Celebrate Sausage S02E18 - How to Easily Sharpen ANY grinder plate and knife
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- Опубликовано: 20 сен 2024
- #celebratesausage
Today I'm going to show you how to sharpen ANY Grinder plate and Knife.
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Can you PLEASE tell me why I shouldn't use the sausage maker stones?
@@michaelpolicastro4113 You should. They work, a bit on the fragile side but they do the trick.
Thanks I will use them, however I see that once I use them I will never be able to lap the plates on the glass because the stone is slightly smaller then the plate. A grove or ledge will be created . @2guysandacooler
@@michaelpolicastro4113 yep.
Worked as a Millwright and R&D for one of the largest Seafood processors & Canneries in Alaska. Custom fabrication was the name of the game & because we were dealing w/ millions of pounds of fish, there were Knives involved . . . lots & lots of Knives. Mostly fillet & trimming knives but there were many specialized knives on the Salmon Fillers (canning machines), & Salmon Butchering machines (weird knives on those machines like something out of a Turkish Nightmare!) In our R&D group we developed automated knife sharpeners for the Ceramic knife in the Salmon Filler machines. All this is to say is that I've sharpened my share of knives (and several others shares as well) and I would recommend a simple change to your Meat Grinder plate & blade sharpening method shown here. I'd drop the use of the 80 grit completely (on steel that hard, 80 grit is considered highly agressive. The deeper the scratch, the more work needed to finish), and start w/ some 120-180 grit. Follow that w/ some 240-400 & finish w/ some 600-800 grit. It will take double to triple the passes along the sandpaper but the edge created will be noticeably better than a 120 grit finish. The finer the finish, the better the cut will be.
Thats my two cents worth.
Can't agree more. I usually sharp my knives with 1000 and finish with 3000, so I was a bit shock to see the 80 and even the 120 sand papers.
I sharpen plane blades and chisels, and agree that I wouldn't use such coarse grits. I'm wondering though, if the steel is different and that is why he used those grits. I've used grits in the thousands, more like automotive sandpaper if I use the sandpaper method. I'm just learning about grinders, so it's new to me.
I just finished grinding about 10# of venison last night (and about 3 and a half pounds of pork). I knew my blades weren't real sharp but oh my gosh! What normally took me an hour or so, took me nearly 3 hours. It turned out more like mush and I could have used it for sausage. I was almost ready to order new blades when I came across this video. I have a lot more meat to grind, so I'm going to sharpen the blades like your video and get busy next weekend. Thanks!
I'm a retired CNC machinist and we did pretty much the same thing when we needed to get a part nice and flat. We had Granite plates we used but when we were sharpening our parts we would move them in a figure 8, ensuring we get the most out of every direction there is. Many times we had to have the face of the part flat less than 0003". Great video. Thanks.
Figure 8 is the best method!!
I have a small sharpening business. Your technique is used in sharpening clipper blades.. I'm not trained in this area but you can imagine that getting the clipper plates mating correctly draws on engineering practices.
Yup, I would have suggested a whole sheet of abrasive and a big steady figure 8
@@mitch3384 Yep, I sharpen my clippers with a plate of glass and 1 micron diamond paste. It even sharpens ceramic clipper blades.
Over 30 years of butchering and this is the first video I’ve ever seen on this subject. Great 👍
Yeah I no what you talking bout., I tried this and it cut like it was brand new. 80 and 180
Me too! I’ve been butchering since 1987 and I’ve never seen this sharpening method for grinder plates & blades! Excellent video & excellent channel! Thank you!
They never mentioned this in butcher shop
13:40 - By far the best explanation and advanced sausage making on RUclips. Thanks.
As a retired chef, I must say this is a pro culinary video, very nicely done, great information. Thank you!
Hello i am Peter from Holland and i wonder how you get rid of te burr of this tools after sharpening
I will never forget this tutorial knife sharpening. Thank you
This is probably the best video you can possibly make about sharpening plates. I loved it!
Great video with clear instructions. I inherited a vintage electric Rival food grinder and it looks as though the plates and blade have never been maintained beyond careful washing. Can't wait to try this and improve the grind. Thank you!
