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Additional pulls in the Strop/Polish station will hone the
edge even further.
Procedure for Sharpening Serrated Blades
All types of serrated blades can be sharpened with the
Waring Pro
™
Professional Knife Sharpener.
USE ONLY STEP 3 (STROP/POLISH) WHEN SHARPENING
A SERRATED BLADE. This will sharpen the teeth of the
serrations and form small blades along the edge of these
teeth. Approximately 3 to 6 pulls, alternating on each side
of the Strop/Polish station, will be sufficient. If the knife is
very dull more pulls may be necessary. If the knife’s edge
has been severely damaged, you can make one pull at a
faster pace (2–3 seconds for an 8" blade) in each of the
right and left slots of step 2 (Fine grind). Once you have
done this, make a series of pulls in step 3 (Strop/Polish).
Excessive use of step 2 will remove too much metal from
the blade and can ruin a serrated knife.
RESHARPENING STRAIGHT EDGE BLADES
You can quickly resharpen straight edge knives with a few
alternating pulls in step 3 (Strop/Polish). If step 3 fails to
sharpen your knife adequately, one or two pairs of alternat-
ing pulls in step 2 (Fine grind) could suffice followed by one
or two alternating pulls in step 3. You may start with step 1
(Coarse grind) if the knife has been dulled excessively.
CLEANING AND MAINTENANCE
No lubrication is needed or 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 wiping carefully with damp cloth. Do not use
detergents or abrasives.
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