Treatment method for blade passivation of tranch vyann nan frizè

1. Metòd file ki avanse pi vit ak pi efikas. Polonè kouto a tranche. Prepare yon gach.

2. Dwèt yo ta dwe kenbe nan pozisyon ki kòrèk la nan tranch vyann nan frizè, se konsa ke fòs la se ki estab ak fasil glise. Kenbe manch kouto a ak men dwat ou ak detantè kouto a ak men gòch ou.

3. Lam la fè fas a devan file a, ak kouto a koupe vire soti nan kwen ki pi ba dwat nan moulen nan zouti nan fanm k’ap pile.

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.