I've had this slicer for a while. Here are some tips: 1. Keep the removable crossbar spotlessly clean and without any coating or lubricant added. The plastic surface of the sliding platform rides on this, so some lubricants can actually start breaking down the plastic in short order. Wipe it down hard with a barely moist cloth before each use. This will keep it sliding without catching so much. 2. Another thing that helps with catching while trying to slide it back and forth on the crossbar is if you lift (rotate) the platform on the return stroke and don't put downward pressure on it during the slicing stroke. 3. To ensure even slices, put only a slight pressure on the food toward the blade, and make sure you are applying it squarely against the blade. 4. Wash the blade using mild Dawn dishwashing liquid. Dawn has been the hands-down degreasing detergent for decades. I (and many others) actually use it with very hot water to clean machine guns after a day at the range to remove burned-on soot from combustion, then a boiling water rinse, then blast-dry with air, then in a low oven for an hour. It's that good. Does dishes, too. 🙂 I hope this helps.
The blade on this entry level consumer grade slicer has little to do with the thickness of the meat. The serrated blade creates more meat “saw dust”. The smooth blade creates less mess. I have both blades and that’s the only difference. If you want deli quality meat, you have to buy a deli quality slicer. That’s why I bought a used, like new 1/2 HP Berkel meat slicer with a 12” blade for 1/3 of the original price. I cut meat so thin that I can read a newspaper through it. He should make due with the serrated blade and save his money to upgrade to a professional model someday that are built like tanks and will last forever.
I had to play the beginning over again to make sure I heard you right (vulgar language) lol. That actually was the reason I continued to watch it! Great down to earth video.
Deli roast beef is made from top round. It’s difficult / virtually impossible to get unless you go to an old school butcher shop. If you find it, tell the butcher what you’re going to do with it and ask him to trim out the center part that’s one whole muscle and just sell you this center cut. He should do it for you if he is cool. If you want that brown crust you see on deli roast beef in the store, use Kitchen Bouquet browning sauce. It’s a dark brown liquid that will stain the outside of the meat to look exactly like what you get at the deli. You should be able to buy it locally. Finally, if you ever decide to upgrade slicers, don’t buy one of the all aluminum, professional looking Chinese ones. Look for a good, used American made one (or in my case, I got a great deal on a Berkel slicer made in Italy). Those Chinese slicers are problematic and who knows if you will be able to get parts when you need them.
BTW, Matt, I see that you are also a fan of Zwilling J. A. Henckels Professional "S" knives. You also appear to be using a pair of Fiskars scissors for shears and you have a mass-market Yanagiba in the top-left slot. We should talk some time!
Yeah interesting. I’m seeing a lot of products like that these days, seem to be coming from chepa manufacturing house and everyone slaps their own brand on it.
First, I like that there is no music added to your dialogue track. You mentioned that you make your own mustard. I haven't looked yet, but do you have a video of the process? Sounds like a good idea. The eye round is a great piece of meat. Never made with the intent of having sandwiches, but rather I'd slice it up for dinners (as it's just me, I would plan for 1 meal per uncooked pound). I'd make some brown rice as a side dish. So, I am watching this a month after you posted it, how is it going these days? Still slicing and dicing? I'm gonna subscribe so I can get more info.
I don't have a video for the mustard...worth considering. I also will often cut off a hunk of the eye of round, after cooking, and have a little "poor man's filet." I have used the slicer 3 more times since filming this video. Just slicing bread and lunch meat portions for about 6 meals. It's still working the same as new.
I think it will struggle with raw meat. Maybe partial frozen would work but another commenter said they broke the plastic blade mount cutting frozen meat. So proceed with caution.
@@Wild_California I think I’ll stick with a sharp knife and hand cut. Been doing it that way for years. I keep telling myself to look at a slicer. It has pros and cons. Not for my application 👍🏼👍🏼👍🏼
I tried a cheap slicer just like this one with the round bar in the front. Not a fan. It ended up in the trash and I invested in a 10" slicer with plenty of power. It was underpowered and had a serrated blade just like the one you are using. After using commercial slicers for the better part of 50 years, couldn't stand the cheap slicer. Had to up my game!
Careful…those plastic parts that the blade mounts to are crap so don’t push things thru fast or with any pressure. I have one same as yours and a 25 cent part which I can’t seem to find makes it useless.
I have had that slicer for about 5 years. I only use it sometimes. That said, it’s a terrible slicer. Most plastics started cracking after about 3 years. It is very low quality, which i suppose for the price you get what you pay.
