I have a meat grinder that was last used 22 years ago (the blade was wrapped in a page from the San Francisco Chronicle). Replacement blades aren’t available so I plan to sharpen the blade myself.
Attached is a picture showing the a perforated disc and the blade. The visible side of the blade is placed against the disc and rotated.
Do you know which part of the blade should be honed, and which part should be beveled (if any)? I figure that only the four leading edges actually touch the disc–but I can’t verify this by sight.
Janet
Replies
Here's the picture.
J.
Color the plate with a black magic marker and then rub the blade over it. The pattern of black on the blade will tell you if it's just edge contact or if more of the face is supposed to ride on the plate. From the picture I would say you don't need to sharpen it at all.
Good idea, Uncle Dunc, thank you.
Janet
Dwead,
If you call a restaurant supply house they will sharpen it for you...
I didn't know that. Thanks for the suggestion, BG.
Janet
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