At home, sharpening meat grinder knives is easy. Go to prof. the sharpener no longer needs

A woman twists minced meat in the kitchen - she curses. The knife in the meat grinder is dull. No, no, and the veins are twisted around it.. Take it apart every minute, clean it. Torment, not work.

Once, quite a long time ago, I brought knives into the workshop of professional sharpeners. It is not worth it. The cost of the work is comparable to the cost of new knives. Then I tried to sharpen it myself. Happened. I don't notice the difference with professional sharpening.

Let's share my experience. And most importantly, I will tell you about a gross mistake when using a meat grinder. It seems to me that every second woman, if not every first woman, allows it. A trifle, but because of this, knives dull twice as fast.

Three rules for quick work in a meat grinder

I have heard stories about how women try to sharpen a meat grinder knife on their own. But sharpening just a knife is not enough. For fast work, at least three conditions must be met:

1. Sharpened knife.
instagram viewer
2. Perfectly flat (ground to the knife) mesh.
3. Tightly tightened meat grinder nut (the knife must be pressed against the net).

Exact - it's simple

Special abrasive grinding discs are sold with some meat grinders. If you have them, great.

1. We install an abrasive with a square hole inside instead of a knife. We rotate the meat grinder (we twist the meat as usual). This aligns the grid.
2. Take the second abrasive and place it instead of the mesh. Rotate again. He sharpens the knife.

You can do without abrasive discs. Normal sandpaper (P180-P400) is enough. It is better to take sandpaper not in a roll, but in sheets.

1. We put sandpaper on a flat surface. Ideally on glass or mirror, but a flat table top will do too.
2. We lightly press the mesh (and then the knife) to the sandpaper and sharpen it in a circular motion. It takes a couple of minutes, no more.

We sharpen until the surfaces of the knife and the mesh become evenly shiny over the entire plane. The lack of gloss immediately reveals where the surface has worn the most.

This makes the knife blunt twice as fast.

Sharpen only one side of the perforated mesh. It makes no sense to sharpen the second. Hurt yourself.

One side of the net and one knife should always be paired. They rub against each other. The wear is more even. Even badly worn parts can twist the minced meat quite well.

If you constantly turn the mesh over or change one knife for another, the surfaces will wear out faster. Don't do that.

Traditionally, if the material was useful to you, do not forget about the "thumbs up".Subscribe to the channel here.