Whetstone use for the knife of the kucheka gwayana

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. Industrial goridhe simbi yokukuya ibwe; kune zvirevo zvakasiyana-siyana uye mamakisi, uye kunaka kwakafanana, iyo inoshandiswa kukuya gaka rakakura pane blade yekucheka nekukuvara kwakanyanya.

3. Girazi rakafuratira: Cheka saizi yakakodzera yedombo rekukuya, uye wedzera mabrasives akadai se lead oxide padombo rekukuya. Iro dombo rekukuya rinoshandiswa nenzira imwecheteyo. Zvakanakira ndezvokuti hupfu hwekukuya kana slurry yehunyoro hwakasiyana inogona kuchinjwa. Bhodhi rinoshandiswa pa “coarse grinding”, “medium grinding” kana “fine grinding”.

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.