Chef's Choice Diamond Hone 115 User manual

MODEL 115 INSTRUCTIONS
Diamond Hone®Sharpener
Read these instructions before use.
© 2008 EdgeCraft Corp.

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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 knife blades are always washed clean - free of dirt, oils and foods
before inserted in the Chef’sChoice®sharpener.
4. Unplug from outlet when not in use, before putting on or taking off 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. cu tomer : You may return your sharpener to EdgeCraft’s 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.
Out ide U.S.: Please return your sharpener to your local distributor where the cost of repair or
electrical or mechanical adjustment can be estimated. f 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.
7. CAUT ON! 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. f the plug does not fit fully in the outlet, reverse the plug. f 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 EdgeCraft Corporation may
cause fire, electric shock, or injury.
9. The Chef’sChoice®Model 115 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.WARN NG: KN VES PROPERLY SHARPENED ON YOUR CHEF’SCHO CE®W LL BE
SHARPER THAN YOU EXPECT. TO AVO D NJURY, USE AND HANDLE THEM W TH
EXTREME CARE. DO NOT CUT TOWARD ANY PART OF YOUR F NGERS, HAND OR
BODY. DO NOT RUN F NGER ALONG EDGE. STORE N 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®.
16.For household use only.
17.SAVE THESE INST UCTIONS.

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YOU MADE
A GOOD
CHOICE
Professional chefs and serious cooks worldwide rely on
Chef’sChoice®Diamond Hone®sharpeners to maintain high
performance multi-bevel edges on their favorite cutlery. Now
with your Chef’sChoice®Model 115 you will share the professional
advantage of knives that are extremely sharp and durable.
The Chef’sChoice®Model 115 incorporates advanced sharpening
technology developed by EdgeCraft - the world leader in cutting edge
technology, to create high performance edges on all of your fine-edge
and serrated knives.
You will find the Model 115 extremely fast and simple to use. t is safe
to use on all quality kitchen, sporting and pocket knives. Please read
this instruction booklet thoroughly before you use the sharpener in
order to optimize your sharpening results.
Gourmet cooks worldwide acknowledge the value of a fine cutting
edge for elegant food preparation. As an owner of the Chef’sChoice®
115 you have the means to create edges of high perfection, sharpness
and durability. You will find it is a joy to sharpen and use your knives.
Remember, a sharp knife is a safe knife because it requires less force
to cut.
The Chef’sChoice®Diamond Hone®sharpener creates superior
multifacet edges on knives of any steel - carbon, stainless, or alloy of
any hardness. Edges sharpened on the Model 115 are much sharper
and stay sharp longer than conventional and hollow ground edges.
You can easily and very quickly sharpen the entire cutting edge of your
favorite knives, from the tip to the handle or bolster. The highly precise
edges will reward you with years of superior knife performance.

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UNDERSTANDING THE MODEL 115
DIAMOND HONE®SHARPENER
This unique Chef’sChoice®Diamond Hone®Sharpener is designed to sharpen knives with
either straight or serrated edges. This three (3) stage sharpener has three precision conical
sharpening / honing stages with 100% diamond abrasives. This combination can be used to
create either an ultra sharp, smooth faceted edge for effortless cutting and presentations or one
with a selected amount of residual “bite”.
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 progressively
increased in Stage 2 and Stage 3.
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.
Finer diamonds in Stage 2 create finer microgrooves at a slightly larger angle forming a
second bevel along the lower portion of the facets formed in Stage 1.
n Stage 3 ultrafine diamond coated disks gently hone and polish a third facet immediately
adjacent to the edge creating a microbevel and establishing a microscopically thin straight and
polished edge. The honing action gently sharpens the boundaries of those microgrooves
created by the diamond abrasives in Stage 2 adjacent to the edge until they become sharp
micro flutes that will assist the cutting action with “difficult to cut” materials.
The following sections describe the general procedures for optimal sharpening. One of the
important advantages of using the Model 115 is that you can hone 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 gentle honing action of Stage
3. (See Resharpening Section).
Each sharpening Stage is equipped with elastomeric plastic springs that are 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 that you use. This will insure 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 each stage the knife should on sequential strokes be pulled alternately
through the left lot and the right lot of that Stage. Generally a few 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 with the switch facing you.
Hold the blade horizontal and level, 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 honing 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. The time for each
sharpening stroke can be less for shorter blades and more for longer blades.
Never operate the sharpener from the back side.

