Time Stamps: Is A Deli Meat slicer worth it: 0:00 Slicer Details: 1:06 How to sharpen: 1:43 Cutting test: 2:13 Cutting Salami: 2:23 Cutting Roast Beef: 3:12 Cutting Melon: 4:10 How to Clean the Slicer: 5:15 Final Thoughts: 5:30
@@MatttheButcheryou gave an excellent, thorough review! Like you said, if people are making charcuterie at home (and many of us are nowadays), it's an absolute game-changer.
Really liked this video. Funny, detailed and very informative. Great explanations of how to slice different food products. Will definitely get the guard! Good safety tip and keeping things clean.
I have this slicer and absolutely LOVE IT! But let's be real here.... The cleaning, if properly done, is a little bit more involved than what you show. I probably spend about 20-30 minutes with disassembly, cleaning, drying, and reassembly. And a cut-proof glove is REQUIRED when you pull off the blade for cleaning. But the time saved vs.slicing with a knife and the quality, consistency of the slices more than makes up for the cleaning! And I'll add, when slicing a large amount of product, set up a backstop behind the slicer. Eventually small pieces build up and that blade will sling some stuff at the back wall. I just use a cutting board. Again, little inconvenience that's well worth the end product a good slicer will give.
The blade guard and integral sharpener are essential. Also, having the carriage and support components made of metal is critical - you do NOT want any of these parts flexing. And having the slider bar underneath the slicer protects it from contamination. If you can pick a slicer up easily, it isn't built well enough. If the slicer is heavy enough to not slide on the counter (and takes both hands to carry), it might be good. Basically, if the design is the same style that professional delis use, it will probably work. Beswood and KWS are the best of the bargain price slicers (with spare parts available). Berkel is characteristic of midprice slicers, and Hobart and Globe make top end slicers at high prices. There are other good slicers, but they need to be assessed individually.
@MatttheButcher you're welcome. Basically it comes down to: there are reasons that professional slicers are designed the way they are. Following that design comes with a relatively high minimum cost. And any divergence from that design is suspect.
@@aaronbredon2948 So this slicer has your approval? I am in the market for one to make shaved turkey, roast beef, etc.. but would not know where to start in my search.
@@travelinggirl6681 Beswood has better fit & finish, while KWS has more parts available (including blade removal tools and matching blades). Both have US headquarters and warehouses. I would recommend both brands equally. I would avoid Vevor, as there have been reports that they can't even supply replacement blades. Without spare parts, any problem requires a full replacement.
You can cut actual slices paper thin or get shredded meat simply by setting the thickness dial properly and slightly adjusting how you cut. This slicer and the equivalent KWS are basically just sized down versions of the slicers that deli counters use. There are other brands with similar slicers, but parts may not be available - both KWS and Beswood sell parts and have a US headquarters/warehouse.
@_ChuckRoast yes, this type of slicer should even slice the nightmare deli cheese - Muenster In a Deli, Muenster not only grabs the blade but stains it. You need to do a quick clean of the blade immediately afterwards (wet cloth with slicer at 0 to remove residue).
You pose your video from the start as "Is it necessary..." The *only* answer to any question posed as such for a frivolous purchase like this is "no", no need to elaborate any further. Investing in a professional venture notwithstanding, that is a different conversation. The video title is a better question but the answer is still no. Be informative and useful, don't be clickbait. After sharpening, clean both sides of the blade, there will be metal and whetstone particles, not just oil. Any time you sharpen you are removing material, that first slice after will be rich in iron if you don't.
Editing side note- the sound balancing between your effects and voice is off and distracting, way too loud. The room tone is also distracting, but can be fixed with equipment and/or editing. Appreciate the hustle, keep improving.
Time Stamps:
Is A Deli Meat slicer worth it: 0:00
Slicer Details: 1:06
How to sharpen: 1:43
Cutting test: 2:13
Cutting Salami: 2:23
Cutting Roast Beef: 3:12
Cutting Melon: 4:10
How to Clean the Slicer: 5:15
Final Thoughts: 5:30
I have this very meat slicer, bought it back in 2018, I think. It's been excellent for home use. Highly recommended.
YES!!! It really such an upgrade 🙌 did I miss anything that you might like to highlight ?
@@MatttheButcheryou gave an excellent, thorough review! Like you said, if people are making charcuterie at home (and many of us are nowadays), it's an absolute game-changer.
