How to sharpen mincer knives and sieve

How to properly sharpen meat grinder knives at home

Every housewife in the kitchen has an indispensable helper. a meat grinder. It can be both mechanical and electric device, but the principle of operation in both cases is the same: grinding the meat into mince with sharp knives. The more often you use your mincer for its intended purpose, the faster the knives will need sharpening. Let’s talk about how to sharpen meat grinder knives at home.

  • Sharpening properly
  • How to sharpen meat grinder knives at home

Sharpening knives for meat grinder with your own hands

It is important to remember that a well-sharpened rotating cutting tool can save a lot of time in the process of chopping meat in the case of a device of manual type. If it is electric, it will save energy, the cost of which will certainly increase if you use a blunt cutting device.

If you find that your knife is blunt after all, do not get upset and / or run to the store for a new one, because the problem is more than realistic to solve within 20 minutes (half an hour at most). It is only important to have at home a sharpening stone or at least an emery cloth to sharpen the blade for a meat grinder with your own hands at home according to the recommendations presented here.

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But before you start the process of sharpening mincing knives, it is definitely worth to understand the reason of their blunting, because many manufacturers assure that during rotation the knives sharpen by themselves against the metal grate.

Meat itself is a soft substance, but it constantly contains small veins and other gristle that over time contribute to the rounding of the edge. That’s how it gets blunted. Next, the device instead of cutting the product begins to chew it, and then it stops processing it in any way at all.

That is why you should stop working and start disassembling the device for subsequent sharpening of knives as soon as you find the first signs of improper work.

Basic rules of sharpening

Before your own hands to sharpen the blade of a meat grinder, you should carefully study the principle of their work, otherwise a good result will be much harder to achieve.

To begin with, the movable mincing knife is always paired with a metal grid (on which it is supposedly sharpened, although this is doubtful), which is stationary and has many holes throughout its plane. So, to grind them together. This part rotates together with screw and blades (which total four pieces) and cuts the food product, penetrating through the holes under pressure. This is how some difference in grinding is achieved because of the use of different variants of the grid, which can be made with larger or, on the contrary, smaller holes.

In the manuals for different models of meat grinders, manufacturers refer to their knives differently: as a stationary or movable cutting tool. Here are the basic recommendations on how to properly sharpen the blades for the meat grinder:

  • In order to qualitatively perform all the work and comply with all the rules underlying, before you start, prepare in advance all the materials that you will need.
  • Examine with a thick metal ruler the surface on which you are going to sharpen the knives: put the ruler by the end and make sure that there is no gap. Place a circle or paper on the table and secure it well.
  • It would be best to put a piece of plexiglass under the sanding sheet to achieve better horizontality.
  • At the very beginning of the work, the blades, together with the polished surface of the grid, should be lubricated with the most ordinary sunflower oil and leave them for a few minutes. It is also best to lubricate the surfaces on which you are going to conduct the sharpening process. But if you sharpen with a special water sharpening stone, do not use oil. In this case, you will need to moisten it with water.
  • Use a wood nailer, so that you can grind the entire surface evenly. It is necessary to press in the center of the grid or knife, and make circular movements as evenly as possible, pressing the wood, but not overdoing it.
  • Pay attention to each edge of the blade during the sharpening process, making sure that their cutting edge is sharp.
  • After you have completely sharpened the four blades of the blade, work on the grid, because the edges of the blade wear out in the same way during sharpening.

Using an abrasive stone

To grind in the best way possible, you should buy a good corundum stone. The diameter of such a stone is 180 mm and its grit size is between 40 and 60 microns. During the sharpening process, place the stone on a flat surface and wet it or pour water from the tap all the time, because all the work must be done with water, so that the metal has an opportunity to constantly cool.

