Manual knife sharpening method for gevriesde vleis snyer

1. Plaas die slypsteen op ‘n plek met hoë wrywing, sodat dit kan keer dat die slypsteen tydens wrywing gly en die effek kan beïnvloed.

2. If you only use a grindstone for polishing, sometimes the polishing will be very slow and the effect is not very good, so you can drop a small amount of dilute lubricating oil or liquid paraffin on it and wipe it evenly to increase the friction coefficient and accelerate the friction speed.

3. When the frozen meat slicer is sharpening the knife, the handle and the knife clamp should be installed on the slicer so that the blade is forward and placed flat on the grindstone surface.

4. When sharpening the knife, the fingers should keep the correct position so that the force is even and easy to slide. The blade is facing the front of the sharpener, and the slicing knife is obliquely advanced from the lower right corner of the grindstone to the upper left corner of the grindstone to the heel of the knife. , And then flip and sharpen the knife back and forth according to this step.

5. As daar ‘n gaping op die lem is, volg die bogenoemde proses om voort te gaan om die gaping te maal, en vir nog beskadigde bevrore vleissnylemme moet jy twee soorte slypstene gebruik om te maal. Nou sal die growwe slypsteen met ‘n groot gaping gemaal word. Laat val, en skerp dan die lem op ‘n fyn slypsteen.