How to easily and quickly grind a knife from a meat grinder at home: 1 bad and 2 good ways
For many years, grinding a knife from a meat grinder was a problem for me. Rather, I was afraid to spoil it, so I preferred not to experiment at home, but to carry it along with ordinary kitchen knives to a master who worked on a professional machine. However, then I got tired of it. And trips to the other end of the city no longer fit into the work schedule. And the toad began to strangle, because at the price of a few sharpenings it was possible to buy a new knife. In general, I had to learn a new craft.
Method 1: unusual file
First of all, I went to the household goods store and asked the seller to show all the accessories for sharpening knives from the meat grinder that are available. He shrugged, glanced over at me with an indifferent glance, and declared that they didn’t have such a thing, had not, and would hardly ever have one.
I continued to insist. If there are meat grinders and knives for them on sale, then there is an object that can restore the working capacity of these same knives. Let me get it even from under the counter, at least get out of the ground, but otherwise I still won’t leave. The seller thought for a moment, then perked up, moved to a stand and a minute later returned with a file in his hand. It was he who solemnly handed it to me, saying that this file is called musat and together we will be happy forever.
I heard somewhere that ordinary knives can be sharpened with a file. But the fact that it is used for sharpening knives from a meat grinder was unknown to me. However, the thing was interesting, it was inexpensive, and I would definitely find an application for it, so I decided to buy it.
As a result, I have repeatedly made attempts to put the knife in order, using the same musat. No positive changes were observed, rather, on the contrary. But ordinary knives were sharpened well, which, however, did not solve the problem with the meat grinder.
Method 2: Sandpaper
On a warm autumn day, in order to pass the time remaining before the appointment with the dentist, I decided to take a walk around the market. It was very conveniently located (almost next to the clinic), and there was always something to see.
So this time, passing between the rows with all sorts of things, I involuntarily overheard the conversation of the seller with the buyer, who demanded to give him an emery for sharpening knives. This interested me, so, having waited for the man to leave and taking advantage of the absence of other clients, I interrogated the person who was standing on the other side of the counter. It should be noted that his patience was unlimited. For this reason, after half an hour, I went home with a set of 10 sheets of waterproof sandpaper for metal processing.
As the seller assured, sharpening knives with an emery is easy. Especially if it’s a meat grinder knife. The sharpening process itself, he said, looked like this:
- You need to put a piece of paper on a very flat, smooth surface. If it is bumpy, ribbed or something else, nothing good will come of it. Even one small grain falling under an emery leaf can ruin everything.
- Put the knife on top so that the cutting edges it touches the abrasive surface.
- Press the knife with your fingers and rotate it counterclockwise. It is very important to do just that, and not vice versa.
- After some time, the edges will begin to shine. When their entire surface becomes silver-shiny, the grinding process can be considered complete.
However, this is not all. In order for the meat grinder to work no worse than the jaws of the megalodon, it is necessary to put in order a metal grid (a circle with holes) through which the mince passes. Manipulations with it are carried out the same as with a knife, however, it is desirable to bring it to an even shine on both sides.By the way, you can rotate the grid in any direction, and not strictly counterclockwise.
Since this method was suitable for both an electric meat grinder and a manual one, I decided to first try it on knives from a cheaper device. She did everything as the seller advised, gathered a meat grinder, pulled out meat bought on the occasion from the refrigerator and was really surprised - an old meat grinder was grinding beef as if it were apples. And this despite the fact that she had family knives - 1958 release.
To conduct a second experiment, now with the participation of a knife from a modern and rather expensive meat grinder, was no longer scary. And the result again pleased! In the future, I used this method exclusively for 5 or 6 years, and now it remains in my favorites.
Method 3: Abrasive Wheel
If it were not for another accident, I would hardly have heard from someone about this method. Firstly, because I was no longer interested in such information, and secondly, because, as it seems to me, few people use it.
One day, late at night, I was doing nothing more than preserving tomatoes. When the hands on the clock showed five minutes to eleven, it turned out that the house had run out of salt. The last store closed an hour ago, and there was only one way out - to go for salt to the neighbor-midnight.
When I was invited to the kitchen, I noticed a strange set on the table - among the spare parts from the disassembled meat grinder, there was something the same shape as the net, but without holes through which the minced meat passed. I do not know how to restrain curiosity, so I immediately asked about the name and purpose of this subject. It turned out to be a special abrasive wheel for sharpening a knife from a meat grinder. It is easy to use:
- It is enough to assemble the meat grinder, folding the parts in the usual manner, however, instead of the net, install this same circle and tighten the union nut (the one that holds the net, knife and screw together) so that the handle rotates with effort.
