Manual knife sharpening method for ເຄື່ອງຕັດຊີ້ນແຊ່ແຂງ

1. ວາງ​ຫີນ​ກ້ອນ​ຫີນ​ໃສ່​ບ່ອນ​ທີ່​ມີ​ຄວາມ​ສຽດ​ສີ​ສູງ, ເພື່ອ​ໃຫ້​ມັນ​ສາມາດ​ປ້ອງ​ກັນ​ບໍ່​ໃຫ້​ຫີນ​ຈີ່​ເລື່ອນ​ໃນ​ລະຫວ່າງ​ການ​ເກີດ​ການ​ຂັດ​ແລະ​ຜົນ​ກະທົບ.

2. If you only use a grindstone for polishing, sometimes the polishing will be very slow and the effect is not very good, so you can drop a small amount of dilute lubricating oil or liquid paraffin on it and wipe it evenly to increase the friction coefficient and accelerate the friction speed.

3. When the frozen meat slicer is sharpening the knife, the handle and the knife clamp should be installed on the slicer so that the blade is forward and placed flat on the grindstone surface.

4. When sharpening the knife, the fingers should keep the correct position so that the force is even and easy to slide. The blade is facing the front of the sharpener, and the slicing knife is obliquely advanced from the lower right corner of the grindstone to the upper left corner of the grindstone to the heel of the knife. , And then flip and sharpen the knife back and forth according to this step.

5. ຖ້າມີຊ່ອງຫວ່າງຢູ່ໃນແຜ່ນໃບຄ້າຍຄື, ປະຕິບັດຕາມຂະບວນການຂ້າງເທິງນີ້ເພື່ອສືບຕໍ່ grinding ຊ່ອງຫວ່າງ, ແລະສໍາລັບບາງແຜ່ນ slicer ຊີ້ນແຊ່ແຂງທີ່ເສຍຫາຍຫຼາຍ, ທ່ານຈໍາເປັນຕ້ອງໄດ້ນໍາໃຊ້ສອງປະເພດຂອງ grindstones ສໍາລັບ grinding. ບັດ​ນີ້​ຫີນ​ຫຍາບ​ຈະ​ເປັນ​ພື້ນ​ທີ່​ມີ​ຊ່ອງ​ຫວ່າງ​ໃຫຍ່. ຖິ້ມ, ແລະຫຼັງຈາກນັ້ນໃຫ້ແຫຼມແຜ່ນໃບຄ້າຍຄື grindstone ດີ.