I have a Weston #22 grinder with a 7MM and 4.5mm grinding plate and use the same grinding knife on both plates. I was wondering how long will the grinding knife last, say doing 220#s a year of meat grinding.
Reason I'm asking is I am currently shopping to stock up my meat grinding/sausage supplies for the coming year seasoning and equipment maintenance items. The Weston 22 is a beast been using it for about 6-7yrs conservative guess 200lbs a year. But that will grow this year due to cutting back on work and drifting into my retirement years. Biggest factor I really like making my own sausage, roasts, ground meat etc.
Mostly I make brat sized sausages, SS, snack sticks and bulk I like the single or 2 grinds with 7mm plate depending on the sausage(Italian/summer/kielbasa/snack sticks/Brats/fresh and smoked links what I usually make). Sometimes for bulk breakfast sausage and burger grinds I will use the 7mm(single grind) then use the 4.5mm for a single grind. Then vac seal. But honestly I really like the result of the 7MM plate for single and double grinds. Any recommendations for additional plates or knives for what I currently make.
Thanks
Tony
Reason I'm asking is I am currently shopping to stock up my meat grinding/sausage supplies for the coming year seasoning and equipment maintenance items. The Weston 22 is a beast been using it for about 6-7yrs conservative guess 200lbs a year. But that will grow this year due to cutting back on work and drifting into my retirement years. Biggest factor I really like making my own sausage, roasts, ground meat etc.
Mostly I make brat sized sausages, SS, snack sticks and bulk I like the single or 2 grinds with 7mm plate depending on the sausage(Italian/summer/kielbasa/snack sticks/Brats/fresh and smoked links what I usually make). Sometimes for bulk breakfast sausage and burger grinds I will use the 7mm(single grind) then use the 4.5mm for a single grind. Then vac seal. But honestly I really like the result of the 7MM plate for single and double grinds. Any recommendations for additional plates or knives for what I currently make.
Thanks
Tony