- Turn the handle in the opposite direction (counterclockwise) until the cutting edges of the knife become smooth and shiny.
Getting such an abrasive wheel for sharpening knives from a meat grinder is not easy. Have to walk around the flea markets or ask friends of grandparents if they were lying around too much. I was lucky to find it on the bulletin board and buy for a few pennies - 40 rubles. Now I most often use it, which is very convenient.
In my "experience box" so far there are only two ways to grind a knife from a meat grinder. I can recommend them with a clear conscience to anyone who needs such a recommendation. However, I think there are other, no less interesting and effective options. Tell us how do you cope with this task - do you use the services of professionals or have you purchased a device that can be used at home?
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Take the sandpaper, cut it in the shape of a grid and collect the meat grinder, just put the sandpaper in front of the grid - Profit, no stones))
That's it, and no troubles.
!!!
It’s necessary to sharpen both a knife and a mesh-grid this is the same knife
We have such discs in every household, and they are even made specifically for grinding knives in electric grinders😄
It’s in vain to turn in the opposite direction when soaking, clockwise if sharpened, it will be longer sharp. In electrical, I always do that.
Thanks for the article.
Have you tried to get married? : O
Figase, I have never even heard about the existence of such discs. And in our households, I have never seen such people before, I thought, everything is sharpening as I do, with an emery cloth ...
Now these discs are sold in the economy departments cheaply
the grinder’s knives are self-sharpening, I’ve never seen a problem with knives 49, what kind of nonsense
You just put them on hand and see the difference, there are no such knives that would not have to be sharpened.
Self-sharpening knives in electric razors, and in meat grinders it is necessary to sharpen periodically. Even new ones are not necessarily sharp.
Do you have a liberal arts education?
What nonsense. There are no self-sharpening knives
probably the wife is doing everything
I’ve been spinning for 30 years on both manual and electric, and I don’t bother before starting, I always skip a piece of fat for lubrication and after that everything works without sharpening
I agree to all 100.
And if you need to twist vegetables or berries?
Good at grinding machine
Buy a new knife do not bother, people fool your head
You can buy everything if finances allow!
Mumble?
This is illiterate. When grinding, the knives and mesh are ground together on the same grinding table on the grinding machine so that there is a parallel plane, otherwise it will be a complete bullshit.
Absolutely, only on the machine.
The net and the knife themselves are centered relative to each other. The main thing is that they have smooth planes along the cutting edges. Therefore, do not write about illiteracy, if you are not sure about the issue, run the risk of flaunting your own.
This is ideal! Not everyone has a grinding machine.
only on grinding, the rest is all bullshit!
I live in the wilderness, before civilization 150 km. And where will I get the grinding machine? Is it necessary to have 500 sets of knives in order to travel to the world once every 5 years and sharpen knives? Sasha, connect the mind to the brain, they say it helps. And the author suggested the best option - sandpaper, a flat surface and five minutes of labor! The next method of making minced meat is the Chukchi method from a joke, chewing with your teeth!
The fact is that both crap in the form of a cross, which you call a knife, and round with holes, they are both knives, always sharpen both, the same, almost original guillotine-type scissors, only for meat. In everyday life, sandpaper on a flat surface, the most acceptable option is cheap and cheerful.
I’m a grinder, a 6th grade toolmaker, you don’t need to reinvent the wheel if you compare the knives (I emphasize the knives,) after grinding on a surface grinding machine and different crap like sandpaper even an idiot to notice the difference. And myself. You grind the knife on both sides and the support and the cutting part. Even with all my skills, it will not be possible to sharpen knives observing the parallelism of the sides. And what else I wanted to say, often on new sets there is no parallelism, so they will chew and not cut. When choosing new knives, you need to attach the cutting edges to each other and look at the clearance, the parallax will be noticeable.
And what for are parallel sides to us !? Or are you wearing a knife on a shaft for a press fit? Well, there will be a couple of tenths of a knife swinging on a square - will meat go bad?
What is needed is not “parallelism”, but “flatness”.
