grinder plates and knives

[Denny O]

bocephus Once used mine will tell me .

[PaPaSmokes]

https://youtu.be/xp7UKCMrv-o

[bocephus]

Denny O That is true.

[Deepwoodsbutcher]

PaPaSmokes definitely the way to go.

[calldoctoday]

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.

[PaPaSmokes]

calldoctoday yea I’m gonna order the plate to work off of.

[glen]

PaPaSmokes I would recommend polishing in a figure 8 motion. It will help keep the profile flat

[Cory Brown]

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.

[bocephus]

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

[PaPaSmokes]

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.

[mrobisr]

PaPaSmokes said in grinder plates and knives:

knife for each plate and keep them together as as set

PaPaSmokes I do

[mrobisr]

PaPaSmokes Unless you are processing a lot of meat it should be a while before you need any sharpening.

[Denny O]

PaPaSmokes I have the high grade L-E-M knives for my grinder and I get several years out of them before I purchase new ones. I find it easy to keep the knives and plates paired and baged together in bubba (lol) wrap.