TheBandit Papa & Process have hit the nail on the head. I don’t mess with any of the other stuff though, not even the ice. If they really need more of a cleaning after the soaking, I have some small bottle/pipe tube brushes that will finish the job.
grinder plates and knives
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors last edited by
I just bought a big bite 22 a month ago and im hearing i need to have a knife for each plate and keep them together as as set… What say you?
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
PaPaSmokes said in grinder plates and knives:
I just bought a big bite 22 a month ago and im hearing i need to have a knife for each plate and keep them together as as set… What say you?
Absolutely!
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors last edited by
sounds good, guess ill order more knives to go with the plates that came with the machine. i watched a great video on how they sharpen the plates and knives so i will be able to keep them in tip top condition.
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
PaPaSmokes said in grinder plates and knives:
sounds good, guess ill order more knives to go with the plates that came with the machine. i watched a great video on how they sharpen the plates and knives so i will be able to keep them in tip top condition.
Would you mind sharing a link to that video, sir?
Paul
- How hard can it be?
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
PaPaSmokes Right on here too! Paired and always paired!
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by Denny O
processhead PaPaSmokes This one?
Sharpening -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
PaPaSmokes That is the way to do it. They will wear together. I also etch on the plate which way to install to keep the knife and plate mating to the same surface.
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors last edited by
processhead a video by Jende using their 2 sided glass lapping plate that is perfectly flat. The technique is easy to do. Haters gonna hate!
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Denny O Iowa Team Camo Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill last edited by
bocephus Once used mine will tell me .
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors last edited by
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Denny O That is true.
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PaPaSmokes definitely the way to go.
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PaPaSmokes I know this will sound, what do you say? As I started to watch more of the video, before it got down to the nitty gritty, I was thinking you could keep those knives sharp with a piece of 3/8" tempered glass with polished edges & 800 & 1200 grit wet sand to float the blades on. Then they got to the nitty gritty & I saw what it was & basically there it was. I just don’t know about using that 80 grit on any of my grinder knives or plates, but then maybe my idea of using the 800 & 1200 might not be enough unless you really kept it up regularly like using a steel. I will have to look into it further. Thanks for the video & the inspiration.
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors last edited by
calldoctoday yea I’m gonna order the plate to work off of.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
PaPaSmokes I would recommend polishing in a figure 8 motion. It will help keep the profile flat
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Biggest thing for me is to sharpen (almost) every use…I process 10 or so deer each year so may not be every time. Glass with high grit wet sand up to 1500. I did just pick up wet stones to try going up to 8000 (overkill I know). I’ve never thought of matching knife to plate. I’m not sure I organized enough to keep them matched as I work. I’d be interested in more opinions though.
Side note, there was an attachment out there in the world which sharpened grinder knives on the grinder. I thought it was cool, but don’t remember who had it.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
Cory Brown I keep them together in zipper bags. Works great because I oil them before putting in bag. They are stones for sharpening plates and knives, two stones and you can get them in either coarse or fine. Haven’t used them so I can’t tell you how they work. Sausage Maker Buffalo, NY
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PaPaSmokes Missouri Sous Vide Dry Cured Sausage PK100 Team Blue Cast Iron Regular Contributors last edited by
Yea I just went out and bought a knife for every plate. I guess I’ll etch and number them so I can keep them straight. I’m gonnna order that lapping plate, it’s small and I can keep it with the gear and touch up. I opted to get the regular knives, I hear L*M makes a higher grade of knife but we will see how long these last first.
Pitmaker Vault, ProSmoker PK100 are my smokers of choice. check out my FB page sometime. @papasmokesBBQ
"from our kitchen to yours, better getcha some!" -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
PaPaSmokes said in grinder plates and knives:
knife for each plate and keep them together as as set
PaPaSmokes I do
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
PaPaSmokes Unless you are processing a lot of meat it should be a while before you need any sharpening.
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