Grinding a knife, from the support side, is a completely pointless exercise, once brought to mind on a flat file and enough. Also, once, you need to trim the seat on the screw (so that the surface is flat and perpendicular to the axis).For sharpening, I use emery stone, and always the same side of it, and never use it for other purposes. I always sharpen both the knife and the disk, (the disk also has only one and the same side, the working one). When sharpening, I use the entire surface of the emery stone, in circular motions, to the side as it is more convenient for someone (someone has the left hand, the main one). In this case, first a knife, and then a disk. The disk is flat, with its surface I level the worn layer of stone, so that it is always flat. And the easiest way to check is by folding the work surfaces, they stick to each other, if you move the knife, which is easy to feel. Minute business, if it does not run. Grind meat in an old Soviet meat grinder, taking into account the washing of disassembly, faster. And you do not need to be a 6-bit toolmaker, accuracy is enough. True, if you understand tool steel, then in the store you first need to look at just that, and not at the clearance. And I would buy good steel with a clearance, then I would bring it to mind.
No- guys and girls! I myself am from a remote village. I still point it this way: I take sandpaper with a fraction of 120-160. Joiners will understand.
And drove, too. This is a very fine spray. I drip half a drop of motor oil onto the paper, put a knife on it and sharpen it with DIGITAL counterclockwise. A dull black jelly forms. This is the most cimus. I collect in a pile on this very paper and rush already clockwise. As soon as the knife through the film of oil begins to cut the base of the paper — Stop! Done! Wife — happy !!!
!!!
I greet you Vitaliy !!!! I am grateful to you for a certain chip with which you shared .. !!! I, too, sharpened on sandpaper ... there was a result ... but very .. it was difficult to grind. But you suggested !! you need to drip engine oil .. and SUPER !!! (as the saying goes, you won’t help, you won’t go !! and in life so .. !!!) Thank you !!! Your method is THE MOST GREAT WITHOUT CERTAIN COSTS.
No guys! Love the hands of your wives! I make it simpler and more efficient: I take the emery sandpaper of the 120-160 fraction. A drop of engine oil on it. I also lie down and rotate counterclockwise until the so-called gruel appears on the abrasive. Then I collect the porridge with my finger in one place and rotate the knife ONLY ON A HOUR. As soon as the knife begins to cut the base of the sandpaper — STOP! Done! My — glad! And not only minced meat — everything is delicious !!! Good luck Do not remember badly, Men!
For a manual or old Soviet electric meat grinder, it is easier to buy at the fair for 100 r a new set of knife and grill. In our Magnitogorsk this set can be bought for 80 p. You can buy a knife or grill separately for 40 r. With imported meat grinders is more difficult, but maybe you can find something to them.
And what, ready-made minced meat is no longer sold ?! Myths about “special” meat, hand-rolled, are long gone.
And what, there is confidence in the composition of this "ready-made stuffing"? Unlike the "myth of special meat" which I personally push into a meat grinder;))))
Vladimir .. !! You're right..!! Yes, I live in the city and it IS !!! But with a good knife .. which not only serves for Stuffing .. !!! but it can also serve for other "options" ??? And you know it!!. I won’t be able to come and scroll 200g. (peppers, or other specific vegetables, and so on.) They simply “make me mentally an idiot !!!) and they DO NOT! Therefore, to say ... that pure mince .. ??? it's not that .... !!!, I hope you wanted to say ??? And advice ... BEAUTIFUL PEOPLE WHO SHARE AND ADVICE ... THIS IS SUPER !!!
And I don’t sharpen at all. Just when assembling, I always put the grid with the same side to the skin and during the work they themselves rub against each other.
a small sandpaper lies on a piece of glass (a flat surface) and in circular movements until uniform contact with the sandpaper and then the same lattice are noticeable. There are no more troubles.
The best flat surface is a thick (unnecessary) mirror !.
It is quite normal for "field conditions". If the house “has tools”, you can sharpen the knife and grill in 30 seconds using a drill, grinding wheel and adapter for HEX-square screwdrivers.
The sharpening process itself is simple, just aligning the two planes of the knife and the steel disk. The grinding angle is made at the factory. Strong metal production forms a gap and therefore knives and metal discs are replaced. Editing the blade itself can be done using an abrasive even circle or abrasive paper.
will not cut! Crumple maybe?
I have been using such stones for 20 years, only they also need to be periodically changed, at least once every 2 years. And yet, just in case, it’s easier to twist the old sinewy meat if you add vegetable oil in the process (a little bit, without fanaticism!)
aftar zhzhot !!! the girl never saw musat ??? - pipets file)) .... haha
I am always surprised at those women who go to households. shops for plumbing and tools, they understand this all as in their kitchen! In this case, as a rule, they look decent! So in this case, a woman teaches to sharpen knives for a meat grinder! Not every man knows how to properly imprison them! Really quite MUZHIK translated?
