BeanScene

 Stainless steel Slicing Vegetables Fruit Machine Chicken Duck Fish Guillotine Cheese Knife Meat Slicer Bone Hay Cutter Tool

Parameter

Product name Chopping knife

Item No.: SA- KD0265

Product material 30CR13/430 stainless steel/silicone/aluminum alloy

Product weight 3040g

Product size 484X300 X 115mm

Guli Workbench: Increase the workbench

Cut ribs guillotine: cut before cut and then cut

Note: The inclined blade surface sharpens the edge, while the straight blade surface can only be flat-grinded. The wrong sharpening method can easily damage the blade.

Matters needing attention

1. Do not touch the blade with your hands to test its sharpness;

2. Do not use hard cleaning tools to clean so as not to scratch the surface;

3. After cleaning, please wipe dry and store in a cool and dry place;

4. Please place it in a place out of reach of children.

1) Sharpening method

1. When the blade is not sharp, please remove the blade if you need to sharpen it.

2. The angle of the blade edge: one side of the blade edge is a straight edge and the other is a beveled edge. The angle between the beveled edge and the straight edge is 20*;.

3. First put the whetstone in the water soak it thoroughly, put the beveled edge of the blade down, hold both ends of the blade with both hands, and place the beveled edge of the blade against the plane of the whetstone to make the beveled edge face and the whetstone working surface Anastomosis (the angle between the oblique edge and the straight edge is 20°), push the blade to sharpen back and forth, and move left and right.

2) Maintenance method

1. Make sure that the guillotine is placed on a flat and stable workbench for operation;

2. Use a soft cleaning cloth to clean, after scouring clean, wipe dry, and place in a cool and dry place;

3. When not in use for a long time, all parts should be smeared with anti-rust oil (which can be replaced by vegetable oil), and the thickness baffle should be removed and stored in a dry place.