Just spent 4 hours fixing a grinder plate that should have taken 20 minutes

I was breaking down a half beef yesterday and my #32 grinder started putting out mushy meat instead of clean grind. Figured it was the plate, so I pulled it and sharpened it flat on a stone like always. No change. Then I checked the knife and it looked fine. After two more hours of messing with alignment and swapping parts, I finally noticed the plate had a tiny burr on the back edge from when I dropped it last week. That little lip was catching the meat fibers. Does anyone else run into these dumb hidden problems that eat up your whole day, or is it just me being slow?

2 comments

2 Comments

gray_perez529d agoMost Upvoted

Respectfully, that's on you for not catching that burr in the first ten minutes. A quick fingernail check or a spin on the stone would have saved you three hours.

sam_scott599d ago

Paying attention early saves so much hassle later.