Ulondolozo lwe isiceli segusha iincakuba

1. Zininzi iindidi zamatye okusila kwi-frozen meat slicer kunye ne-mutton slicer; ilitye lokusila lendalo: khetha ngononophelo ilitye le-ink nge-inkstone ecocekileyo, engenabumdaka kunye nelitye elilukhuni ngokwentelekiso, elithambileyo kancinci kunye ne-astringent lisetyenziselwa “ukusila”; eqinile kwaye egudileyo isetyenziselwa “ukusila ngokurhabaxa” “Ukusila kakuhle”.

2. Ilitye lokusila igolide yeshishini; kukho iinkcazo ezahlukeneyo kunye namabanga, kwaye ukucokiseka kufana, okusetyenziselwa ukugaya i-gap enkulu kwi-blade yokucoca ngomonakalo omkhulu.

3. Iglasi ecwecwe: Sika ubungakanani obufanelekileyo belitye lokusila, kwaye wongeze iibrasives ezifana ne-lead oxide kwindawo yokusila. Ilitye eliqhelekileyo lokugaya lisetyenziswe ngendlela efanayo. Inzuzo kukuba i-powder yokugaya okanye i-slurry ye-fineness eyahlukileyo ingatshintshwa. Ibhodi isetyenziselwa “ukugaya i-coarse”, “ukugaya okuphakathi” okanye “ukugaya okulungileyo”.

4. Ubungakanani be-whetstone bunokwahluka ngokobukhulu kunye nohlobo lomese wokusika we-frozen meat slicer kunye ne-mutton slicer. Xa ulola imela, kufuneka udibanise ioli yokuthambisa, amanzi anesepha okanye amanzi, ioli ingcono, kwaye ilitye lokusila kufuneka licinywe emva kokusetyenziswa kwe-Abrasives kunye neefayili ezincinci zetsimbi. Ilitye lokugaya ligxininiswe kwibhokisi, kwaye kukho i-grooves ejikeleze ilitye lokugaya ukuze kube lula ukukhupha ioli kunye namanzi amaninzi.