Well, let's just say that my private Easter Bunny did a job on the blade screw, thickness guide knob and lock nut on an ancient, but very functional Rival slicer. No replacement parts available-- probably because this model sliced a few knuckles in its day.
Find myself in the market for a new slicer and want the best bang for the buck. Only figure on using it once every 1.5 months. Had a plastic base model before I inherited the Rival-- didn't really care for that one.
Thanks in advance for the help.
Consiglieri,
I recently saw a show on the development of the meat slicer. It was very interesting. I think what you are looking for depends on how much you are willing to spend. I went on Ebay and they have some older models lacking some safety features that seem to be in very good condition. You might want to check them out.
Brad
I have been wanting to upgrade to a new slicer as well. Was pretty set on the Hobart or Berkel but couldn't bring myself to spend the $600 plus for a 10 inch slicer. West Coast Kansan picked up a Cabelas slicer and I have been eying the 1/3 hp Professional slicer for some time. 11 inch blade is one of the largest for a lot less than you can typcially buy a 1/4 hp 10 inch. The only thing I would really like to know on this slicer is how long of a throw the tray has. That is to say, how long of a slab of bacon can I place on the tray and slice.
One of the good things about this slicer compared to the much cheaper models it the fact it has a blade guard so the meat doesn't hang up on the blade and spin around on you.
6 bills may be a bit much for me, given the frequency of the intended use. Here's one a bit cheaper, but looks to be quite functional and adaptable. Williams Sonoma has some good stuff, in my experience, but still close to $300.
http://www.williams-sonoma.com/products/sku6699896/index.cfm?bnrid=3100117&cm_ven=WS&cm_cat=General&cm_pla=SiteMap&cm_ite=Products&CM_REF=
The cabela's 1/3 is only $400 which is why it caught my eye. There is a 1/4 hp model for $300 that I think is a better buy than the Vari Tilt. More power, bigger blade and only $21 dollars more.
Here is the link for the Cabelas.
http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0043247517629a&type=product&cmCat=SEARCH&returnPage=search-results1.jsp&QueryText=slicer&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=slicer&noImage=0 (http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0043247517629a&type=product&cmCat=SEARCH&returnPage=search-results1.jsp&QueryText=slicer&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=slicer&noImage=0)
I see one problem (for me) with the Vari Tilt, the blade is unguarded. When slicing jerky, the meat has a tendency to stick to the blade when you are getting down to the end of the slicing process. When the meat sticks, it spins around and you have to stop grab the meat off the blade and place it back on the slide tray.
Giz, that unit looks pretty good. I do like the "tilt" function on the WS model; you get a little help from gravity on the feed. Don't know how much power it has though.
I wonder which is easier to clean (and whether the parts can be replaced if disassembly is required and a piece or two get moved).
The Cabelas is also tilted just not variable. West Coast Kansan could comment on the ease of cleaning. Parts may be an issue down the road if they are not interchangable with the other Chef's Choice models.
FWIW, I need to tone down the missing parts angle. In truth, wife was cleaning up the house for a visit by my parents. I "Shoulda Woulda Coulda" moved the missing pieces if I had known they were an eyesore. From Wifee's perspective, they were there too long (she's right). But... never heard the "honey can/will/when can ... you" question.
I figure that's a pass to the next kitchen toy. (kicker is that even if I'm wrong/she's right or vice versa, we're having the pastrami/swiss melts next week if there's a slicer on hand) We'll have them anyway, of course, but it makes the slicer an easier sale. ;)
Quote from: Gizmo on January 26, 2008, 08:24:23 PM
The Cabelas is also tilted just not variable.
Price is fairly comparable. I think this comes down to ease of cleaning, power, and throw. I confess I do like the look of the WS model.
