Do the blades of my food processor require sharpening or do I just have
to replace it? I admit I do put it in the dishwasher but heck, I put
everything but my best knives in the dishwasher. This is the serrated
edge metal blade I'm speaking of. It just seems a bit dull to me.

"Goomba38" wrote in message
. ..
Do the blades of my food processor require sharpening or do I just have to
replace it? I admit I do put it in the dishwasher but heck, I put
everything but my best knives in the dishwasher. This is the serrated edge
metal blade I'm speaking of. It just seems a bit dull to me.


I doubt it. My 25 year old DLC7 blade performs about the same as my 10 year
old one. I don't see any difference in the results. The old one does feel
a bit less sharp
than the newer one. I wouldn't have noticed until you wrote the above. I
suppose you could
take a steel to the bottom of the blade. I probably wouldn't. I don't want
to buy a new one either.

Kent

If you've got a dull food processor blade, you're most likely to notice
it when you're chopping meats, from what I've seen.

We had a sick cat some years back that needed a special diet, so we were
chopping various mixed cuts of meat on a regular (several times a week)
basis for his food. Our food processor at the time was an elderly
"Robot Coupe" machine, and the symptom of the blade problem was that the
"connective tissue" of the meat mixtures would get tangled around the
blades and shaft, rather than getting chopped up like everything else.

That food processor was truly on its last legs, soon to be replaced with
the latest kick-butt Cuisinart of the time, but I thought I'd try
"sharpening" the chopping blade to see if it might make a difference.
The Robot Coupe blade was beveled, serrated and scalloped on top, but it
had a completely flat surface on the bottom. I ran a sharpening steel
flat along the bottom side, several times on each of the two blades, to
see whether it might help. It really did, quite a bit more than I
expected.

So the kitty pulled through that episode, the Robot Coupe retired with
dignity to a local Episcopal church thrift shop, and while I'm not sure
I really "sharpened" the food processor blade, I was able to at least
perk it up a bit and chop through what seemed like a crisis at the time.

Bob
=============================
In article , ost
says...


I think most food processors rotate so qwuickl;y that you
wouldn't know the difference between pulverizing with a dull
blade, or cutting with a sharp blade.

Look at your coffee/spice grinder, for example. The blade is not
sharp. It works by brute force. Same with most FP's.

-sw

"Steve Wertz" wrote in message
...
On Tue, 7 Nov 2006 16:29:16 -0800, Kent wrote:

"Goomba38" wrote in message
. ..
Do the blades of my food processor require sharpening or do I just have
to
replace it? I admit I do put it in the dishwasher but heck, I put
everything but my best knives in the dishwasher. This is the serrated
edge
metal blade I'm speaking of. It just seems a bit dull to me.


I doubt it. My 25 year old DLC7 blade performs about the same as my 10
year
old one. I don't see any difference in the results. The old one does
feel
a bit less sharp
than the newer one. I wouldn't have noticed until you wrote the above. I
suppose you could
take a steel to the bottom of the blade. I probably wouldn't. I don't
want
to buy a new one either.

I think most food processors rotate so qwuickl;y that you
wouldn't know the difference between pulverizing with a dull
blade, or cutting with a sharp blade.

Look at your coffee/spice grinder, for example. The blade is not
sharp. It works by brute force. Same with most FP's.

-sw


There is a substantial difference when you are mincing onions, carrots, etc.

Kent

Steve Wertz wrote:

FP's are for whimps. Real men use knives (ask OJ).

-sw

shrug I'm not a "real man" I guess, LOL
I do a majority of my chopping by knife too, but use the FP for larger
jobs.

On Wed, 08 Nov 2006 17:32:32 -0500, Goomba38
wrote:

Steve Wertz wrote:

FP's are for whimps. Real men use knives (ask OJ).

-sw

shrug I'm not a "real man" I guess, LOL
I do a majority of my chopping by knife too, but use the FP for larger
jobs.

Oooo, and I just saw an ad for a new wide-mouth Hamilton Beach FP that
looks COOL! I don't need one, I have a Cuisinart (even if I hate it)
and I guess I'm a real man because I prefer under most circumstances
using my Forschner Victorinox cheapo knives. THey are GREAT.

TammyM, a manly man by this definition :-)

Goomba38 wrote:
Do the blades of my food processor require sharpening or do I just
have to replace it? I admit I do put it in the dishwasher but heck, I
put everything but my best knives in the dishwasher. This is the
serrated edge metal blade I'm speaking of. It just seems a bit dull
to me.

I have a DL7 Superpro that I bought circa 1984. I've replaced the blade a
couple of times because there were actual little chunks out of it and/or
because the plastic housing was cracked and pieces had fallen off.

I guess I must be hard on my Cuisinart....Chopping up things like galangal
in red curry paste wear the blade out faster than pureeing broccolie soup.
When I started chopping chocolate with it, it really ate up the blade. Now I
buy discos instead of blocks. Easier all round.

I never thought of getting it sharpened. I'll have to look into it.