In order to play the good performance of the slicer, after a period of use, the user should check the wear of the blade in time. If the blade is found to be seriously worn, it is necessary to sharpen the knife in time. When sharpening the knife, each person's technique is different, but the overall should grasp a basic principle, that is, the knife edge grinding to balance.
At the same time, pay attention to the flatness of the microtome blade. In the actual slicing process, the middle of the blade is used more, and the loss is serious, so when sharpening the knife, pay attention to the balance of the slicer, so as not to form a crescent edge after a long time of use, affecting the quality of the slice.
Steps for sharpening the microtome blade:
1, put the blade on a rough surface test table, so that it will not run during the process of grinding.
2. Add an appropriate amount of dilute lubricating oil or liquid paraffin on the grinding stone surface and evenly spread it to increase the friction density.
3. Install the handle and clip on the slicing knife so that the blade is forward and flat on the grinding stone surface.
In the entire process of sharpening the knife, the staff's hands should be kept in the appropriate position, and the force is uniform and easy to slide. Usually, the handle part of the microtome blade is grasped with the right hand, the shell is grasped with the left hand, the blade is pointed in front of the sharpener, the slicing knife is pushed forward from the lower right knife end of the grinding stone to the upper left corner of the grinding stone to the knife heel, and then the blade is turned over from above. In the process of sharpening the knife, pay attention to moderate strength, pay attention to the gap of the slicer blade in the process of repeatedly sharpening the knife.
Slicer is usually used in restaurants, schools, factories, enterprises and institutions canteen and food production and processing enterprises, processing a variety of large diameter, cylindrical roots, stems, melons and fruits (including cassava, sweet potato, field potato, Huaishan, radish, lotus root, all kinds of melons, eggplant, potatoes, etc.) for continuous slicing. Therefore, after each use, it is necessary to remove the knife set and filter plate carefully clean, and wipe the water on the surface of the knife to avoid rust. Water can also be flushed from the feed barrel to clean the cutter head and the feed port.
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