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How to just sharpen a meat grinder

April 27, 2018 Useful and interesting / Useful Tips 553 084 34

This method of sharpening the knives of a meat grinder is available to everyone. He will not require specialized tools or devices from you, because of this it will take a minimum of preparation and you can start to sharpen almost immediately. This is the simplest and most common technology, which is suitable for both electric and manual meat grinders.

What do you need?

A block for sharpening ordinary kitchen knives or a wooden block with a piece of sandpaper.
A little tap water.

Do-it-yourself sharpening the meat grinder knives

We start by disassembling the meat grinder. Unscrew the ring and take out the knives.

On knives that have been in operation for a long time, risks, stalls, chips are clearly visible.
A round knife is called a mesh knife. The edges of the holes suffer from it: they break off, blunt and become rounded. Also, during very long operation, the knives can acquire a wave-like shape instead of a straight surface of the blade.

So, we take a stone for sharpening, it should be flat. You can also use a grinding wheel.

Soak a sponge in water and dampen the surface of the knife sharpener.

We put the knife from the meat grinder with blades on the bar and reciprocating motion, with a little pressure, we start grinding. Sharpening time depends on the degree of wear. If you do this regularly, then it takes about 2-3 minutes of continuous work on one knife.

If you do not have a whetstone for sharpening available, you can do it yourself. You need to take a piece of a straight board or a straight wooden block and a piece of sandpaper. The finer the graininess of the paper, the better.

How to just sharpen a meat grinder knife

Tuck the paper under the bar. For better fastening, you can fix it with a furniture stapler, but this is not necessary - when pressed, the paper holds well and does not slip.

We wet the surface of the knife with water and grind the meat grinder knives in the same reciprocating motion.

By the gloss and the disappearance of the patterns in the form of circles, you can determine the evenness of the surface and the level of sharpening.

After sharpening, all surfaces shine like new. All risks are gone.

After that, you can rinse the knives under running water to remove small particles of metal and wipe dry. Collect the meat grinder.

Of course, using special grinders and tool-grinding tools, the quality of knife sharpening will be higher, I will not argue with that. I just showed you how to do it simply without unnecessary troubles in my kitchen.
If you know the method easier - write in the comment, I think everyone will be very interested. Thanks for your attention!

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How to just sharpen a knife

Comments (34)

#1 Alexander Wolf Guests April 28, 2018 03:20
4

And I grind meat grinder knives much easier. I take a manual grinder with eighty tape and sharpen it.Quickly, efficiently, without blockages
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1. #2 Guest Alex Guests April 28, 2018 08:48
  31
  
  I’ll go to the kitchen and look for a belt sander))
  
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2. #3 Guest Nikolay Guests May 16, 2018 00:29
  1
  
  Of course it’s easier if you buy a grinder.
  
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#4 Boria Guests April 28, 2018 09:43
3

there is nothing new this method has been used for 100 years
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1. #5 Anastasia Guests May 22, 2018 03:11
  3
  
  Well, some are "in the tank" (I, for example :)))
  So, many thanks to the author for the idea!
  
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#6 Guest Vladimir Guests April 28, 2018 09:46
9

So far, both the knife and the new grill will come down to freshen.
If already in age, a brief illusion, a clear conscience to calm ...

A chance to restore sharpening is given by an abrasive and a hard flat surface, well, patience is natural.
Yes, the weak link of the plate, that same flat surface, to maintain it in a flat state, two more are needed.
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#7 Guest Sergey Guests April 28, 2018 09:53
4

In this way, only one set can be sharpened on this stone, the rest will be useless to sharpen.
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#8 Guest Yuri Guests April 28, 2018 09:54
29

most likely, after such an independent sharpening, the meat grinder will finally finally stop chopping meat and will only “chew” - and this will make you go to a professional and sharpen the knives correctly and efficiently. so there will certainly be benefits. *
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1. #9 Guest Alex Guests May 5, 2018 10:32 p.m.
  12
  
  I wrote my comment there. "Zeroing" + glass. I worked as a butcher and in a professional meat grinder constantly knives so rules. And on the day of stuffing a lot was done on the market. Knives did not spoil even once.
  
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  1. #10 Helena Guests May 11, 2018 05:37
    0
    
    Tell me, please, how is this "nulling" + glass?
    
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    1. #11 Guest Igor Guests September 19, 2018 12:18
      2
      
      "Zeroing" is an emery cloth from the zero series, and glass is necessary in order to sharpen knives on a perfectly flat surface.
      Those. sandpaper is placed on the glass, and then everything is done as it is written by the author.
      
