Meat Slicer Blade - question for the meat slicer experienced

[HarleyDiva]

I'm getting ready to order a meat slicer. Decided on the Chef's Choice 610, as it seems to have good reviews, and will not be used heavily. I will use it primarily for slicing brisket, pastrami, bacon, smoked turkey breast or ham for sandwiches. I have read a lot of comments about getting the non serrated blade for thin slicing. Bed, Bath & Beyond is offering one on their website which includes the non serrated blade rather than the serrated. Is there any reason I would need the serrated blade?????

 

[captmoby]

From my experience the answer would be : No
I never could figure out why some of them come that way.

 

[Dirtbuddy]

I have the 632 and have just been using the stock blade for years cutting thicker cut bacon > beef super thin for beef dip sando's with zero issues. Cold meat it key for good cuts. Non serrated blade in not needed for thin slicing IMHO.

 

[grantw]

being that it says for ultra thin slicing with the non serrated blade- the serrated blade with be a little more durable. mine is serrated and when you feel the edge of the actual blade its far from sharp but still cuts very well

 

[CharredApron]

its good for slicing breads, tomatoes & cheeses, but with that said in my deli, I used a non serated blade but it was a Globe Commercial Slicer.