Keeping a meat slicer blade properly sharpened isn’t just about “cutting better”: it’s a matter of safety, hygiene and performance. A dull blade forces you to push harder on the product, increases the risk of slipping, produces uneven slices and also puts extra strain on the motor. In this video we show a simple routine (a solid baseline for models with a built-in sharpener) that, when done regularly, extends the equipment’s service life and improves the results on every slice.

 

Why sharpening starts with cleaning

Before using the sharpener, there’s one key step: clean the blade edge. A film of grease and product residue can build up and clog the sharpening stone, making it ineffective. That’s why cleaning beforehand (and cleaning again after sharpening) isn’t optional: it’s part of the sharpening process itself.

 

Practical sharpening procedure (step by step)

1. Set the slice thickness regulator to “0” to prevent the blade from catching product or being unnecessarily exposed during the operation.
2. Start the machine so the blade rotates.
3. Engage the sharpener: gently press and turn the sharpener knob until the stone contacts the blade. Here, less is more: light, controlled pressure is usually enough until the desired edge is restored.
4. Deburring (the “finish”): after sharpening, activate the deburring device for just one second—just enough to remove the burr left on the edge. This detail makes the difference between “cutting” and “cutting perfectly”.
5. Stop the machine and move on to cleaning (and, depending on your maintenance plan, lubrication).

 

Recommended frequency and warning signs

At BRAHER we recommend light sharpening at least once a day as routine maintenance when the slicer is used daily, because it preserves the edge and helps extend blade life.

And note an important safety point: the blade must be replaced when the distance between the cutting edge and the protective ring exceeds 6 mm, and replacement must be carried out by qualified personnel.

Sharpening a BRAHER slicer is straightforward if you follow a brief, consistent routine like the one in the video: clean, sharpen gently, deburr for an instant and clean again. You’ll notice the difference in the cut… and in the peace of mind of working with a safer, more efficient machine.