Why the lamb slicer can cut meat into slices

I believe everyone is familiar with barbecue. The meat slices necessary to eat barbecue are actually cut with a mutton slicer, so why can the slicer cut meat into rolls? This is also a question that many consumers are more curious about. Let me give you a brief introduction.

The meat cut by the mutton slicer is rolled. There are two main reasons. One is the cutting angle of the blade. The blade of the slicer is a single-edged knife. The cutting angle is this shape, usually between 45° and 35° acute. At the same time, the angle directly affects the effect of rolling. The small angle is cut into slices. This is adjusted according to the user, such as a rotisserie. On the contrary, the angle is large and cut into a roll, such as a rotisserie that needs to be plated.

The other is the temperature of the meat slices. Usually the meat is taken out of the freezing mode. The temperature is low and the hardness is high. It cannot be directly cut. On the one hand, it will hurt the knife. On the other hand, the meat will be cut and broken. The temperature is -4°. According to the climate and temperature at that time, because of the large temperature difference between the north and the south, too much thawing time, the meat will become soft and difficult to shape. There are many ways to defrost. I will say two here, one is the fresh-keeping temperature thawing, the other The kind is defrosting at room temperature in the foam box.

In addition, I want the mutton slicer to cut the meat into slices, but also to keep the blade sharp, and to sharpen the knife frequently to maintain a good slicing effect.