I've only got two plates for my mincer. 9mm for coarse and 3mm for fine. If I need extra fine I usually mince twice or more through the 3mm plate or then "blitz" in a food processor for franks or mortadella . For extra coarse I mix 9mm minced and hand chopped.
On the sausagemaking.org shop, he sells up to 20mm plates, but from the sounds of things a 3mm and a 9mm are good to have. Perhaps a larger one for very coarse cuts.
Similar to this - what is the meaning of the 'size' of a mincer? I see Franco sells size 12, 22 and 32 - what do these numbers mean?
And Franco - what size plates come with your different mincers?
Franco. Are all mincer plates a standard size i.e fit all mincers? I have a Porkert 5 and want some different plates and new blade. Also what are the prices of these?