Procedure for sharpening the knife with the cutting stone:

  • To make the sharpener stand well on the table and not to move around, you should put some dense cloth under the stone. Next, take your blunt knife and start rotating it clockwise. Use a wooden clamp for best contact.
  • Apply pressure to the center of the most movable knife, while your other hand, which is free at this moment, fix the grinding wheel.
  • The oxide film should be removed evenly over the entire plane of your cutting tool. It is very important to make sure that there is no misalignment, as the quality of the work you do depends on this.
  • Be sure to sharpen the grid after your knife. For this you will have to perform absolutely similar actions, visually repeating the previous process.
  • Check the surface to be sharpened. If it is shiny and looks smooth, then you have done everything right.
  • After all this you only have to check how these parts fit, for the reason that they will be in close contact during work. There should not be any gaps between them.
  • Only after completing these steps can you fully assemble the mincing machine and check how the sharpened parts work in real conditions.

Sharpening machine

The method of sharpening on a special machine, of course, is the most convenient, but it is not suitable for all users, because it requires a certain skill, and if you do not have this skill, then you should sharpen knives only manually. Here is how the sharpening process goes on a special machine:

Sharpening the petal knife

Similarly to the grid sharpen the petal knife.

If the knife does not have significant damage, its sharpening begin with abrasive paper grit 500.

Rinse the knife and sieve and assemble the meat grinder.

To lubricate the knives of the meat grinder and remove residual abrasive dust, put a piece of lard through the meat grinder.


There is always a choice as to which way to fix this problem:

It is quicker, cheaper and more convenient to do it yourself at home.

Consider how to properly sharpen knives by hand.

Using an abrasive stone

You probably have a sharpening stone at home, if not, it’s worth getting one. By the way, with some modern models of meat grinders it comes in a package, but there are also freely available. The stone must be new for the best effect or not used before for sharpening conventional knives and other objects, otherwise its surface can be damaged by chipping and scratches, which will negatively affect the knives from the meat grinder.

Its grit size should not exceed forty to sixty microns, so it will not leave nicks and scratches on the surface. Put the stone on a flat surface, it is better to put under it a dense material so that the stone does not slip. Spray generously with water from a spray gun or soak for two to three minutes in a container of liquid. Always check that the sharpening stone is dry.

How to quickly sharpening a Meat Grinder Knife. Easy Fastest Way

The best way is to do it in the sink under running water. This way you don’t have to constantly be distracted and check to see if the stone is wet enough to cool the metal.

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Now take the knife, place it on the stone, press it firmly and rotate it in left and circular motions until the cutting blades have an even, smooth, mirror-like surface. Use a wooden block for better pressure. Examine the stone carefully afterwards, checking for scratches. It is important that the sharpening is even on all four surfaces of the knife. If you did see a scratch on the cutting part, sand it down with some fine sandpaper.

If you have a film of oxidation, check periodically when turning to make sure that it peels off evenly. This is extremely important, because it affects the further work of the knife. After that, do the same sharpening algorithm with the mesh knife.

When you have finished, do not forget to put the fourblade knife on the sieve knife and check for clearance. It should not be.

Now you need to rinse both elements well under running water to wash out the fine metal filings, assemble the meat grinder and twist a piece of meat. You will feel the difference immediately and know if the sharpening is satisfactory. If not, repeat the entire process.

Using a sharpening machine

This is probably the fastest way to sharpen knives, but it is not suitable for everyone. It requires skill to work with this machine, and if you do not have it, it is better to use a special stone, a bar or sanding paper. To use the machine, it is necessary to put a special paste (number four) with a fine abrasive on the smooth surface of the grinding stone and let it dry completely. Only after that can you get to work.

Start the machine and gently press the blade against the rotating wheel. The angle of inclination of the blades should be about seventy to eighty degrees, the important thing here is to keep the angles. You should constantly monitor the ground surface and let the metal cool down in time so as not to burn it. Do the same procedure with the grating, but use the same wooden block to press it down, to avoid damaging your skin on your fingers.

It is worth repeating that this procedure of sharpening knives is only suitable for a specialist with experience in this business. a beginner is likely to ruin the part, which then have to buy.

