Treatment method for blade passivation of yankakken nama daskararre

1. Hanyar kaifin da ke gaba yana da sauri da inganci. A goge wuka mai yanka. Shirya trowel.

2. Ya kamata a kiyaye yatsunsu a daidai matsayi na mai daskararren nama mai daskarewa, don haka ƙarfin ya kasance mai ƙarfi da sauƙi don zamewa. Rike hannun wukar da hannun dama da mariƙin wukar da hannun hagu.

3. Wurin yana fuskantar gaban mai kaifi, kuma wukar yankan ta juya daga kusurwar dama na dutsen niƙa zuwa kayan aikin niƙa.

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.