Frequently Asked Questions - FAQs
General Sharpening Procedures (KE280 & KE3000)
All knives except exotic Japanese knives, Sashimi knives and very thin and serrated knives
Sharpening steps shown on the top cover of the machine show a progressive reduction in downward pressure.
i.e. This is firm downward pressure of approximately 1.5 kg (about 3-4 lbs.) with the knife tilted sideways 15º from the vertical, to form a smooth shoulder.
Approximately 0.6 kg (about 1.5 lbs.) of pressure but with the knife vertical (held against the check plates).
Approximately 0.03 kg (about 2 oz.) of extremely light pressure produces the ultimate edge sharpness.
If you are not satisfied with the results of your sharpening, you can repeat steps 1, 2 & 3. This may be necessary when your sharpening belts are getting worn and it may take longer but they usually give superior results.
How to test the pressure you are using:
Stand the machine on an accurate set of bathroom scales and ask a friend to read the pressure whilst you are sharpening a knife. You will quickly learn to use the correct pressures.
Even if the abrasive rolls feel worn, they will continue to sharpen even it if takes longer. The level of final sharpness even improves as the rolls wear! If the rolls split or tear through misuse, replace immediately. When the abrasive on the front edge of the rolls have worn out, you can reverse the rolls to use all the width.