Q. How do you sharpen a meat mincer?
A.honing a meat mincer results in grinding plates and honing of its blades. Start by separating the mincher to reach the blades and plates. If needed, indicate the pieces' sequence so reassembly is simple. Then glue sandpaper to a flat surface—such as stone or glass. Sharpen the blades and plates starting with coarse grit sandpaper, perhaps 100 or 120 grit. Rest the blade at 45 degrees then run it figure-eight over the sandpaper. Repeat this several times until the blade sharpens itself. To polish the edges, first run coarse grit sandpaper then switch to finer grit sandpaper, 240 or 600 grit. It increases the blade's sharpness and smoothness. After sharpening, closely clean the plates and blades; then, reinstall the mincer. Regular sharpening extends the working life of the mincer and maintains it effective. As used, sharp the blades every several months. Use sharp knives cautiously to avoid mishaps.
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