Treatment method for blade passivation of khov nqaij slicer

1. Txoj kev ntse ntse uas txav mus tom ntej yog nrawm dua thiab ua haujlwm zoo dua. Polish lub slicing riam. Npaj ib trowel.

2. Cov ntiv tes yuav tsum tau khaws cia rau hauv qhov tseeb ntawm cov nqaij khov khov, kom lub zog ruaj khov thiab yooj yim rau swb. Tuav tus tuav ntawm rab riam nrog koj sab tes xis thiab tus tuav ntawm rab riam nrog koj sab laug tes.

3. Cov hniav yog ntsia rau pem hauv ntej ntawm lub sharpener, thiab txiav riam tig los ntawm sab xis ces kaum ntawm lub grindstone mus rau lub sib tsoo.

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.