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Apply just enough downward pressure when sharpening to insure uniform and consistent
contact of the blade with the abrasive disks on each stroke. The sharpening pressure is
controlled by built-in springs. Additional pressure is unnecessary and will not speed the
sharpening process. Avoid cutting into the plastic enclosure. Accidental cutting into the
enclosure however will not functionally impact operations of the sharpener or damage the edge.
Figure 1 below identifies each of the three stages as described further in the following sections.
INSTRUCTIONS
READ THIS BEFORE YOU START TO SHARPEN
The Chef’sChoice®Model 115 is designed to sharpen either Straight edge or Serrated edge blades.
1. Sharpen Serrated Blade Only in Stage 3. Sharpen serrated blades only in Stage 3 unless
you read section titled Procedure for Sharpening Serrated Blades, page 9.
2. Straight Edge blade are harpened equentially in Stage 1, 2 and 3. 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
Alway clean the blade free of dirt, oil and food before in erting into harpener.
Before you turn on the power, take a minute to become familiar with the feel of the knife in the
slot. 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).
Figure 1. Model 115 Diamond Hone® Sharpener. Figure 2. Typical kitchen knife.
Handle
Tip Edge
Heel
Bolster
On/Off
Switch
Stage 1 Stage 2
Positioning
Spring
Stage 3
Figure 3. Stage 1. Inserting blade in slot between guide
and elastomeric spring. Alternate individual pulls in left
and right slots.

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: f 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 plas-
tic 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 moving diamond coated disk. You
will hear it make contact with the disk. f 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 6
seconds. Pull shorter blades through in 3-4 seconds.
Next, repeat with one full length pull in the right slot of Stage 1. (See Figure 4)
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.
To insure 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 two to five pairs of slow pulls is
adequate, but for a duller knife more pulls will be needed.
Before moving to Stage 2 you will find it is very important to confirm that a burr (see Figure 5
and 6) 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). f the last pull was in the right slot, the burr will appear only on the right side of the blade
(as you hold it when sharpening) 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.
f no burr exists, make one or two pairs of additional alternating pulls in the left and right slots
of Stage 1 before proceeding to Stage 2. Slower pulls will help you develop the burr. Confirm
Figure 5. Develop a distinct burr along knife edge
before honing in Stage 2.
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Figure 4. Inserting blade in right slot of Stage 1.
Blade Edge

the presence of the burr after a pull in the left slot and then also after a pull through the right
slot before proceeding to Stage 2.
Stage 2: Using the above procedure described for Stage 1, sharpen the blade in Stage 2.
Pull the blade once through the left slot of Stage 2 (Figure 7) and once through the right slot
(Figure 8). For an eight (8) inch blade take about six (6) seconds for each pull. Pull shorter blades
through in 3-4 seconds.
Before moving to Stage 3 it is always necessary to create a burr in Stage 2. Confirm that a burr
has developed (see Figure 5 and 6). f no burr exists, make one or more additional pair of pulls
in the left and right slots of Stage 2. Slower pulls will help develop the burr. Confirm the
presence of a burr and proceed to Stage 3.
Stage 3: n general only two or three fast pairs of pulls in Stage 3 will be necessary to obtain
a razor sharp edge. Make alternate pulls rapidly in left (Figure 9) and right slots pulling the knife
through the slots in about 1-2 seconds.
Fewer pulls in Stage 3 may be desirable if you will be cutting fibrous foods as discussed in more
detail in the following sections.
Figure 6. Burr can be detected by sliding fingers across
and away from the edge. Caution! See text!
Figure 7. Inserting blade in left slot of Stage 2.
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Move fingers
across and
away from
edge
Figure 8. Inserting blade in right slot of Stage 2. Figure 9. Inserting blade in left slot of Stage 3. Alternate
left and right slots.

