Chef's Choice Diamond Hone 325 User manual

INSTRUCTION MANUAL
Professional
Diamond Hone®Knife Sharpener 325
Sharp-n-Hone®
Read instructions before use.
It is essential that you follow these
instructions to achieve optimal results.

2
IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions. Every user should read this manual.
2. To protect against electrical hazards, do not immerse the Chef’sChoice®motor drive
section in water or other liquid.
3. Make sure only clean knife blades are inserted in the Chef’sChoice®Model 325.
4. Disconnect the appliance from its power source when not in use, before cleaning,
during service and when replacing parts.
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 can 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.
Outside 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 local
Chef’sChoice®distributor.
7. The use of attachments not recommended or sold by EdgeCraft Corporation may cause
fire, electric shock or injury.
8. The Chef’sChoice®Model 325 is designed to sharpen kitchen knives (including serrated
knives), pocket knives and most sports knives. Do not attempt to sharpen “parrot beak”
knives, scissors, ax blades or any blade that does not fit freely in the slots.
9. Do not let the cord hang over edge of table or counter or touch hot surfaces.
10. 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.
11. 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.
12. Do not use outdoors.
13. Appliance is not intended to be used or cleaned by children or persons with reduced
physical, sensory or mental capabilities or lack of experience and knowledge of the
hazards involved. Children shall not play with the appliance.
14. Do not use honing oils, water or any other lubricant with the Chef’sChoice®.
15. SAVE THESE INSTRUCTIONS.

YOU MADE
A GOOD
CHOICE
Professional chefs and serious cooks world-wide rely on Chef’sChoice®
Diamond Hone®sharpeners to maintain high performance multi-bevel edges
on their favorite cutlery. Now with your Chef’sChoice®Professional Model 325
you will share the professional advantage with knives of astonishing sharp-
ness and durability. This Chef’sChoice®Model 325 incorporates the latest
sharpening technology developed by EdgeCraft—world leader in cutting edge
technology®, to create advanced performance edges on all of your fine-edge
and serrated knives.
You will find the Model 325 extremely fast and simple to use. It 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 world-wide acknowledge the value of a fine cutting edge
for elegant food preparation. As an owner of this Chef’sChoice®Professional
325 you have the means to create edges of a perfection, sharpness and
durability heretofore unobtainable with even the world’s most expensive
commercial sharpening systems. You will find it is a joy to sharpen and use your
knives. Remember, a sharp knife is a safe knife because you expect it to be
sharp, you respect it and it requires less force to cut. But remember, the edge
is incredibly sharp!
The Chef’sChoice®Diamond Hone®sharpener creates demonstrably superior
multifacet edges on knives of any steel—carbon, stainless, or alloy of any
hardness. Edges sharpened on the Model 325 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.
3

4
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/strop-
ping stage using proprietary flexible abrasive disks. This combination can be used to create
either an astonishingly sharp, smooth faceted edge for effortless 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 establishing 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 “difficult 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 is equipped with manually activated diamond dressing
pads that can be used if necessary to clean any accumulated food or sharpening debris off
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 efficiency will there by any
need to use this convenient feature described further in a subsequent section.
Each sharpening stage is equipped with elastomeric guide 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 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.
Read This Before You Start to Sharpen
5
Figure 2. Typical kitchen knife.
Heel
Bolster
Handle
Edge
Tip
Figure 1. Model 325 Diamond Hone®Sharpener.
Stage 1
Spring
Stage 2

6
INSTRUCTIONS
Read This Before You Start to Sharpen
The Chef’sChoice® Model 325 sharpener 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 the 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.
Figure 4. Inserting blade in right slot of Stage 1.Figure 3. Stage 1. Inserting blade in slot between
guide and elastomeric spring. Alternate individual
pulls in left and right slots.

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 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.
7
Figure 6. Inserting blade in left slot of Stage 2.
Alternate individual pulls in left and right slots.
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.

8
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 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
Figure 8. Retention of larger microflutes adjacent to
edge helps when cutting fiberous foods.
Figure 7. A larger polished facet adjacent to edge is
ideal for gourmet preparations.

9
(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.
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, turn the Model 325 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 the
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 it 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 10. Stage 2 disks can be cleaned if necessary.
Use infrequently. (See instructions).
Figure 9. Sharpen serrated blades only in Stage 2.
(See instructions).

10
SUGGESTIONS
1. Always clean all food, fat and foreign materials from the 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
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 this 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 sufficiently
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.

Figure 11. Clean-out cover.
11
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 protects 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 off or brush
off 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 your retailer or
EdgeCraft’s national distributor where the cost of repair can be estimated before the repair
is undertaken.
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.

12
Engineered and assembled in the U.S.A. www.chefschoice.com
This product may be covered by one or more EdgeCraft patents and/or patents pending as
marked on the product.
Chef’sChoice®, EdgeCraft®, Diamond Hone®and the overall design of this product are registered
trademarks of EdgeCraft Corporation, Avondale, PA.
Conforms to UL Std. 763 Certified to CAN/CSA: C22.2 No. 64
Certified to EN 60335-1, EN 60335-2, EN55014-1 +Ai, EN 61000-3-2, EN61000-3-3
NSF Certified
© EdgeCraft Corporation 2014
J14 C325502
®
EdgeCraft Corporation
825 Southwood Road, Avondale, PA 19311 U.S.A.
Customer Service [phone] or 610-268-0500