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After a period longer or not, knives not so good slice bread, meat, vegetables etc. Depending on the area and products that were used, their blade loses its sharpness. To make the economy, rather than throw them away, buy yourself a grinding wheel or diamond. It's not hard to sharpen, just to know what is the best method. Here's what you need to consider when sharpen electric food slicer knives - if you sharpen a knife by the book, you will have more time in the kitchen; - Between the blade and stone must form an angle. You can ask the seller or you can choose one between 10 and 30 degrees. Even if a smaller angle means a sharp blade wider, the effect is short-lived. Instead, a 17 degrees is perfect; - Matter how long you keep constant angle sharpen; - The more sharpen more, so will be more sharp edge; - Knife is placed obliquely on the stone and moves back and forth; - Blade sharpening stone edges guarantees a better tais; - In the case of sharp stones is prohibited electric food slicer splashing water or oil. If, by mistake, you cast, delete as well as possible. If others recommend wetting easy. Therefore, carefully read the instructions that came with knives, sharpening you need for a good quality stone grinder with a fairly abrasive surface (diamond) and a ceramic. The latter removes traces electric food slicer of steel on the blade lighter than the diamond. So, use the end. To get rid of impurities formed easily, moving blade sharpening opposite. When you stop sharpening? When you feel that's pretty sharp blade and a check or they start small scratches occur on the knife.
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