Chef's Choice Diamond Hone 4633 Manual

Chef's Choice Knivsliber Diamond Hone 4633

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Side 1/2

Sharpening Instructions

The Chef’sChoice® Diamond Hone®

Model 4633 is a unique three stage

diamond sharpener that 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 blade it is sharpened fully in the

Asian Stage and then the edge is micro-

honed and polished to razor quality in the

“Polishing & Serrated” Stage. To sharpen a

20° Euro/American style blade, it is sharp-

ened ﬁrst in “Euro/Amer” Stage and then

honed and micro polished in the “Polishing

& Serrated” Stage. The sharpener can be

used either left or right handed.

Both sides of the knife edge are simul-

taneously shaped sharpened and . This

construction ensures that the edges

are well formed and very sharp every

time. The abrasives consist of selected

100% diamond crystals embedded

on unique interdigitating steel support

plates. The Model 4633 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 4633 will be “shaving sharp” with a

mild “bite” that helps them cut effortlessly

through tomatoes, 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.

Serrated knives sharpen quickly in

Model 4633 using only the stage

marked “Polishing & Serrated”. The

special diamonds in that stage create

razor-sharp “micro-blades” along the

dominant 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 Model

4633. The Model 4633 restores dull

teeth to better-than-new condition. The

cutting effectiveness of the serrations

depends almost entirely on the sharp-

ness 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 or Other

15° Double-Faceted Edge Blades

Sharpening

(Use Stage marked “Asian”)

Place the sharpener on a secure level

surface. Clean the knife well before

sharpening. Hold the sharpener handle

with left hand (if right handed) keep-

ing index ﬁnger and thumb behind the

partitioning wall of sharpening section.

Position knife blade with other hand

in the slot marked “Asian”. 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 sharpen-

ing 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 “Asian” Stage. This completes the

sharpening step. Proceed to the next

step, Honing/Polishing.

Honing/Polishing (Use Stage marked

“Polishing & Serrated”)

(Do not use Stage marked “Euro/

Amer” for Asian Santoku or Other 15°

Blades) Move the knife to Stage marked

“Polishing & Serrated” and continue

with back and forth strokes using just

enough downward pressure to insure

steady and consistent contact with the

sharpening surfaces. Keep the blade

centered left and right, avoiding contact

with the sides of the slot. Make about 25

light full strokes in this Stage and again

test the blade sharpness using a sheet

of paper or a tomato. When fully ﬁnished

the knife should cut easily and smoothly.

Make additional strokes if necessary.

Manual Diamond Hone®

Model 4633

For 15° Asian and 20°

Euro/American Blades

using just enough downward pressure

to insure steady and consistent contact

with the sharpening surfaces. Keep the

blade centered left and right, avoiding

contact with the sides of the slot. Make

about 25 light but full strokes in this

Stage and again test the blade sharpness

using a sheet of paper or a tomato. Make

more strokes in this Stage if necessary

to achieve an edge that cuts easily and

smoothly. You should now have a very

sharp and durable edge.

You will be able to re-sharpen the

20° Euro/American knives 5-10 times

using only the “Polishing & Serrated”

Stage. When that process becomes

too slow, re-sharpen first in the

“Euro/Amer” Stage as described in the

preceding paragraph.

To Sharpen Serrated Blades

Serrated knives should be sharpened

in the “Polishing & Serrated” Stage.

Generally 25 back-and-forth strokes in

this Stage should be sufﬁcient.

If the serrated blade is heavily damaged

start sharpening in the “Euro/Amer”

Stage. Make about 25 full back and forth

strokes, then examine the edge to con-

ﬁrm that metal is being removed on both

sides of the cutting teeth. Continue with

additional strokes as needed to sharpen

the teeth. Finish sharpening in this Stage

where the teeth will be further reﬁned.

Because serrated knives perform much

like a saw, the cut will not be as smooth

as that of a plain blade.

Keep fingers clear of blade at all

times. No sharpening oils or water are

necessary with this diamond abrasive

sharpener. This sharpener is for house-

hold use only.

Limited Warranty:

Used with normal care, this EdgeCraft

product, designed for hand use only, is

guaranteed against defective material and

workmanship for a period of 1 year from

the date of purchase (“Warranty Period”).

We will repair or replace, at our option, any

product or part that is defective in material

or workmanship without charge if the

product is returned to us postage prepaid,

with dated proof of purchase, within the

Warranty Period. This Limited Warranty

does not cover replacement or abrasive

pads necessitated by use of the product

or product damage resulting from misuse.

ALL IMPLIED WARRANTIES, INCLUDING

IMPLIED WARRANTIES OF MERCHANT-

ABILITY AND FITNESS FOR A PARTICULAR

PURPOSE, ARE LIMITED TO THE

WARRANTY PERIOD. EDGECRAFT

CORPORATION SHALL NOT BE LIABLE

FOR ANY INCIDENTAL OR CONSEQUEN-

TIAL DAMAGES. Some States do not allow

limitations on how long an implied warranty

lasts and some States do not allow the

exclusion or limitation 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.

This warranty applies only to normal

household use of this sharpener and is void

for industrial or commercial use.

www.chefschoice.com

ENGINEERED AND ASSEMBLED

IN THE USA!

by the makers of the acclaimed

Chef’sChoice® Diamond Hone®

Knife Sharpeners, sold worldwide.

EdgeCraft Corporation

825 Southwood Road

Avondale, PA 19311 USA

(800)342-3255 (610)268-0500

This product may be covered by one or more EdgeCraft

patents and/or patents pending as marked on the product.

Chef’sChoice

EdgeCrafter

, EdgeCraft

and Diamond Hone

are trademarks of the EdgeCraft Corporation.

You should now have a very sharp and

durable edge. Note: this sharpener is not

designed to sharpen single sided (single

faceted) traditional Japanese blades or

scissors of any style. To re-sharpen the

Asian (15°) style edge, repeat steps in

the Sharpening and Honing/Polishing

sections on the previous page.

To Sharpen All 20°

Euro/American Knives

Follow the general procedures

described above, but sharpen first

in Stage marked “Euro/Amer” and

you should use only Stages marked

“Euro/Amer” and “Polishing & Serrated”

as follows:

Sharpening (Use Stage 2.)

Position the blade in the Stage marked

“Euro/Amer”. 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 down-

ward 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 marked

“Polishing & Serrated”)

To hone the edge, move the knife to

Stage marked “Polishing & Serrated”

and continue with back and forth strokes

Produkt Specifikationer

Mærke:	Chef's Choice
Kategori:	Knivsliber
Model:	Diamond Hone 4633

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