Manual knife sharpening method for umkhenkce wokusika inyama

1. Beka i-grindstone kwindawo ene-friction ephezulu, ukwenzela ukuba inokuthintela i-grindstone ukuba idibanise ngexesha lokubetha kwaye ichaphazele umphumo.

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. Ukuba kukho i-gap kwi-blade, landela le nkqubo ingasentla ukuqhubeka nokusila i-gap, kunye nezinye ii-blade ze-slicer zenyama ezonakalisiweyo, kufuneka usebenzise iindidi ezimbini ze-grindstones zokugaya. Ngoku ilitye lokusila elirhabaxa liya kucolwa libe nomsantsa omkhulu. Yiwise, uze ulole incakuba kwilitye lokusila elicolekileyo.