SteelPro 470 - Knife sharpener Chef's Choice - Free user manual and instructions

Product Type	Manual Knife Sharpener / Steeling Tool
Brand	Chef'sChoice
Model	SteelPro 470
Intended Use	Maintaining and refining sharp edges on straight-edge metal knives
Sharpening Rods Material	High carbon steel, hardened to Rockwell C-65
Sharpening Angle	23° per side (46° total included angle)
Number of Slots	2 (left and right)
Rod Rotation Mechanism	Slotted caps on top; rotate counter-clockwise one click using a coin to expose fresh rod surface
Number of Usable Rod Areas	Approximately 55 pairs of steeling areas per rod lifetime
Handle	Soft-touch, ergonomic, shaped for comfortable hold
Base	Rubber feet for non-slip grip on dry surfaces
Hand Orientation	Ambidextrous (suitable for right- or left-handed use)
Storage	Can be hung by metal ring or stored flat in drawer/shelf
Compatible Knife Brands	Wüsthof, Henckels, Sabatier, Chicago Cutlery, Global, Victorinox, and many more metal knives
Not Compatible With	Serrated blades, ceramic knives, scissors
Presharpening Recommendation	Presharpen at 40° total angle if knife is very dull or angle unknown
Maintenance	Wipe with a damp cloth; do not immerse in water
Safety Warnings	Keep fingers clear of blade edge; not for use on moving blades
Warranty	1 year limited warranty against defects in material and workmanship
Manufacturer	EdgeCraft Corporation
Country of Origin	Engineered and assembled in USA
Dimensions (Approx.)	6 x 2 x 2 in (15 x 5 x 5 cm)
Weight (Approx.)	0.5 lb (225 g)

Frequently Asked Questions - SteelPro 470 Chef's Choice

How do I use the Chef'sChoice SteelPro 470?

Hold the sharpener handle with your non-dominant hand. Insert the knife blade into the left slot (for right-handed users) with the blade face against the guide plane. Pull the knife toward you while applying light pressure. Repeat in the right slot. Alternate pulls (10-20 pairs) to condition the edge.

How often should I rotate the steel rods?

Rotate the rods only when steeling performance slows. Use a coin to turn the cap one click counter-clockwise. With normal home use, rotation is rarely needed and the rods can last a lifetime. About 55 fresh steeling areas are available per rod.

Can I use the SteelPro 470 on serrated knives?

No, the SteelPro 470 is not designed for serrated blades. It works only on straight-edge metal knives.

Is the SteelPro 470 suitable for ceramic knives?

No, ceramic knives are not recommended as they may be damaged by the hardened steel rods.

What should I do if my knife is very dull?

Presharpen the knife to a total angle of 40° using a quality knife sharpener (e.g., Chef'sChoice electric sharpener Stage 1). Then use the SteelPro 470 for regular maintenance.

Can I sharpen scissors with the SteelPro 470?

No, the SteelPro 470 is intended for knives only. Do not use on scissors.

How do I clean the SteelPro 470?

Wipe the exterior with a damp cloth. Do not immerse in water or use abrasive cleaners. The steel rods can be cleaned with a dry cloth.

How many strokes are needed to maintain a sharp edge?

For a freshly sharpened knife, about 10 pairs of alternating pulls develop a good edge. Another 10 pairs refine it. For routine maintenance, 10 pairs usually restore bite.

What knife brands are compatible with the SteelPro 470?

It works with most metal knives including Wüsthof, Henckels, Sabatier, Chicago Cutlery, Global, Victorinox, and many others. Avoid serrated, ceramic, or scissors.

Does the SteelPro 470 come with a warranty?

Yes, it has a 1-year limited warranty against defects in materials and workmanship. Proof of purchase may be required.

USER MANUAL SteelPro 470 Chef's Choice

ChefsChoice®

SteelPro®

Congratulations!

As an owner of the Chief'Scholec® SteelPro™ Model 470, you will be able to experience for the first time the pleasure of cutting and slicing with perfectly steeled edges. The SteelPro™ creates a unique cutting edge much superior to that obtainable with conventional steels. The SteelPro™ edge will consistently have a good "bite" and will, uniquely, stay very sharp as you continue to use the SteelPro™. No skill is required and even a first time user will find it easy to use. The SteelPro™ eliminates the uncertainty, inconsistency and intimidation of the age-old method of ungloped manual steering. With the SteelPro™ you will in just seconds be able to consistently obtain superior edges with that extra "bite" and sharpness unmatched by even the most experienced professionals. You will quickly realize how much less intimidating it is to use the SteelPro™ compared to conventional uncontrolled manual steering.

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Description of SteelPro®

The SteelPro ^® is designed to be used either right or left handed (Figure 1 and 2). The soft-touch handle is shaped and sized for a comfortable hold. The SteelPro ^® can be hung by the metal ring attached to the handle or stored flat in a drawer or on a shelf.

