And since uncut veggies, meat and cheese cost much less than pre-sliced packages, you’re saving money as well as time. You’ll get slices down to the last sliver of food, each one cut to a uniform thickness and as thin as you need. They can be used to cut onions or tomatoes for a salad, cheese slices for sandwiches, homemade potato chips and more. Depending on the household, meat slicing might not even be the primary use. While the catch-all name is “meat slicer,” these devices are by no means limited to one job.
#Professional meat slicer manual#
Still, some prefer the control of a manual slicer, where the carriage is moved by hand - especially with tougher meats that might need additional pressure to cut. Just put the food in, turn it on and it slices in seconds. Electric meat slicers make the whole process even easier, thanks to an electric motor that moves the carriage back and forth. In the last few decades, we’ve seen electric slicers come into prevalence for home units as well as commercial use. Needless to say, it’s a vast improvement over the budget alternative of a simple knife, cutting board and elbow grease. You can generally make those slices as thick or thin as you need with the use of a knob on the side that lowers or raises the carriage. A carriage carries the meat (or other food) over the exposed sharp edge, cutting it into slices that drop on the other side. Essentially, there’s a rotating steel blade with some sort of guard plate covering it. The basic design of the meat slicer hasn’t changed much over the years. There’s just something about having a meat slicer on your counter that says “chef at work.” It’s a staple on any deli counter, but it can be just as much of a time-saver at home - and no, you don’t need to be a chef to use one.
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