Quality Slicer

Consiglieri · January 26, 2008, 04:12:04 PM

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.

car54 · January 26, 2008, 05:39:10 PM

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

Gizmo · January 26, 2008, 06:21:38 PM

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.

Consiglieri · January 26, 2008, 07:15:47 PM

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=

Gizmo · 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

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.

Consiglieri · January 26, 2008, 08:18:55 PM

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).

Gizmo · January 26, 2008, 08:24:23 PM

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.

Consiglieri · January 26, 2008, 11:27:47 PM

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. ;)

Consiglieri · January 26, 2008, 11:31:17 PM

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.

lvigil · January 31, 2008, 09:37:12 AM

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

Consiglieri · January 31, 2008, 11:38:18 AM

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

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.

Gizmo · January 31, 2008, 11:00:09 PM

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.

West Coast Kansan · February 02, 2008, 10:54:16 PM

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.

Habanero Smoker · February 03, 2008, 02:41:22 AM

WCK;

Glad to see you posting again. What is the draw on your slicer?

West Coast Kansan · February 03, 2008, 10:22:24 AM

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.