7 minutes of show-offs and 57 seconds about the case. Everything is simple: he took the skin, put it on the table and looked at the telly with three circular motion knife. And that’s all!
Well done. No words!
This is all fornication, only a grinding machine can sharpen knives and net !!!!
Sharpening a flat meat grinder with round musat is already suggestive of inadequacy. Have you tried to use a flat file for sharpening? It is necessary to sharpen the edges of a meat grinder knife, which are at 90 degrees. And here they offer to grind the knife to the grid. After they are surprised that the knife of the meat grinder crushes the meat. It was impossible to touch those surfaces that form an angle of zero degrees with a sieve.
There are only morons stoli. Even an electric meat grinder needs to be sharpened. and the knives and nets are the same as for manual ones and for electric ones this time. Secondly, the knife is practically not dull, and if the knife is dull, a sharpening is required for a maximum of half a minute, turning it in any direction on emery is 2. Third, this is the most important thing, the mesh is always dull in the first place. The grind must be sharpened first. ordinary emery, bar. Only the stone was not greasy. If the stone is greasy, then it is necessary to clean it. It is possible to clean a stone with another stone, preferably of the same grit, if not the same, you can use any. It is necessary to rub both stones against each other for half a minute three times in breaks, shaking off abrasive powder with surface dirt and salinity. When the stone is clean, you can start sharpening the mesh. If there is no km, you can use sandpaper. On the stone in any direction it is necessary to rub the mesh until the surface is mirrored, there should be no cracks and especially protrusions at the edges from the middle of the working out. And only after that you can sharpen the knife for half a minute. And at least 15 sharpening knives, the meat grinder will not work if the net is not ground. The whole process of chopping meat depends on the net by 90% and only 10% depends on the knife in the meat grinder. Well, another 2% as the error may depend on the backlash of parts in the housing. and that is unlikely.
Place a home-made gasket between the meat grinder body and the screw; a gasket made of a filler cover will remove the gap between the knife and the grinder mesh. And you forget to sharpen the knives for it for a long time.
There is a difference between industrial meat and domestic meat.As a rule, minced meat is made from industrial. And you have to twirl your homework yourself.
The knife itself is rubbed on the grate, and it is not necessary to grind it: if the sharp edge is dull, it is necessary to sharpen this edge with an ordinary abrasive bar or, if any, with a sharpener. But sometimes this doesn’t help either, the reason is that there is a gap between the knife and the grill, and the thread on the nut is not enough to tighten and select the gap. In this case, the usual washer from a piece of a plastic bottle helps: the gap is shredded and the meat is cut easily and at ease, even with veins, only a crunch stands. I tried in different meat grinders, and at a party I put instead of the washer a regular paper clip
Well, after reading all the recommendations, I’ll also insert my five cents. My specialty is 0501, metal cutting machines and tools, mechanical engineer. For the process of turning meat, the most important thing is the lack of clearance between the movable and fixed knives. This can be achieved in different ways. The first - on a surface grinding machine, in the factory, grind both knives. BUT! This will not give a full guarantee - I say this as an engineer. This will give a standard, so to speak, cutting, exacerbated by moving the mesh to the other side. I propose a completely different option that does not require a surface grinding machine but gives a 100% guarantee of very easy cutting - tested on my meat grinder. So - you need to take any! abrasive block, lay a newspaper on the table, and rub it over the newspaper with any other abrasive or stone. The task is to get abrasive chips. She needs literally half a teaspoon! Then, collect the meat grinder, put the movable knife in place, then take a piece of pork fat, rub one side of the net on the fat, then dip the net in abrasive so that the abrasive crumb sticks well to the fat. Assemble the meat grinder so that the side with the adhered crumbs faces the movable knives, i.e. inwards. Slightly tighten the union nut and begin the process of grinding the knives - quietly rotate the handle of the meat grinder. For example, 10 revolutions forward, then 10 backward. Tighten the union nut - and again ten there ten back. Thus, after a few cycles, you should hear the very nature of sound - x-p-p-p-p-p-p-p-p-p. As soon as you hear this sound - everything is ready - all stop and unscrew the nut to get the grid. look at it - on the side of the mesh facing inward, a shiny ring should be clearly visible over the entire width of the movable knives. If the ring does not occupy the entire width, dip the net into lard and into abrasive chips and repeat the process. As soon as you see a shiny strip on the entire width of the movable knives - that's it, the process is over. We disassemble, wash it thoroughly with fairies and rejoice as a meat grinder easily twists frozen meat !! The only condition is that when assembling the meat grinder, always put the shiny ring inward, towards the movable knives. And my meat grinder for 10 years does not need any point of knives.
