Whetstone use for the knife of the kikata kondoo

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. Jiwe la kusaga dhahabu ya viwanda; kuna vipimo mbalimbali na darasa, na fineness ni sare, ambayo hutumiwa kusaga pengo kubwa juu ya blade slicing na uharibifu mkubwa.

3. Kioo tambarare: Kata ukubwa unaofaa kwa ajili ya kusaga mawe, na uongeze abrasives kama vile oksidi ya risasi kwenye uso wa jiwe la kusaga. Jiwe la kawaida la kusaga hutumiwa kwa njia ile ile. Faida ni kwamba poda ya kusaga au slurry ya fineness tofauti inaweza kubadilishwa. Bodi hutumiwa kwa “kusaga coarse”, “kusaga kati” au “kusaga vizuri”.

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.