière avec un mouvement de scie. Pour un
résultat optimal, centrez la lame latéralement dans
la fente d’aiguisage du module 1 et évitez qu’elle
frotte contre les parois de la fente. Appliquez une
force vers le bas d’environ 2 kilos tandis que
vous actionnez la lame. Écoutez attentivement les
disques pour vous assurer qu’ils tournent bien
lorsque vous actionnez la lame. L’affûtage ne sera
pas aussi efficace si vous appuyez trop doucement
pendant l’aiguisage.
Si votre couteau n’est pas trop émoussé avant
l’affûtage, vous découvrirez que 10 passages
doubles complets dans le module 1 (en appliquant
la pression vers le bas recommandée) sont
suffisants pour donner un tranchant affilé à la
lame. Cependant, si le couteau est très émoussé au
départ, vous découvrirez que 20 passages doubles
complets ou plus seront nécessaires la première fois
que vous reformez et aiguisez l’ancien tranchant.
Après l’aiguisage dans le module 1, vérifiez le fil du
tranchant en coupant une feuille de papier. Le
couteau doit pouvoir couper aisément du papier
imprimante en sentant seulement une légère
rugosité lors du mouvement de coupe. Lorsqu’il
est suffisamment aiguisé, passez au module 3
et aiguisez le couteau tel que décrit ci-dessous.
*2 kilos représentent à peu près le poids d’un annuaire
de 5 cm d’épaisseur.
N’aiguisez aucun couteau à 15° dans le module 2.
MODULE 3 (AFFILAGE ET
POLISSAGE) COUTEAUX À 15°
Si le couteau à 15° a été correctement affûté dans
le module 1, seuls 2 à 5 passages doubles com-
© 2012 EdgeCraft Corporation G12 M641973
www.chefschoice.com
ENGINEERED AND ASSEMBLED IN THE U.S.A.
by the makers of the professional
Chef’sChoice® Diamond Hone®
Knife Sharpeners, sold worldwide.
EdgeCraft Corporation
825 Southwood Road
Avondale, PA 19311 USA
(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.
®
• Periodicallyshakeoutanddisposeofthemetal
sharpening dust by inverting the sharpener and
lightly tapping it onto a newspaper, paper towel,
or other paper sheet.
• Nooilsorotherlubricatingliquidsarenecessary
with this sharpener.
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.ALLIMPLIEDWARRANTIES,INCLUDINGIMPLIED
WARRANTIESOFMERCHANTABILITYANDFITNESSFORA
PARTICULARPURPOSE,ARELIMITEDTOTHEWARRANTY
PERIOD. EDGECRAFT CORPORATION SHALL NOT BE
LIABLEFORANYINCIDENTALORCONSEQUENTIALDAM-
AGES. 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.
ProntoPro®
modèle 4643
Pour couteaux de type asiatique
à 15° et couteaux de type
européen/américain à 20°
L’aiguiseur ProntoPro® Diamond Hone®
Chef’sChoice® (modèle 4643) fabriqué par
EdgeCraft est un aiguiseur manuel extrêmement
rapide qui permet d’obtenir un tranchant
incroyablement efficace et résistant pour toute la
coutellerie de cuisine conventionnelle. Il est conçu
pour aiguiser les lames asiatiques à double facettes
à 15° ainsi que les couteaux de type européen ou
américain à 20° les plus courants. Il affûte également
les couteaux de poche ou à dents, et la plupart des
couteaux sportifs.
Vous savez probablement lesquels de vos
couteaux possèdent un tranchant à 15° ou un
tranchant à 20° plus conventionnel. Jusqu’à
récemment, la majeure partie des couteaux vendus
en Amérique étaient fabriqués en Allemagne ou
aux États-Unis et tous affûtés à 20 degrés. Les
couteaux de type asiatique aiguisés à 15° ont gagné
en popularité dans les années 2000. Ces dernières
années, certains couteaux de marques européennes
et américaines ont été mis sur le marché avec
des lames à 15 degrés. Lors de l’affûtage, vous
souhaiterez certainement respecter l’angle de ces
couteaux à leur sortie d’usine. Toutefois, si vous
souhaitez affûter vos anciens couteaux à 20°,
vous pouvez le faire en suivant la procédure
d’affûtage décrite ici pour les couteaux à 15°.
