Best Meat slicer for home use?

For those of you that either own an electric meat slicer, or have done your homework, I am curious to know what you would recommend for home use.

1) If cost were NOT taken into consideration, what is the BEST electric slicer on the market for home use.

2) If cost IS taken into consideration, what is the best quality, budget friendly electric meat slicer on the market.

I see some Best electric meat slicer.any advice will appreciated.

Thanks guys!

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Francois_346702

Hi there,

I have a magimix here in France (around 200€) and I am pretty happy about it in terms of slicing. The only thing is that to slice very fine, it is hard, and it tends to slice oblique. Cleaning those things is also always a bit of a pain. In mine, the cutting weel is backed with grease, so if you get meat debris in that, it is hard to clean well and get it "hygiene-safe". This said, I am only cutting cured meat so all is "already dead" ;-)... It happened that I also used it to make pineapple carpaccio and the result turned great.

If the price does not matter, then buy a butcher professsional one, all in stainless steel, where it is generaly easier to clean etc. But then we are talking about ten times the price that I mentionned above...

Hope this helps

JasonWirth_68226

I’ve been in the market for a slicer and there’s basically Hobart on the pro / expensive end. Chefs Choice for home use / inexpensive. I’ve recently come across Acantco in the middle and targeted to small scale kitchens where slicing isn’t the main business.

I have yet to buy one but I’m wondering if the Chefs Choice could be better than a more expensive model.

My concern is durability and power. However a smaller and lighter slicer might be easier to take out and put away and store, thus get used more. After all, what good is the power if you never use it?

https://www.webstaurantstore.com/avantco-sl309-9-manual-gravity-feed-meat-slicer-1-4-hp/177SL309.html

fisher23

I have a cheap mostly plastic one (like a Chefs Choice), it works but not as nice as a big one. I don't have the room for a commercial one.

whenric

I have the chefs choice. I was SHOCKED by how well it works. On my country ham, I can get nearly transparent slices.

The main downside is size. the blade is only about 6-7inches in radius, meaning if you have a huge piece of meat, it will exceed the size of the blade. But for the price and what it is, the quality of slices blew me away.

JasonWirth_68226

Any time you wish you had a better slicer? I’m thinking mostly meat raw meat for Asian dishes... for yakiniku / shabushabu / gyudon.

whenric

haven't tried raw yet. So far cured pork, roast beef has gone beautifully. Has worked great for those

fisher23

I have, as long as you get a light freeze on the meat first it works fine. Work great for most of my needs and stores easily.

fisher23

The Great thing is, it stores in a small space.