Manual knife sharpening method for kipande cha nyama waliohifadhiwa

1. Weka jiwe la kusaga mahali penye msuguano wa juu, ili iweze kuzuia jiwe la kusaga kutoka kwa kuteleza wakati wa msuguano na kuathiri athari.

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. Ikiwa kuna pengo kwenye blade, fuata mchakato hapo juu ili kuendelea kusaga pengo, na kwa vipande vingine vya kukata nyama vilivyohifadhiwa vilivyoharibika, unahitaji kutumia aina mbili za mawe ya kusaga. Sasa jiwe kubwa la kusaga litasagwa na pengo kubwa. Tone, na kisha uimarishe makali kwenye jiwe la kusaga.