Lorsque vous aiguiserez un couteau à 20° à un angle
de 15° pour la première fois, le processus prendra
plus de temps. Ensuite, l’aiguisage prendra aussi
longtemps que pour un couteau à 15° classique.
N’essayezpasd’aiguiseruncouteauasiatique
(15°) dont seule une face est biseautée tel que le
couteau de type sashimi. Voir la section intitulée
“Lames asiatiques spécifiques”.
DESCRIPTION GÉNÉRALE
Ce nouveau modèle ProntoPro
® à trois modules fait
usage d’abrasifs 100% diamant et fonctionne selon
un processus d’affûtage en deux étapes qui assure
à votre couteau un tranchant rasoir durable. Si
votre couteau est une lame asiatique de 15°, il doit
être entièrement affûté dans le module 1 “Asiatique”.
Ensuite le tranchant est micro-affilé et poli comme
un rasoir dans le module 3 “Polissage & lames
dentées”. Pour aiguiser une lame de type euro/
américaine de 20° l’affûter d’abord dans le module
2 euro/américaine puis l’affiler et la polire dans le
module. Utilisez toujours l’aiguiseur avec le logo
Chef’sChoice® face à vous.
Les deux côtés du tranchant du couteau sont
formés aiguisés et simultanément. Les abrasifs
sont constitués de cristaux 100 % diamant
sélectionnés et incorporés à des disques à aiguiser
de précision uniques. Le modèle 4643 est
toujours plus performant que les aiguiseurs manuels
conventionnels qui utilisent des abrasifs moins
efficaces et manquent de contrôle sur l’angle
d’affûtage. Les diamants, les plus durs des matériaux
connus, sont extrêmement résistants.
Les couteaux aiguisés par le ProntoPro
® auront
un “mordant” doux permettant de couper des
(continued on other side)
Produkt Specifikationer
| Mærke: | Chef's Choice |
| Kategori: | Knivsliber |
| Model: | ProntoPro CC4643 |
Har du brug for hjælp?
Hvis du har brug for hjælp til Chef's Choice ProntoPro CC4643 stil et spørgsmål nedenfor, og andre brugere vil svare dig
Knivsliber Chef's Choice Manualer
29 August 2024
29 August 2024
27 August 2024
27 August 2024
27 August 2024
27 August 2024
27 August 2024
27 August 2024
27 August 2024
27 August 2024
Knivsliber Manualer
- Knivsliber Ikea
- Knivsliber SilverCrest
- Knivsliber OBH Nordica
- Knivsliber Ozito
- Knivsliber Gastroback
- Knivsliber Steba
- Knivsliber AEG
- Knivsliber Presto
- Knivsliber Güde
- Knivsliber Bartscher
- Knivsliber Adler
- Knivsliber Einhell
- Knivsliber Clatronic
- Knivsliber Graef
- Knivsliber Fagor
- Knivsliber Bifinett
- Knivsliber Bomann
- Knivsliber C3
- Knivsliber Genie
- Knivsliber Orbegozo
- Knivsliber Powerplus
- Knivsliber Salter
- Knivsliber Gourmetmaxx
- Knivsliber Domo
- Knivsliber Ambiano
- Knivsliber Sogo
- Knivsliber Trebs
- Knivsliber Roadstar
- Knivsliber Edgeware
- Knivsliber Beper
- Knivsliber Tower
- Knivsliber Brentwood
- Knivsliber Waring Commercial
- Knivsliber Orava
- Knivsliber Tacklife
- Knivsliber Guzzanti
- Knivsliber Blokker
- Knivsliber For_Q
- Knivsliber Gardenline
- Knivsliber Berkel
- Knivsliber Wüsthof
- Knivsliber Work Sharp
- Knivsliber Petra Electric
- Knivsliber EdgeCraft
- Knivsliber GARDE
- Knivsliber Studio
- Knivsliber IdeenWelt
- Knivsliber Donau Elektronik
- Knivsliber Sharpal
Nyeste Knivsliber Manualer
6 September 2024
5 September 2024
5 September 2024
5 September 2024
4 September 2024
3 September 2024
3 September 2024
3 September 2024
1 September 2024
1 September 2024