Even the most durable blades will dull over time. In a meat grinder, this manifests itself especially clearly. Scrolling goes slower, a creak appears, and the meat comes out in the form of not minced meat, but gruel. If you use the device a couple of times a week and process up to three kilograms of meat, sharpening should be updated once every six months. How to do this correctly told the “Novate: Ideas for Life” on DZEN.RU (16+).
How to understand that it's time to sharpen
The stupid blade is easy to find out. It shines on faces and does not allow meat to go through the grill without effort. Sometimes a characteristic rattle is even heard. It is enough to visually inspect and listen to the device.
Than to sharpen
You can grind with stone, sandpaper or grinding paper. The main rule is that only one is processed, the working side. Before work, the knives must be thoroughly washed and dried.
Elevation paper (granularity from P120 to P190) is laid on a flat surface. The knife is placed with the front side and driven on paper for several minutes, gradually changing the number.
With a grinding stone, the principle is the same, but the movements are made in circular ones. You should not crush the stone, you can damage both the tool and the hand. The stone is moistened with water to avoid overheating and get a flat surface.
Caution with the power tool
Work on a tochline machine requires experience. One awkward turn and you can get hurt. If the machine is electric, it is better to entrust the matter to the master. When using old foot stone at home, you should definitely wear protective gloves.
Previously reported About how to return the severity of knives in your kitchen.