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 2 (or Stage 1 and 2 as described above) and make twice
the normal number of pairs of fast pulls thru Stage 3. The added pairs of fast pulls in the left
and right slots of Stage 3 will refine the third facet and create remarkably smooth and sharp
edges, (Figure 10) ideal for the gourmet chef.
When resharpening the Gourmet edge,use Stage 3, each time (alternating left and right slots).
f after a number of resharpenings, it is taking too long to resharpen, you can speed the process
by resharpening again in Stage 2 following the procedures previously detailed, and then
resharpen in Stage 3. By this means you will retain very smooth edges and prolong the life of
your knives. This procedure, unlike conventional sharpening will give you exceptionally sharp
knives every day while removing very little metal.
FOR MEATS, FIELD DRESSING AND HIGHLY FIBROUS MATERIALS
For butchering, field dressing or cutting fibrous materials you may find it advantageous to
sharpen in Stage 1 - followed directly by Stage 3. This will leave larger sharpened microflutes
along the facets near each side of the edge (Figure 11) that will assist in the cutting of such
materials.
When a burr is developed in stage 1, move directly to Stage 3 and make one or two pairs of
fast pulls there.
To preserve this type of edge, when the knife needs resharpening, use Stage 3 for only one or
two resharpenings. Then go back to Stage 1 for one pull in each of the left and right slots and
then return directly to Stage 3. Do not oversharpen in Stage 1.
FOR GAME AND FISH
The optimum edge for cooked poultry generally can be obtained by using Stage 1 and 2
followed by only one or two pairs of fast pulls in Stage 3. (Figure 12). For raw poultry, Stage 1
Figure 10. A larger polished facet
adjacent to edge is ideal for gourmet
preparations.
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Figure 11. etention of larger
microflutes adjacent to edge helps
when cutting fiberous foods.
Figure 12. For fish and pultry
retention of finer microflutes
adjacent to edge can be helpful.

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followed directly by only one or two pairs of fast pulls in Stage 3 as described (for meats) above
may be preferable.
For filleting fish use a thin but sturdy blade sharpened in Stages 2 and 3.
PROCEDURE FOR SHARPENING SERRATED BLADES
Serrated blades are similar to small saw blades with scalloped depressions and a series of
pointed teeth. n normal use the pointed teeth do most of the cutting.
Serrated blades of all types can be sharpened in the Chef’sChoice®Model 115. However,
except as noted below, use only Stage 3 (Figure 13) 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 slower (3-6 seconds) alternating pulls in Stage 3 will be adequate. f the serrated knife
is very dull more pulls will be needed. f the knife edge has been severely damaged through
use, first make just one fast pull (2-3 seconds for an 8” blade) in each of the right and left slots
in Stage 2, then make a series of slow pulls in Stage 3, alternating right and left slots. Excessive
use of Stage 2 will remove more metal along the edge than is necessary in order to sharpen
the teeth.
Because of their saw-like structures, the edges of serrated blades will never appear to be as
“sharp” as the edge on a straight edge knife. However, their tooth-like structure helps to break
the skin on hard and crusty foods.
RESHARPENING KNIVES
Resharpen straight edge knives whenever practical using only Stage 3. When that fails to
quickly resharpen, return to Stage 2 and make 4 or so pairs of slow alternating pulls. Check for
a burr along the edge and then proceed to Stage 3 where two or three pairs of fast pulls will be
necessary as described above to put a new razor-like edge on the knife.
Resharpen serrated blades using the sharpening procedure described above section for
serrated blades.
Figure 13. Sharpen serrated blades in Stage 3 (See
instructions.)