Using sandpaper

The easiest and most affordable way, since sandpaper can often be found in the toolbox of any home. But even if not, it is not difficult to buy it in any nearby store of building materials. The abrasive part of the sandpaper should be fine so as not to damage the surface, otherwise additional sanding will be needed. The algorithm of action is very simple and similar to the previous ones.

Securely fasten the paper on a flat surface, it is best to glue it to organic glass or other object. Moisten the water knife, scroll counterclockwise until a smooth surface. Do the same with the second blade.

If the cutting parts are severely rusted, you can use a drill to save effort and simplify the process. Clamp the knife through the hole in the middle with a suitable screw and carefully reverse the rust off the surface at low speed until an even sheen is achieved.

Finish the workpiece by hand. Do not forget to rub both blades against each other to check the tight fit. To do this, hold one knife against the other and rotate it, looking through the gap so that there is no distance between them. A gap of 0.05 millimeters is allowed. This is the approximate thickness of a human hair. If the gap is larger, it doesn’t matter how sharp the knives are, they won’t work very well. So it’s worth repeating the sanding.


On a warm fall day, to pass the time left before my dentist appointment, I decided to take a walk through the market. It was very conveniently located (almost next to the clinic), and there was always something to look at.

And this time, walking between the rows of sundries, I unwittingly overheard a conversation between a salesman and a customer who demanded to give him an emery machine for sharpening knives. This interested me, so, after waiting for the man to leave and taking advantage of the absence of other customers, I questioned the man who stood on the other side of the counter. It should be noted that his patience was boundless. It is for this reason that after half an hour I went home with a set of 10 sheets of waterproof sandpaper for working metal.

MODEL RP2. Grinding of mincer plates and knives

As the salesman assured me, sharpening knives with an emery cloth is very easy. Especially if they are knives from a meat grinder. The sharpening process itself, according to him, looked like this:

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  • You need to put the piece of paper on a very flat, smooth surface. If it’s bumpy or ribbed or whatever, nothing good will come of it. Even one little speck under the sheet of sandpaper can ruin everything.
  • Place the knife on top so that the cutting edges of the knife touch the abrasive surface.
  • Press the knife with your fingers and rotate it counterclockwise. It is very important to do exactly that, not the other way around.
  • After a while, the edges will start to shine. When the entire surface of the sharpening tool has become silvery shiny, the sharpening process is complete.

However, that is not all. For the meat grinder to work no worse than the jaws of a megalodon, you need to fix the metal mesh (circle with holes) through which the mince passes. Manipulations with it are the same as with a knife, but it is desirable to bring it to an even shine on both sides. By the way, you can rotate the grid in any direction, not strictly counterclockwise.

Since this method was suitable for both electric and manual mincing machines, I decided to test it first with knives from a cheaper device. I did everything as the salesman advised, assembled the meat grinder, took the meat I bought on occasion out of the fridge and was really surprised. the old meat grinder ground the beef as if it was apples. And all that in spite of the fact that she had native knives. 1958.

I was no longer afraid to repeat the experiment, now with the blade of a modern and rather expensive meat grinder. And the result is again delightful! Afterwards I used this method exclusively for 5 or 6 years, and it is still a favorite of mine.

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Getting ready to sharpen

Before you begin the process of sharpening knives, you need to prepare them and all the necessary materials. Before you start, make sure the sharpening table is level. Place paper or a piece of plexiglass under the sharpening tool.

How to sharpen mincer knives at home

When sharpening knives on your own, you can use:

Sharpening with the kitchen knife block

This is the easiest and most convenient way to sharpen mincing knives. While sharpening, make sure all sides of the four-blade blade are sharpened.

Place the bar on a flat surface. Put the mincing knife on it and start rotating it quickly in a circular motion with your hand. Always apply firm, even pressure on the knife. Usually 2 to 3 minutes is sufficient for sharpening. Both mincing knives and hole grinders can be sharpened this way.

Sharpening with sandpaper

This method is used if you don’t have a sharpening stone or a sharpening stone in your household. Make sure that the paper is not worn out. It is also not recommended to use coarse sandpaper. This can damage the blade.

