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  • Meat Hacks: Replacing a Gearbox for Walton's Stuffer

    Learn how to replace a gearbox for a Walton's Stuffer with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Learn how to replace a gearbox for a Walton’s Stuffer?
    The first thing you are going to do is remove the canister from the base. Then you are going to unscrew the piston from the arm. Now you want to unscrew the four screws on the bottom of the housing and remove that plate. Next you remove the arm through the bottom of the gear housing, once it is cranked all the way down it should come out fairly easily if you pull it towards the back of the machine. Next you want to unscrew the 4 screws the side without the handle, these are metric bolts so you will want to use 14mm socket or wrench. You want to remove the bolts on the side without the handle, before you unscrew the two bolts on the side with the handle you will want to hold the gear box from the bottom, it normally will not fall out by itself but better safe than sorry. Now you pull the gear housing down and away from the side with the handle, the housing should come out fairly simply.

    To replace this you will put the new gearbox in the same way you took the old one out but only loosely tighten the bolts back down to make it easier to make any adjustments later. Put the screws back in on the side and the bottom of the housing and then put the arm back up through the bottom. Now you want to check a few things before you go any further. You want the two small attachments for the handle to be as evenly centered in their holes as possible, if they are out of whack this can cause some grinding between the gears and the arm. So once your holes are centered check to make sure your arms is coming out the top in the center of that hole as well. If not loosen the bolts further and make adjustments by pushing or pulling the bolts that the crank attaches to until everything is centered. Now tighten everything back down and you are good to get back to making sausages!

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat! Thanks for watching Meatgistics. I’m Jonathon with WaltonTV and I’ll see you guys next time!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

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    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Sausage Stuffers Shop waltonsinc.com for Collagen Casings Subscribe to WaltonsTV on YouTube Weston Rapid Forming Patty Attachment Patty Attachment Walton's Stuffer Parts Parts for a Walton's Stuffer

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  • Meat Hacks: Which sharpener should you be using in your Kitchen?

    Learn which sharpener you should be using in your Kitchen with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Comparing knife sharpeners
    Nothing makes processing as annoying or as difficult as a dull knife. When you can’t slice cleanly through a piece of meat you are damaging your product, adding processing time and most importantly putting yourself in danger. You might have heard me say in that sharp knives do not cause accidents, dull ones do! It’s true, a sharp knife will easily slice into whatever cut of meat you want, while a dull will skip or slip and then whoops, here we go to the emergency room! We sell numerous sharpeners that are designed to keep your cutlery in tip top shape so we are going to review and compare a few of them for you.

    Most of the knives in your kitchen are just going to be slightly dull, not seriously damaged or have a truly rounded edge so we have purposefully dulled some knives here to the same degree as what you would normally find in a kitchen. We will be testing them before and after with the paper test which is an easy way to see if a knife is sharp. If the knife passes through the paper cleanly and easily it is nice and sharp, if it pulls or tears the paper then it is still dull.

    Multi-Cut Steel

    The Multi-Cut Steel and is more abrasive than a normal steel, it also has these grooves which will help sharpen it up. When we try the paper test on this knife it grabs the paper instead of slicing cleanly through it. Let’s try running it ten passes a side on the Multi Cut steel. We want to make sure we are doing one side and then the other so we do not push the edge one way or the other too much. After about a minute of using this steel this knife is slicing cleanly through the paper, no tears or pulls. This was a nice and easy way to get us from a dull knife to a nice and sharp one.

    Chef's Choice 310

    Chef’s choice is a popular name in home sharpening and the Chef’s choice 120 120 is their economy model. The 120 works in two stages, the first stage has an orbiting diamond sharpening surface which helps sharpen and set angle of the edge and then the second stage is finer and hones the edge. The first stage will take quite a long time the first time you use a knife with this sharpener. This is because it wants to reset the angle of the blade, as the sharpener can only do one angle. You will have to make 15-20 passes a side with your knife. The good news is that according to the instructions you only need to do this one time per knife, subsequent sharpenings will only require 3-4 passes in stage one. So, I made 20 passes a side in stage 1 and 3 passes a side on stage two and the knife passes pretty cleanly through the paper. This took a little longer than the steel but still did a fairly nice job.
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    The Swiss Sharp Handheld Sharpener from Victorinox is an inexpesnive sharpener from a well respected brand. It has a groove at the end of the handle with two angled pieces of metal to sharpen the knife as you pull it through. As you pull the knife through you can hear the metal being shaved off and see some metal shavings. This did a surprisingly good job on this knife with minimal effort.

