Meat Slicer

Any suggestions for a reasonably priced home slicer? I’ve tried the $100.00 Chef’s Choice; they just do not do the job. I keep checking the restaurant supply places for used ones; all they get in are the commercial models that are too expensive for occasional home use as well as way to large.

Thanks,

John

I'm not sure what your going to use it for, but for me they are a pain in the butt. I have a small commercial Hobart 10in. blade weighs about 50lbs. and mostly takes up space. I very rarely use it due to it's a pain to break down and clean. My knife skills are very good, and my knifes are old carbon steel, so I get the desired results with a much easier clean up. I do use it during the holidays or large family gatherings. I must say it did come in handy for sliceing about 10lbs. of onions this past 4th of July, onion rings cooked after deep frying a turkey. I also use it on occasion for sliceing raw flap meat partially frozen for cheese steaks, but then again thats anywhere from 14 to 18lbs. at a time. For the average home use, invest in some good knifes and save some storage space. Chow Jim

Auctions are the best place to find good slicers but they are a pain to clean.

Thanks Jim & V,

I'm considering this one: Not too large/heavy, seems powerful enough, and supposed to be easy to clean.

http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0040528517403a&type=product&cmCat=search&returnPage=search-results1.jsp&QueryText=meat+slicers&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=meat+slicers&noImage=0

John

if you do get a slicer,
make sure to invest in a mesh glove.

quote:

Originally posted by xannie_01

if you do get a slicer,
make sure to invest in a mesh glove.

That is an excellent suggestion, thank you.

John

I've got a small Krups that I've used occasionally (mostly for ham, when I want thin slices) over the past 20 years. It is easy to use, light, takes up little space in the pantry, and easy to clean. I dont know but I'd guess it would cost about $150 to replace now-a-days.

Cheers, John