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Replacement grinder knife – for meat grinders

14,9915,99

A blunt knife mashes your meat, rather than cut it, which negatively affects the bind, creating smearing of your sausage. You can try to sharpen it yourself, but an alternative is to simply buy a new knife. This is a replacement knife for meat grinders no. 8 or 10/12

for grinder size 10/12
15,99

In stock

For grinder size 8
14,99

In stock

SKU: 144 Categories: ,
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Grinding plate 8 mm | for meat grinders
Grinding plate 8 mm for no. 10 meat grinders
15,99

In stock

Grinding plate 8 mm for no. 8 meat grinders
15,99

In stock

15,19

Description

Why a replacement grinder knife?

One disadvantage of buying a second-hand meat grinder is that the knife is often dull. A blunt knife mashes your meat, rather than cut it, which negatively affects the bind, creating smearing of your sausage. You can try to sharpen it yourself, but an alternative is to simply buy a new knife.

I do not have a Porkert but another brand of grinder, will this grinder knife also fit?

If you have a no. 8 or 10/12 grinder, chances that a new blade will fit are almost 100%. The brand doesn’t matter.

Content

  • one replacement knife for meat grinders no 8. or 10/12
  • Czech quality
  • Material: stainless steel

Buying a grinder knife ?

Order your grinder knifeat startercultures.eu, the European webshop for all your fermentation , sausage and charcuterie needs. By Meneer Wateetons, renowned Dutch fermentation and meat expert and author. Order on weekdays before  3 pm and we’ll ship the same day.  Questions on the usage ? Ask them in our chat, we’ll here to help!

Online English spoken sausage making workshoplearn how to make dry cured sausages at home

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

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