Reddit reviews Chef'sChoice 6150000 Food Slicer, 15 x 11 x 11 Inches, Silver

I was thinking about this one. Reviews are pretty solid but I will probably want to get the smooth blade also since it comes with a serrated blade. Chef's Choice 615 Premium Electric Food Slicer

Costco pork belly cut into ~2 pound sections. Cured using Meathead's Maple Bacon recipe for 6 days. Smoked on GMG Jim Bowie for 1 hour at 180 degrees and then at 225 degrees, until internal temp was 150 degrees (about another hour). Let cool until firm enough to slice. Sliced on a Chef's Choice 615 electric slicer (replaced the default serrated blade with a non-serrated blade). This morning, we baked a few slices at 400 degrees on parchment paper-lined cookie sheet for 15-20 minutes until done. Family loved it. I'm really happy with how it turned out.

I picked up this Chef's Choice, on sale IIRC, but am really happy with it. I've done down to 1mm for jerky (too thin tbh) but haven't tried charcuterie yet, as I'm still learning.

https://smile.amazon.com/gp/product/B0058VCYWS/

This seems like a solid choice without breaking the bank. If its approved by Asians making hot pot foods, its gotta be pretty legit. Thst shit is taken seriously.

I just ordered this one, it's pretty well-reviewed, hopefully it will make bacon day a lot easier.

Found this on Amazon for $123 and has decent enough reviews.


Edit: This also seems pretty good for home use and is $100.

Must have been on sale, it's $150 now. Still an awesome tool for that price: http://www.amazon.com/gp/product/B0058VCYWS

The next model down is $130 but I think it has less metal components: http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC

This is the slicer I purchased: Chef's Choice 615

I've used it for pastrami, bacon, roast beef and deli meats. I'm happy with it overall, but there are a few things to consider...

It's relatively small for an electric slicer. Certainly smaller than any sort of commercial slicer, but it's been decent for what I've used it for. The only issue I have with the size, is that with something long like bacon, the piece of meat sometimes catches the far end of the blade guard when pushing it through the cut. It's not a huge issue and you quickly learn how to slow the cut and slightly reposition the piece as you push it through, but it's a minor annoyance.

The physical footprint is about the size of two, four-slice toasters side by side. It's smaller than the cutting board I typically use in that spot on my countertop so I've never had an issue with the space.

The cuts are clean, require little effort and the thickness adjustment has been well within the range I typically cut things. For paper thin slices, you might have to play with it a little to get it right, but I haven't had to freeze anything to get that thin.

It can be a pain in the butt to clean, but it disassembles pretty easily and if you have a sink full of soapy water to drop things in as you take it apart, the wash up is pretty painless. I have a Kevlar cut glove that I use when taking the blade off and while holding it to clean. I'd recommend something similar as the blade is pretty sharp. The one area on the slicer that typically needs some work is the hub where the blade fits into the motor. There's a really thin groove that catches a lot of juices and gunk. I've settled on using a stiff bristled toothbrush to get in there and it does a good job.

After cleaning it, I give it a wipe down with a bleach solution and hit a few spots on the carriage with some sewing machine lubricant and some Vaseline. All this is explained in the manual and it's pretty painless.

The only pain in the ass thing to clean is... PASTRAMI! The cracked pepper pieces and starts flying when it hits the blade and goes everywhere. I spend twice as long cleaning that food up as anything else I cut. But, I usually make a big batch of pastrami, slice it all up and cryovac it in portions. It freezes really well and makes for only having to go through the cleaning process once in a while.

I highly recommend this particular slicer or anything similar for cutting meats at home. I've worked in big commercial kitchens and have always had access to Hobart or Bizerba slicers that cost thousands of dollars. This isn't in the same class, but it makes your life so much easier if you're doing any regular slicing at home.

Chef'sChoice 6150000 Food Slicer https://www.amazon.com/dp/B0058VCYWS/ref=cm_sw_r_cp_api_9To6BbV4Y6NX3

I use it exactly as you describe. It works well.

Thanks for that. For some reason the link was all funky with a tiny product image. This is another amazon link to it.

Anyway, it appears that people won't shut up about how great it is so it's great to finally find a home slicer that actually works. Thanks again.

I've been looking for a meat slicer myself. I'm looking for something that can cut a semi-frozen steak into deli thin slices for cheese steak sandwiches. Using a knife just doesn't do justice. I've been looking at this one on Amazon

It seems a lot of people are content with it. It's a bit on the pricey side for a home slicer. They have slicer that cost less than 50 on amazon and apparently it's a piece of shit.

they have 3 models. 615, 610 and 609.


Both 609 and 615 come with stainless steel blade, while 610 comes with stainless steel serrated blade. I've been told serrated blades aren't as good at slicing deli thin. I'm not sure. But they do sell the blades separately. The main difference seems to be the size. It's too bad they don't give the power output of the motor.

[Here it is on Amazon] (Chef's Choice 615 Premium Electric Food Slicer https://www.amazon.com/dp/B0058VCYWS/ref=cm_sw_r_cp_apa_qUIsxbEJ05FB2)

Have you thought about a deli slicer? You can get a home use grade one to test it out.

This has good reviews: http://www.amazon.com/Chefs-Choice-Premium-Electric-Slicer/dp/B0058VCYWS/ref=sr_1_2?ie=UTF8&qid=1407790745&sr=8-2&keywords=deli+slicer

My friend has the same one. We use it for hot pots. It gets raw meat very very thin. Haven't tried cook meats yet.