Chef's Choice 325 User manual

READ THESE INSTRUCTIONS BEFORE USE.
IT IS ESSENTIAL THAT YOU FOLLOW THESE
INSTRUCTIONS TO ACHIEVE OPTIMUM RESULTS.
© 2020 The Legacy Companies
ELECTRIC KNIFE SHARPENER
325 Electric

IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should
always be followed including the following:
1. Read all instructions.
2. To protect against electrical hazards do not immerse the
Chef’sChoice® in water or other liquid.
3. Make sure that only clean knife blades are inserted in the
Chef’sChoice®.
4. Unplug from outlet when not in use, before putting on or taking
o parts and before cleaning.
5. Avoid contacting moving parts.
6. Do not operate any appliance with a damaged cord or plug or
after the appliance malfunctions, or is dropped or damaged in
any manner.
U.S. customers: You may return your sharpener to The Legacy
Companies’ factory for service where the cost of repair or
electrical or mechanical adjustment can be estimated. When the
electrical cord on this appliance is damaged, it must be replaced
by the Chef’sChoice distributor or other qualified service to
avoid the danger of electrical shock.
Outside the U.S.: Please return your sharpener to your local
distributor where the cost of repair or electrical or mechanical
adjustment can be estimated. If the supply cord of this appliance
is damaged, it must be replaced by a repair facility appointed
by the manufacturer because special tools are required. Please
consult your Chef’sChoice distributor.
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7. CAUTION! “This appliance may be fitted with a polarized plug
(one blade is wider than the other). To reduce the risk of electric
shock, this plug will fit in a polarized outlet 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 anyway.”
8. The use of attachments not recommended or sold by The
Legacy Companies may cause fire, electric shock, or injury.
9. The Chef’sChoice® Model 325 is designed to sharpen kitchen
knives, pocket knives and most sports knives. Do not attempt to
sharpen scissors, ax blades or any blade that does not fit freely
in the slots.
10.Do not let the cord hang over edge of table or counter or touch
hot surfaces.
11. When in the “ON” position (Red flash on switch is exposed when
“on”) the Chef’sChoice® should always be on a stable countertop
or table.
12.WARNING: KNIVES PROPERLY SHARPENED ON YOUR
CHEF’SCHOICE® WILL BE SHARPER THAN YOU EXPECT. TO
AVOID INJURY, USE AND HANDLE THEM WITH EXTREME
CARE. DO NOT CUT TOWARD ANY PART OF YOUR FINGERS,
HAND OR BODY. DO NOT RUN FINGER ALONG EDGE. STORE
IN A SAFE MANNER.
13.Do not use outdoors.
14.Close supervision is necessary when any appliance is used by or
near children.
15.Do not use honing oils, water or any other lubricant with the
Chef’sChoice®.
SAVE THESE INSTRUCTIONS.
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UNDERSTANDING THE MODEL 325
DIAMOND HONE®SHARPENER
The unique Chef’sChoice® Diamond Hone® Sharpener is designed to sharpen knives with
either straight or serrated edges. This two (2) stage sharpener has a precision conical
sharpening / honing stage with fine 100% diamond abrasives and a unique polishing/
stropping stage using proprietary flexible abrasive disks. This combination can be used
to create either an astonishingly sharp, smooth faceted edge for eortless cutting and
presentations or one with a selected amount of residual “bite” along the facets.
The sharpening and honing actions are controlled by using precisely angled guides for the
blade and precisely matched conically surfaced abrasive disks. The sharpening angle is
slightly larger in Stage 2 than in Stage 1.
Fine diamond-coated conical disks in Stage 1 create microgrooves along the facets on
each side of the edge establishing the first angled bevel of the edge.
In Stage 2 ultrafine abrasive disks polish and strop the facets immediately adjacent to
the edge creating a microbevel and establish a microscopically thin straight and super
polished edge of astonishing sharpness. The stropping action simultaneously polishes
and sharpens the boundaries of those microgrooves created by the diamond abrasives in
Stage 1 adjacent to the edge until they become sharp micro flutes that will assist the
cutting action with “dicult to cut” materials.
This unique two stage design gives you an edge of remarkable sharpness and because of
the second angle bevel it creates, you will note knives stay sharp longer than those
sharpened by conventional means.
The following sections describe the general procedures for optimal sharpening. One of
the important advantages of using the Model 325 is that you can strop and polish your
knives to razor sharp edges as often as needed and yet experience little knife wear
compared to older sharpening methods. Resharpening can commonly be done by using
just the stropping action of Stage 2. (See Resharpening Section).
The Chef’sChoice® Model 325 Sharpener is equipped with manually activated diamond
dressing pads that can be used if necessary to clean any accumulated food or
sharpening debris o the surface of the polishing/stropping disks. We strongly urge you
to clean knives before sharpening them. You will find you can go months or over a year
before you need to dress these disks. Only if you sense a distinct decrease in polishing
eciency will there by any need to use this convenient feature described further in a
subsequent section.