The SteelPro ^® contains two unique rods made of a special high carbon steel hardened to about Rockwell C-65, which is much harder than any commercially available cutlery. Consequently these special rods will show very little wear from the repeated contact with the edge of your finest and hardest knives.

Two precision knife guides, with planes set at about 23 degrees to the vertical center line of the hardened rods, control and precisely align the face of the knife as the balde is inserted into the slot between the guide and the blade retention spring. In use, the blade is inserted alternately into the left and then the right slots and pulled forward so that the knife edge slides along the surface of the hardened steel rod.

The steel rods are supported by elastomeric materials that allow the rods to deflect when excessive force is applied to the blade. This feature and the ultragprecise and consistent angular contact maintained stroke after stroke between the knife edge and the hardened steel rods are key to optimizing the edge structure. Viewed under a microscope, the SteelPro® edge presents a uniform formation of exceedingly fine and super-shar micro-serrations. Furthermore, even after many uses of the SteelPro® on a knife, the original edge geometry is maintained and the edge does not round-off like it would using a conventional steel with no angle control.

Figure 1. Right-handed use. Figure 2. Left-handed use.

Because of the consistent angular relationship between the individual facets on each side of the knife edge and the steel rods, the SteelPro® simultaneously maintains a shaving sharp edge while it creates the uniform row of microscopic serrations along the edge. If the edge is damaged when used for cutting, the SteelPro® will restore the edge micro-serrations while maintaining the sharpness of the edge. This type of edge conditioning is unique to the SteelPro®.

On top of each steel rod is a slotted cap that accepts a coin or other tool so you can rotate the steel rod slightly to expose a fresh area of the steel rod surface (Figure 3). This is necessary only if the rod becomes sufficiently worn that the edge conditioning process stores significantly. When the rod is rotated, fresh surfaces are made available in both the left and right slots. A spring finger extends from each end of the knife retention spring and clicks into a shallow groove in the cap on top of each steel rod. When necessary to use a new surface on the steel, rotate the slot counter-clockwise one click. By this means approximately 55 pairs of "steeling" areas are available over the lifetime of the rods. You will find with use that the rod closest to you will experience the most wear. The rod to the head need not be rotated as often. Because the knife edge can be pulled over a given pair of areas on the rods several thousand times before the wear affects the rate or precision of the edge formation, the rods need not be rotated very often and they can last a lifetime in normal household use. Replacement rods are, however, available from the EdgeCraft Corporation.

The SteelPro® features small rubber feet for a secure hold to any dry surface. The soft-touch handle is designed to improve the grip and reduce hand slippage.

Figure 3.

Using the SteelPro®

You will find the SteelPro can maintain an exceedingly effective razor sharp edge on all of your cutlery. While it is extremely simple to use, we urge you to read the instructions in order to optimize your results.

Knife manufacturers have for years suggested steeling as a good way to maintain the knife edge. Users and manufacturers alike know however that knives must be professionally sharpened before steeling and periodically thereafter when the steeling process becomes too slow or ineffective (or very fast).

When the steeling process becomes too slow or ineffective, consequently, whether you are steeling with a conventional steel or the SteelPro ^® , you will need to resharpen the edge periodically with a professional sharpener.

If you are uncertain of the angle of your knee edges, we recommend that you preshappen the edge at a total angle of 40° before using the SteelPro ⁵ . Most new factory edges are sharpened in the range of 30 to 40 degrees but a very few are sharpened as low as 20 degrees total. Any edge angled at 40° or less can be effectively maintained with the SteelPro ⁶ . Similarly if your edge is very dull we recommend that it be sharpened first with a quality knife sharper angled at about 40 degrees. The SteelPro ⁶ can then swiftly and repeatedly create an extremely effective microstructure along the edge while maintaining its sharpness. You will be impressed with the how effective this type of edge can be.

Chef's Choice ^® manual and professional electric sharpeners, recognized world wide for their premium angle control, have a first sharpening stage that is ideal for presharpening the knife for the SteelPro ^® . If you are uncertain about the sharpening angle of your sharpener, contact the manufacturer and inquire what angles are used.

To use the SteelPro ⁸ , if you are right handed (Figure 1), grip and steady the SteelPro ⁹ handle with your left and hold the knife in your right. Move the blade forward as you insert it between one guide plane and the blade retaining spring as close as possible to the balster or handle. The face of the blade should be in intimate contact with the guide plane. Pull the blade toward you as you press down lightly on the blade so that the edge makes good contact with the steel rod. Make sure that the edge maintains steady contact with the steel rod from the handle to the tip of the blade. Repeat this procedure, making a full stroke in the opposite slot between that guide and the spring. You should repeat this motion, making alternating pairs of pulls until the edge is fully conditioned.

