Anyone have a food slicer at home?
- Thread starter new2AMD
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iversonyin
Diamond Member
- Aug 12, 2004
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use mine all the time.
just sliced up a bunch of roast for jerky last night.
smoker is rolling right now
just sliced up a bunch of roast for jerky last night.
smoker is rolling right now
my mom has one.. it's smaller than the one you linked, but yah, she hardly uses it.. i think they're great if you're gonna use it and have the space.. i'd much rather just use my butcher knife
Unless you're completely negligent, it is very hard to cut yourself on a food slicer.
As far as cleaning, you should clean every kitchen utility thoroughly before using. It's common sense.
EDIT: But I don't have any experience using those home slicers. We've had in my house a professional food slicer for the past 20 years, and the thing still runs like a champ. I've also only used the industrial food slicers while working in a restaurant.
SOme models come with a removal blade so I would think cleaning it would be just like cleaning your butcher knife.
With food slicers, you have to do more than that. A lot of the product you're slicing will get into the crevices of the machine, and you should make sure you also thoroughly clean those areas.
DrPizza
Administrator Elite Member Goat Whisperer
I disagree. It's very easy to cut yourself on a food slicer, particularly during cleaning. Over 20 years at the pizza shop I worked at, other than minor burns, it was the #1 source of injuries requiring medical attention. (at a rate of about once every 4 or 5 years)
Just keep in mind that every food slicer is possessed and is out for blood. You've gotta be extra careful around them while cleaning, because during the cleaning process, you have a large razor sharp (or nearly) blade that is exposed. Then again, home slicers are rarely even close to as sharp.
At the pizza place/restaurant I worked at for the past 6 years, there was a hand guard so that you wouldn't get cut by the slicer during use. Unless you weren't paying attention to what you were doing, or had your fingers hanging extended out over the guard, there was a very slim chance of actually getting cut.
Cleaning is very different than normal use. During cleaning, we had a metal mesh glove the person would use (costs all of $20-$25) and then they would take a rag to the moving blade. The people doing so would almost never actually get cut because of the glove. If people wanted to, they could also use the glove while cutting food.
Like any other thing that has the potential to be dangerous (a kitchen knife, blow torch, pistol, etc), it's relateively safe if you exercise proper caution.
DrPizza
Administrator Elite Member Goat Whisperer
I have one of those slicers. We only use it a few times a year, but at those times, it's a huge time-saver. I've never used one for slicing deli meats at home though; only for slicing steak paper thin for steak subs (makes it a cheap meal because I can use a tougher cut of meat, such as the round instead of sirloin or better), and for venison jerky. Deli meats are about half the price they are in the deli if you buy the whole thing wholesale and slice it yourself. Ditto for large cuts of beef; you can save a couple bucks a pound by slicing it yourself from whole cuts such as the entire loin. But, in either of those cases, I just take my meat to the pizza place and slice it up there. Sometimes when butchering deer, I de-bone and take the meat to the shop to slice into steaks. The slicer keeps the thickness much more consistant than you could ever do with a butcher knife, and it's much quicker. On the other hand, those home slicers generally aren't big enough for large cuts of meat; but they can do deli meats decently.
I have had numerous slicers over the years. They are wonderful for buying deli meats in bulk, slicing roast beef and even as a bread slicer.
For domestic slicers, they are pretty much all the same. My only suggestion is to get one that does not have a forced safety button.... where you have to keep a button depressed in order to slice. It is really awkward to hold this button down, while trying to do all the slicing and etc with only the other hand. The manufacturers are so afraid that someone is gonna forget it is running or whatever and get hurt, that they added this forced safety button. It is a PITA. I got the b/f to jimmyrig it to bypass this button. If you can get one without this button... WOOHOO they are a wonderful appliance to have around.
For domestic slicers, they are pretty much all the same. My only suggestion is to get one that does not have a forced safety button.... where you have to keep a button depressed in order to slice. It is really awkward to hold this button down, while trying to do all the slicing and etc with only the other hand. The manufacturers are so afraid that someone is gonna forget it is running or whatever and get hurt, that they added this forced safety button. It is a PITA. I got the b/f to jimmyrig it to bypass this button. If you can get one without this button... WOOHOO they are a wonderful appliance to have around.
DrPizza
Administrator Elite Member Goat Whisperer
Agreed. About impossible to cut yourself if you're using it properly with the guards in place. But, I've seen people do some stupid things while cleaning it, mainly when not completely tearing it down. Between types of meat, they'll want to wipe the blade off, not put on the gloves, and forget to turn the thickness down to 0.
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