I have read with great interest about grinders and I have decided to purchase a hand-crank style. ( I am so happy to have stumbled across this website.)
I have a couple questions/concerns that I hope someone can answer for me:
I have read conflicting info about the cutter plates/ grinding knives. Which is better- carbon steel or stainless? I don't mind keeping the carbon oiled- my Old Hickory knives are carbon and the are among the best I have- I love them!
Also, why does no one offer a medium plate? I have searched and searched- even contacted LEM, but was told they did not offer a medium plate for the #10. It would seem to me the best grind for chuck would be to finish with a medium.
I just want a small hand-crank type- it is just me at home (and my Boxer Henry) and just enough for a couple burgers or a batch of chili.
Thanks for the time to reply to these questions!