If your knife is freshly sharpened (at about 40 total degrees) prior to using the SteelPro ^® , you need make only about 10 pairs of alternating pulls to develop a good edge. Making another 10 pairs of alternating pulls will further refine the edge and remove virtually all remnants of the burr left from pre-sharpening. You will find now that the knife cuts exceedingly well.

Whenever you knives appear to lose their "bite" or to be slightly dull, the SteelPro can restore the edge to its prior performance with only about 10 pairs of alternating pulls. You will need more pulls than that only if you have used the knife heavily for an extended time. With the SteelPro you will be able to recondition your knife edge more than a hundred times before it is again necessary to resharpen the edge with an abrasive sharpener. It's time to consider resharpening when you feel it is taking too long (too many strokes) to recondition the edge to its initial performance. When resharpening, remember that it is best to sharpen at a total angle of 40 degrees or less.

Because you can reestablish the microstructure along the edge of your knives so easily and so many times with the SteelPro® before it will be necessary to resharpen the edge, you will find your knives last longer. Conventional steels lacking angle control will in most hands create a rounded and dull edge after steering the edge only a few times, making it necessary to resharpen the edge frequently, thus reducing the useful life of the knife.

In order to obtain the best results with the SteelPro ^® , always resharpen with a sharpener that is built with precision sharpening guides. Performance of the SteelPro ^® is optimum when the sharpening angle is 20° (half the total edge angle) or just a few degrees smaller than the 23° angle built in to the SteelPro ^® .

Notes:

Serrated Knives

The SteelPro ^® is not designed to sharpen serrated blades.

Japanese Kataba Knives

You can use the SteelPro® on Japanese Kataba type knives. Because the edge on one side of these knives is not beveled, you will optimize your results by applying slightly less pressure when that side of the edge is being conditioned.

Ceramic Knives

The SteelPro ^® is not recommended for ceramic knives.

Scissors

Do not attempt to use the SteelPro ⁹ for scissors.

Brands of Knives

You will find that the SteelPro® will put an excellent edge on all of your metal knives regardless of brand including, Wüsthof, Henckels, Sabatier, Chicago Cutlary, Lamson and Goodnow, Global, Russel Harrington, Forshner, Chef's Choice, Messermeisser, Mundial, Viking, Cuisinart, Kitchen Aid and many, many more.

Safety:

Keep your fingers clear of the blade edge at all times.

Presharpening the Knife Edge

EdgeCraft offers a wide range of Chef'sChoice ^® manual and electric knife sharpeners tha have sharpening angles compatible with the SteelPro ^® . We recommend, however, that you presharpen only in the first stage of the Chef'sChoice sharpener, which will create an optimal single bevel edge for the SteelPro ^® . Any burr created in the first stage will not interfere with the steeling action.

On those occasions when your cutting task calls for the sharpest edge without the bite provided by the SteelPro ^® , follow the instructions received with your sharpener and sharpen in all stages.

Test for Sharpness

To test periodically for sharpness and cutting ability of your knife, hold a sheet of paper by the edge and carefully cut through the sheet a small (but safe) distance from your fingers. A sharp edge will cut smoothly without tearing the paper.

Alternatively try cutting a tomato. The knife should pierce through the skin of the tomato and cut through it on the first pull without significant force applied to the knife.

Limited Warranty filed with normal care, the GlobeProduct product in parentheses against defective model and concrete products for a period or loss (1), poor from the date or original purchase. “Variance Permits”, A file and repair or replace on a return, any product or part that is defective in models or work environment, but not change if the product is retained to our postage product with similar product to purchase within the Warranty Period. This warranty does not apply to commercial use of any postage abuse. ALL EXPENDS AFFAIRFANTS, INCLUDING UNIFIED AUTHORship OF MERCHANTIBILITY AND INCESSIVE FORUM PURPOSE, THE LIMITED TO THE APPARSHIP PERIOD. EXCEPTA# CORPORATION SHALL NOT BE LARGE FOR ANY EXCEPTION FOR CHOCOLY (IN) INVOICE. Some slisters do not form limitations on long run an extended unit only shall be placed on the same side of the company. The following items are conceptualized, such as the above limit or exclusion may not apply to you. The Limited Warranty gives you specific legal rights, and you may also have other rights which vary from state to state.

Engineered and assembled in the U.S.A.

By the makers of the professional Chef's Choice ²⁵ Diamond Hone ²⁶

Knife Sharpaners, sold worldwide.

EdgeCraft Corporation

825 Southwood Road

Avondale, PA 19311 U.S.A.

[phone] • [phone]

EdgeCraft

World Leader in Cutting Edge Technology

Christ's Choice ⁵⁰ , ShellPro ⁵⁰ and EdgeCraft ⁵⁰ are registered trademarks of the EdgeCraft Corporation.

2012 EdgeCraft Corporation E12 M471960

www.chelschoice.com