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If it is actually metal, a close inspection of the knife, plate, auger and housing should give clues on where it is coming from. Look at the friction points where surfaces make contact for signs of metal loss and wear. Don’t forget to check that back end of the auger where it enters the motor drive. There should be a plastic or brass bushing or washer there.
As mdseaside mentioned, you should be oiling the plate and knife with food grade oil. This is so when you start the grind they have some lubrication till the meat makes it through the auger and can act as a lubricant for the knife and auger.

mdseaside you need to get some stuffer flusher eggs https://waltons.com/waltons-stuffer-clearing-eggs/

JustinT Welcome and I do not use pre-made seasonings, but when you are ready to venture out try Kabosy snack sticks you will not be disappointed.

Is your epoxy finish supposed to seal out all moisture??