If you’re one of the fortunate people who owns a meat slicer at home, you’ll eventually need to understand the sharpening procedure.
For anyone who wants their meat to look as good as it tastes, a meat slicer is a necessity. A meat slicer’s life and quality are preserved by carefully honing the blade.
We’ve assembled the most excellent sharpening guide after searching every inch of the internet, complete with instructions, safety measures, and general upkeep.
Continue reading to find out how to sharpen a meat slicer blade.
Table of Contents
- When to sharpen meat slicer blade
- Tools for meat slicer blade sharpening
- Sharpening meat slicer blade by hands
- How to sharpen a meat slicer blade with a sharpener?
- Built-in sharpener
- Maintaining the meat slicer
- Final thoughts
When to sharpen meat slicer blade
To start the operation, we must first determine when the meat slicer blade needs to be sharpened.
Meat slicers must be razor-sharp in order to operate at their peak efficiency.
Inexperienced users might not know how sharply they need to sharpen their blades, resulting in them cutting the meat with a dull blade.
You should grab a food item with a smooth surface, such as a tomato or an apple, to see if your meat slicer blade needs to be sharpened.
Use your meat cutter to thinly cut the apple. Your blade has to be sharpened if you have to apply a lot of force to the apple in order for it to be sliced through.
The apple’s flat surface shouldn’t allow the blade to roll off of it, either.
Observing the quality of your meat after it has been cut can also help you determine whether your meat slicer blade needs to be sharpened. Your blade is dull if the meat comes out in irregular slices or shreds.
Tools for meat slicer blade sharpening
Cut-resistant gloves are required since the blade will inevitably become sharp, putting your fingers at risk. You can always wear thick work gloves if you don’t have any specific gloves.
Wearing safety glasses is required during any procedure involving sharp objects to protect your eyes in the event that something might fly off and hurt them.
Whetstone/sharpening stone: You’ll need a whetstone, also known as a sharpening stone, in order to sharpen your slicer blade. Some meat slicers already have sharpening stones installed.
Cloth: Use a soft washcloth to clean your meat slicer after you’ve finished sharpening it. When cleaning, stay away from harsh objects because they will simply scrape the surface and make it rust.
Sharpening meat slicer blade by hands
Step 1: Set the stone in place atop the meat slicer.
You should be able to find instructions on how to properly attach the whetstone or sharpener stone to the meat slicer in the manual. The stone will need to be set on the blade’s edge.
Step 2: Secure the blade and the sharpening stones.
Locate the locking knob for the sharpener. It is often to the left of the machine. Black plastic makes up the locking knob, which needs to be unscrewed from the base shaft region. Consult the instruction manual if you need help locating it.
At the meat slicer’s base shaft, secure the sharpening stone and blade in place. The screw is as tight as it will go when the locking knob is turned until you hear a clicking sound.
Step 3: Start the work of sharpening.
When all the preliminary work is finished, it’s time to begin sharpening. To protect your eyes from any flying metal fragments, put on your safety goggles. Put the meat slicer’s plug in the outlet and turn it on.
Be aware of letting your hands in! Turn the machine on and try the blade to go around the sharpening stone once or twice alone.
After letting it run for 30 seconds, switch the machine off and give it 4 more seconds to rest. Activate the meat cutter and give it another 30 seconds to run.
This process should be repeated several times.
You must shut off the machine in order to determine whether the blades are sufficiently sharpened. To test the blade’s sharpness, do the same apple test.
The blades are sufficiently sharp if they cut through food without the need for additional pressure, much like a really sharp knife. Turn the machine on and sharpen it again if it still has trouble cutting through the food.
Step 4: Take the sharpening stone off its mount.
You should take the stone out of the machine after your blades have been sharpened. To do this, carefully slide the stone off the blades by unscrewing the knob on the slicer’s left side. Tighten the locking safety function after the stone has been removed.
Step 5: To clean the sharp blade.
You ought to clean your blade after ensuring that it is sharp. To do this, you can use detergent water and a dishcloth.
Make sure you thoroughly wipe the blades with soft washcloths and a light detergent. Remove any remaining metal fragments from the blades using a fresh handkerchief.
Step 6: Disinfect the blade.
You must put a disinfectant on your blades to get rid of any bacteria and germs. Use alcohol if you do not have a special disinfector, it should be applied to the blade’s surface all the way to the cutting edge, and then left to dry naturally.
Apply some sharpening oil to the blade’s surface and rub it in. Put the blade guard on once it has dried. Keep your appliance in a safe, dry location.
How to sharpen a meat slicer blade with a sharpener?
The sharpening stone acts as the meat slicer blade’s sharpener. Typically, these sharpening stones come with the slicer when you buy them. But you can get these stones from your neighborhood hardware shop. Read about the methods for using a sharpener to sharpen a meat slicer blade here.
- Clean the blade of the meat slicer. The blade must be completely cleaned before you begin the sharpening process. It becomes clean and germ-free thanks to the disinfectant and cleaning alcohol. You can clean the blade without using alcohol by submerging it under running water. Sharpening takes less time on a clean blade.
