Homemade Sausage Making

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?

Very useful info. Thanks.

Great video! I'm a beginner. Will it be obvious to me when I need to "true" my blades? What should I look for?

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.

Thanks Ross!!

Ryan