Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

SHARPENING KNIVES AND PLATES OF MEAT GRINDERS.

Query.—F. W. F. Co. asks how to sharpen knives and plates of meat grinders.

Ans.—If the plates are grooved and rough, it will be necessary to have them turned off in a lathe. Then the knives should be sharpened on the cutting-edge just like a scissors. We do not mean the flat side which runs against the plate. But if the knife is also rough on the flat side, then the flat side should be smoothed off a little on a grindstone, and after the plate is turned down the knife should be ground with emery and oil right on the plate to make a tight fit. If you have no lathe, it will have to be done in a machine shop, and in that event we would advise you to get into touch with some of the large concerns which supply butchers’ cutlery, etc. We would be pleased to give you the names of some very good firms if you desire.