- Put the sharpening stone on the meat-slicing machine. The sharpener stone must be securely and safely positioned on the slicer. Check the user’s manual for instructions on how to attach the stone model specifically to the appliance if you’re taking on this blade sharpening task for the first time.
- Organize the locking knob. The sharpener locking knob follows. The sharpening locking knob, which resembles a plastic button, is located on the base shaft’s left-bottom side. Finding the locking knob is the third phase in the blade-sharpening process. To close the gauge plate, fully clockwise rotate the index knob.
- You need to lock blade and the sharpening stone in a safe place. Once the knob is located, it must be removed by unscrewing the base shaft to which it is fastened. On top of the slicer machine’s base shaft region, you must now inset the sharpening stones.By turning the sharpening lock knob until you hear a clicking sound, secure the blade and the stone. This sound indicates that the blade guard has been positioned correctly, tightly, and safely.
- Turn on the meat slicer. To begin sharpening the blade, plug in the meat slicer machine and turn it on. Start sharpening for another 30 to 40 seconds. Stop the blade spin. Start sharpening again and repeat the process three (3) more times after turning the sharpener off for the next four (2) seconds.
- Pull the sharpening stone out of the meat slicer. The sharpening stones can now be removed by unscrewing the knob and sliding them to the base shaft’s left side. Reposition the meat slicer to the base shaft’s right side. After this, tighten up the sharpener locking knob back in its position.
- Properly clean the slicer blade. Reapply the rubbing alcohol, wipe the blade with care, and then thoroughly rinse it under running water. You can remove the metal shavings that gathered on the slicer blade while you were sharpening it by going on a cleaning binge.
If your meat slicer does not have a sharpening stone, you can sharpen the meat slicer blades using the following method:
Disconnect the meat slicer from the outlet and turn it off. If it has recently been used, let it cool first and then start the sharpening process.
Clean the blades by opening the blade cover.
Apply sharpening oil and water in accordance with the machine’s needs in the step above. Fix a whetstone, if you have one, near the meat slicer blade. It’s important to remember to consult the manual because the instructions may differ between machines.
Restart the generator and start the blades spinning. If you’re using a whetstone, be careful they don’t slide off while spinning or grinding from the sharp edge.
Shut down the machine and examine the blades’ sharpness. Repeat the step if they are still not sharp enough. Dry the meat slicer blade and put it in a safe place.
Maintaining the meat slicer
The same maintenance strategy applies to slicer blades in order to extend their shelf life.
For them to provide you with the service you want, you must maintain it effectively and properly. To maintain the blades, not much needs to be done. Remember to clean the slicer blades after each usage.
It will aid in preventing the manifestation of bluntness and dullness. Additionally, give the equipment at least one monthly oiling. It is crucial for the blades to operate smoothly.
You can maintain your blades’ longer lives by sharpening them. You can think of it as a component of maintenance. The blades will last a very long time and produce far better meat slices if you take good care of them.
To sustain productivity and to make the best possible cuts, the knife should be sharpened frequently. To completely close the fence on models with a top-mounted sharpener, shut off the power and turn the thickness control dial to the minimum.
Ensure that the slicer is in manual mode, disconnect the slicer, and completely clean and dry the blade on both sides before sharpening it on automatic machines.
Keep in mind to sterilize, sharpen, and clean. A removable sharpener with a fence-mounted style is available on some versions.
Always remember to unplug the equipment and switch off the power before sharpening. We hope that by now you understand how to maintain and sharpen a meat slicer blade.
Can you sharpen a serrated slicer blade?
Fortunately, sharpening serrated meat slicer blades on your machine follows a similar procedure to sharpening regular blades. If you don’t have a sharpening machine handy for the operation, all you need to do is purchase a sharpening stone and a few additional safety-related protective items.
How often should you sharpen a meat slicer?
The blade must be sharpened at least twice every week. The next thing you need to learn is how to sharpen your meat slicer; the next question is how frequently you should do it.
You need to sharpen your meat slicer more frequently if you want to get rid of the perception that cutting meat is difficult and stressful.
No matter what kind of food was chopped with your machine, it needs to be thoroughly cleaned after each usage.
How do you sharpen Chef’s Choice meat slicer blades?
The process barely differs from the other machines.
To sharpen meat slicer blade here clean the knife before sharpening it. Stack the sharpener about waist-high on a safe, flat surface.
If you are a right-handed person, hold the sharpener handle with your left hand while keeping your thumb and index finger behind the sharpening section’s dividing wall.
With the other hand, place the knife blade in the First Stage slot, centered so that the face of the blade does not touch either of the slot sidewalls.
How do you sharpen a blade on a Globe meat slicer?
There is no difference from the other slicer machine in the sharpening process. To sharpen meat slicer blade, follow the safety measures and use the hand-by-hand method described above, or use the sharpening stone. The manual can be slightly different in terms of where the knife is situated, other than that there is no difference in the step-by-step process.