As a new sausage maker I appreciate videos like this.i started out with in my opinion the best as per my research.with LEM grinder and stuffer I didn't know that the blades and plates could be sharpened .but I do now.and I like the 6mm grind aswell.anyway thank you.
Great video! My Dad was a carpenter who on the side sharpened all kinds of tools for pocket money, hand saws, circle saws, chisels and so on. He did kitchen knives for some guys too as a special request. The feed back was that the wives complained that they cut themselves because they were too sharp! I didn't know how he did Mom's grinder, but I know he kept it up for her. He also used it to make sausages as well since that was a partnership. Though Mom did scold him with a twinkle in her eye for sharpening those knives without telling her.
Slick! You just saved me a bunch of money. I find hand crank meat grinders at thrift stores every now and then and I have two sitting in my barn that I haven't refurbed yet. They're both gonna' get that sharpening treatment and then I'll keep the best one and either sell the other or give it away to some friend that's needing one. I think I paid $1.99 for each of them and they came complete with all the plates! I just looked up the cost of a new one. Anywhere from $50 up to $150. Man, it's worth hitting the thrift stores for pots, pans knives and kitchen stuff.
Wow,
Thanks for the tutorial!
I have an old hand crank grinder that I thought was worn out.
Now I know better.
Thankfully, I did upgrade to an electric model.
Now I know how to maintain both ! 😌
thank you for saving more money,, i used to buy new grinder plates and knives when the old ones were dull, now i can sharpen those plates and have enough extras for the rest of my grinders lives,,, just subscribed
Glad I could help. Welcome aboard!!
My dad was a meat cutter when I was growing up but we always sent our blades out for sharpening. My dad would do all of his boning knives and his larger butcher knife. However the reset he sent out. Thank you so much this was very helpful to a guy who does all of his own meat cutting and grinding. Incredibly helpful. I will be investing in the flat plate you recommended. Thanks again.
Right on the money! I didn't even need to use the pusher with smaller meat pieces. I just dropped the pieces in and they ground perfectly! Good accurate information!
Great video and great tips Sir!
I'm a traditional style wood carver and I've used this method for years to flatten my sharpening stones. It works very well, but as you have emphasized, you have to have a truly flat surface. Great video!
Great explanation of how to sharpen equipment.. 74 years old and have made tons of sausage.. have gone they many blades & plates…!!’
thanks for sharing
I’m back to revisit this method! I put a ton of meat through my grinder this year and it’s time for some maintenance! Congratulations on hitting 150K!!!!
Thank you!!! I try and do this every 6 months or so. Makes a huge difference
How did you find your mincer after using this method?
Excellent video and technical advice. I've been doing this for years using some spare float glass from an old glass tv cabinet and some finer 600 grit wet sand paper on my Kenwood Chef Mincer blade and plates. I assumed this was the only way to sharpen them. Great to validate that I had the correct technique. 😃
Hello
Thank for the video. I am from Germany and as everybody know we make sausage. Your method is very good it works like a charm. Good job 👍
Thanks, very nice tutorial. I have a media blast cabinet so I made my own glass lapping plate. One of the local glass outlets sells me pre-cut 1/2" glass for a very reasonable price. The cost of making a plate is about $15 compared to the $100 Cdn for a commercially available plate.
Great video, I'm sure my 40 year old KitchenAid grinder blades could use a tune up. : ) I had speculated that sand paper and a flat surface would work, but now I know for certain how to do it.
You may be dulling your scissors by cutting sandpaper. You can rip sandpaper sheets into strips by pressing a metal straight edge (shop ruler) along the line you want to cut and pulling up and a bit across on the top edge of the paper. I fold the paper first along the cut line, just like you would a sheet of typing (OK boomer) paper. You can also score the back side of the sandpaper with a utility knife held against the straight edge before. (A tip from my grandfather (father to the Greatest Generation), a blacksmith, auto mechanic and home brewer.)
Eric, Thanks for this great sharpening advice. Worked great, saved me $$, and will make grinding a charm.
Thank you for the advice! I have tried it with my mincer, the knife is so sharp , I cut my finger when I washed it! Great presentation to learn from! Thank you!
Oh My Goodness, it worked, my blade and grinder parts are now no longer ripping the meat but cutting it. Thank you so much.
