Extending the Life of Your Grinder Plates and Knives


  • Walton's Employee

    Grinder Plates
    Plate Sharpening

    Hi guys this is Jon from Meatgistics. We are going to start posting more things that are going to show you how to properly care for your equipment. We are doing this in the hopes of helping you get many years of enjoyment out of your equipment! Today we are going to talk about how to properly care for your grinder plates and knives.

    The first thing to know is that there are two basic types of plates and knives, Disposable and Sharpenable. Before we talk about the differences in these plates let talk about how you want to care for both of them. You may have heard that you want to “marry” a plate and knife, this means that you should only use a specific knife with a specific plate. This is important because it allows the knife and the plate to wear at the same rate, if you have a sharper plate and a duller knife or vice versa both will dull prematurely and you will not get as good a grind.

    We also want to make sure that we are always using white oil on the plates and knives, white oil is a highly refined packers tech oil that will not gum up and is 100% food safe. If you do not oil your plates and knives before you use the grinder then when you turn on the grinder and that knife starts spinning you are going to have un-lubricated metal grinding against metal and that is going to cause a lot of friction. This friction is going to heat up your grinding surfaces and your product is going to slightly cook as it is pushed through the plate. You also want to oil your plates and knives when you are done cleaning them as this will help prevent rust on the plate and knife and extend their life.

    Now the sharpenable plates and knives can be used until they are dull and then sent in to us or another company for resharpening and when you get them back they will be as good as new! We sharpen the plates by grinding the entire surface of the face down so all the round holes have squared edges again and a square metal edge is a sharp edge! The knives are a little more difficult, with those we sharpen the leading edge and grind an angle onto them so that only the leading edge comes into contact with the plate. This allows less of the plate to be worn away during your grinding. Before choosing a company to send your plates and knives to ask them if they send back your plates to you or if they rotate stock. We send you back the same plates and knives that you sent in to us because plates and knives can only be sharpened so many times and there is no good way to ensure you are getting a plate that has the same number of sharpenings left as the one you sent in.

    The disposable ones are just what they sound like, you use them until they are dull and then throw them out. The disposable ones are cheaper but in the long run the extra money you pay for the resharpenable ones can be made up as the cost of resharpening is far lower than the cost of a new set of plates and knives!

    Another good tip to extend the lives of plates and knives is to only hand tighten down your grinder head ring. You might have a wrench for the grinder ring but this is only designed to be used to remove the ring if it can not be removed bu hand. If you use a wrench to tighten down the ring then the plate and knife will pressed too tightly against each other and will dull quicker.



    Sharpening a plate!

    Grinding the surface down

    Sharpening a knife!

    Putting an edge on a knife




  • @Jonathon

    Great article, but is there an easy way to determine if your knives/plates are disposable?


  • Walton's Employee

    Thanks, we are wanting to do more and more on maintenance stuff here so people can take care of their equipment. There is no rule that is 100% accurate but almost all plates with a hub like this on one side are going to be resurfaceable, some are two sided plates so they are resurfaceable without a hug though. A really good indication is how much you paid for them, if you spent 20 something on a plate for a #32 then they are probably disposable, if you spent $50 or so then they probably are. Knives are even harder and have less rules but the cost thing holds true, if you spent less then $20 for a knife of any size then probably disposable $25 or more then probably resharpenable. If you want to take pics of any knives or plates you have questions on I should be able to look at them and tell you!


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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

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    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

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    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

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  • P

    Save your money and don’t spend a dime on that machine. I got the Weston #22 1.5hp pro series and it’s worrh every penny. Walton’s carries and sharpens every size plate and blade. Not the throw away ones from big box stores. Keep in mind they supply processors so you are getting pro level equipment. Buy with confidence!!!

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  • M

    tried to post mangoes will it bbq?

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  • Meat Hacks: Pairing Cheese With Sausage

    Learn about Pairing Cheese With Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Pairing Cheese With Sausage
    Finding the right cheese to add to your sausage is like finding the right wine to serve with dinner, it can be daunting but when done correctly it can vastly improve the experience. I have some of my favorite Hi-Temp cheese pairings that I wanted to share with you guys. Now, everyone is different so feel free to experiment and if you come up with some you like let us know!

    Our Cheddar is the most popular cheese we sell as Cheddar is a flavor most people know and it goes well with many different flavors. I would describe this as a mild cheddar with very little sharpness to it. A good classic seasoning to use with Hi-Temp Cheddar Cheese would be Willies Snack Stick Seasoning, something a little outside the box but a great taste would be to use the Cheddar with Apple Bratwurst Seasoning. The sweetness of the Apple goes really well with the cheddar.

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    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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