Treatment method for blade passivation of frossen kødskærer

1. Slibemetoden, der bevæger sig fremad, er hurtigere og mere effektiv. Poler udskæringskniven. Forbered en murske.

2. Fingrene skal holdes i den korrekte position på den frosne kødpålægsmaskine, så kraften er stabil og let at glide. Hold knivens håndtag med højre hånd og knivens holder med venstre hånd.

3. Klingen vender mod forsiden af ​​slibemaskinen, og skærekniven drejer fra slibestenens nederste højre hjørne til slibeværktøjet.

4. Move the upper left corner of the stone obliquely to the heel of the knife, and turn the blade from above; the blade holder cannot leave the stone when turning, and the blade faces the sharpener. Move the blade laterally so that the edge of the blade of the frozen meat slicer is located at the center of the front end of the grindstone, and pulls diagonally backward.

5. The blade rotates again from above, and the knife moves laterally, so that the slicing knife is in the original position on the grinding surface. The slicing knife should be in full contact with the grindstone and reused. During the grinding process, the left and right hands evenly press the entire blade to avoid tilting and prevent greasy fingers from slipping off the surface of the blade.