Nothern Tool has a couple of slicers. a NESCO with tilt for $99 http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_357685_357685
and their own brand for $399 http://www.northerntool.com/webapp/wcs/stores/servlet/product_6970_200333523_200333523
I purchased the NESCO .. It works well for the work I need. I also only use it about every 2 months. :o
Quote from: Gizmo on January 26, 2008, 07:18:44 PM
The cabela's 1/3 is only $400 which is why it caught my eye. There is a 1/4 hp model for $300 that I think is a better buy than the Vari Tilt. More power, bigger blade and only $21 dollars more.
Here is the link for the Cabelas.
http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0043247517629a&type=product&cmCat=SEARCH&returnPage=search-results1.jsp&QueryText=slicer&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=slicer&noImage=0 (http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0043247517629a&type=product&cmCat=SEARCH&returnPage=search-results1.jsp&QueryText=slicer&N=4887&Ntk=Products&Ntx=mode+matchall&Nty=1&Ntt=slicer&noImage=0)
I see one problem (for me) with the Vari Tilt, the blade is unguarded. When slicing jerky, the meat has a tendency to stick to the blade when you are getting down to the end of the slicing process. When the meat sticks, it spins around and you have to stop grab the meat off the blade and place it back on the slide tray.
I looked into both and noticed that both models are manufactured by the same company, "Chef's Choice." Looks like the Cabella's 1/4 hp model has more power,though and a better price too. Too late to have a new slicer for Superbowl Pastrami, but I expect to make a buy soon.
As for the throw on the Cabella's model, can you check with the WCK for some detail?
lvigil: thanks for the post, I'll check out that mfg'er too.
Sure will. I left him a PM but I don't think he has been on the boards since I posted. I'll give him a call tomorrow.
Greetings, sorry I have been a stranger here lately. Life filled with distractions... anyway, Giz called last night and I told him I was very pleased with the 1/4 horse 10 inch model.
Much of the blade can be cleaned by removing the guard only (depending on what you sliced). To remove the blade it is three screws. Simple enough. CAUTION - REAL sharp blade and it is heavy - like 3 pounds.
The 1/4 horse has all the power i need and have not been able to make it work at all. I think for a home use it is plenty of power but more is always better ;D
The unit comes with a sharpener that I have not used yet but it mounts for shapening a consistent edge - very nice feature.
As Giz says ... dont get anything without a guard across the from of the blade. They are a hazard for those of us with attention disorders, reaching for the spinning meat.
WCK;
Glad to see you posting again. What is the draw on your slicer?
I have not measured the rack travel but I think it is about a 10 inch stroke. You cant do a full slab of bacon without bending it over the rear guard which I do :o but dont recommend. :-[
Electrical rating is 130 Watts so it would draw 1.1 to 1.2 amps.
It has an excellent thickness adjustment for thin but seems to be just short of an inch for thick. Ok for loin chops but for Iowa type or stuffing chops i slice them by hand.
Wound up buying a slicer on Superbowl Sunday for the pastrami, a $99 Waring stainless model. Actually a pretty fine unit for the price. No problems making thin slices and the power didn't bog down at all. 130W motor; same as the Cabela's 1/4HP. Blade is only 7.5 inches though.
Here's a link to the model:
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12868162&RN=438
Thanks to all for the input.
when you take the blade off be carefull of the little black ring of plastic. The tabs will break and it will be a problem keeping in position. This is one of the meat spinners ... carefull again.
Anyway it will work. I used the same or similar before the Cabellas.
Consig, You'll get some mileage out of that as well. I will warn you as well. The plastic screw holding the blade on does not like the garbage disposal. A few seconds in there and it has a hard time holding the blade on tightly even after trying to take all the disfigurement out. 8)
Quote from: Consiglieri on February 04, 2008, 04:40:10 PM
Wound up buying a slicer on Superbowl Sunday for the pastrami, a $99 Waring stainless model. Actually a pretty fine unit for the price. No problems making thin slices and the power didn't bog down at all. 130W motor; same as the Cabela's 1/4HP. Blade is only 7.5 inches though.
Here's a link to the model:
http://www.bedbathandbeyond.com/product.asp?order_num=-1&SKU=12868162&RN=438
Thanks to all for the input.
