Mizzoufan, the problem is a design issue, IMO. The carriage is too far away from the blade. I have a similar problem when slicing bread. The only solution for me it to put a wooden or plastic cutting board on the carriage of the slicer and put the item to be cut on the cutting board, then push the cutting board lightly up against the blade while you push the carriage forward. That way you have support right near the blade. To work, you want a cutting board that is long enough so that it is at least even with the blade when the carriage it as the rear most position.
Meat slicer opinions
- Thread starter GeeBee
- Start date
i don't know if omacan and abamaster are or were the same company but this is the slicer i have or extremely close to it.. except mine was made by abamaster..
https://www.amazon.com/Omcan-250E-Commercial-Food-Slicer/dp/B0037B3Y3O
or someone else makes them for both companies and they label them for themselves
i have no idea
anyway it's an awesome slicer and similar ones can be found for less .. we use it all the time for meat and vegetables.. i've even used it to make potato chips....
for other vegetables.. it's great when you are having people over and want a large tray of fixins for hamburgers for example.. makes short work of lettuce tomatoes peppers whatever.
as for meat we usually use it for cold cuts as it's intended but we have also used it on meats where we just want nice even slices .. but not necessarily paper thin (which is how we love our cold cuts)
https://www.amazon.com/Omcan-250E-Commercial-Food-Slicer/dp/B0037B3Y3O
or someone else makes them for both companies and they label them for themselves
i have no idea
anyway it's an awesome slicer and similar ones can be found for less .. we use it all the time for meat and vegetables.. i've even used it to make potato chips....
for other vegetables.. it's great when you are having people over and want a large tray of fixins for hamburgers for example.. makes short work of lettuce tomatoes peppers whatever.
as for meat we usually use it for cold cuts as it's intended but we have also used it on meats where we just want nice even slices .. but not necessarily paper thin (which is how we love our cold cuts)
There are a lot of meat slicers with cheap price, which I am using and this is an electric meat slicer for one year. All the parts of this slicer include with stainless steel blade and everything can be removed easily.
http://pro-meat-grinder.com/best-meat-slicer/chefs-choice/609-premium-device
http://pro-meat-grinder.com/best-meat-slicer/chefs-choice/609-premium-device
BobM
New member
I got this three years ago on Woot.com for $39.00 https://www.amazon.com/Waring-FS155AMZ-Professional-Slicer-Stainless/dp/B00HSBOVEU. It's a good slicer for the price but I do wish I had a longer one for slicing my pork belly into bacon. It's about 3 inches longer so I either cut the belly in half or I lift the end and feed it down in the blade. Just used it today to slice a smoked tri tip into lunch meat
SconnieQ
New member
I've found the most important thing for me is how easy it is to clean. For a home slicer, it is an every now and then event. And if cleaning is a pain in the butt, then you are not going to use it. The commercial machines are great, but they can be a long, involved process to clean. You might be able to find them for a great price though. But if you just dread using it because your small job is not worth the time it takes to clean the slicer, then it is not useful. If it means I must go a little slower for the small slicing job I have on a less powerful, but easy to clean machine, then I'm happy to go slower.
