Hello.
I have some sharpening jobs, and often get new things and try myself on.
Thought I was going to show how I sharpen knives for meat grinder.
Here it is important to get the plate with holes in and the knife plane itself.
There are several ways that are faster than the Tormek, but are fully possible with the Tormek.
I have used the DC-250, DE-250, SB-250 and SVX-150 base.
Starting with checking how flat the knife and plate are, these were almost brand new, so there is great potential for improvement.
Then I color the plane sides with a marker.
[imghttps://lh3.googleusercontent.com/F4QfeMCJJ4FiuZsXn9ISZc34QEGH0Nt5YN9ujVPXr20fTGO6bNglPopBDFXZU6nciUUMt2cFYG1gyi3uJ8gMsOy4m_wqe6jq3EFf5ck45PgHd561IKjtMQf9hhB915qWmN0SsB-lcpHIFuzSyWrQASVxt6bdGJ_x2zhcJ0_UfXfvZE9fATC95Ke7I0oPbycwnVEv5uo2kzlYswxNPV1W-51e57KC4KbmwQF5ByWucj6L0sRLveTf6CFpsd3n6ut9d_bP18yF1oeW4nrYBzC0yppuj8Rq267989Vqoid4cc-qW_-64IPIADKGxhGX2f1y26e1tsb7fgwWw9oRH0wImxlJXN42QMD_VDDnS1T7gNKossJN_SVq8raz6C9USkpABN9GUa41hv0IycwWqj-E7IpF4-vFu7XhEKiZxidPsg117UI4R0ta5QVSmGmS3ylfUziF8f5T1SC_M9enf0rR0BkD6W3sBRo47lz94WBMhfs7kUChLmkpTDagKwaOaTIeSdvgpHaJ15wGNuiHSK99rpiR8ipTlVeSk2B65fLv_Kw2jAFYhC2tE1vIi1U7k_lcJuvQFcZ3ESRxkhX1BYkpT5Cze-HrVKpNairyFDit_hBIbq2QQ4OVyjSu71YcJKAkroR-BcNZh485BguxO913w4ejN-bWTKjeh3SoxDUXG6Ldt30G7dzKYkBMLZ2N-lJYW1s2rCIar4ynJEda9yM0PZZXvpjReRSOsTkUGqy5welVbf0=w510-h680-no[/img]http://Then I use the side of the DC-250 and spin the disc simultaneously as I grind.
Then I check if it is flat.
Then I do the same with the knife.
Then check for flatnes again.
And then I do it again with DE-250.
Then I remove the burr in the hole plate with a file.
Then it's time to sharpen the knife itself, color the egg with a marker, and then use the SVX-150 base on the side of the SB-250 and adjust until the marker is gone.
Then grind until I have a smooth grinding phase.
Finish off by dragging some light passes on a diamond plate # 2000 to remove the burr.
Then you will end with a meatgrinder wichis much better than new!
Even
I have some sharpening jobs, and often get new things and try myself on.
Thought I was going to show how I sharpen knives for meat grinder.
Here it is important to get the plate with holes in and the knife plane itself.
There are several ways that are faster than the Tormek, but are fully possible with the Tormek.
I have used the DC-250, DE-250, SB-250 and SVX-150 base.
Starting with checking how flat the knife and plate are, these were almost brand new, so there is great potential for improvement.
Then I color the plane sides with a marker.
[imghttps://lh3.googleusercontent.com/F4QfeMCJJ4FiuZsXn9ISZc34QEGH0Nt5YN9ujVPXr20fTGO6bNglPopBDFXZU6nciUUMt2cFYG1gyi3uJ8gMsOy4m_wqe6jq3EFf5ck45PgHd561IKjtMQf9hhB915qWmN0SsB-lcpHIFuzSyWrQASVxt6bdGJ_x2zhcJ0_UfXfvZE9fATC95Ke7I0oPbycwnVEv5uo2kzlYswxNPV1W-51e57KC4KbmwQF5ByWucj6L0sRLveTf6CFpsd3n6ut9d_bP18yF1oeW4nrYBzC0yppuj8Rq267989Vqoid4cc-qW_-64IPIADKGxhGX2f1y26e1tsb7fgwWw9oRH0wImxlJXN42QMD_VDDnS1T7gNKossJN_SVq8raz6C9USkpABN9GUa41hv0IycwWqj-E7IpF4-vFu7XhEKiZxidPsg117UI4R0ta5QVSmGmS3ylfUziF8f5T1SC_M9enf0rR0BkD6W3sBRo47lz94WBMhfs7kUChLmkpTDagKwaOaTIeSdvgpHaJ15wGNuiHSK99rpiR8ipTlVeSk2B65fLv_Kw2jAFYhC2tE1vIi1U7k_lcJuvQFcZ3ESRxkhX1BYkpT5Cze-HrVKpNairyFDit_hBIbq2QQ4OVyjSu71YcJKAkroR-BcNZh485BguxO913w4ejN-bWTKjeh3SoxDUXG6Ldt30G7dzKYkBMLZ2N-lJYW1s2rCIar4ynJEda9yM0PZZXvpjReRSOsTkUGqy5welVbf0=w510-h680-no[/img]http://Then I use the side of the DC-250 and spin the disc simultaneously as I grind.
Then I check if it is flat.
Then I do the same with the knife.
Then check for flatnes again.
And then I do it again with DE-250.
Then I remove the burr in the hole plate with a file.
Then it's time to sharpen the knife itself, color the egg with a marker, and then use the SVX-150 base on the side of the SB-250 and adjust until the marker is gone.
Then grind until I have a smooth grinding phase.
Finish off by dragging some light passes on a diamond plate # 2000 to remove the burr.
Then you will end with a meatgrinder wichis much better than new!
Even
