Picked one up the other day from someone who purchased an unused open box special, got ours for $200 best purchase I think we have ever made. Used it to thin slice and package a full boneless pork roast I did this Saturday and it worked like a dream. I found that tear down and cleaning was simple and I am VERY glad I had my kevlar cut proof gloves! Can't wait to slice some pork butt, brisket and turkey breast when I fire up the smoker. Thanks for the tutorial you made it a breeze.
Beswood and KWS are the best low price commercial slicers. Basically they are built the same way the commercial slicers are (including an integrated sharpener), and spare parts are available. And both can slice hard meats like Jerky or cured Salami. Quick cleaning can be done faster by setting the blade to 0 and placing a wet towel against the front, then back of the blade while it is running (just keep your fingers away from the gap). Then turn off, unplug and wipe down. Do a full cleaning once a week, if you used it heavily, or if you won't be using it for a while.
You're right about the cleaning. I used to work in a commercial kitchen that had three heavy duty slicers (one for red meat, one for poultry, and a third for cheeses). We never removed the blades, but simply set the blade to 0 and turned the slicer on. We then took a spray bottle filled with a food safe quaternary solution, sprayed the blade and all exposed surfaces and wiped them clean with a clean kitchen rag. We then sprayed again and allowed the quats to air dry. We had a knife sharpening service that swapped out out the knives on a weekly basis, and they changed the slicer blades every couple of months.
This was an awesome video! Very informative and really getting me hyped to buy my slicer! I especially enjoyed the cleaning process, because that's what terrifies me the most! Thanks for a great demonstration!
Use black tape to tape the Allen wrench to the electrical cord. It shouldn't get lost. Also, it will remind you to unplug the cord before cleaning/servicing.
Thank you for this great video. Great information and demonstration. Nice to know that this equipment is easy to use and clean. This meat slicer is probably the best household and commercial unit on the market. I would like to make Arby's style roast beef sandwiches with very thin precooked roast beef. This meat slicer will enable me to do this. The reason I want to do this is because I like very thin roast beef like Arby's, but don't want the HIGHLY PROCESSED MEAT Arby's uses. Having this meat slicer, I can make a non processed super thin roast beef sandwich, and add a homemade cheese sauce to it also. Maybe have a grilled cheese sandwich with deli thin turkey or ham in it, with parmesan dusted onto the buttered bread just before grilling. After grilling, cut it in half, and dip in 1000 Island, Ranch dressing, or maybe in a beef stock juice just like a French dip. Just some ideas to share.
Me and Karen were just talking about getting a slicer for making consistently thick Jerky when I was doing a Venison Jerky video, if we do go down that route I will use your link. I used to work in the meat department of small grocery store as a kid. Took a nice slice off my thumb first time I cleaned the slicer blade. Cuttless gloves = Good idea , those suckers are sharp ! Cutting partially frozen meat definitely helps when you don’t have a slicer, but I don’t think it would be required when using a quality slicer like this. Good stuff Andy.
Thanks Don, they make a few versions of this one, you can get a less powerful motor for less money, but I saw a few Cabelas & Walmart meat slicers that were very disappointing, very happy to spend a few extra bucks and hopefully will pay off.
I must say, that is one impressive slicer. It's quiet and it is obviously well made just looking at it. The motor don't bog down either. Though a little pricey this is a slicer that I've been looking for. So in order to get a good slicer it looks like I will have to shell out the money. How does it do on frozen meat? Will save this video to my favorites because this is the first slicer that got my attention.
Thank you very much for your demonstration it looks like a really nice unit. My only question is what are the dimensions of it what is the height the width and the length I would like to know if it would fit into my cupboard.
@@underdogoutdoors thank you very much for the information when I get home I'll measure my cupboard and see if I can get one. It would be absolutely awesome I think for cutting my homemade bacon
Keep in mind that good quality slicers like this are heavy - 20 to 30 lbs minimum. You won't want to be moving it into or out of a cabinet frequently. If you can spare the space, there are a lot of uses - lunch meats and cheeses, shredding lettuce, slicing tomatoes, even bread. You can basically use it for almost anything you need sliced evenly.
@@aaronbredon2948 totally agree with you however I live in an apartment and have very little kitchen space so it is what it is I have to put it away would love nothing more than a big huge kitchen.
@@russellwood8750 I also live in an apartment. I use my slicer (a slightly smaller KWS with a 7.5" blade. It's only slightly smaller, but the smaller blade makes it harder to use) often enough that it has a permanent place on the counter (I love cured salami, and only a slicer will cut it properly, so it gets used at least every other day).
I thought the same thing, the meat lays down behind the machine, behind the blade, at first I didn't like it but then got used to it, & it's fine. I believe most slicers do the same. Thanks!
As someone who used to work in a deli, you use your other hand to catch the slices. So, cut with your right hand, catch with your left. Your left hand will be safe, as the blade is not exposed there.
Yes, it cuts semi-frozen meat razor thin. $358.00, you can click the amazon link in the description and get the price. Excellent slicer, so far I love it.
You won’t have to sharpen that thing for 2 years if you use it every other day. If you hit a bone or anything hard like that it will dull. Or if you cut lots of frozen meat. Also… meat slicer cuts, for some reason, are the most painful. More than a bone saw.
It's basically a Globe Chefmate GC12 clone. I just got done reconditioning a used one and am into it about the same $ as a new Beswood. Love to see one in person to see what if any the differences are. Curious is my similarly powered Italian made motor is any better than what is in the Beswood. Blade appears to be same Italian blade.
So far it works great, I'm not sure where the motor is made on the Beswood. They give you a small bottle of oil with it, but not sure what that's for either?