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#12 Stanislav Guests April 28, 2018 10:25
7

In general, the sharpness of the knives is certainly needed. But it is very important that the knives fit together. Tight, no clicks. This is already more difficult to achieve. In one two minutes it will not work
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#13 Guest Vladimir Guests April 28, 2018 13:48
13

Similarly, it is not possible to sharpen knives qualitatively. Because it is difficult to ensure uniform pressure on the sharpened tool
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#14 Guest Victor Guests April 28, 2018 17:59
15

I sharpen it on a machine tool. Everything else is moore. Checking for good sharpening - “sticking” the knife and grill to each other in any position.
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1. #15 Igor. Guests April 29, 2018 18:56
  3
  
  They stick to each other because they are magnetized on the table.
  
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#16 Alexander Guests April 29, 2018 15:44
4

Fine-grained sandpaper should be put on thick glass instead of a bar.
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1. #17 Semen Guests May 7, 2018 13:59
  0
  
  Good advice. But is delicate processing really important? It seems to me an exaggeration. The second (light) side of the bar has a grain size of 200, it seems that with a few light movements you can achieve the effect of musat, i.e. minimum metal removal.
  
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#18 Skeptic Guests April 30, 2018 01:48
0

The method works. The meat grinder is old, still Soviet and the whole filling is the same. After sharpening on a thin section from a sharpener, she began to cut, rather than chew, the meat.
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#19 Alexander Guests April 30, 2018 16:25
0

I only point on a fine sandpaper, laid on a flat, even base.
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#20 Alexander Guests April 30, 2018 6:06 p.m.
8

I thought that there would be something new, this is the old way, after which it not only doesn’t cut, but generally chews and generally stops working as it should ..
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#21 Serg Guests May 2, 2018 21:34
1

I sharpen on silica glass. In the same way I level grindstones
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#22 denvwer Guests May 3, 2018 00:43
0

For a knife (meat grinder, naturally) - sandpaper (small) and in a circular motion we drive the part to the side of the cut along the plane of the knife. Ideally, put sandpaper on the glass, some. The most even surface is obtained. After the knife plane has been pulled out - in the opposite direction - with two / three (no more!) Movements, remove the burrs from the edge. If the output grill was killed - trouble :( Now you have not a meat grinder, but a manual machine for making smoothies and other fruit purees ..
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#23 pretender Visitors May 3, 2018 11:15
3

This works on new knives, but sharpening is not enough on old ones (with high output): you need to ensure that both knives are snug against each other. We put the gasket under the movable knife (a kind of spring washer)
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#24 Guest Leonid Guests May 3, 2018 11:52
1

We must not forget one thing: after sharpening, the knives become thinner and this must be compensated for by inserting the washer (the mesh knife should protrude above the edge). Verified by personal experience.
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#25 Sergey Zh. Guests May 3, 2018 18:49
2

With the round part of the knife, everything is correct, but the blades are just getting even duller, as the area of the cutting edge increases. You yourself then tried to cut something? The edges of the blades are each sharpened separately at its own angle so that the cutting edge is of the minimum thickness.
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#26 Guest Alex Guests May 5, 2018 18:21
2

Yeah. And then the masters, who are so far away, are brought to our sharpening and wonder why it is so expensive? The gap between the knife and the grill is a whole millimeter. And sometimes there is a skew.
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#27 Guest Alex Guests May 5, 2018 10:26 p.m.
5

I have been using this method since the 80s, only abrasive blocks or wooden ones can be crooked. I was taught "null" to glue on glass. Glass is never crooked.
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#28 Guest Igor Guests May 10, 2018 17:57
1

You are so smart. The method is as old as the world.
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#29 Vladimir Krasnov Guests May 11, 2018 18:59
1

The screwdriver has small revs! I insert the cutting disc for the grinder. Through a special spacer, they are in the store and put EVERYTHING on the flat side of the circle!
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#30 Vladimir Cherednichenko Guests May 25, 2018 15:50
3

Grinding stones for a meat grinder the exact size of a grill are now sold on the Internet ... you just need to put such a stone instead of a grill and turn on the grinder ... or you’ll grind the knife yourself by hand.
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#31 Irina Dmitrievna Guests June 17, 2018 00:11
0

The easiest way to sharpen a knife is to pass through a meat grinder crackers of white bread (rolls). I have been using this method for about 50 years and it works.
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#32 Ilya Guests December 9, 2018 00:27
0

what to do if the knife is no longer pressed to the "grid", because the design of the rod on which both "sit" is aluminum and the "square" on which the knife sits is sharpened? Such EXCELLENT meat grinders do not do now.
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#33 Guest Yuri Guests March 20, 2019 9:35 p.m.
0

Now sold attachments for a meat grinder, round like a wire rack. He dressed instead of the grate in a meat grinder and sharpen the knife calmly.
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#34 Guest alexander Guests April 29, 2019 02:05
0

the knife is sharpened, each individually from the rib, then there will be no blockages.
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