Is there any way to sharpen the serrated blades on a food processor? I inherited mine from my mother. It does a great job of spinning things around but doesn't do much to tougher things like pork skin. (...kinda like my mother and us kids, as we grew older.) It only does a decent job on softer materials.
Same way with the small one that goes on a blender base. Spin it up with something tough in there and it's a better centrifuge than food processor.
Can anyone recommend routine blade maintenance to improve operation?
Sharpening Processor Serrated Blades
Sharpening Processor Serrated Blades
Last edited by el Ducko on Wed Mar 07, 2012 01:54, edited 1 time in total.
Experience - the ability to instantly recognize a mistake when you make it again.
I can't think of any method that wouldn't be tedious with a small slip stone. Sometimes I finish the edge on a chisel with a cotton buffing wheel. Possibly with a soft wheel and a medium compound you could sharpen the edges. It would be dangerous and not a time to allow your mind to wander.
Ross- tightwad home cook
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Duckster and Rongway,
I'm not sold on serrated edges anyway - they rip and tear. (Just try one on a good steak)
As far as sharpening a processor blade goes, I use a Nicholson (fine) flat file placing the processor's blade on the edge of a wooden bench. Do not file the bottom side of the blades. Hold the file at a 22-1/2° angle to the blade and simply remove the burr and sharpen the blade by filing one direction only - into the edge... not away from it. . If you do it correctly, it will shave hair from your arm. It will also eventually remove the serrations, but it's no big loss.
Oh,... how do you find a 22-1/2 degree angle? Fold a piece of paper in half and you have 180° right? Fold it over again and you have a right angle (90° angle). Fold it in half again and you'll have a 45° angle. One more fold will produce a perfect 22-1/2 degree angle - recommended by most cutlery manufacturers.
Best Wishes,
Chuckwagon
I'm not sold on serrated edges anyway - they rip and tear. (Just try one on a good steak)
As far as sharpening a processor blade goes, I use a Nicholson (fine) flat file placing the processor's blade on the edge of a wooden bench. Do not file the bottom side of the blades. Hold the file at a 22-1/2° angle to the blade and simply remove the burr and sharpen the blade by filing one direction only - into the edge... not away from it. . If you do it correctly, it will shave hair from your arm. It will also eventually remove the serrations, but it's no big loss.
Oh,... how do you find a 22-1/2 degree angle? Fold a piece of paper in half and you have 180° right? Fold it over again and you have a right angle (90° angle). Fold it in half again and you'll have a 45° angle. One more fold will produce a perfect 22-1/2 degree angle - recommended by most cutlery manufacturers.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
Thanks, Chuck E. Waggin. I'll try it. Nuthin ta lose. After a while, you get tired of grindin' up carrots with th' dang thang.
Now, lessee- - you put the blade on the bench, you fold up twenty two and a half papers on top, you file into the pile until the hair shaves off'n yer arms...
I'd better keep a fire extinguisher and a case of band-aids handy.
Now, lessee- - you put the blade on the bench, you fold up twenty two and a half papers on top, you file into the pile until the hair shaves off'n yer arms...
I'd better keep a fire extinguisher and a case of band-aids handy.
Experience - the ability to instantly recognize a mistake when you make it again.
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains