Sharpening steps for the blade of the резачка за агнешко месо

1. Put the blade on a rough test bench so that it will not run during the grinding process.

2. Add an appropriate amount of dilute lubricating oil or liquid paraffin on the grinding stone surface and spread it evenly to increase the friction density.

3. Install the knife handle and knife clip on the slicing knife so that the blade is forward and lay flat on the grinding stone surface.

During the whole process of sharpening the knife, the staff’s hand should be kept in the proper position, and the force should be even and easy to slide. Usually, grab the handle part of the mutton slicer blade with the right hand, hold the knife shell with the left hand, the blade is facing the front of the sharpener, and push the slicing knife diagonally forward from the lower right corner of the grindstone to the upper left corner of the grindstone. To the heel of the knife, turn the blade over from above.

Also pay attention to the flatness of the lamb slicer blade. In the actual slicing process, the middle of the blade is used a lot, and the wear and tear is serious, so when sharpening the knife, pay attention to the balance of the mutton slicer, so as to prevent the blade from forming a crescent shape after a long time of use, which will affect the quality of the slice. In the process of sharpening the knife, pay attention to moderate attention, and pay attention to the notch of the blade of the mutton slicer during repeated sharpening.