What to pay attention to when grinding beef and mutton slicer

1. Due to different tactics, you can also advance from the upper left corner to the lower right corner of the grindstone, and then pull it back from the lower left corner to the upper right corner after flipping.

2. As long as all the knives and grindstones of the beef and mutton slicer are ground, there is no difference, and the simple and quick method is also effective.

3. After proficiency, the speed of action can be accelerated and the blade of the beef and mutton slicer can be sharpened, but the pursuit of speed too early in the practice will blunt the blade or cut the fingers.

4. In addition, the beef and mutton slicer should continue to grind until the chipping is cut off. For the slicing knife with greater damage, two types of grindstones must be used. The large gap is grind on the coarse grindstone, and then sharpened on the fine grindstone.