On 19-1-2016 13:45, Stephen wrote:
> On 1/19/2016 12:30 PM, Thomas de Groot wrote:
>> On 19-1-2016 10:51, Stephen wrote:
>
>>>
>>> I would be more worried about the inside of the funnel, where the meat
>>> passes through.
>>> Any small fissures would be filled by the meat moving under pressure. It
>>> is your choice, of course. But as Scott points out. A metal one could be
>>> turned in an hour on almost any lathe.
>>>
>>
>> Adding to that, I would warn that truly cleaning those possibly small
>> fissures would be near impossible, with bacteria remaining behind. It
>> does not seem a good idea to me.
>>
>
> That is what worries me too. Although I just thought that if the inside
> diameter was made slightly smaller. Then you could file then sand any
> blemishes out before smoothing it with acetone.
>

I suppose so. Still, kitchenware used on raw meat should not be made of 
plastic as a rule but of steel. Have a look in any self-respecting 
restaurant kitchen.

[Remembering the days I used my Soviet-made, cast-iron, meat grinder...]

-- 
Thomas

Post a reply to this message