Looks exactly like the Deni slicer that I bought from target.com. I just wish the blade was a little thinner...or not "serrated", or something.
Noticed that plastic ring when cleaning. Didn't have the spinning problem with the pastrami, but I'll be careful
Giz: metal screw reverse threads, but I imagine the disposal could damage those just as easily.
Tiny: have you had any issues with yours?
Only thing I've noticed is that it doesn't quite cut thin enough for Dad, but he likes to be able to read through his meats...I prefer to taste what's there.......oh yeah, it don't wash itself either. :D
What's the stroke length on those $99 models? Doesn't look like a slab of bacon would fare well on those...
-Brian
I have a similar model. It's the same slicer but with a different name, and I think the draw is about 8", neither bacon or pastrami fares well on it.
confess that stroke is limited to 7 inches. Means that the pastrami was too wide. Bacon would be too. I weighed the pros and cons of this model (together with its immediate availability for the superbowl sandwiches) and find it well suited for use every 1.5 months. Pastrami will be cut for sandwiches, so slicing the brisket in two wasn't a big deal; still could "shape" the cut to slice cross grain. With bacon, I think I wouldn't want to half the belly, so this machine may not be right for that project. Cut the meat very thin and I think it will work well with tenderloin, pork loin, and any other meat that fits the stroke (salami, turkey breast, cheese, etc.). Slices up to about .5 inches thick. I think it will slice down to 1/32 of an inch. Power doesn't seem to be a problem.
If you're opposed to handwashing, this is not the machine for you: according to the manual, none of the parts are for the dishwasher. That said, surface area is very accessible and blade removes easily (one reverse threaded screw). Stroke arm is fixed to a rail, but easily flips up so that all surfaces can be cleaned.
With cuts like NY Strip or Prime Rib, I'll be carving anyway. For my use, I think this machine was a good fit at the price. Not the plastic model with the "ginsu" blade; Not the commercial end with the higher price tag. I liked the Chef's Choice models available through Williams Sonoma and Cabella's, but with my frequency of use, the price was a bit high and hard to justify. No doubt those are good machines.
Cheers.
Consig
Thanks for the write up. Wish all the slicer models out there came with details that count as you described. Sure would help the consumers make their choices.
My pleasure.
Consig, WCK:
I must thank you for my new birthday present. It came early but sure is appreciated.
Actually what I am saying is, it is a good thing to allow the better half to listen in on your conversations and posts once in a while. Especially when you are talking gadets.
Mrs Gizmo ordered the Cabelas Chef's Choice and it arrived today. :)
Looks like it will slice 8.5 inches long, 5-3/8 inches wide with with food pusher in position. The food carriage is just over 8 inches wide but the way the food pusher is connected to the carriage causes a loss of about 3 inches. Should be no problem using without the food pusher until you get withing 5 inches then it can be rotated in place for the rest of the job. The food pusher tray will not get closer than 1/4 inch away from the blade. This means you will always have at least a 1/4 inch thick peace at the end of slicing any piece.
The unit recieved did not look like the model on Cabela's website. The website shows the 1/3 HP unit with a full sized blade guard and only the leading edge exposed. The unit recived looks like the picture for the 1/4 HP model where the blade guard is only over the middle section. The blade is 11 inches in diameter which matches the model so they did send the correct model.
Haven't fired it up yet to check out the power.
Looks like I'll have to do some more pastrami, salami, bacon, ....... :o
Nice. What is the stroke? 10 inches?
Nah, only 8.5 inches.
This picture shows the capacity. 8.5 inches from back of carriage/ pusher to the blade edge and a little over 5 inches wide from blade to feed guard. The slide tray forward and backward movement have spring loaded stops which is a nice feel.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking104.jpg)
This is the slicer with the blade guard removed for easy blade cleaning when you don't need to remove the blade. There are 3 screws that hold the blade on. It is recommendad to use cut resistant gloves while handling the blade.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking107.jpg)
This picture shows the 2 nuts that would need to be removed to be able to take the food carriage off the unit for extra cleaning.
