FAQ's
Special Sharpening Procedures (KE280 & KE3000)
Answer
The standard instructions given are for standard knives, chefs and butchers knives. Below are a few examples of how to modify your sharpening steps for non-standard knives.
Exotic Japanese Knives
Check to see if the cutting edge is evenly bevelled. If it is, then use the standard instructions, however, best results will be obtained from part worn fine abrasive belts. If the knife is bevelled on one side only, e.g. Sashimi knives, then sharpen only the bevelled edge but with the last step. Sharpen the flat side with extremely light pressure to remove any burr.
Serrated Knives
These can be treated as Sashimi knives, sharpening the serrated side only but finishing with a light pass on the flat side to remove burr.
Thin Knives
We recommend you use only steps 2 and 3.
