Best Meat Slicer Consumer Ratings & Reports
How to choose a slicer
Slicer is a kitchen device for cutting sausage, bread, cheese, ham, vegetables, fruits into neat slices of equal thickness. Such a device consists of a body, a disc knife, a working surface (carriage) and a tray (tray) for slices.
Do not use slicers for slicing meat with bones, raw meat, frozen foods, fruits that contain hard and large bones, artichokes, broccoli, turnips, parsnips.
Household – low-powered, compact, relatively inexpensive slicer.
Professional – more powerful and functional, but expensive and bulky. Professional models are used to work with a large number of products (restaurants, cafes, etc.).
Mechanical (manual) – costs cheap, but uncomfortable and inefficient, because the knife and carriage are actuated by the user’s muscular effort. An outdated version, which is rarely used.
Electric – will cost more, but works faster and more convenient to use than mechanical.
The electric slicer comes in two varieties.
Semi-automatic – the knife is driven by electricity, and the carriage moves manually. This variant is the most common and is used for domestic needs.
Automatic – the slicing process takes place without human involvement. The operator puts the product on the working surface and indicates the thickness of the cut. These are powerful devices, working with large volumes of products, used in industry.
Important: when choosing a semi-automatic slicer, make sure that it has two modes: continuous and pulse.
One-piece – reliable and relatively cheap design, providing a long life of the slicer. Minus – possible inconvenience in storage or transportation due to its size.
Folding is compact, easy to transport and storage. Folding models are less durable and stable, and cost more than solid analogues.
This parameter determines the speed of the device. The power of slicers, depending on the model, ranges from 80-200 watts. Most often there are slicers with a power of 110-140 watts. The power of 100 watts is enough to make the slicer work efficiently.
More powerful slicers will cope with slicing products faster, but in home conditions this advantage is not so significant. This detail is important for professional devices.
Important: slicing speed depends on the power of the slicer and the characteristics of the knife (type and quality of sharpening).
Plastic is a cheap material that is used to make household slicers. The disadvantage is less strength and scratch resistance compared to metal. The disadvantages of plastic have almost no effect on the service life of the device, because high strength of the housing is usually not required in the home.
Important: pay attention to the quality of the plastic: do not purchase the device if the housing parts sag.
Metal – a spectacular looking, durable and scratch-resistant material, which is mainly used for professional slicers. The disadvantage is the high price.
The knife for the slicer is made of stainless steel or ceramic. Some knives have a ceramic coating. Such blades are durable because they are not subject to corrosion. Manufacturers of brand products equip devices with “Solingen” knives – the best knives in their segment.
Important: it is recommended to choose slicers, equipped with self-sharpening knives.
Type of sharpening
Straight – a relatively inexpensive option. Such a knife is best suited for cutting products of uniform density, such as cheese. But with non-uniform products (including bread or vegetables), a straight knife will cope worse.
A wavy one will cost more, but it works well with products of any hardness and density. This type of knife has weakly pronounced “teeth” on the wavy edge. The wavy knife keeps its sharpness longer than the straight one.
Slicers also have serrated blades with sharply outlined “teeth” that are used for cutting products of heterogeneous density (vegetables and fruits with dense skin and pulp inside). Toothed knives are expensive.
Diameter of the blade
The blade diameter is chosen based on the size of the food to be cut and the amount of work to be done. For a small amount of food, a knife with a diameter of 180-230 mm is suitable, for a larger volume – 255-300 mm.
Thickness of slices
This parameter is adjustable in most slicers, because the thickness of slices is different for each situation and product. For example, one thickness is needed for a beautiful table setting and a completely different one for making compote or jam.
The adjustment range (minimum and maximum thickness) depends on the class of the device:
- household – 1-17 mm;
- professional – 0.5-23 mm.
Sometimes there are models with designations that recommend the thickness of cutting for individual products: 2-3 mm (sausage), 3-4 mm (cheese), 11 mm (bread).
Speed control – improves the quality of slicing products with different textures. High speed is better to use when working with dense and hard products (e.g. cucumbers), low – when cutting loose and soft (including cheese and tomatoes). This function is provided primarily in professional slicers.
Impulse mode – the knife works in a jumping manner: high speed is replaced by short pauses. This mode is good for working with dense heterogeneous products or large pieces without the risk of overloading the knife.
Accidental start lock (childproof lock) – prevents the slicer from turning on, which is a high-risk product. The lock is most often found in the form of two buttons, which must be pressed simultaneously to activate the knife. Preferably, the buttons are tight – in this case, only an adult will turn them on.
Tilt adjustment – it changes the angle (up to 10-15 °) of the working surface for convenient work with the slicer. There are models with or without a preset tilt angle.
Cord compartment – designed for cable storage. This compartment makes the slicer more compact and easy to use and move. In some slicers the cord is wound evenly – this makes it easier to lay and reduces the risk of damage due to kinks.
Slicing tray – a tray that receives the sliced slices. Such a device facilitates the work with the slicer: the user does not have to look for a dish or board for this purpose. The tray can be fixed or removable. The latter option is more convenient.
Protective cover – hides the knife, protecting it from external influences, and the user from injury when using the device.
Set of knives – consists of several different types of interchangeable blades. This makes it possible to choose the right type of knife: straight to use in simple jobs, and more expensive wave-shaped – for complex operations, so as not to wear it out prematurely. Sometimes there are special knives in the kit for cheese (with Teflon coating), fruit, ham, smoked products.
Nozzles – allow you to cut slices of different shapes (including slices and dices). Practice shows that 1-3 nozzles from the set are used.
Rubberized feet increase slicer stability by preventing it from tipping or sliding while working. As a result, the risk of injury is reduced.
Important: pay attention to the carriage: it should be equipped with a special hand support to protect the thumb and a pusher with spikes for a secure hold on the product. In addition, the carriage should be easy to move.
Tips for use
- It is recommended to clean the slicer after each use. Disk knife is washed under running water, the body of the device is wiped with a cloth or damp sponge.
- To facilitate cleaning, you should first cut fatty foods (e.g. sausage), and then bread, which will clean the knife from the fat. The slicer should be easy to assemble and disassemble.
- Cheese will not stick to the surface of the blade and will not crumble if the knife is wiped with a damp napkin before cutting. It is better to place the ham and bacon on the carriage with the fat side up – in this case the products are easier to slice.