Preparation work before sharpening the frozen meat slicer

Many people like to eat barbecue. The restaurant will also provide several plates of mutton slices and beef rolls for shabu-shabu. These mutton slices and beef rolls are cut out with a yankakken nama daskararre, and the frozen beef and mutton are placed in the Cut on the machine. If you want to cut faster and thinner slices of meat, all you need to do is sharpen the knife in time. What preparations should be made before sharpening the knife?

1. Observe the blade first: Take the blade out of the frozen meat slicer and face the eyes, so that the blade face is at an angle of about 30° with the line of sight. At this time, you will see an arc on the blade, which is a white blade line, indicating that the blade is blunt.

2. Prepare the whetstone: A delicate whetstone must be prepared. If the blade line is thick, prepare a rough sharpening stone for quick sharpening. If there is no fixed sharpening frame on the frozen meat slicer, you can find a thick cloth to pad under the sharpening stone. Pour some water on the whetstone.

After the frozen meat slicer is used for a period of time, its knife edge will become dull, and the speed of cutting lamb slices will become slow. At this time, you need to sharpen the knife in time to improve the sharpness of the blade. Before sharpening the knife, you need to do some preparations. , Improve the efficiency of sharpening.