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Each sharpening Stage is equipped with elastomeric guide springs positioned over the
sharpening disks to provide a spring action that holds the face of your knife securely
against the precision guides in the right and left slots of each stage during sharpening.
Unless you have special blades designed to be sharpened primarily on one side of the
edge (such as Asian Kataba blades) you will want to sharpen equally in the right and left
slots of each stage you use. This will ensure that the facets on each side of the edge are of
equal size and that the edge will cut straight at all times.
When sharpening in either stage, the knife should, on sequential strokes, be pulled
alternately through the left slot and the right slot of that Stage. Generally only one or two
pairs of pulls (alternating in the left and right slots) will be adequate in each stage (see
subsequent sections for more detail). Always operate the sharpener from the front side.
Hold the blade horizontal and level and slide it down between the plastic spring and the
guide plane while pulling it toward you at a uniform rate as it contacts the sharpening or
stropping disk. You will be able to feel and hear the contact with the disk as it is made.
Always keep the blade moving uniformly through each stage; do not stop the pull in mid
stroke. Consistently pull at a speed of about 5 seconds per stroke for an eight (8) inch
blade. The time can be less for shorter blades and more for longer blades.
Never operate the sharpener from the back side.
Use just enough downward pressure when sharpening to ensure uniform and consistent
contact of the blade with the abrasive disks on each stroke. Additional pressure is
unnecessary and will not speed the sharpening process. Avoid cutting into the plastic
enclosure. Accidental cutting into the enclosure will not functionally impact operations
of the sharpener or damage the edge.
Figure 1 below identifies each of the two stages as described further in the
following sections.
Figure 2. Typical kitchen knife.
Heel
Bolster
Handle
Edge
Tip
Figure 1. Model 325 Diamond Hone®Sharpener.
Stage 1
Stage 2
Spring

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INSTRUCTIONS
READ THIS BEFORE YOU START TO SHARPEN
The Chef’sChoice®Model 325 is designed to sharpen either Straight edge or Serrated
edge blades.
1. Sharpen Serrated Blades Only in Stage 2. Do not sharpen serrated blades in Stage 1
until you read section titled Procedure for Sharpening Serrated Blades.
2. Straight Edge Blades are sharpened in Stages 1 and 2. Start in Stage 1 if the knife is
being sharpened for the first time or if the knife is very dull. See following Section for
more details.
PROCEDURE FOR SHARPENING STRAIGHT EDGE BLADES
STRAIGHT EDGE BLADES: SHARPENING FIRST TIME
Before you turn on the power, slip a knife blade smoothly into the slot between the left
angle guide of Stage 1 and the elastomeric spring. Do not twist the knife. (See Figure 3.)
Move the blade down in the slot until you feel it contact the diamond disk. Pull it towards
you lifting the handle slightly as you approach the tip. This will give you a feel for the
spring tension. Remove the knife and press the Power Switch. A red “indicator” on the
switch appears when this switch is turned “ON.”
Stage 1: If you are sharpening a straight-edge knife for the first time, start in Stage 1. Pull
the knife once through the left slot of Stage 1 (Figure 3) by slipping the blade between
the left angle guide and the polymeric spring while pulling the blade toward you and
simultaneously moving the blade downward in the slot until it engages the diamond
coated disk. You will hear it make contact with the disk. Insert the blade as close as
possible to its bolster or handle. If the blade is curved, lift the handle slightly as you
sharpen near the tip of the knife, keeping the blade edge approximately parallel to the
table. Sharpen the entire blade length. For an eight (8) inch blade each pull should take
about 5 seconds. Pull shorter blades through in 2-3 seconds and longer blades in
6 seconds. Next, repeat with one full length pull in the right slot of Stage 1.
Note: Each time you insert the blade, simultaneously pull the blade toward you. Never
push the blade away from you. Apply just enough downward pressure to make contact
with the wheel – added pressure does not speed up the sharpening process.
Figure 3. Stage 1. Inserting blade in slot between
guide and elastomeric spring. Alternate individual
pulls in left and right slots.
Figure 4. Inserting blade in right slot of Stage 1.

