Handleiding Chef'sChoice Manual 490 Scharenslijpmachine

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CHEF’SCHOICE

®

MANUAL SCISSOR SHARPENER

The Chef’sChoice

®

Manual Scissor Sharpener Model 490 is designed to sharpen scis-

sors to professional standards, simply and easily. It can put an exceptionally sharp

edge on your kitchen, household, sewing, and arts and crafts scissors. There are sev-

eral distinctly different types of scissors, consequently, it is important to read this entire

booklet to optimize your sharpening results.

The Chef’sChoice

®

Model 490 Manual Scissor Sharpener owes much of its uniqueness

to its precision Angle Guides, designed to position the scissor blade securely at a pre-

cise angle against the diamond abrasive plates. Before sharpening your first scissors it

is important to read the following instructions carefully.

IMPORTANT INFORMATION

1. WARNING: EVEN THOUGH ALL SCISSORS MAY APPEAR TO BE SIMILAR, THERE ARE

MAJOR DIFFERENCES AMONG THEM THAT MUST BE UNDERSTOOD BEFORE YOU

USE THIS SHARPENER. THE MODEL 490 WILL SHARPEN MOST, BUT NOT ALL, TYPES

OF SCISSORS. DO NOT ATTEMPT TO SHARPEN HAIR STYLING SCISSORS, PINKING

SHEARS, MANICURE SCISSORS, SERRATED BLADES, TIN SNIPS, OR SCISSORS MORE

THAN 10” IN LENGTH.

The Chef’sChoice

®

Model 490 Scissor Sharpener will sharpen most other blades, includ-

ing knife-edge scissors, as described below. It is essential, however that you follow the

instructions to optimize your results.

2. It is not entirely obvious that the two blades on some scissors can be different. When you

cut with scissors, one blade the anvil blade, is designed to be below the material and the

other blade called, the cutter blade, is above the material. See Figures 1 and 2. Commonly

the blade on top of the material, the cutter blade, does most of the cutting. Referring to the

Figures 1 and 2, note that the cutter blade usually has the oblong finger-hold and a more

rounded tip. The anvil blade has a more pointed tip and a round finger hold.

3. It is very important to be able to identify the special knife-edge type scissors. They

have a cutter blade that is factory sharpened at a very small angle to form a knife-like

edge that is extremely sharp. THE KNIFE-EDGE CUTTER BLADE MUST BE SHARPENED

ONLY WITH THE WHITE KNIFE-EDGE ANGLE GUIDE SUPPLIED WITH EACH SHARP-

ENER. With this type scissor, the knife-edge cutter blade does virtually all the cutting.

Commonly only the cutter blade of this

type scissor has the knife edge. When

that is the case and you can properly

identify and sharpen that blade, sharpen-

ing the other (anvil). Only the knife-edge

scissor blade should be sharpened by

the special procedure on page 7. If you

elect to sharpen the anvil blade, use

the sharpening procedure for standard

scissors described in page 5. Do not

confuse these blades. If you have any

doubt about whether you have this type

of scissors, ask your nearest fabric or

Figure 1. Typical right-handed scissors.

2

Beoordeling

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