3 simplest ways to grind knives, meat grinder

Any tool starts to wear out sooner or later. The refrigerator is increasingly leaking, and the kitchen knives are no longer cut, and even soft bread is broken. The meat grinder, in turn, instead of tidy stuffing, begins to give out chewy dough with large clumps of meat.

Fortunately, in all three cases, you can return your tools to your former agility. From this article you will learn how you can make your meat grinder again without much effort to give a neat uniform stuffing.

Why does the meat grinder “chew” products?

Over time, the blades, which stand in the meat grinder, more and more dull. At first, it starts to affect the work of the meat grinder - if the machine is mechanical, turning the handle becomes noticeably more difficult. If the tool is powered from the outlet, it starts to make a loud noise during operation.

When the knives for the meat grinder become too worn, the quality of the final product, that is, the stuffing, begins to fall.

To extend the life of your grinder, it is recommended to periodically undermine the working blades that grind the product. On several ways to sharpen blades, you can read below in this article.

Sharpening with sandpaper

The so-called sandpaper is available in almost every home. Thanks to this adaptation, the regrinding method will be the simplest of all presented in this article.

In order for your meat grinder to start working in the same way as in the first days after its purchase, you need to achieve a perfectly flat plane of contact between two knives - an asterisk and a grid blade.

Sharpening with sandpaperThe grid is a knife that passes food through small round holes, thereby grinding them. The asterisk is the four-pointed blade, which usually stands immediately after the mesh. Spinning, the asterisk divides the whole mass into separate small pieces.

During operation, these two blades should fit as closely as possible to each other. To achieve this result, it is recommended to regrind the knives on a flat surface. Also for the processing of knives is recommended to use as much as possible fine-grained paper (preferably "null").

In order to regrind the sprocket, press it against the emery paper and rotate counterclockwise for 3-5 minutes. At the same time, the sheet of paper should lie on a flat surface (for example, on a table).

After this procedure, the blades of the knife will get a brilliant shade. If at least somewhere on them there are dark inclusions, repeat the cleaning.

Grinding the mesh in the same way — press the knife against the sandpaper and brush with chaotic motions until the entire surface begins to shine.

To ensure that the meat grinder lasts longer, it is recommended to lubricate the sprocket with sunflower oil. Before you start sharpening the blades, wipe them with oil and leave to dry for 5-10 minutes. Such treatment will continue to protect the asterisk from the emergence of a new oxide layer.

Sharpening with a grinding stone

If the condition of the knives is extremely low and the sandpaper does not help, it is recommended to try to handle the blades with a grinding stone. When working with stoneshould pay attention to two aspects.

  • The surface of the stone, as well as in the case of sandpaper, should be smooth and the grit fine.
  • Before sharpening, it is recommended to wipe the working side of the stone with a damp cloth. So when processing blades, the stone will not emit dust, but paste with used fine grains. This paste will serve as additional polishing for the blade.

Sharpening with a grinding stoneSince the grinding stone does not need to lean anywhere to keep its working surface smooth, there are two options for sharpening the blades: either the knife or the stone itself moves. The knife remains motionless.

The first option is not much different from the method of grinding sandpaper. The second provides a more coarse, but at the same time effective processing of the blade.

The difficulty with this method is that it becomes more difficult to follow the surface of the knife. On the edges of the blades with such processing may form chips and burrs.

After both knives are sharpened, it is recommended to check whether the working surface remains flat.

To do this, press both blades to each other and try to turn any of them counterclockwise. The harder they give in to your efforts, the better they are sharpened.

Sharpening with abrasive wheel

The quickest to regrind the blades will be with a special grinding wheel. A special paste with fine-grained inclusions is applied to the working surface.After the paste dries (5-7 minutes), you can begin processing the knife.

Sharpening with abrasive wheelIt is worth remembering that when working with such a tool, the blade is subjected to very strong friction and heats up.

With a strong overheating, the knife can become very fragile and eventually deteriorate. To avoid this, the tool should be sharpened in several approaches with intervals of 2-3 minutes.

It is also recommended to observe a constant turning angle (approximately 80 degrees from the surface of the wheel). If this angle is too blunt or sharp, the meat grinder will continue to produce chewed mass instead of high-quality minced meat.

Best for machining fit surface grinder.

This tool will allow you not to worry about whether the sprocket blades are on the same plane during sharpening or not. Cleaning the mesh knife with this machine will also be much easier.

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3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

3 simplest ways to grind knives, meat grinder

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