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To ensure uniform sharpening along the entire blade length, insert the blade near its
bolster or handle and pull it at a steady rate until it exits the slot. Always make an equal
number of pulls alternating one pull in the left slot and then one pull in the right slot in
order to keep the edge facets symmetrical. Generally in Stage 1 you will find that only one
or two pairs of pulls is adequate.
Before moving to Stage 2 you will find it helpful to confirm that a burr (see Figure 5)
exists along one side of the edge. To check for the burr, move your forefinger carefully
across the edge as shown. (Do not move your finger along the edge – to avoid cutting
your finger). If the last pull was in the right slot, the burr will appear only on the right side
of the blade (as you hold it) and vice versa. The burr, when present, feels like a rough
and bent extension of the edge; the opposite side of the edge feels very smooth by
comparison. If a burr exists along the entire edge, proceed to Stage 2.
If no burr exists, make one (1) additional pull in the left and right slots of Stage 1 before
proceeding to Stage 2. Slower pulls will help you develop the burr. Confirm the presence
of the burr and proceed to Stage 2. It is always necessary to create the burr in Stage 1
before stropping in Stage 2.
If the knife is extremely dull, additional pulls in Stage 1 may be needed before proceeding
to Stage 2.
Stage 2: In general only one or two pairs of pulls in Stage 2 will be necessary to obtain a
razor sharp edge. Make alternate pulls in left (Figure 6) and right slots pulling the knife
through the slots at the same speed used in Stage 1.
Added pulls in Stage 2 will refine the edge further, creating an edge ideal for gourmet
preparations. Fewer pulls in Stage 2 may be preferable if you will be cutting fibrous foods
as discussed in more detail in the following sections.
OPTIMIZING THE KNIFE EDGE
GOURMET FOOD PREPARATION:
Where the finest and smoothest cuts are preferred in preparing smooth, unmarked
sections of fruits or vegetables, sharpen in Stage 1 and 2 as described above and make
extra pulls through Stage 2. Three or more pairs of pulls with each pull alternating in the
Burr
Figure 5. Develop a distinct burr along knife edge
before stropping in stage 2. Burr can be detected
by sliding finger across and away from the edge.
Caution! See text.
Figure 6. Inserting blade in left slot of Stage 2.
Alternate individual pulls in left and right slots.

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left and right slots of Stage 2 will refine the second facet and create remarkably smooth
and sharp edges, (Figure 7) ideal for the gourmet chef.
When resharpening the Gourmet edge, use Stage 2, (alternating left and right slots).
If after a number of resharpenings, it is taking too long to resharpen, you can speed the
process by resharpening first in Stage 1 following the procedures detailed, and then
resharpen in Stage 2. This procedure, unlike conventional sharpening, will give you
extraordinarily sharp knives every day while removing very little metal and prolonging
the life of your knives.
FOR GAME, FISH AND FIBROUS MATERIALS
For cutting more fibrous materials you may find it advantageous to sharpen in Stage 1 –
followed directly by only one alternating pair of pulls in Stage 2. This will leave sharpened
microflutes along the facets nearer to each side of the edge (Figure 8) that will assist in
the cutting of such materials.
To prepare this type edge, sharpen in Stage 1 until a burr is developed along the entire
edge. Then move to Stage 2 and make just one pair of pulls.
To resharpen this type of edge, sharpen in Stage 1 until you develop a burr and then make
one pair of pulls in Stage 2.
PROCEDURE FOR SHARPENING SERRATED BLADES
Serrated blades are similar to small saw blades with scalloped depressions and a series of
pointed teeth. In normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef’sChoice®Model 325. However,
use only Stage 2 (Figure 9), which will sharpen the teeth of the serrations and develop
microblades along the edge of these teeth. Generally five (5) to ten (10) pairs of
alternating pulls in Stage 2 will be adequate. If the serrated knife is very dull more pulls
will be needed. If the knife edge has been severely damaged through use, make just one
fast pull (2-3 seconds for an 8” blade) in each of the right and left slots in Stage 1, then
make a series of pulls in Stage 2, alternating right and left slots. Excessive use of Stage 1
will remove more metal along the edge than is necessary in order to sharpen the teeth.
Figure 7. A larger polished facet adjacent to edge is
ideal for gourmet preparations. Figure 8. Retention of larger microflutes adjacent
to edge helps when cutting fiberous foods.

