Grinder Knife Sharpening Tutorial

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jbk101
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Post by jbk101 » Sun Mar 10, 2013 14:49

Greatt Tutorial for us rookies! I have a follow up question which is, would a final lapping with a Honing Stone be a good idea as a final step or be used instead of the final 1200 grit step?
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Butterbean
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Post by Butterbean » Sun Mar 10, 2013 16:02

Very useful info. Thanks.
Rtasma
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Post by Rtasma » Fri Mar 22, 2013 15:12

Great video! I'm a beginner. Will it be obvious to me when I need to "true" my blades? What should I look for?
ssorllih
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Post by ssorllih » Fri Mar 22, 2013 15:29

When you are grinding properly cold meat you will get all of the tough stringy sinews wrapping around the drive for the four blade knife. When the knife is prefectly sharp, sinew wraps are almost nonexistant.
Ross- tightwad home cook
Rtasma
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Post by Rtasma » Fri Mar 22, 2013 16:27

Thanks Ross!!

Ryan
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