Yes, my today’s issue is How to Sharpen Meat Grinder Blades. Sharpening your meat grinder blades is a vital part of maintaining the quality of your equipment. Sharp edges will give you better cuts, which in turn will provide you with more consistent ground meats. There are two ways to sharpen a blade: sharpening by hand or using an electric grinder.
There are three ways you can sharpen the meat grinder blade. These methods involve sharpening with:
- A sharpening stone
- A sandpaper
- A belt sharpener
We will see how each works, and we are listing down all the tools required for the three methods of sharpening.
- Sharpening stone
- Belt sharpener
- Socket wrench with an extension
- Hex-head size of your meat grinder blade
- Cut-resistant gloves
- Clean kitchen towels
- A sheet of glass
Disassembling the meat grinder
You cannot sharpen the blades while the attachment is still in the machine.
For sharpening, we consider two parts: the blades and the plate. While it’s only the blade that needs sharpening, the plate requires truing or flattening. The latter is to ensure that the grind is as even as possible.
Step-1. Unplug the grinder from the power socket if it’s an electric one.
Step-2.Place a piece of wood on the table to act as the anchor as you unscrew the grinder.
Step-3. Use an extension or hex-head size that matches your meat grinder blade to unscrew the blade from the grinder.
Step-4. Remove the individual blades from the blade attachment and mark where each blade was mounted. You’ll need to reassemble them in the order that they originally came in.
- The best way to disassemble your appliance is by following the instruction of the product manual.
- Wear cut-resistant gloves whenever handling the blades. Some sections may still be razor-sharp, posing a danger of cutting your hands.
- Always store the screws in one safe location. They’re easily misplaced due to their tiny size.
Cleaning the blades
Once the blade is removed, clean all four pieces to remove any grease and debris.
Use disposable kitchen towels to wipe off the excess grease.
Then wash them in soapy water with a hand brush. You might need to use steel wool or sandpaper before washing tougher stains.
Rinse well afterward.
Sharpening the meat grinder blades
a) Using a sandpaper
This is the simplest method of the three ways. The following steps will have your blades sharp within a short time:
Step-1. Examine the blade to determine the bluntest sections. These parts will need the most sharpening. This step will also give you an idea of how long you need to sharpen the blades.
Step-2. Place 120-grit sandpaper on the glass sheet.
Step-3Advance the blade at 45-degrees towards the sandpaper. Grind onto the surface back and forth around ten times and check the edge for sharpness.
Step-4. Wipe off the fillings with a damp cloth.
Step-5. If the is not smooth enough, use a 600-grit sandpaper
Step-6. Repeat the process for the other four blades until all are sharp.
b) Using a sharpening stone
It’s best to choose a diamond sharpening stone because it resists the effects of water and oil. These stones are also very durable.
Step-1. With a 600 gritstone, scrub the blade’s cutting edge until a mirror finish is let on the mirror.
Step-2. Place the stone on the table and position your blade at 45 degrees to the stone.
Step-3. Sharpen the blade moving back and forth or in a circular motion. Sharpen until the cutting edge is sufficiently sharp.
c) Using a belt sharpener
If you have an alternative, you better avoid using the belt sharpener. This method requires a skilled operator. Alternatively, you can use a knife sharpening system. The system comes with instruction from the manufacturer, although it will generally involve the following steps:
- Sprinkle water on the stone and let it absorb for at least five minutes.
- Reattach the stone and the rings to the grinder but don’t tighten.
- Power on the grinder for three seconds and then turn it off.
- Repeat the procedure to sharpen the other side of the blade.
- Rub the cutting edges with cardboard to clear the burrs.
Assembling the meat grinder
Once every blade is sufficiently sharp, reassemble the grinder, screwing back each blade back to where it had been attached.
Be careful when handling the sharpened blades. You do not want to cut yourself or knock the sharpened edge.
Ensure you also flatten the plate before mounting it back to the grinder.
How often should you sharpen your meat grinder?
It’s a good idea to sharpen the blades every few months, just like any other kitchen appliance. How often you need to do this will depend on how much food is being processed through your grinder.
If the grinder encounters bony meat, it’ll become blunt much faster. The efficiency will reduce, prompting you to sharpen the blades.
Ensure you always wash the blades thoroughly to remove any residual metal fragments resulting from sharpening.
Benefits of sharpening your blades regularly
Sharpened blades will always be better than dull blades. Here are a few benefits of regularly sharpening the blades:
Step-1. Blades will cut through food more efficiently, so they’ll need less oil or fat to do the job. This is advantageous because not only does it make your dishes healthier and tastier, but you also save money!
Step-2. There’s much less chance that a dull blade could break off into an item of food being processed. It can lead to injuries while preparing food, or worse if consumed with the food.
Step-3. The motor will run more efficiently and last longer when dealing with a sharp blade. This is because any time it has to work harder to push through tough foods, you’ll notice that the machine requires more effort if it’s a manual one. An electric grinder will draw more power if the blades are blunt.
Step-4. When a machine is working more efficiently, there will be a lower chance of overheating; thus, food safety is enhanced.
Video: How to Sharpen Meat Grinder Blades
Sharp blades are a must in any meat grinder. They help to grind the meats easier, faster, and with less effort on your part. Sharpen those blades regularly, and you will be able to make more ground beef or venison hamburgers in far less time than before. The ground meat will also be of higher quality because there is no need for excess pressure, which can cause bruising or tearing of the muscle fibers!
Rita C. Donnell (Jennifer) has spent the last 26 years studying and practicing nutrition science. She has used a larger part of this time in improving people’s livelihoods. She has done so by coming up with unquestionable ideas on how to tackle food problems in her community. Readmore