Thread: meat grinder blade and plate flattening

hi im new in this forum just need some information on how to flatten my meat grinder blade and plate using a lapping compound.I already try the glass and sandpaper but when i try it on my grinder the outcome is not what i want it to be,any idea on how to do this rigth?thanks

Welcome to SRP. I'm clueless as to what you're talking about so I am moving this to the workshop forum where I think you'll get more knowledgeable answers. If you were to post a photo it might help too.

Assuming you are asking about screw fed rotary meat grinder. I have only sharpened two but basically I treated them as flat knives that have to match. Alternatively think of them as scissors that have to be sharpened on the wrong side. that is the sides that touch/are parallel not the sides that bypass each other. Just hone the matching sides on a progression of very flat hones to finish somewhere around .6k to 4k, 8k would be over kill. It's not so hard but depending on how dull the blades and plates are it may take awhile.

Jonathan

i assume your talking about the blades kinda like a star except only 4 points that slide onto the end of the auger .. we used to put ours on just a disc sander in the machine shop at school ... couldnt tell you the grit of paper but it worked real well ..

I have my grandfathers old meat grinder, with the wood handled crank. And it desperately needed a sharpening.

I had the best luck starting on 600 grit papers. Courser grits tended to work unevenly. It may take longer on the finer grits, but there is less chance of causing a problem. do not rub back and forth, make small circles instead.

Good luck!

I have had good luck using wet/dry sandpaper (used wet) layed out on a piece of 1 inch thick granite countertop.
An extremely flat surface is need to accomplish a first rate sharpening.
To finish up a freshly lapped waterstone can be used with due care.
When using the grinder, coat the plate and knife with food grade oil before installing them.
With the ring screwed tight the pressure of the knife against the plate is very high. Just a couple of revolutions without lubrication will ruin your sharp edges.
Imediately after use, wash the parts and rise with hot water, dry imediately, and oil them.
I also tie them together during storage so you know which side of the plate to have contact with the knife and so that the plate and its knife will have matching wear patterns. (each plate should have its own knife)
Those old grinder parts were probably made from the same type of steel that good razors were made from. They need a lot of TLC in order to remain in top notch condition.
Good luck to you.
You will have to experience using a really sharp plate and knife to beleive the results obtainable from an antique appliance.