For many, it will be a discovery that any meat grinder actually has two knives. The first is a stationary mesh knife with holes, and the second is a rotating four-blade knife. The mass moving along the auger is crushed by a moving knife and then pushed into the holes of the mesh knife.
The process of twisting meat into minced meat should not cause any particular inconvenience. Of course, if the knives are installed correctly and well sharpened. The first sign that the cutting parts are becoming dull is a systematic increase in the applied force when working with a meat grinder. Simply put, if it becomes difficult to use a meat grinder, the knives need to be sharpened.
Identifying the second factor indicating a malfunction of the knives is also not a difficult task. When, when cleaning a meat grinder, meat fibers appear between the moving knife and the mesh, this indicates that they are not tightly adjacent to each other. This situation can be solved by straightening the knives.
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