KNIFE SHARPENERS | SAUSAGE MAKING KITS
NEW!
NEW!
Utility Blade Sharpener
SEASONAL
Mini Knife Sharpener
• Perfect for your pocket or pack.
• Features a V- shaped knife-sharpening slot
with two crossed carbide blades.
• Puts a quick edge on your knife with just three or four strokes.
• Features a finger and thumb guard.
• Abrasive Material/Color: Carbide
• Sharpener Type: Pull-through
• Sharpens: Straight-edge knives
9006693
Wt. 0.1 lb
• Features two preset slots equipped with carbide blades.
• The first sharpens razor blades without changing
blades when you are hard at work.
• The second sharpens standard straight-edge knives.
• The retractable tether secures on your tool
belt for quick and precise use.
• Abrasive Material/Color: Carbide
Knife|Sharpeners
• Sharpener Type: Pull-through
Sharpeners|Knife
• Sharpens: Utility knife blades and straight-edge knives.
Utility
Blade|Sharpeners
99 9006701
Wt. 0.1 lb
Sharpeners|Utility
Blade
4
NEW!
Pull-Through Knife Sharpener
• Sharpens everything from everyday pocket
knives to custom sport knives.
• The carbides remove metal in a smoother, more consistent fashion
when setting the edge on very dull straight edge blades.
• The specially shaped ceramic stones lightly hone
either straight or serrated edge blades.
• It has an ergonomically designed soft grip handle and
non-slip rubber feet for comfort and safety.
• Grit: Coarse/1,500
• Abrasive Material/Color: Carbides/ceramic
• Sharpener Type: Pull-through
• Sharpens: Straight or serrated-edge knives
9006719
99
Wt. 0.6 lb
Curing|Salt
Salt|Curing
SAFETY TIP - Disposable Blades
Sausage Making|Kits
We know it’s
tempting but sharpening disposable blades
Kits|Sausage
Making
is dangerous. New blades are inexpensive and reliable.
Simply flip to page 455 to see our selection.
24
MEAT SMOKING
999
2-1/2 oz. Curing Salt
• Cures up to 50 lb of sausage.
• Premixed with sodium nitrite for easy use.
• Preserves food to prevent spoilage.
8859290
Wt. 0.1 lb
299
Smoking is the process of flavouring, cooking or preserving food by exposing
it to the smoke from burning or smouldering plant materials, most often wood.
Meats and fish are the most commonly smoked foods.
Cold smoking can be used as a flavour enhancer for items such as chicken
breasts, beef, pork chops, salmon, scallops and steak. Cold smoking does not
cook foods.
Hot smoking exposes the food to smoke and heat in a controlled environment.
Although foods that have been hot smoked are often reheated or cooked,
they are typically safe to eat without further cooking.
A
B
C
D
E
G
F
Sausage Making Kits
Capacity
(lb)
Flavours
Includes
Wt.
(lb)
A Hi Mountain Seasonings
30
Cracked Pepper ‘N Garlic
2-1/2 in. fibrous sausage casings and seasoning
2.7
8390023 29.99
B Hi Mountain Seasonings
30
Original Summer
2-1/2 in. fibrous sausage casings and seasoning
2.7
8390031 29.99
Brand Name
ITEM
PRICE
C
Wild West Seasoning
20
European Garlic
32 mm collagen sausage casings and seasoning
0.7
8858912 29.99
D
Wild West Seasoning
20
Summer Sausage
2-1/2 in. fibrous sausage casings and seasoning
1.0
8858920 24.99
E
Wild West Seasoning
20
Mild Itialian
32 mm collagen sausage casings and seasoning
0.8
8858938 29.99
F
Wild West Seasoning
20
Farmer Sausage
32 mm collagen sausage casings and seasoning
0.5
8858946 29.99
G
Wild West Seasoning
20
Pepperoni
23 mm collagen snack stick casings and seasoning
0.9
8858953 34.99
110
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