Place the emery paper on the table, you can put some plexiglass underneath. For convenience, wrap it around a small wooden bar. It is important that it is wider than the knife. Fasten the paper with double-sided tape, glue, or a furniture stapler.

Then begin to rotate the knife in circular motions of your hand over the surface of the paper, pressing it firmly. When sharpening is complete, the sharpness can be checked by touch or by the characteristic sheen of the metal.

Sharpening with the sharpening stone

You can sharpen your knives quickly and efficiently with a special corundum-sharpening stone. It can be purchased at construction or hardware stores. It is also suitable for sharpening ordinary kitchen knives.

Before using the sharpening stone it should be well washed with water and detergent and thoroughly dried. It is best to wear gloves when handling the stone to avoid cuts and scratches.

The principle of sharpening is the same as when using sandpaper or a sharpening stone. First, the knife and then the grid are pressed firmly against the surface of the corundum stone and begin making rapid circular motions. The time required for such grinding is about 2-3 minutes. The edges of the well sharpened knives shine brilliantly.

Sharpening on the sharpening machine

This method requires an expensive electric sharpening machine at home, so it is not suitable for everyone. over, when working with a sharpening machine you need a certain skill, because it is a dangerous tool.

After sharpening by any method, the parts of the mincing machine should be washed with warm water and detergent and dried with a towel. Be careful not to leave the knives wet for too long, as this could cause rusting.

For the meat grinder to work properly, it is important that the mincing knife and the grinder blade fit snugly together, and there must be no gaps. In order to check the quality of sharpening and the absence of damage to the parts, put them against each other and rotate them. The blades must move with resistance.

As you can see, sharpening the knives of the multi-food grinder is quite simple and fast. Do not forget to periodically perform this procedure so that the appliance works properly.

How to Check the Grinding Quality

To be sure you have sharpened your mincing knife properly, you need to evaluate the quality of your work. Check that you did not disturb the flatness of the elements. Fit them together and check that they are in contact with each other. They must “stick” directly, so that no gaps are visible between them.

If this rule is not followed, even the best cutting elements, for example, knives for a Bosch meat grinder, will not function properly. And you will be very disappointed with the quality of your machine.

If there is a gap, try sharpening the parts a little more in the right places.

And a few more tips on how to properly sharpen your knife.

Some basic rules for sharpening

Sharpening knives for mincing machines is carried out according to several rules, regardless of the chosen method. Here they are:

sharpen, mincer, knives, sieve
  • It is not so much the sharpness of the knife that matters, but the evenness of the cutting surface. The more evenly the parts adhere to each other, the better the food is chopped. When blades are blunt, you may notice that their surface is covered with irregularities.
  • Sharpening only by hand. When electric tools are used, the metal is at risk of overheating. It is also difficult to find the right sharpening angle at home.
  • The heated cutting parts are by no means immersed in cold water. you need to let them gradually cool down naturally.
  • The plane of the abrasive surface. strictly horizontal.
  • Both cross-edged and circular knives need to be sharpened.
  • Parts should be well washed and dried before sharpening.

Tip:! Use abrasive surfaces with fine grit. If the emery or stone has a coarse grain, the sharpening will not be as good as you would like it to be.

Use sharpening machine

This method is quickest. This is also the most dangerous. Do not come near the sharpening machine if you are not an experienced sharpening operator. Observe safety instructions: wear safety goggles and gloves. Not doing so can result in injury.

Sharpening accomplished. Workpieces have cooled down. Wash them with soap and water and dry on a towel. If the elements are well sharpened, they have a shiny edge. A close look will show a fine mesh on the surface. grinding. The blade and grid can be tested for sharpness straight away.

IMPORTANT! Proper care is essential for prolonging the life of the sharpening tool. They must be decontaminated and dried in good time. Dry on a towel. Paper is also fine.

Neglecting this rule will lead to corrosion. Water on metal causes the formation of oxides that damage the coating, making it less sharp. It is possible to prevent oxides when the sharpened knife and grid are not only dried, but also lubricated with vegetable oil. If operation is gentle, even consumables will last a long time.

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