Brod Taylor KS-510 Classic Knife Sharpener with Nylon Base Instruction Manual

Brod Taylor KS-510 Classic Knife Sharpener with Nylon Base

QUICK START GUIDE

FOR YEARS OF SUCCESSFUL SHARPENING, PLEASE SPEND A FEW MINUTES READING THESE INSTRUCTIONS CAREFULLY.
This knife sharpener is unlike any other. Precision ground ultra-hard carbide sharpeners on patented spring-action bars will coarse sharpen, hone (fine sharpen) and polish any knife blade in seconds. Simply adjust the angle of the knife in the sharpener to achieve professional results.

CAUTION
Sharp knives may cause serious injury. Pay close attention when working with knives. Keep hands away from moving blade or serious injury could result. Follow instructions carefully and use the sharpener only on a flat, stable surface, as shown in the figures. Carefully clean the knife blade before and after sharpening. Brød & Taylor is not responsible for improper use of the sharpener.

FEATURES

• Fast and easy to use.
• Sharpen all types of knives: standard, serrated knives and Japanese-style knives (one beveled edge), even knives with high-quality Damascus blades.
• Will not damage your knife. Unlike most sharpeners, it is safe for all types of metal blades.
• No electricity needed.
• Patented spring-action sharpeners accommodate multiple blade angles.
• Proprietary ultra-hard carbide sharpeners: sharpen and polish all types of metal knife blades.
  NOT suitable for ceramic blades!

SHARPENING TERMS

• Coarse sharpening: ONLY for very dull or damaged blades. Creates an optimum beveled edge and prepares the blade for fine sharpening. Removes a small amount of metal from the blade.
• Honing (Fine sharpening): Best for regular maintenance of blade with a proper bevel. Removes burrs and aligns blade to form a very sharp edge. Does NOT remove metal from the blade.
• Polishing: Creates a razor sharp edge. Best for maintenance of high-quality chef’s knives and Damascus blades but does NOT remove metal from the blade.

SHARPENING TIPS

• Do NOT oversharpen. Use only light downward pressure.
• Use other hand to hold sharpener steady (see Fig. A )
• Repeat honing until the knife pulls through the sharpener smoothly.

HOW TO USE

STANDARD KNIVES (EDGE BEVELED ON BOTH SIDES)
Honing (Fine Sharpening): Hone standard knives as often as necessary to maintain a sharp edge. To hone a standard knife blade, start with the knife handle lower and the blade tip higher. (see Fig. B ). Pull the knife smoothly though the central “V” (see Fig. C ), using just enough downward pressure so that the upper knobs move slightly apart. The spring-action sharpeners will adjust to match the blade. Repeat several times. Regular fine sharpening will maintain a very sharp blade without removing metal. Standard knives that are especially dull, worn or nicked may need coarse sharpening before fine sharpening.

Coarse Sharpening : Standard knives that have become especially dull, worn or nicked may need coarse sharpening. To coarse sharpen a standard knife blade, start with the blade tip lower and knife handle higher (see Fig. D ). Pull the knife smoothly through the central “V”, using just enough downward pressure so that the upper knobs move slightly

apart. As the blade becomes sharp, you will feel the knife pull more smoothly through the sharpener. It is normal to see some fine metal shavings during coarse sharpening. Coarse sharpening should always be followed by honing.

Polishing: Polishing creates an extremely smooth and sharp blade in standard (double bevel) knives and Japanese Style
(single bevel) knives. It is also safe for maintaining high-quality Damascus knives. Polishing does not remove metal from the blade. Before polishing, the blade should already be quite sharp. To polish a knife, start by holding it horizontally (not tipped up or down). Place the knife in the central “V”. Using your other hand, spread the upper knobs of the sharpening bars fully apart. Gently glide the knife back and forth, allowing only the weight of the knife to exert pressure on the flat sides of the sharpening surface (see Fig. E ). Do not apply downward pressure on the knife.

SERRATED KNIVES (BREAD KNIVES)

To sharpen a serrated knife, start by holding it horizontally. Place the knife in the central “V”, then angle it approximately 45 degrees as viewed from the top (see Fig. F ). Serrated knives usually have serrations on the right side of the blade while the left side is flat. In this case, your hand should move right, while the tip of the blade moves left (see Fig. F ). Pull the knife smoothly though the central “V”, using just enough downward pressure to move one upper knob slightly to the side. The knife blade should touch only one of the carbide sharpeners, on the side with the serrations. Use the left inner vertical edge of the central “V” slot of the sharpener as a guide edge to keep the knife from twisting (see Fig. G ). Repeat several times. No other sharpening is necessary.

JAPANESE-STYLE KNIVES (EDGE IS BEVELED ON ONE SIDE ONLY)

To sharpen a Japanese single-bevel knife, start by holding it horizontally. Place the knife in the central “V”, then angle it approximately 45 degrees as viewed from the top (see Fig. H ). Single-bevel knives usually have a bevel on the left side of the blade while the right side is flat. In this case, your hand should move left, while the tip of the blade moves right (see Fig. H ). Pull the knife smoothly though the central “V”, using just enough downward pressure to move one upper knob slightly to the side. The knife blade should touch only one of the carbide sharpeners. Use the right inner vertical edge of the central “V” slot of the sharpener as a guide edge to keep the knife from twisting. Repeat several times. For the sharpest edge, now follow the instructions for Polishing.

COMBINATION KNIVES

Some knives have a portion of the blade with serrations and a portion with a non-serrated standard double bevel. Sharpen the serrated portion of the blade following the instructions for Serrated Knives. Then sharpen the non-serrated portion of the blade following the instructions for Standard Knives.

DAMASCUS KNIVES

Top-quality knives should always be maintained at a high level of sharpness. Follow the instructions for Polishing to maintain a razor sharp edge on Damascus and other high-quality knives without removing metal from the blade.

Master knife maker Harald Stallegger has been handcrafting and sharpening fine blades in Austria for over twenty years. He invented this innovative and easy- to-use sharpener so that anyone can achieve professional sharpening results in seconds.

SHARPENER BLADE REPLACEMEMT GUIDE

References

• Brod & Taylor - Professional quality tools for the home chef

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