November 8th, 2011, 10:21 PM
diy meat grinder knife sharpening
Does anyone know how to sharpen them i cannot find any info on this and most people say just replace the blade.....Surely someone here knows how to
November 8th, 2011, 11:36 PM
Hey indiana, try googling "how to sharpen meat grinder blades", I did and got several hits. I sharpen mine the way most recommend, using wet/dry sandpaper on a flat hard surface such as glass, and sharpen both the plate and blade using the same method. Hope this helps.
November 9th, 2011, 02:57 PM
That's the best way to sharpen them.
November 10th, 2011, 01:07 AM
I have a friend with a machine shop and he cuts my blade and face plate with a surface grinder. It make them cut like a razor blade. I even have them done when new because they are not true from the factory.
November 10th, 2011, 06:33 PM
Anyone know of a video of this process. I would love to see what it looks like. I have read the various directions and I'm still not sure of the exact process. Post up a link if you have one.
November 10th, 2011, 08:49 PM
Just remember, you have to keep it flush to a flat surface or it will not be true. I worked in the sauasage business for 25 years and we had a grinder with a magnetic turntable we used that kept them true. You can use one of the disc sanders for the small plates like your using, just keep it flush. Once it gets off, it takes a lot of sharpening to get it back true.
November 10th, 2011, 10:28 PM
I read use wetsand paper on a tile or glass to ensure its perfectly flat. Rub the blade and plate across the sandpaper working up to higher grades. First time I started at 600 and went up to 2000 which was probably overkill. I used a circular motion and back and forth depending on how grove patterns looked for the plate as I progressed. Blade just a circular motion. Mine weren't real rough or I would have probably started at 400grit. My
Big grinder is true 1 1/3 hp grinder and with the sharpen job I have never seen It eat met that quickly before. I couldnt keep up. I have usally just purchased new blades and plates if I had lots of meat. Money was tight and figured I would give it a try since it was only about 60lbs for somone. I'll be using this method to sharpen from know on versus buying new. Difference was night and day.
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November 10th, 2011, 10:29 PM
The directions I have read on line talk about holding the blade at 45 degrees and running it in a figure 8. That does not make sense to me. If anyone has a link or even a picture or two of how the blade sits on the sharpening surface that would be really helpful.
November 10th, 2011, 10:51 PM
I saw that too, they must have something different than what we are talking about, just ignore those directions about holding the blade at 45 degrees. For sharpening the plates just lay it down flat on the sand paper and work it in a figure eight pattern, keeping even pressure across the plate. Sharpening the blade is the same, lay the blade flat side down (side of blade the contacts the plate) and work it in a figure 8 pattern again keeping even preasure across the blade.
Originally Posted by Ross R
November 11th, 2011, 08:34 AM
THANKS - I'll give it a go this weekend. Makes much more sense to me. Your help is much appreciated.
November 11th, 2011, 07:14 PM
^right on thats what i couldnt figured out if i was suppoese to hold it flat or at a 45
November 11th, 2011, 07:20 PM
What he said.
Originally Posted by TC-CountryBoy