Fantastic!
Cool. Definitely going to try this, my grinder is at least 15 years old and I have replaced the blade once, never done anything with the plate. ( I had no idea) I have noticed the grinder really struggling to grind the last few times I'll bet this is why.
I bought Sausage Maker's sharpening system (2 disc's per kit size) that fits on the grinder auger for the plate, and plate stone for knife. Less than $30 vs $70+.
You do have to exercise some finesse when using tthough. Drop it and your done, they'll snap in half. And if you tighten the auger collar to tight, same thing. But 10 seconds is all it takes per plate/knife. Pretty nifty.
With this technique I use to use the bottom of a dinner plate (one of those vitreous ones) as my flat surface.
I didn't know the 80 & 180 grits were the paper to use. I was toiling away with 220 & 400. Live and learn!
Yeah those stones are great and work very fast (and are super fragile) and work great if you have the kind of grinder that the plates fit on. As far as grit goes, it really all depends on how much work needs to be done. I find that the 80 and 180 does the job quick and clean with great results. I do mine about twice a year regardless is they need it or not..
Thank you for the info
Thank you so much for this video I was getting ready to order new ones before butcher season this fall this is awesome
Ive used this technique you provided . Works great I used a flat piece of aluminum for the base. I will say that the inevitable will be blade and plate replacement because of distance being created little by little between the two. Being a carpenter by trade I love to keep tools sharp.
I love this method. I've found that there's no distance created between the blade and plate because there's a 8-10 mm protrusion with the disk. The cap keeps the plate pressed against the blade. The issue will be once you remove a total of 10mm off of the 2 and there's no more protrusion for the cap to tighten against. I've been sharpening the same plates and blades for 2 years now with very little wear so I'd love to see how long it would actually take to shave off a total of 10mm. Either way, I've saved a ton of $$$ simply from not having to replace my blades and plates!!
@@2guysandacooler awesome. Lots of sausage before I need to worry about it. 👍love the channel keep ‘em coming.
Wow, great information! Thank you so much for this excellent video...much appreciated 🙏
This was super informative and worked very well. Thanks chaps. Chao
Just what I've been looking for. Based on my knife sharpening experience I would have expected finer grit abrasives to be used but clearly it works. Will give it a try and thanks.
That's what I would have thought too. Originally I started with a 500 and 1000 and it wasn't resurfacing the way I wanted it too. Took way too long for me and didn't clean up a lot of the previous scratch patterns. This way (at least for me) worked the fastest with the best results)
@@2guysandacooler going to Home Depot tomorrow.
Excellent demonstration, sir. FWIW, I'm a woodworker, and we know sharp.
Thumbs up on that! My Dad was a carpenter and knew how to sharpen hand tools and kitchen tools. You should have seen him use a steel to whet a knife! No waste of motion and made a nice edge.
Thank for the video I only have 2 things might be bit help for you .one is that sand paper is big in the auto body section and it works better if you let it soak in water for bit then use it .as for your marking there is some marking ink used in the machinest line it's blue it works much better than a sharpie :) just thought id let you know
Looking forward to trying this. I have noticed my grinder not cutting as well as it use too. Hopefully this will help.
Just about to get into Sausage making ...glad I found your site...really looking forward to learning from you
The reason water works so well on sandpaper, is because water is actually pretty dense/thick and acts as a lubricant. Hence why wet sanding, is so popular in body work. So you can kind of think of water like oil when using sandpaper, that's what it's doing. Makes for a much nicer finish over dry sandpaper. And this is exactly what you do there too really. Finer and finer grits till it's smooth and shiny, but there's a lot more steps to body work and graduating grits, this is surprisingly simple actually, only two grits.
Thank you so much for this valuable information about sharpening our grinders! Well done!
Glad it was helpful!
@@2guysandacooler i follow you 💯 from 🇨🇦 #YSW what could i learn for you to sharpen my mix meat cutter fo I need to purchase any items please let me know 🙏
Here's something I've noticed with plates and new plates in particular, doing this honing isn't a bad idea with a new plate. I've bought new plates and they typically have a real good side and side that might not have been handled as well. Can't really see it until you mark it with the pen as shown and hone on fine grit paper. Now my plates didn't come from the Sausage Maker so maybe those are better but test honing a new plate might keep your knife blade in better shape. Just an observation. Thank.
