(Part 2) Best electric knives & slicers according to redditors

ARKSEN Electric Meat Slicer 7.5" Blade Home Deli Meat Food Slicer Premium Home Kitchen, 180 Watt https://www.amazon.com/dp/B00UDN75QQ/ref=cm_sw_r_cp_apa_qoftzbVC37JFJ

I have a short post about the purchase here. - Amazon link

We stayed at a hostel in southern Chile a few years ago and the woman that ran the place made fresh bread for breakfast every morning. She used a meat slicer (similar to this http://www.amazon.com/Electric-Adjustable-Compact-Slicer-Fence/dp/B006ZB9GQW/ref=pd_sim_sbs_k_3) for slicing the bread. I don't think I would buy one for home solely for cutting bread, but it worked great and if you already own one, it would be worth a try maybe

También le falta la "rasuradora".

I fully realize that this is a completely useless answer, but a food slicer makes perfect bread slices every time. No fuss, no trouble, no knife skills. Technology.

https://www.amazon.com/Premium-Commercial-Electric-Slicer-Non-sticky/dp/B0129RHLTY

This is less than half the price and probably over twice as fast, but I guess not as aesthetically pleasing

As a guy that like cooking and gadgets here are my suggestions:

• A mandolin (1 and 2 - extremely useful kitchen gadget. I recommend a V shaped blade over the straight blade, it just cuts better.)
  
  
• A knife sharpener (I use an electric one, but any multistage sharpener is a great gift.)
  
  
• Flat whisk (This is very useful for making any sauces, glazes and especially gravies.)
  
  
• Microplane grater (I got one of these and I have never gone back to my old box grater. They come in 2 shapes: long and narrow vs wide and short, I prefer the long and narrow. They come in 3 or 4 'coarseness' levels from zester up to extra-coarse. I would recommend zest for a first one.)
  
  
• Mini Ramekins (A set of these in the size range of 3 to 4 inches or 4 to 6 ounces has a variety of uses: creme brulee, warm cookie or brownie desserts, individual souffles. But what I use them most for is holding my measured spices together for when I cook. When I need to dump all my spices onto a heap of cooked meat, I can just dump them on instead of measuring them out one at a time directly onto the meat.)

an electric meat slicer!

yeessss!! deli meats at home, nom nom nom

I got mine for about $100 from an online retailer. Can't remember the exact retailer, but here it is on Amazon:

Edit: It's definitely a lower end piece, but it suits the system I have at home just fine.

I'm in the same boat as you at the moment. While not starting a deli, I am needing to slice hundreds of pounds of belly/bacon. I've been using smaller, home-consumer slicers for the past month. For the sake of example, this one and this one.

Both of these are small, with not-so-powerful motors, serrated blades, and small holding capacity. This last point is a critical one.

Here's my breakdown of why you should buy a decent (perhaps used?) commercial-grade slicer and cry once, instead of buying a cheaper, consumer version and cry many times:

Capacity: I assume you'll be working with whole casings/larger cuts of meat. Commercial slicers have larger trays that will hold the meat-to-be-sliced much more easily. The home based versions, if they have a tray/pusher at all are much smaller and a heavy piece of meat will require you to hold it in place, thus making use of one of your hands, which could be doing other things.

Blade size/style: Commercial blades will be larger, sharper, and likely not serrated. Further, the motor will be more powerful. These two translate into slicing speed. Consumer versions (that I have used) are less powerful with less sharp blades which translates into slower slicing. Before I started freezing the bellies prior to slicing the slicers would even bind and just stop.

Quality: Commercial slicers are able to slice much more thinly (think shaved) and usually have better mechanisms for selecting and holding the thickness you choose. One of my slicers can go very thin, but it takes forever and is inconsistent; the other can't go very thin at all. Further, if the slicer can't handle thin slicing, it's still going to do something to the meat. In my case, it shreds the bellies, will only slice half the belly, leave chunks of meat on the end, etc... All of this translates into loss and $.

Safety: Take all of the above, combine them into one experience and your safety concerns increase. I've not yet sliced myself, but have come very close.

Hope this is helpful.

https://www.amazon.com/EMT-503B-Precision-Removable-Adjustable-Vegetables/dp/B0061TWKTI/ref=sr_1_13?keywords=deli+slicer&qid=1568047789&s=gateway&sr=8-13

Go and buy a machine to do it for you. There's nothing wrong with delegating menial tasks to a machine.

cool slicer. They also make a non-serrated blade. See the customer reviews:

http://www.amazon.com/Chefs-Choice-Non-serrated-Blade-Slicer/dp/B000X1EOTO/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1324150047&sr=1-5

If you are able to find one, the krups metal body actually works very well for a smaller machine, obviously not as well as ones I've used in commercial kitchens, but I use it pretty frequently at home and I'm not mad at it.

you can get a cheap <$50 food slicer that will save you alot of time and frustration. this is what i got and it works great. you can cut meat thats frozen solid but it is a little hard on it. if you follow the suggestion to put the meat in the freezer for a half hour it will cut like butter.

http://www.amazon.com/Rival-1042W-Electric-Slicer-White/dp/B00006IV0X

edit- it was suggested to cut with the grain, i always cut across the grain but i always use venison which might hold together better.

You likely won't need a professional slicer considering you are just doing it for home use. My mom had a cheap plastic one when I was growing up and it wasn't too bad, but I would definitely consider getting one with a metal housing. Something like this would probably work great, and the price is good. You will either find more and more uses for it, or you will hate cleaning it and use it only when necessary. Sanitizing them is pretty important, but with practice you can get pretty proficient at it.