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Unread 01-01-2014, 12:39 PM   #1
Knows what a fatty is.
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Default Meat Slicer Blade - question for the meat slicer experienced

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?????
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Unread 01-01-2014, 12:42 PM   #2
Knows what a fatty is.
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From my experience the answer would be : No
I never could figure out why some of them come that way.
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Unread 01-01-2014, 12:45 PM   #3
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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.
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Unread 01-01-2014, 12:50 PM   #4
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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
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Unread 01-01-2014, 12:53 PM   #5
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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.
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