Specification for technical action of slicing knife of تقطيع لحم الضأن

1. The technical action of the slicing knife of the mutton slicer is completely opposite to that of the sharpening knife. Practice using the entire length of the knife skin to evenly smash the entire blade. You must practice how to turn the knife every time you reach the end of the knife so as not to cut on the skin of the knife.

2. If observed under a microscope with a magnification of 100 times, it can be seen that the knife edge shows a very thin discontinuous line, such as a row of very fine and uniform saw teeth, which is the so-called edge of the mutton slicer.

3. Hold the handle of the knife in hand, without the knife shell, move the knife back upward on the knife belt (that is, in the opposite direction of sharpening the knife), reverse and then pull back down with the back of the knife. Repeat this action for grinding, usually 3-5 minutes.