How to choose the sharpening stone of the gevriesde vleis snyer?

1. There are many types of grindstones for frozen meat slicers; natural grindstones: carefully select inkstones that are pure and free of impurities and harder, soft and astringent for “coarse grinding”; hard and smooth for “fine” grind”.

2. Industrial gold steel grit grindstone; there are various specifications and grades, and the fineness is uniform, which is used to grind the larger gaps on the slicing blade with heavier damage.

3. Flat glass: Cut the appropriate size for grinding stone. Add abrasives such as lead oxide on the surface of the grinding stone. Use the same method as the ordinary grinding stone. The advantage is that it can be used in a glass The board is used for “coarse grinding”, “medium grinding” or “fine grinding”.

4. Die grootte van die slypsteen wissel volgens die grootte en tipe van die snymes van die bevrore vleissnyer. Wanneer jy die mes slyp, moet jy verdunde smeerolie, seepwater of water byvoeg. Die olie is beter. Nadat die slypsteen gebruik is, die skuur en klein metaalskaafsels. Die slypsteen word in ‘n boks vasgemaak, en daar is groewe rondom die slypsteen om die dreinering van oortollige olie en water te vergemaklik.