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Any recommendations for meat slicer?

7 years ago

I want to do several roast/hams etc. and slice them up thin for lunch meats, hot sandwiches, Canadian bacon etc. I have an electric knife but my hands cramp up real bad when I try to use the knife for long periods of time. I'm looking to get this meat pretty thin. Any suggestions?

Featured Answer

moosemac

7 years ago

last modified: 7 years ago

I have a Chef"s Choice Professional and I love it! I sliced 50 labs. of bacon no problem and it is easy to clean. It is still small enough to store in a kitchen cabinet.

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Comments (8)

plllog
7 years ago
I think Lars has one. I received a...um...table saw? as a present this year. It was a very lovely present, but it was meant for a sandwich counter. Just reading through the cleaning routine gave me a headache. The people who gave it to me fell into the review trap. Ina Garten had said something about the small, home versions were underpowered and not worth the money, so they went to a chef's supply store and got the one step above the junior model. I don't need a 60 lb. table saw that I don't have room for and which needs special equipment to maintain. AND, even at that, it says it's not recommended for cheese. I found out that cheese requires even more power. I hated to do it because it was such a kind and generous gift, but I had to return it. I'm just glad I researched the instructions thoroughly, and didn't unpack the blade or anything, so that it could be returned... :(

So that's the thing: Find one where the cleanup doesn't make you long for the ease of your knife, and which has sufficient power for your tasks.
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It's the thought that's important to me, not the money. The table saw went back today. Typical man who works with tools story. He got it in a place where there's a big display of flattops and salamanders right when you walk in. They do also have things that are meant for residential use, but are seriously set up for smaller food service. What I learned before I took a walk around the store while they were doing the transaction, is that the reason this slicer isn't recommended for cheese is that it has a smaller motor. I would have thought that cheese was easier to cut through than meat, but apparently it takes more oomph. That's something for you to keep in mind while you're looking.
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two25acres
Original Author
7 years ago
May I ask which model?
moosemac
7 years ago
I will look when I get home tonight.
two25acres thanked moosemac
moosemac
7 years ago
two25acres,

I apologize; I completely forgot! My slicer is a Chef's Choice Professional Model 662.
two25acres
Original Author
7 years ago
Thank you very much. I will check it out.
PRO
Lars/J. Robert Scott
7 years ago
I have the Avanto with a 10" blade from Webstaurantstore.com. Supposedly you need to go up to the 12" blade if you want to use it for hard cheese, but I do not slice cheese that much, and I did not have room for the larger model, although I really did want it, even though it costs more than twice as much. I am very happy with mine, however, and it will cut Swiss and Provolone cheese just fine - just not in large quantities, or the motor may overheat. It's maybe not the easiest to clean, but with a couple of brushes, it is not that difficult. It will cut all meats paper thin and is very fast and quiet. I tend to buy sliced cheese if I want sliced cheese.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
7 years ago
" ----- it will cut Swiss and Provolone cheese just fine - just not in large quantities, or the motor may overheat. -------"

Unlike electric light bulbs, over-voltage can quickly burn out the bulb. OTOH, electric motors' durability is temperature dependent, overloading the motor power can cause the motor to heat up then overheat. may trip the re-set switch. However, if you really in a hurry to do lots of heavy duty slicing, put the slicer into the freezer first will help a lot.

dcarch

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