Treatment method for blade passivation of sekgala nama se hoamisitsoeng

1. Mokhoa oa ho chorisa o eang pele o potlakile ebile o sebetsa hantle. Pholisa thipa e sehang. Lokisetsa trowel.

2. Menoana e lokela ho bolokoa sebakeng se nepahetseng sa sekhechana sa nama se nang le serame, e le hore matla a tsitse ‘me a be bonolo ho slide. Tšoara letsoho la thipa ka letsoho la hao le letona ‘me u tšoare thipa ka letsoho la hao le letšehali.

3. Lehare le shebane le karolo e ka pele ea sehatisi, ‘me thipa e sehang e reteleha ho tloha ka tlaase ho le letona la lejoe la ho sila ho ea sesebelisoa sa ho sila.

4. Move the upper left corner of the stone obliquely to the heel of the knife, and turn the blade from above; the blade holder cannot leave the stone when turning, and the blade faces the sharpener. Move the blade laterally so that the edge of the blade of the frozen meat slicer is located at the center of the front end of the grindstone, and pulls diagonally backward.

5. The blade rotates again from above, and the knife moves laterally, so that the slicing knife is in the original position on the grinding surface. The slicing knife should be in full contact with the grindstone and reused. During the grinding process, the left and right hands evenly press the entire blade to avoid tilting and prevent greasy fingers from slipping off the surface of the blade.