What to pay attention to when grinding tranch vyann bèf ak mouton

1. Due to the different habits of the technique, you can also advance from the upper left corner of the grindstone to the lower right corner, flip it over and then pull it back from the lower left corner to the upper right corner.

2. As long as the knife and grindstone of the beef and mutton slicer are all ground, there is no difference, and the simple and fast method is equally effective.

3. After being proficient, you can speed up the action and sharpen the blade of the beef and mutton slicer, but pursuing speed too early in practice will dull the blade or cut your fingers.

4. In addition, when grinding the beef and mutton slicer, it should continue until the gap is removed. For the slicing knife with greater damage, two kinds of grinding stones, thick and thin, must be used to grind the large gap on the coarse grinding stone, and then sharpen it on the fine grinding stone. .