Steps for sharpening the blade of the nwa atụrụ slicer:

1. Tinye agụba na bench ule siri ike ka ọ ghara ịgba ọsọ n’oge usoro egweri.

2. Tinye ego kwesịrị ekwesị nke mmanụ na-agba mmanụ ma ọ bụ paraffin mmiri mmiri na-egweri n’elu nkume na-egweri ma gbasaa ya nke ọma iji mee ka njupụta nke esemokwu.

3. Install the knife handle and knife holder on the slicing knife so that the blade is forward and lay flat on the grinding stone surface.

Throughout the sharpening process, the worker’s hand should be kept in place with even force and easy sliding. Usually, grab the handle part of the mutton slicer blade with the right hand, hold the knife shell with the left hand, the blade is facing the front of the sharpener, and push the slicing knife diagonally forward from the lower right corner of the grindstone to the upper left corner of the grindstone. To the heel of the knife, turn the blade over from above.

Lezienụ anya na larịị nke nwa atụrụ slicer agụba. N’ebe a na-esi nri n’ezie, a na-eji etiti agụba eme ihe nke ukwuu, na uwe na-eyi na-adị njọ, ya mere, mgbe ị na-amụba mma, ṅaa ntị na nguzozi nke mutton slicer, ka ọ ghara igbochi agụba ahụ ka ọ ghara ịmị mkpụrụ. udi mgbe ogologo oge ejiri, nke ga-emetụta àgwà nke iberi. N’ime usoro ịcha mma, ṅaa ntị na nlebara anya na-adịghị mma, ma ṅaa ntị na ọkwa nke agụba nke mutton slicer mgbe ị na-amụba ugboro ugboro.