Meat Slicer

Just Bought a Vintage Globe Meat Slicer. It is missing the Center Plate and Guard. They still sell the part so I am happy.

Meanwhile, when I do these Big Chop events I am usually the only one that chops. And remember I use a dull pizza knife I think no one can hurt themselves on. So anyway, the other day we were doing a fajita thing and I just could not get anyone to slice properly and thin enough to make most of it tender. About 1/6 th of it was improperly sliced. I have seen people roll them up and use a slicer to handle the bulk.

So I saw a guy do brisket on a slicer too and I never thought of how think they can cut... my vintage one can cut up to about 1/2 inch. I am so gonna use this. It will be a while because the guard and center plate costs more than what I paid for the globe.

The Video is of a Hobart which is like the same thing.

http://www.youtube.com/watch?v=XMmLLb1uqZ4&feature=related

oh and I got the idea from that posting a few weeks ago about big bbqs.... were you are like serving 500 in like an hour or two. Right in front was a meat slicer.

Well... I already kind of have what the last person made for it and there is a significant problem. One is the ridges, you see allow for the meat to slide with little resistance (which is high on a perfectly flat surface because the meat is moist). In addition, the part they made is not static, which means its spins.... this heats up the meat if you are slow or worse... spins parts it off the holder... I do not even want to think about cheese. In addition... I can imagine it not being legal. Furthermore.... those knifes without guards are scary even when they are not on. I lean on the knife wearing jeans and my knee even got cut.. through the jeans.

Finally, since I am buying this to increase speed and consistency and reduce chance of injury... no guard is pretty dangerous. You are right though... its DAMN expensive.... but I will have a thousand dollar slicer when I am done.