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Because serrated blades are saw-like structures, the edges will never appear to be as
“sharp” as the edge on a straight edge knife. However, their tooth-like structure can help
break the skin on hard crusty foods.
DRESSING TOOL FOR CLEANING OF STROPPING/POLISHING DISKS – STAGE 2
The Chef’sChoice®Model 325 is equipped with a built-in accessory to manually clean/
dress the stropping disks in Stage 2. In the event these disks become glazed with grease,
food or sharpening debris, they can be cleaned and reshaped by actuating the manual
lever on the rear of the sharpener. This lever is located within a recess as shown in Figure
10 on the left lower corner as you face the rear of Model 325.
To actuate the cleaning/dressing tool, make sure the power is on and simply press the
small lever in the recess to the right or left and hold for 3 seconds. Then press the lever in
opposite direction and hold for 3 seconds. When the lever is moved in one direction, the
dressing tool cleans and reshapes the active surface of one stropping/polishing disk. By
moving in the opposite direction you clean the other disk.
Use this clean/dress accessory only if and when Stage 2 no longer appears to be
sharpening well or when it takes too many pulls to obtain a razor sharp edge. Using this
tool removes material from the surface of the Stage 2 disk and hence if used excessively
will unnecessarily remove too much of the abrasive surface – wearing the disks out
prematurely. If that should occur, factory replacement of the disks will become necessary.
If you clean knives regularly before sharpening, you will need to clean or dress the Stage 2
disks only about once a year or perhaps less frequently.
RESHARPENING (SEE PREVIOUS SECTIONS)
Resharpen straight edge knives whenever practical using Stage 2. When that fails to
quickly resharpen, return to Stage 1 and make one or two pairs of alternating pulls. Check
for a burr along the edge and then return to Stage 2 where only one to two alternating
pair of pulls will be adequate to put a new razor-like edge on the knife.
Resharpen serrated blades in Stage 2. See sections above.
Figure 9. Sharpen serrated blades only in Stage 2.
(See instructions).
Figure 10. Stage 2 disks can be cleaned if
necessary. Use infrequently. (See instructions).

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SUGGESTIONS
1. Always clean all food, fat, and foreign materials from knife before sharpening or
resharpening. If soiled, wash the blade before sharpening.
2. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
3. Always pull the blades at the recommended speed and at a constant rate over length
of blade. Never interrupt or stop the motion of the blade when in contact with the
abrasive disks.
4. Always alternate individual pulls in right and left slots (of any stage used). Specialized
Japanese blades are an exception and are sharpened primarily on one side of
the blade.
5. The edge of the knife blade, while sharpening, should be held in a level position relative
to the top of the counter or table. To sharpen the blade near the tip of a curved blade,
lift the handle up slightly as you approach the tip so that each section along the curved
length of the edge as it is being sharpened is maintained “level” to the table.
6. There is no need or advantage to using a “sharpening steel” on knives sharpened on
the Chef’sChoice® Model 325. Consider resharpening with the manual Chef’sChoice®
sharpener Model 450 if you are using knives at a remote location away from
electrical power. It is recommended that you keep the Model 325 readily accessible and
resharpen often, as described in the Sections above.
7. Used correctly, you will find you can sharpen the entire blade to within 1/8” of the
bolster or handle. This is a major advantage of the Chef’sChoice® Model 325 compared
to other sharpening methods – especially important when sharpening chef’s knives
where you need to sharpen the entire blade length in order to maintain the curvature
of the edge line. If your chef’s knives have a heavy bolster near the handle extending to
the edge, a commercial grinder can modify or remove the lower portion of the bolster
so that it will not interfere with the sharpening action allowing you to sharpen the
entire blade length.
8. To increase your proficiency with the Chef’sChoice® Model 325, learn how to detect a
burr along the edge (as described above). While you can sharpen well without using
this technique, it is the best and fastest way to determine when you have sharpened
suciently in Stage 1. This will help you avoid oversharpening and ensure incredibly
sharp edges every time. Cutting a tomato or a piece of paper is a convenient method
of checking for blade sharpness.

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NORMAL MAINTENANCE
NO lubrication is required for any moving parts, motor, bearings or sharpening surfaces.
There is no need for water on abrasives. The exterior of the sharpener may be cleaned by
carefully wiping with a damp cloth. Do not use detergents or abrasives.
Once a year or so as needed, you can remove metal dust that will accumulate inside the
sharpener from repeated sharpenings. Remove the small rectangular clean-out cover
(Figure 11) that covers an opening on the underside of the sharpener. You will find metal
particles adhered to a magnet attached to the inside of that cover. Simply rub o or brush
o accumulated filings from the magnet with a paper towel or tooth brush and reinsert
the cover in the opening. If larger amounts of metal dust have been created or if the
Stage 2 disk has been cleaned (using the cleaning/dressing tool) you can shake out any
remaining dust through the bottom opening when the cover is removed. After cleaning,
replace the cover securely with its magnet in place.
SERVICE
In the event post-warranty service is needed, return your sharpener to The Legacy
Companies’ factory where the cost of repair can be estimated before the repair is
undertaken. Outside the USA, contact your retailer or national distributor.
Please include your return address, daytime telephone number and a brief description of
the problem or damage on a separate sheet inside the box. Retain a shipping receipt as
evidence of shipment and as your protection against loss in shipment.
Figure 11. Clean-out cover.