(http://i133.photobucket.com/albums/q78/GizmoPhoto/Smoking102.jpg)
Instructions indicate that the unit does not have to be taken apart completely for cleaning. My jury is out on that one until I start using it for jerky and bacon. For sausage, deli meats and cheese, I can see how the quick clean up is all that would be required.
That's a very nice piece of kit Giz, looks like it can easily handle all your slicing needs (http://smileys.on-my-web.com/repository/Happy/happy-047.gif)
I have a fairly cheap slicer, it does ok for now, but i have my eye on one that i saw recently £350 (http://i149.photobucket.com/albums/s62/Gitster59/Eeeeeek.gif)
I suppose as with most things, we get what we pay for, anyway your's is great, and i'm jealous (http://www.freewebby.com/action-smilies/kneelsuckers.gif)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Wink.gif)(http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Quote from: LilSmoker on February 08, 2008, 11:52:41 PM
I have a fairly cheap slicer, it does ok for now, but i have my eye on one that i saw recently £350 (http://i149.photobucket.com/albums/s62/Gitster59/Eeeeeek.gif)
I suppose as with most things, we get what we pay for, anyway your's is great, and i'm jealous
I used a Krupps $70 dollar slicer for probably 10 years. I made it work and put up with the short comings. This slicer should have less short comings than the Krupps but I think it will have a few that another 200 to 300 dollars would eliminate but for those, I might be able to last another 15 years or so.
On the Krupps, the plastic screw that held on the blade took a ride in the garbage disposer and even though I was able to smooth out most of the damage, it does not hold the blade tightly and therefore the slices vary in thickness. The thickness control plate was also flimsy so if you pushed on the guard (push the meet against the control plate), it would flex which would also change the slice thickness. The tray slide moved back far enough that it would move past the thickness control plate which allowed the meat to squeeze out behing the control plate. When pushing the meat forward, the meat would pinch between the thickness contol plate edge and the food carriage back plate causing you to stop on every slice to tuck the meat back in. There were also catch areas for the meat underneath the blade on the Krupps plus with the totaly exposed blade spinning the meat around, it would add a considerable amount of time to slicing. This slicer looks like most of those issue will be taken care of. ;D So for me, it should be worth the extra money. At least that is what I will tell my wife. I can say that now as she isn't looking. ::)
Thanks for the report. I will need a new slicer soon. The plastic gear (screw) that adjusts the meat thickness is stripped towards the end; which causes the adjustment to widen about 1/4" during slicing.
Quote from: Habanero Smoker on February 09, 2008, 02:37:20 AM
Thanks for the report. I will need a new slicer soon. The plastic gear (screw) that adjusts the meat thickness is stripped towards the end; which causes the adjustment to widen about 1/4" during slicing.
Habs: for some models, you can find replacement parts online. Try and internet search by make/model number. If it's an old slicer, they may have discontinued parts (either planned obsolescence or for safety reasons). Or maybe you're looking for a reason to get a new toy?
Quote from: Habanero Smoker on February 09, 2008, 02:37:20 AM
Thanks for the report. I will need a new slicer soon. The plastic gear (screw) that adjusts the meat thickness is stripped towards the end; which causes the adjustment to widen about 1/4" during slicing.
The thickness dial on this Chefs Choice is very tight. Almost too tight.
Quote from: Consiglieri on February 09, 2008, 07:34:55 AM
Quote from: Habanero Smoker on February 09, 2008, 02:37:20 AM
Thanks for the report. I will need a new slicer soon. The plastic gear (screw) that adjusts the meat thickness is stripped towards the end; which causes the adjustment to widen about 1/4" during slicing.
Habs: for some models, you can find replacement parts online. Try and internet search by make/model number. If it's an old slicer, they may have discontinued parts (either planned obsolescence or for safety reasons). Or maybe you're looking for a reason to get a new toy?
