Manual knife sharpening method for cortadora de carne congelada

1. Coloque la piedra de afilar en un lugar con alta fricción, de modo que pueda evitar que la piedra de afilar se deslice durante la fricción y afecte el efecto.

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. Si hay un espacio en la cuchilla, siga el proceso anterior para continuar triturando el espacio y, para algunas cuchillas de rebanadoras de carne congelada más dañadas, debe usar dos tipos de piedras para moler. Ahora la piedra de afilar gruesa se triturará con un gran espacio. Deja caer y luego afila la hoja en una piedra de afilar fina.