Whetstone use for the knife of the mpitetika zanak’ondry

1. There are many types of grindstones for frozen meat slicers; natural grindstones: carefully select hard inkstones with a pure texture, no impurities, and slightly soft and astringent ones for “coarse grinding”; hard and smooth ones for “fine grinding”. grind”.

2. Vato fitotoana vy volamena indostrialy; misy fepetra sy naoty isan-karazany, ary ny fahatsarana dia fanamiana, izay ampiasaina hanotofana ny banga lehibe amin’ny lelan’ny slicing misy fahasimbana be.

3. vera fisaka: Hetezo ny habe mety amin’ny fikosoham-bato, ary asio abrasives toy ny firaka oxide eo amin’ny ambonin’ny vato fikosoham-bary. Ny vato fikosoham-bary mahazatra dia ampiasaina amin’ny fomba mitovy. Ny tombony dia ny fikosoham-bary na slurry amin’ny fineness samihafa azo ovaina. Ny solaitrabe dia ampiasaina amin’ny “fitotoana miboridana”, “fitotoana antonony” na “fitotoana madinika”.

4. The size of the whetstone can vary according to the size and type of the slicing knife of the frozen meat slicer. When sharpening the knife, it is necessary to add dilute lubricating oil, soapy water or water, oil is better, and the abrasive and small particles must be wiped off after the whetstone is used. Metal shavings. The grinding stone is fixed in a box, and there are grooves around the grinding stone to facilitate the drainage of excess oil and water.