The best grinding on a surface grinder!
So many comments and it’s not clear who to believe!
Heresy and article and comments.
You can’t sharpen a knife in any artisanal way. You can grind the mesh into a plane, but usually it is not so killed.
This is the main problem. Like scissors, in a meat grinder, CLOSING BLADES SHOULD GO ON A LINE, NOT PLANES.
That is, the meat grinder knife should be sharpened so that only 4 thin lines in front of the blades are in contact with the grid. LINES. It is on these four hairline thicknesses of the line that all the force of pressing the knife to the mesh should fall.
That is, sharpening goes at a very small, but angle. And not on the plane !!! If you want to kill a knife - make it flat, it's that simple!
A flat knife can only cut bread. Any veins on meat - wound, because it is not able to transmit them.
I recommend to see "GOST 4025-95 Household meat grinders. Technical conditions. "Knife cutting edge = max. 3 mm. About any "LINE" is not talking. As well as sharpening the cutting edge "at a very small, but an angle."
One of the conditions for good work is really the quality of grinding the knife to the grate. According to GOST, the roughness should not exceed 1.25 microns.
ALL 🙂
So the knives of the meat grinder do not sharpen, the other side of the knife is sharpened
when working a meat grinder, it is important to press the knife to the grid. if the grid is not native, check its thickness and sufficiency of the clamp, as mesh thickness can be different. and with sufficient pressure, self-sharpening will occur, unless of course there are no deformations and wear
I can advise you to buy a knife with teeth, it is two-blade, but it works much better than the native three-blade, no matter how much it is sharpened with a mesh. The meat grinder is electric. It costs a knife of rubles 14. That is, if it becomes dull, it is probably easier to throw it out. But it has been working for two years now. He cuts all the cores without a trace, the meat grinder when parsing after scrolling, is clean.
I hone on emery. I put a knife or grill on the side surface with a round wooden stick in the center, gently press and turn on the emery. By changing the clamp, I achieve that the knife or grill begins to rotate. Rotation allows you to achieve a plane even if the circle is slightly worn. It is not necessary to press strongly.
And nakuya we had so many private details then read? What the hell is that? I went there, lay down under the dentist, once cut tomatoes ... are we here to read this nonsense crazy? Article bullshit fictitious, to justify the requirements for the number of characters! The bottom line is simple: the sheep from the invented article got some musat, then she fucked the skin for 6 years, and then she bought an old ushatny disk on a baaholka, which no longer exists ... bullshit is crazy ...
so sharpening knives for a meat grinder is forgivable only to a woman. Perfect sharpening only on a grinding machine. It achieves sharp edges, both on movable (cross-shaped) and motionless (mesh) knives, and most importantly, an ideal plane of surfaces is created and they fit snugly together without a gap. Such knives will cut any product easily and quickly. And with the help of sandpaper and abrasive discs such a plane can not be achieved only fill the edges. and the age of knives will be short-lived.
Nonsense ... .. Buy a new knife with a net and there will be a holiday ....
Gentlemen, spices! The old-fashioned way is simple: you take both knives i.e. round and cross-shaped and grind one by one on the glass (clean) for five minutes and that's it!
Do you even have meat?
What did you want to hear from a stupid woman? Bearing some nonsense. Knives with grill sharpen on a grinding machine!
Only the grinder understands the truth, probably because it is his bread. You can grind and kill any tool in different ways. It’s a pity that even an “engineer” was found. In addition to the grinding machine, unfortunately, nothing good will come of it. And in some cases, you also need to get knives. If you do not understand this, then the best way to sharpen a knife and a net (always in pair) is to take it to the grinder. (I won’t shout about education, rank and work experience). And yet, if you have them polished, be sure to look at the back of the knife. It must also be sanded (or kept in good condition from the last time). And it’s really good to be demagnetized. (It is fair and necessary for all types of knives: old, new, rusty, self-sharpening and self-blunting, generally saving). Good luck to all!
I mean, if there is a small electric motor with a small emery wheel, we simply press the grate to the end of the circle and remove the irregularities of the grate from both sides, then the knife is also pressed to the end of the emery circle, it is important that the grate and knife fit completely into the emery circle