I never even considered any of this maintenance. Very educational!
Thanks for this video. very clear.
I get these when sharpening in a town with an ethnic group who are raised to not trust butchers with ground meat. The grandson translated for me with the question I asked his grandma with my question why. I thought this was an interesting fact and it answwered why I only got these in they one town. I only get sets that look like old wornout brake rotors. I find my "extra, extra course" diamond lapping plate and it takes me 30 minuits to restore only one side of the puck part. Not both side and not to the finer grit. Sometimes I do most grinding on my belt sander and only confirm its flat on my lapping plate. Thanks for showing your home process. It confirms what Im doing is not too far off. Ill try your paper test.
Reply
I learned how to sharpen my grinder plates and blades thank you
NICE!!! This is a game changer for the quality of your end product!! Next time you make sausage after sharpening your plate, let me know how it came out
Thank you so much, you guys are great!
80 grid sandpaper - perfect for excavator digging bucket tooth : )
I sharpened with great results. TY
I used to surface grind the plates when i had access to a rotary surface grinder. Basically the goal is to restore the cutting edges of the holes on the plates, edges of holes should be sharp. As for the cutting blade I've used your method with a figure 8 pattern with excellent resuts
Great tip!
Awesome and thank you for sharing this.
Great video - thanks. I like the marker tip.
Great tutorial, many thanks !!!
Good video! Also, if you put a little water between the paper and the flat plate first then the paper will kind of stick in place and you don't have to hold it down so hard.
Great tip!
Thank you so much
Thanks for the added sound effect of the paper being cut. I couldn't tell if it was working or not
My pleasure. It's the little things 😉
Great overall technique, however I would suggest thoroughly rinsing the plate between each use of paper change. Once in a while if the mincer is very concave ie, there's a section in the centre that is slow to level out, use a figure of 8, perhaps rotated at 12, 1, 2, 3 positions on a clock face. It's important to maintain even pressure on the plate too. I've made a circular piece, that just allows the plates top diameter to fit into a recess. I made the top holder out of one piece to have a 40mm diameter knob, that fits comfortably in your pushing or rotation hand when doing the figure of 8's.
Remember to flush between each paper change. Larger grit, will leave scratches or even gouges on the surface...that's an immediate area of fat smear.
Mike
Regards from Down Under
Thank you - excellent useful information
Thank you
Really helpful video. Thank you very much for revealing this unknown secret when buyers buy kitchen aids grinder attachment several time and the meat won’t come out just stay in side with a lot of frustration. Now we need to buy the paper glass for this duty for me. Man you save our money. I am gonna try and examine that. In case of doing that randomly with paper glass we have at home does that harm the blades?
it will only harm the blades if the glass plate is not perfectly flat
excellent demo!
Great video . Never knew this …
Great video, Thanks for sharing!
I use a piece of glazed tile from a box store.... just a cheap suggestion. Its what I use to sharpen my broadheads.
Thanks
Perfektne a názorne predvedené brúsenie dosky a noža do mlynčeka len ja to budem robiť na skle alebo keramickej dlaždičke lebo k originálnej sa ťažko dostanem ale aj tak veľké ďakujem😀 a zajtra to hneď vyskúšam.
How many times do you sharpen till you have to compensate for the meterial you remove because the 80 and 180 grit paper are very aggressive i generally use 2000 grit with water to sharpen knifes works better than about any stone you can buy now.
Hi Erik, I missed the live today for this epusode I have been waiting for. Starting it now and excited
Thanks, very interesting approach.
Nice demo....a little bit of water between the sandpaper and plate will help keep the sandpaper from sliding around
excellent tip
Just picked up an MK-12 Mincer hoping I can find additional plates for it. Great product and video!
Great video Eric, thanks for sharing. First time. Will be watching more 🤙🏻
Thank you for the excellent tutorial!
Loving your channel! Can’t wait to start hanging some charcuterie!
I'm really interested to know (if you know) what the theory is behind the rotation pattern for the plate. I have a small knife & tool sharpening business so the 'why' is always interesting to me.