    The the [Tru-Hone] (https://www.waltonsinc.com/tru-hone-knife-sharpener). This is what we use to sharpen our customers knives when they send them in and believe me when I tell you nothing else going to work as well or as quickly as this. It puts a great edge on any blade with minimal fuss, a blade that just needs a basic sharpening will be done a minute but it does have the ability to restore extremely dull knives or ones with large nicks in them. The only downside of this unit is that at just over $1,100 it is out of most people’s price range. We have a knife here in need of some basic sharpening so we are going to follow the simple and easy process that tru hone recommends. We will do three passes with the bevel set to the Red knob and the speed at a 7, then move the bevel knob to the white setting and do 2 more passes at a 7 speed, finally we are going to move the bevel down to the blue knob and move the speed down to a 3 and very lightly pass the blade through. If at this point we are not satisfied with our blade we will just repeat the process. But after a single run through this process you can see that this knife it razor sharp. Just to show you what this sharpener can do we have a knife here that we have intentionally ground down to have no edge. We are going to make 10 passes through the first and second steps and then 3 through the third. After going through these steps this is razor sharp again!
     
    So of the four the Tru Hone clearly does the best job but for now let’s set that aside as the price point makes it a little unrealistic to have in your home kitchen. Between the Chef’s Choice and Swiss Sharp Sharpener I liked the Swiss Sharp better. It did a nice job with very little effort and it is about 1/3 of the price. The best of these three though was the Mulit Cut Steel. It worked beautifully, it is easy to use and is more versatile than either the Chef’s Choice or the Swiss Sharp.
     
    For our product review we have the hexarmuor NXT cut resistant glove. A lot of cut resistant gloves are bulky and make it awkward to handle a knife for long periods. The hexarmor is nice and thin so I retain pretty much full range of motion and dexterity. It has additional coating that exceeds ISEA level 5 cut protection on the palm and first three fingers which is where the majority of accidents happen. We just sharpened this knife and I can press down and saw pretty hard and it is nowhere near to breaking through the glove. It also has the added benefit of being poke resistant where it has this extra coating. Again, I can stab at my hand with some pretty serious force and my hand is protectedc. So, do yourself a favor and add a Hexarmour NXT glove to your next order from Walton’s, they are only $15.99 and they can prevent a trip to the emergency room!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Chef’s Knives Shop waltonsinc.com for Knife Sharpeners Subscribe to WaltonsTV on YouTube Tru Hone Sharpener  Shop for the Tru Hone Sharpener SwissSharp Handheld Sharpener 5

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  • Meat Hacks: How to Choose and Use a Steel

    Not all Steels are made for the same purpose, some are going to realign your knives and some are going to allow you to resharpen your knife. Learn how to choose and use the best steel for your needs.

    Meat Hacks

    Why Use a Steel?
    First things first let’s talk about the purpose of a steel and why and when you should use one. A regular or polished steel, which is what most people have, is not going to sharpen your knife, it functions as a re-aligner for the edge of your knife. No matter how careful you are with your knives as you use it the edge of it will start to push one way or the other and a steel can be effective in pushing that edge back to center to give your knife a better edge. So, when should you use your steel? As soon as you think you notice that it might not be cutting as cleanly as it was. If you wait at all past that point then you have waited too long! For a steel to be effective it has to be used often! If you aren’t someone who is going to use a steel very often then save your money and buy a real sharpener instead!

    You want to make sure that your steel is at least 2 inches longer than the knife you are going to use it on. We are going to go over two different techniques for using a steel. The first is the best way for beginners to become comfortable with using a steel. You will ground the tip of the steel onto a cutting board, then take your knife and place the edge of the blade near the handle at the top and pull down while sliding the knife back so that the entire length of the blade comes into contact with the steel. You will want to try to maintain a 15-20 degree angle when you are doing this, try to think of removing the bark from a branch without cutting the wood underneath, this is an easy way to be in the 15-20 degree range. Once you have finished a stroke on one side do the other side, remember the goal here is to push the edge of the blade back to the center, so doing three on one side then three on the other is not going to work. For a simple touch up 3-5 passes a side should be enough. An alternate technique is to hold the steel horizontally across your body and then with your other hand work the knife from the tip of the steel towards the handle in the same motion as above. Make sure you move only your wrist on your knife hand, this way the tip of the knife should not be able to reach your hand holding the steel. Either technique you decide to use remember to select a steel longer than the knife and to keep your fingers behind the hand guard on your steel for safety!

    If you have used a regular or polished steel and your knife is not cutting any better then it is time to move on to a diamond cut or multi-cut steel. These have an abrasive surface and will put an edge back on some knives. To use these types of steels following the same process as above but make as many passes as needed until you have the desired edge on your knives. This type of steel is not going to work on an extremely dull blade, if you have tried a diamond and multi-cut steel and it is still not cutting as cleanly as you like then you need to use an actual sharpener like the Tru-Hone. The Tru-Hone is a commercial grade sharpener that can put a razors edge on even the dullest of knives but most people will not have access to or want to pay for this type of sharpener. You can always send your knives into Walton’s and for a small fee we will sharpen them for you!