You hit the nail on the head. I just learned that my income tax return was just deposited in my account.
Seriously, the slicer doesn't have a name, I got it at a warehouse aution; the type of aution that comes into town and puts up those huge tents. It just says "Food Slicer" on a lable underneath the slicer with the modle and serial numbers.
It looks identicle to the one you bought. You do have a good idea. So I may search on line. I was looking to spend my return on another type of toy. :)
Used the slicer today on the Prime Rib care package from Owrstrich. Cut the big hunk of meet in half to deli slice. I slice the meat extremely thin and I could probably go thinner almost cellular level that you could put under a microscope.
First impression, not perfect.
The food carriage travel forward and reverse was not smooth with the meat on it and while I was slicing. It would stick. I believe it is from pressing inward on the handle (pushing meet against the thickness guide) causing the slide to bind. This may be a habit from my years of using the old Krups slicer. Hopefully, that is the case and I can make some adjustments to my method. The carriage travel normally is quite smooth so the short coming here is the fact that it can be tweeked with a little pressure causing it to bind.
While slicing, small pieces of the meat and seasonings were flying off the blade and up into the air. If the unit would have come with the full blade guard, this issue may have been eliminated.
The blade can be cleaned quite easily while on the slicer. The area that food comes in contact with the blade is all accessible safely for cleaning with the blade mounted, the thickness control plate knob set to zero so the plate covers the blade edge, and the blade guard removed (this does not expose the blade edge.
There are 2 areas that pieces of meat collected in that are difficult to clean without removing the blade. The area between the blade support and the motor support despite having a small acrylic shield, will collect food and is small and hard to push a rag through for adequate cleaning. The blade housing protecting the far edge of the blade from exposure, is the other area that will collect some food and you cannot clean the area without contacting the blade edge (very small gap between blade edge and actual housing). It is therefore necessary to remove the blade to clean that area. While the blade is removed, the 1st area mentioned is easily accessible and cleaned.
I suspect slicing cheese or other items that don't create small pieces would not require blade dissasembly as indicated in the manual.
I'll contact Cabelas to see about the different blade guard but I suspect it is what it is.
Giz, I have not looked but I think there is an adjustment for the slider part on the bottom side. May be what you are looking for to smooth out the travel.
Not recommended! I position the bad boy in the sink and with the sprayer - give it like three short hard blasts for flush out the crumbs. ::) No issues so far but you may want to wait for me to ruin mine before you try it :-[
Quote from: West Coast Kansan on February 12, 2008, 09:19:24 AM
. ::) No issues so far but you may want to wait for me to ruin mine before you try it :-[
Deal ;D
Called Cabelas this morning on the blade guard. Got right through. Service support was kind enough to open a few boxes to verify Chef's Choice had made a product change. Sure enough all were the same as what I received. They offered a refund if I was not happy with it. I plan on taking a piece of plexiglass and heating it up to match the bend of the blade housing then use some velcro to attach it to the back size.
Have to say I was very impressed with Cabelas customer service.
Quote from: Consiglieri on February 09, 2008, 07:34:55 AM
Habs: for some models, you can find replacement parts online. Try and internet search by make/model number. If it's an old slicer, they may have discontinued parts (either planned obsolescence or for safety reasons). Or maybe you're looking for a reason to get a new toy?
Consiglieri;
Thanks again. I took the model number off the slicer and did a search. I found that this slicer is sold under a variety of names. Sausage Maker sells them, so I sent them an email to see if they sell parts or can steer me in the right direction. At the auction I paid $49.00; but I quess you get what you pay for. :)
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=1165
Quote from: Habanero Smoker on February 17, 2008, 03:12:54 AM
Thanks again. I took the model number off the slicer and did a search. I found that this slicer is sold under a variety of names. Sausage Maker sells them, so I sent them an email to see if they sell parts or can steer me in the right direction. At the auction I paid $49.00; but I quess you get what you pay for. :)
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=1165
My pleasure, Habs; hope it works out for you.