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SUGGESTIONS
1. Because of the ultra fine diamond abrasives used in this sharpener, it is extremely
important to always clean all food, fat, and foreign materials from knife before sharpening
or resharpening. f knife is soiled, wash it thoroughly before sharpening. f food, oil or fats
accumulate on the ultrafine diamonds of Stage 3 you will notice that it will sharpen more
slowly. n that event unplug the power cord from electrical socket, remove the gray plastic
spring marked #3 which is held in place by two black plastic “spring-pins”. Use a small
screwdriver to slip under the back of the plastic spring and pry it up and loose. Remove
spring, save the spring and pins and clean the Stage 3 diamond disks. To clean the disks
use a small children’s toothbrush and a weak solution of household dish detergent (such as
Dawn), composed of about 2 drops of detergent in a cup of warm water. Place only a few
drops of detergent solution on brush and scrub the sharpening faces of the two disks. Rotate
the disks by hand to brush all areas of the disks several times. Then rinse lightly with water
on the brush. Always use a brush and minimize the amount of water used. Cut a small piece
of paper towel to pat the disks dry. Allow time for disks to dry completely and be certain no
water remains in sharpener before turning on power. Reassemble the plastic spring and
fasten in place with the two plastic spring-pins.
2. To increase your proficiency with the Chef’sChoice®Model 115, take the time to learn how
to detect a burr along the edge (as described on page 6). While you may sharpen well with-
out using this technique, it is the best and surest way to determine when you have sharp-
ened sufficiently in Stages 1 and 2. This will help you avoid oversharpening and insure
incredibly sharp edges every time. Cutting a tomato or a piece of paper is a convenient
method of checking for blade sharpness when sharpening is finished.
3. Use only light downward pressure when sharpening – just enough to establish secure
contact with the abrasive disk.
4. Always pull the blades at the recommended speed and at a uniform rate over length
of blade. Never interrupt or stop the motion of the blade when in contact with the
abrasive disks.
5. Always alternate individual pulls in right and left slots (for any Stage used). Specialized
Japanese blades are an exception and are sharpened primarily on one side of the blade.

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6. 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 is maintained “level” to the table as it is being sharpened.
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 115 compared to
conventional 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. f 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 near the edge
so that it will not interfere with the sharpening action allowing you to sharpen the entire
blade length.
NORMAL MAINTENANCE
NO lubrication is required for any moving parts, motor, bearings, or sharpening surfaces. Do
not wet abrasive surfaces except in the cleaning procedure as discussed in item #1 under
“Suggestions”. The exterior of the sharpener may be cleaned by carefully wiping with a damp
cloth. Do not use detergents or abrasives on exterior surfaces.
Once a year or so as needed you can remove metal dust that will accumulate inside the sharp-
ener from repeated sharpenings. Remove the small rectangular clean-out cover (Figure 14) on
the underside of the sharpener. You will find metal particles adhered to a magnet attached to
the inside of that cover. Simply rub off or brush off accumulated filings from the magnet with
a paper towel or tooth brush and reinsert the cover in the opening. f larger amounts of metal
dust have been created 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.
Figure 14. Clean-out cover.

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®
SERVICE
n the event post-warranty service is needed, return your sharpener to the EdgeCraft 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.
Send your sharpener (insured and postage prepaid) to:
EdgeCraft Corporation
825 Southwood oad
Avondale, PA 19311
Customer Service 610-268-0500
Assembled in the U.S.A. U.S.Patents 5,611,726, 6,113,476, 6,267,652, and D,409,891.
Other U.S. and foreign patents pending.
Conforms to: UL 982 Certified to CAN/CSA: C22.2 No. 1335.2.14
© 2008 EdgeCraft Corporation
C128205 www.edgecraft.com 08