Treatment method for blade passivation of Mpekere anụ oyi kpọnwụrụ

1. Usoro nkọcha nke na-aga n’ihu na-adị ngwa ngwa ma na-arụ ọrụ nke ọma. Ghichaa mma nkesa ahụ. Kwadebe trowel.

2. Ekwesịrị idobe mkpịsị aka ahụ n’ọnọdụ ziri ezi nke slicer anụ oyi kpọnwụrụ, nke mere na ike ahụ kwụsiri ike ma dị mfe ịkwanye. Jiri aka nri gị jide aka mma ahụ na aka ekpe gị jide ihe njide mma ahụ.

3. Akara ahụ na-eche ihu n’ihu onye nkọcha, na mma ịkpụ na-atụgharị site na akuku aka nri ala nke igwe ihe na-egweri ngwá ọrụ.

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.