since i had done bacon, been wanting a slicer, then again i have been wanting one for a while and yesterday this box showed up
(http://i254.photobucket.com/albums/hh103/beefmann/slicer/DSC02313.jpg)
and of course like the rest of us ... had to open it wouldn't you know it it has something in it... a slicer with additional blades, both serrated and non serrated blades so looks like i can slice almost anything.
(http://i254.photobucket.com/albums/hh103/beefmann/slicer/DSC02314.jpg)
front view out of the box
(http://i254.photobucket.com/albums/hh103/beefmann/slicer/DSC02315.jpg)
side view
(http://i254.photobucket.com/albums/hh103/beefmann/slicer/DSC02316.jpg)
back view
(http://i254.photobucket.com/albums/hh103/beefmann/slicer/DSC02317.jpg)
cant wait to try it.... may have to do some more bacon
Put the smooth blade in right away. Will make things a whole lot easier IMHO
Niiiiiiiice.
You break that baby in yet?
Slicers are nice. Looks like you are all fixed up for slicing bacon, jerky, turkey and hams. Would love to see some shots of it in action.
Very nice..
Question on slicers. Read some of the part threads on slicers and most say that the Chefs 610 is the best bang for the buck. Do ya'll agree? Or should I look at something else. Thanks
I don't own one of the Chef's choice slicers but I have heard a llot of good about them. If you are considering it and you live in Canada let me know and I will send you a link to a good place to consider buying from.
Nice slicer, the only I would tell is to be extra careful, they will jump up and bite you... :D
the chefs 610 slicer is 100 watts where as kalorik is 200 watt giving you twice the cutting power for about the same price
I have the 610 and really enjoy it. Seems to have enough power for us. Has cut everything we tried so far. It tears down easy for cleaning and goes back together easy. I bought both the smooth and serrated blades but really don't know why. I use the serrated for everything.
Thanks...
I ordered the Kalorik from Amazon. Price and general comments on this and other models made my mind up.
Nice slicer beefman. I'm sure you'll have a lot of fun with it.
I have the exact same setup as viper. I agree with 10.5 in that I don't use the serrated blade much. The smooth blade can produce paper thin slices.
Quote from: Tenpoint5 on November 02, 2011, 06:57:52 AM
Put the smooth blade in right away. Will make things a whole lot easier IMHO
I keep hearing this! What differences does it make? I have the 610 and so far it's done good with the serrated blade. Did have a tough time on some fatty bacon but figured its the nature of the beast. Just curious if It would help me or not.
Quote from: viper125 on November 11, 2011, 12:22:12 PM
Just curious if It would help me or not.
There's one way to find out ;D I used the serrated blade when I first got the 610 and then switched to the plain blade. I've heard you can slice thinner.
Slicers aside, the only time I use a serrated knife is on bread or over ripe tomatoes. I prefer a real sharp plain blade for just about everything else.
Well thanks i'll try it next time. I just really never changed even though I ordered my smooth blade extra. Seems they said it cut thinner also.
Beefman, yours came with two blades (smooth and serrated)? I only got the serrated blade from Amazon. I went back and looked at the ad closely and it just says it comes with serrated only.
Don't have anything to slice right now, but will be making bacon again soon (took at hog to the butcher last week, due back soon). Might buy a turkey breast and smoke just to have something to slice.