How to effectively sharpen the blade and grille for meat grinder? And what to do, so they do not tupilis long time

Saw on the Internet a bunch of different ways of sharpening knives and grates for meat grinder. Some propose to take the data components and the reason for their fine-grained sandpaper, others advise of emery stone, of delirium, I just have not seen.

I agree that there is some truth, but such actions are very inefficient in terms of long-term operation.

Even if hands grow from where it is necessary, sharpening grinder components of the above actions will be useful not for a long time. Just after the first scroll meat, grill and knife will be re incompetent.

This is only a temporary measure and it is best to approach the issue with full seriousness. In fact there is only one effective method for grinding and grating knife - is the processing to surface grinder.

The fine grain of the grinding wheel, allows to achieve the best results in terms of machining the cutting surfaces.

After polishing, the grid will be very smooth, and the cutting edge of the knife will be perfectly sharp, which guarantees the desired effect in the processing of meat. And to grill together with a knife for a long time do not wear out, there is another little trick.

When grinding the meat, the cutting edge of the knife into contact with the lattice, forming output which can be seen with the naked eye on the surface of the grating. After the first use, you need to put the bars and a knife exactly like the last time.

That is, the knife touched the grilles from the production, as they have already lapped to each other. Thus completing much longer will not require additional sharpening