Thanks Guys sounds like my problem is fairly universal. I Work the plate and the flat side of the knives on a belt sander. Then the beveled side of the knives with a stone. I just wonder if removing metal that I may need to shim them tighter. I think I will try the attachment on the mixer. It doesn't cost very much. Dad had a friend at the local Piggly Wiggly and we would bring the venison already trimmed up and in small pieces and they would grind and mix in steak trimmings or smoked jowl. The meat with the jowl was delicious but did not keep as long in the freezer. Does any one put anything special in their ground meat? Ron
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