How to sharpen a meat grinder knife at home

Thanks to what, a meat grinder turns a piece of juicy pork into minced meat for meatballs or ravioli? The main roles are assigned to two parts: directly to the knife, which grinds almost any solid product, and the mesh, which does not allow too large pieces. Due to constant contact with meat veins and moisture, the tool becomes dull, and you have to give it to the master or look for ways to sharpen it yourself.

Sandpaper Option

If you need to slightly refresh the meat grinder knife and remove the darkened layer, it is recommended to use sandpaper with medium or large grains. To facilitate the work, you should stock up on a round bar or a wooden rocking chair, rubber or scotch tape, and protect your hands with special gloves.

The knife is sharpened together with the net, because if the surface of the second is uneven, even perfectly sharp blades will not be able to grind meat, as required. Parts must be washed and cleaned, removing food and dirt, dried and treated with vegetable oil. The grease will protect the metal from chipping if the blade suddenly slides and rotates at the wrong angle during sharpening.

When the oil dries, you can start:

1. A sheet of sandpaper to wrap around a bar or rocking chair, securing with tape or elastic.
2. With one hand on which the glove is worn, take a knife, a second tool for sharpening the part.
3. Treat each blade separately, moving from the thick part to the thin tip of the blade.
4. In conclusion, you can polish the base of the knife, and then rinse it under the tap to remove residues.

The work can be considered completed when the part becomes lighter and its color is monophonic without dark inclusions. They advise you to move smoothly, because the metal used for making knives does not like high temperatures, because of which the life of the tool is reduced.

Important: Sandpaper is one of the fastest and most economical options, but it will not cope with serious problems.

Method Two: Whetstone

The grindstone, which is used to work with ordinary kitchen knives, is also used to process meat grinder parts. There are two ways: rotation of the knife or the stone itself. The first is less effective, but safer for blades. The second should be resorted to if the knife is dull almost hopelessly.

Rotary Knife Option
The stone should have a little more detail. Wear gloves on hands so as not to get injured during work. Fasten the sharpening tool with the help of special devices, or press it against the table or other stable surface and hold it with your fingers. Apply a paste with abrasive substances to the stone surface, which will facilitate the process and protect the metal from severe damage. It is advisable not to wet the knife and tool with water or grease. The metal heats up during operation, and an oxidative reaction occurs, due to which rust appears on the surface of the parts.

Important: The finer the grain of the stone, the faster the knife is sharpened, and less time has to be spent on the process.

Put the part on a fixed tool. Turn the side with which the knife is adjacent to the net, and press firmly to the stone. Put your finger in the center of the part, holding it and simultaneously rotating around its axis. You can’t rush so that the metal does not overheat. When the procedure is completed, allow the knife to cool and rinse under the tap to wash off the remaining chips.

Rotating Stone Option
Secure the clean and dry knife with the bracket or holder.A stone can be taken large or slightly smaller than the part itself. The material should be fine-grained. Move the tool counterclockwise so that it slides off the blades rather than rising up to the thicker part.

The tool should move slowly, gradually increasing speed. The metal must not be allowed to heat up. When the surface of the parts becomes a uniform color, without spots and nicks, the work is completed. Rinse knives in water immediately after sharpening and dry thoroughly.

Method Three: Work with the machine

You can’t buy equipment for sharpening kitchen and other accessories in a regular store, and such a tool will cost more than sandpaper and stone. Although if you learn how to work with the machine, you can not only update your home knives, but also earn some money by offering your services to neighbors.

The device looks like a disk with a flat and smooth surface without nicks. Do not do without paste with abrasive particles. The tool is applied 10-15 minutes before sharpening. The paste takes time to absorb, and then the surface of the disc becomes rough.

The machine must be turned on to start the mechanism. Wear gloves to protect your hands from injury. The meat grinder knife is brought to the disk and the blades are pressed against a rough surface. Sharpening is carried out in several stages. As soon as the metal becomes warm, arrange a break until the part cools completely. The blades cannot be pressed strongly against the disk so as not to damage them or remove the surface hardening, without which the cutting parts are quickly erased and become unusable.

Important: During operation, keep the parts at a certain angle, otherwise you may break the knives or injure your fingers.

Fourth Method: Drill

You will need a large heavy stone for sharpening and a drill with an iron pin. The diameter of such an alternative nozzle should be 12-15 mm. The edge on which the knife is fixed should be square in size 8 by 8 mm. It is carefully grinded and ground.

Hold the drill strictly upright, pressing the part against the stone so that it does not come off during rotation and does not fall into the leg or other part of the body. Choose a slow rotation mode, not more than 400 revolutions per minute. Do not allow overheating of the metal, otherwise the material properties do not change for the better.

Video: how to sharpen a meat grinder knife