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post #1 of 11
Thread Starter 
I have an Eastman #10 Grinder

I am looking to possibly replace the knife, get a couple of dies, and I have managed to damage all 3 of my stuffer tubes. Where do you suggest I order them from? If there is a good place to buy this stuff in the chicago area that is also cool. I don't make sausage that often so I don't want to spend a fortune, but at the same time I don't mind spending a few extra bucks to get some thing that is quality. The knife and die that came with this one do not appear to be very sharp and rust easily. Any and all suggestions are appreciated. Thanks in advance.
post #2 of 11
If you have a Cabelas or Gander Mountain, I would think they should have everything you need.

Maybe check these out as well.
post #3 of 11
A couple other on line dealers I've had good luck with are:

I'm pretty sure a #10 grinder will take the same tubes and plates as a #12, if that helps.
post #4 of 11
Gander, Cabelas and maybe even Northern Tool may have what you need.

Do you want to try resharpening your knife first???

Lay 400 grit wet/dry sandpaper on a hard & smooth surface.
Wet the sandpaper
Place the grinder knife, flat side down, on the wet sandpaper
Move grinder knife in a circular motion
You should see the grinder knife edges "Shine Up"

I used to resharpen clipper blades and this procedure worked well.


No Creosote! A-Maze-N Smokers

post #5 of 11
TJohnson, you can also clean up the plates, and freshen up the edges of the holes in the same manner. The knife on my grinder is hardened stainless, and sandpaper and even a new flat whetstone hardly touches it.
post #6 of 11
Just got a couple extra plates and an extra knife for my #12 grinder at Gander for around $8 ea.

I believe #10 and #12 are same size, but not 100% sure.

Gander & Cabelas should also have a set of plastic and stainless stuffing tubes to fit a #12 grinder. Measure the base of you current tube.


No Creosote! A-Maze-N Smokers

post #7 of 11
Thread Starter 
If I were going to buy 3 tubes and 2 plates what sizes whould you guys suggest? What material should I go with for the plate, knife and tubes?
post #8 of 11
You can get the tubes sold in sets of 3. Common sizes are around 1/2", 5/8" and 1". Will stuff everything from the small snack stick casings to the large summer sausage casings. A 3/8th tube would be a good buy too if you see yourself making smaller sausages like breakfast links with sheep casings.

As for the plates, I would say the most common are either the 3/8" and 3/16" plates, those two will cover about 95% of the things you will do. Some sausage recipes call for a smaller 1/8" grind plate while others call for 1/2" plate and larger, especially helpful when making chili.
post #9 of 11
If you are going to do a lot of larger summer sausage size stuff, I would get the largest horn you can use on your grinder, about a 2 in.. When I stuffed with my grinder I used one for that as well as bagging ground meat for freezing. Made life a lot easier. I got mine through LEM if I recall.
post #10 of 11
Thread Starter 
I will likely be making smaller sized links, mostly things that would fit on a but or look good whole next to some eggs and hash browns
post #11 of 11
Thread Starter 
Should I go with carbon steel or stainless steel for grinding plate? what about carbon steel or stainless steel for a grinder knife?
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