@@davidhalldurham awesome! Glad you liked it 🙌 happy curing !
Really liked this video. Funny, detailed and very informative. Great explanations of how to slice different food products. Will definitely get the guard! Good safety tip and keeping things clean.
Thanks for checking it out!!! Glad you like it 🙌
I have this slicer and absolutely LOVE IT! But let's be real here....
The cleaning, if properly done, is a little bit more involved than what you show. I probably spend about 20-30 minutes with disassembly, cleaning, drying, and reassembly. And a cut-proof glove is REQUIRED when you pull off the blade for cleaning.
But the time saved vs.slicing with a knife and the quality, consistency of the slices more than makes up for the cleaning!
And I'll add, when slicing a large amount of product, set up a backstop behind the slicer. Eventually small pieces build up and that blade will sling some stuff at the back wall. I just use a cutting board. Again, little inconvenience that's well worth the end product a good slicer will give.
Ah yes ! Great addition, the back stop is a PROTIP!!! I love this slicer too , thanks for checking the video out Chris 💪🙌
The blade guard and integral sharpener are essential.
Also, having the carriage and support components made of metal is critical - you do NOT want any of these parts flexing.
And having the slider bar underneath the slicer protects it from contamination.
If you can pick a slicer up easily, it isn't built well enough.
If the slicer is heavy enough to not slide on the counter (and takes both hands to carry), it might be good.
Basically, if the design is the same style that professional delis use, it will probably work.
Beswood and KWS are the best of the bargain price slicers (with spare parts available). Berkel is characteristic of midprice slicers, and Hobart and Globe make top end slicers at high prices.
There are other good slicers, but they need to be assessed individually.
Nice, great addition ! Thank you
@MatttheButcher you're welcome.
Basically it comes down to:
there are reasons that professional slicers are designed the way they are. Following that design comes with a relatively high minimum cost.
And any divergence from that design is suspect.
@@aaronbredon2948 So this slicer has your approval? I am in the market for one to make shaved turkey, roast beef, etc.. but would not know where to start in my search.
@@travelinggirl6681 Beswood has better fit & finish, while KWS has more parts available (including blade removal tools and matching blades).
Both have US headquarters and warehouses.
I would recommend both brands equally.
I would avoid Vevor, as there have been reports that they can't even supply replacement blades. Without spare parts, any problem requires a full replacement.
Yes it’s worth it. If you like cook. Yes
I live this slicer !
What if mine is less than 10 inches?
It’s all about how you use it 😉
Look at the end of the video with juices running down. It looks like the machine already corroding because it isn't stainless.
😂😂 I’ve used this in a professional and home environment for over 6 years. You mean look how good it has held up ! 😂
you had me at 10 inch cow poke.
😂😂 you can do a lot with it
🎉🎉🎉
🫡🫡🫡
How would you shave meat with the slicer like the deli guys
Just thinner setting on this one , hope that helps
You can cut actual slices paper thin or get shredded meat simply by setting the thickness dial properly and slightly adjusting how you cut.
This slicer and the equivalent KWS are basically just sized down versions of the slicers that deli counters use.
There are other brands with similar slicers, but parts may not be available - both KWS and Beswood sell parts and have a US headquarters/warehouse.
@@aaronbredon2948 Very informative, thank you!
Will it slice cheese, like American Cheese, Swiss Cheese etc?
It will but will gunk up the blade after a bit, I just keep a towel near by to keep it clean 💪
@_ChuckRoast yes, this type of slicer should even slice the nightmare deli cheese - Muenster
In a Deli, Muenster not only grabs the blade but stains it. You need to do a quick clean of the blade immediately afterwards (wet cloth with slicer at 0 to remove residue).
For the love of MEAT!
Always and FOREVER !!!
Short answer: No
Long answer: Nooooooooooo
😂 care to elaborate ?
You pose your video from the start as "Is it necessary..." The *only* answer to any question posed as such for a frivolous purchase like this is "no", no need to elaborate any further. Investing in a professional venture notwithstanding, that is a different conversation. The video title is a better question but the answer is still no. Be informative and useful, don't be clickbait.
After sharpening, clean both sides of the blade, there will be metal and whetstone particles, not just oil. Any time you sharpen you are removing material, that first slice after will be rich in iron if you don't.
Editing side note- the sound balancing between your effects and voice is off and distracting, way too loud. The room tone is also distracting, but can be fixed with equipment and/or editing. Appreciate the hustle, keep improving.