Whetstone use for the knife of the tranch ti mouton

1. There are many types of grindstones for frozen meat slicers; natural grindstones: carefully select hard inkstones with a pure texture, no impurities, and slightly soft and astringent ones for “coarse grinding”; hard and smooth ones for “fine grinding”. grind”.

2. Endistriyèl lò asye fanm k’ap pile wòch; gen divès kalite espesifikasyon ak klas, ak rafineman an se inifòm, ki itilize moulen espas sa a gwo sou lam la tranche ak gwo domaj.

3. Flat vè: Koupe gwosè ki apwopriye a pou fanm k’ap pile wòch, epi ajoute abrazif tankou oksid plon sou sifas la fanm k’ap pile wòch. Wòch nan fanm k’ap pile òdinè yo itilize nan menm fason an. Avantaj la se ke poud nan fanm k’ap pile oswa sispansyon nan rafineman diferan ka chanje. Se tablo a itilize pou “broyaj koryas”, “mwayen fanm k’ap pile” oswa “broyage amann”.

4. The size of the whetstone can vary according to the size and type of the slicing knife of the frozen meat slicer. When sharpening the knife, it is necessary to add dilute lubricating oil, soapy water or water, oil is better, and the abrasive and small particles must be wiped off after the whetstone is used. Metal shavings. The grinding stone is fixed in a box, and there are grooves around the grinding stone to facilitate the drainage of excess oil and water.