Precautions for knife sharpening of kucheka gwayana

During the whole process of sharpening the knife, the staff’s hands should be kept in the proper position, and the force should be even and easy to slide. Usually, grab the handle part of the lamb slicer blade with your right hand, grasp the shell of the knife with your left hand, with the blade 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.

Also pay attention to the flatness of the lamb slicer blade. In the actual slicing process, the middle part of the blade is used more and is severely worn. Therefore, when sharpening the knife, pay attention to the balance of the lamb slicer, so as to avoid the crescent shape of the knife edge after use for a long time, which affects the quality of the slice. In the process of sharpening the knife, pay attention to moderate attention. Pay attention to the nick of the lamb slicer blade during the repeated sharpening of the knife.