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Just found out my grinder needs sharpening way more often than I thought
Saw a video from a blade sharpening shop in Chicago that said most butchers only sharpen their grinder plates once every 3 months but really it should be every 2 weeks if you're running bone-in cuts. Has anyone else been slacking on that and noticed a difference in meat texture?
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patking11d ago
You said most butchers only sharpen every 3 months but really it should be every 2 weeks if you're running bone-in cuts. That's a huge jump. Have you tried doing it every 2 weeks and noticed the meat texture changing in like a noticeable way, or is it more of a subtle thing that builds up over time? I'm wondering if the blade shop is just trying to sell more sharpening services or if it's legit that serious for home use too.
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