Professionally speaking, I'd really recommend deburring afterward. There will be a small burr caused by the grinding which you'll be able to see with a microscope or cheap x50 jeweler's loupe. This is a really deep rabbit hole of a subject, but a simple option for the blade is to drag each edge through some end-grain MDF or softwood lightly a few times, which will cause the burr to shear off and remain in the wood, rather than going into your mince. Use light pressure, no more than what you'd use pressing a disposable razor to your skin to shave. If you're comfortable using a strop for knives, you can do the same here to fold the burr back and forth a few times to remove more of the burr.
For the plate, you can take the corner of a piece of MDF/softwood, put it in the hole and twist so one of the wood edges rubs around the perimeter of the hole and scrapes away the burr. You could even wad up a clean rag, and use that with a twisting motion and the burr will hook up in the material fiber and pull away.
Beside a lapping plate. Woodworking supplies also have a lapping marble base. I bought mine for less then 50$ a few years back.
Thank you. Will use my DMT 8X3 plates and offer this to my customers. The wild hog hunters who make sausage are going to be happy!
That's an awesome idea. It's quick and makes a heck of a difference on the grind. I mean night and day difference!!
Yes.
Excellent video! I just bought a hand grinder (LEM) so am wondering if this process is also used on the cast iron or stainless hand grinders. Not sure if the mechanisms are the same, and I don't have it here to look.
Since I'm a woodworker, I have a large flat plate and also various sandpaper grits incl wet/dry.
Thank you , thank you , thank you .
Am I missing something ? My sandpaper would get ripped up right away, this calls for emery cloth, correct ? I'M definitely going to give this a go, I've tackled the knife before but not the plate. Thx 2guys
Good information. Should save me some money. I make a lot of chicken and wild Turkey sausage. Grinding poultry will show you how well your blades are doing. This should help.
Great video thanks. Will do this today
Been sharpening our plates and knives like this for many years. If done on a regular basis, it's easy. Tons of videos tell you to partially freeze your meat to get a better grind. Does your local butcher? No! He/she sharpens their plates and knives properly. If you can't grind meat at fridge temps, you need to do this. Or get a better grinder.
Thanks for the great video. I just finished sharpening three plates and three blades, they turned out fantastic and cut paper just like you show they should. I do have one question. I've watched your videos for probably a year now and see that you have a stuffer from The Sausage Maker. I bought their 20# stuffer twenty-five years ago and I love it except for one thing. Installing the O-ring onto the plunger isn't easy and as I get older it gets harder and harder. A few years ago I went to a hardware store and bought a bolt that screws into the plunger so I can screw the bolt into the plunger and then clamp the bolt and plunger into my garage vice. This allows me to use both hands to stretch and roll the O-ring onto the plunger, it works but it's still not easy to do. Have you come across an easier method to install the O-ring or come across an O-ring made from more playable material? I've reached out to The Sausage Maker twice about my concern and to see if they may have a more playable O-ring available but I have not gotten a reply from them? Keep up the great videos, Eric.
This has been very helpful
Cant wait to try some of your sausage recipes
Buy it! You won't regret it!
Excellent! Thanks a lot!
thank you eric]
Any tricks for what might look like rust in the holes of a Porkert #5 grinding plate? It's already been through 2 vinegar soaks and brushing every single hole with salt and baking soda. I'm about to either make an electrolysis tank or use a vertical drill on it to resurface the holes. It's my first manual meat grinder that I found at a thrift store and would like to bring it back into action!
I burnish and strop my knives monthly, burnish every use and sharpen once or twice a year 👍🏼🇺🇸🔥
Beep! Invaluable sharpening info for your grinders.
Great video.
Thanks
Thank you so much!
Very helpful !
Do you perhaps have a video or information about checking an second hand grinder part's,if needed to be replaced?
Awesome, thank u!
I used to lap valve discs and seats the same way. But my lapping plate was 3x bigger, and I did figure 8 patterns.
Very helpful video. Good information.
Good video; thank you.
Thank you!
great vid most people thru no fault of their own dont know
Thank you for all this valuable information, it really helped me big time.But can you also tell us when is the right time to replace the blade and plate? Like after one month or longer? Thanks again.