Forum Thermomix
News => News about Thermomix => Topic started by: ozrockit on November 23, 2010, 11:22:45 am
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Just for those that promote this, TM have stated in recent correspondence that the TM31 blades are not self sharpening.
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Care to elaborate? Tenina's already posted that the blades don't need maintainence; what you are saying is somewhat contradictory.
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is there some correspondence you have received that you could share with us so we can understand exactly what ho has been advising?
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As far as I'm aware HO has just changed the wording as people were getting the wrong idea when we said the blades sharpened on ice - imagining slivers of mental going into food. This is not so - so instead HO decided to use the words "self maintenance blades" when we do our demos - no big dramas. ;)
So just do what you always do and keep them sharp and maintained by grinding up your ice. :)
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thanks naynay makes sense
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Wonder if this is a world wide directive from Vorwerk then?
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what Nay Nay said, and I will find out at our next meeting if the blades have a thermatic memory, honed by ice - which is the actual process.. BBL for now in our newsletter the specific note came as Please note that the blades ARE NOT self sharpening.
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Yes do let us know what is said at your next meeting cause my GL had said, "yes" it does have a thermatic memory. :)
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It's all rather confusing..... ???
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Even for a consultant! ??? ??? ??? ???
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Well I wasn't confused at all til i read this - thought I had it all straight - back to the drawing board. :-))
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What's a 'thermatic memory' mean, if it doesn't mean self-sharpening by means of ice? It seems the HO wants to have their cake and eat it. I.e., they deny the blades are self-sharpening, but tell us if we want to maintain their sharpness we should chop a batch of ice!
We need a definitive statement on this, because it's not fair to make the consultants look as though they're trying to say something they can't prove.
Sorry, it's tough being an ex-lawyer ... :P
Miss G.
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I have wondered the last 6 months upon this claim as my diced meat that I'm trying to mince if it is not at least semi frozen, it doesn't really do a good job. More or less just pounds it but thats all. I have tried sharpening them by doing the ice technique because I've thought perhaps the blades were blunt, but alas to no avail because the meat still stays the same - very annoying. They will need to make some sort of statement as were are all under the impression at demonstrations that the blades are sharpened when cutting through ice. There appears to be a turnaround for this statement on their behalf.
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To mince meat, the meat must be chilled until firm - try it and you find that mincing is not a problem.
As for the thermatic memory, there is no such thing. My consultant said that the blades require no maintainance and it is the shape and speed of the thermomix which does the work. Sometimes, if i forget to un-reverse my thermomix and chop on reverse, things still get chopped - I did it with parmesan sheese the other day and you wouldn't have been able to tell the difference; doing it with garlic on speed 7 just makes it a bit mashed rather than chopped.
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Has this matter been clarified yet, i.e. does ice re-sharpen blunt blades or does it not work, is it an "urban myth"? If your blades are blunt, or getting blunt, how do you re-sharpen them if ice doesn't work?
Mine are starting to get blunt now and I gave them a blast with ice, but I didn't have much ice in the freezer so the 'whizz' only lasted about 3 - 4 seconds before I had mush and I have finished my chopping for the day now so don't know whether my micro-whizz was effective or not yet.
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Have you got a second bowl Marina to compare the chopping capabilities of both? I still mainly use my original bowl/blade set for everything and just bring out the second one if dough is rising in the original. I've not noticed a great deal of difference, if any, in either of my bowls. I'm sure it is still an urban myth with the ice trick but cannot understand why we were all told that in the beginning then were told differently some years later ??? The machine had been in Europe for so long you would think they either knew or not if this was a true statement by the time it got to Australia.
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Unfortunately I don't have a second bowl (yet) so can't make a comparison. I've just noticed recently that things have been getting caught under or 'speared on the blades instead of getting cut. Today it was the almonds in CADA and the dates didn't chop up very finely either.
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I woud love to know, "how do we sharpen our blades?"
H :)
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I have two bowls . One is lover 3 years old and there is no difference . I believe it is the shape and speed of the blades that makes it work so efficiently not the sharpness. In fact I don't think they are any sharper than any other blender I have had.
Gert
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Urban myth. I checked with a tool maker and this is what he thought.
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Yes, I spoke with my consultant at the weekend and she said that they no longer say this and that there is no way to sharpen the blades. When we purchased the TMX my DH questioned the GL closely about this aspect as he was a bit sceptical about it, but the explanation seemed to satisfy him. I honestly wonder that no one has taken legal steps against HO on this as it would seem to be gross mis-representation.
Anyway, I'm still, only just, in warranty, so I may be getting a new set, just waiting to see.
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Marina, what have you been doing to blunt the blades?
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Not a lot, Chookie. Most of my foods are soft (soups, stews, etc.) and I rarely even get the chance to make bread these days so they haven't been under a lot of stress either. I'm just not sure what has caused this problem.
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I am pleased to say that HO have replaced my blades free as my TMX is still under warranty. I must say that, despite the many gripes people have with HO, they, through my consultant, have always been very helpful when I have had problems. I hope that will continue once I am out of warranty.
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how long is the warranty period, and how blunt do they have to be before HO will replace them?
Thanks,
Miss G
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The warranty is two years, I think. I'm sorry, I am afraid I can't define how blunt they have to be, all I know is that mine weren't working so well - stabbing nuts instead of cutting them, etc.