    So follow the above tips to keep your knives working well for you in the kitchen. A sharp knife is an essential tool in the kitchen and having one will make your cooking experience much more enjoyable! Remember, sharp knives do not cause accidents in the kitchen, dull ones do!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Steels Shop waltonsinc.com for Boning Knives Shop waltonsinc.com for Chef’s Knives Subscribe to WaltonsTV on YouTube

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  • Wood Handle Knife Meat Hacks: How to Properly Care for your Knives

    Learn how to properly care for your Knives with Walton's and Meatgistics. Read the guide and then post your questions or comments below.

    Meat Hacks

    Learn how to properly care for your Knives with Walton’s and Meatgistics. Read the guide and then post your questions or comments below

    A question we often get asked is how can I keep my knives sharp? We will go over a couple of quick and easy tips that will help you keep a sharp edge on your knives longer. The first thing to think about is how good are your knives? This is going to make a huge difference in how long you can expect a knife to hold a good edge. If you have Vitcoronix or Henkels or some other premium brand then you should expect an edge to hold for a long time, if you have a bargain brand you picked up at the dollar store, well you are going to be sharpening often!

    So let’s talk about why knives get dull. One of the main causes of a dull knife is improper storage, do you have a drawer full of knives at home? Well this is going to cause the knives to bang into each other and will dull them quicker than just about anything else. How do you prevent this? One easy way is to use a Wood Block they secure your knives and prevent them from dulling, plus they look cool on your counter top! If you don’t want to use a block then Victroinox has two products that will keep your knives safe in that drawer, the Knifesafe and the Edge-Mag both come in different sizes and are great options to keep your knives protected and as a bonus they protect curious little hands in the knife drawer!

    Bamboo Cutting Board

    Another reason that knives dull quickly is contact with the cutting board. The best cutting boards for your knives are ones made out of Bamboo as it is soft enough to not hurt your edge but hard enough to stand up to heavy use. Bamboo cutting boards do require some maintenance though, you will want to use a Conditioner but with occasional application you will have a great cutting board for a long time. If you don’t like the idea of a wood cutting board then your next best option is a plastic cutting board, they require less maintenance but are going to dull your knives faster than a bamboo cutting board. Just don’t use a stone or glass cutting board! Yes they look awesome but they are going to kill your knives!

    Also, hand wash your good knives! Don’t put them through the dishwasher, the dishwasher is for butter knives not your food prep or steak knives. Hand washing them takes a few extra minutes but it is a super simple way to extend the life of your knives!

    This next one is something that many people get wrong, it is using a “sharpening” steel on your knives! First of all most Steels are not meant to sharpen your knives, they are designed to realign and debur them. No matter how careful you are with your knives as you use them the edge is going to be pushed to one side or the other, a steel can be effective at correcting this. To properly use a steel you want to make sure that you are using a steel that is a little longer than the knife you are going to be using it on. Hold the steel vertically with your off hand so the point is resting on a cutting board, take your knife and place the edge of the blade near the handle at the top and pull down while sliding the knife back so that the entire length of the blade comes into contact with the steel. You will want to try to maintain a 15-20 degree angle when you are doing this, too little and you are not doing anything, too much and the edge is going to be dulled. Once you have finished a stroke on one side then do the other side, remember the goal here is to push the edge of the blade back to the center. Doing 3 swipes on one side then three on the other is not a good idea as you are just pushing the edge all the way one way and then all the way back.

    They do make steels that will sharpen your knives a little, they are often called honing or diamond steels but it can be very hard to master the use of these.

    Polished Steel Steel

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    So even if you have followed all of these tips and pamper your knives well guess what? They are still going to get dull! It will happen much slower if you follow the above tips but it is going to happen. At this point you really have two options, you can buy a Knife Sharpener or Sharpening Stone and sharpen them at home or you can send them into a company to do it for you! Both are good options but letting a professional do them is generally going to give you better results. We sharpen knives on our Tru Hone System its allows us to take a dull knife and put an edge on it that’s probably better than what it left the factory with! Read the expert review on the Tru Hone if you want to see how much I love this sharpener.

    So for a quick recap, don’t put your knives in a drawer, or if you do use an edge protector of some sort. Do use a Bamboo cutting board, hand wash your knives, learn how to properly select and use a steel and when they do eventually dull bring or send them somewhere to get a professional to put an edge put on it! Remember, sharp knives don’t cause accidents in the kitchen, dull ones do!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

    Subscribe to Meatgistics

    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

    Shop waltonsinc.com for Knife Sharpeners Shop waltonsinc.com for Cutting Boards Subscribe to WaltonsTV on YouTube Wood Block Wooden Knife Block Blade Safe Protecting your edges

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