Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 01-01-2014, 12:39 PM   #1
Knows what a fatty is.
Join Date: 12-01-13
Location: MI
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?????
HarleyDiva is offline   Reply With Quote

Old 01-01-2014, 12:42 PM   #2
On the road to being a farker
Join Date: 09-28-10
Location: Pretty Prarie, Kansas

From my experience the answer would be : No
I never could figure out why some of them come that way.
captmoby is offline   Reply With Quote

Old 01-01-2014, 12:45 PM   #3
is one Smokin' Farker

Join Date: 05-24-12
Location: Port Coquitlam, BC Canada

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.
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote

Old 01-01-2014, 12:50 PM   #4
is One Chatty Farker
Join Date: 09-13-12
Location: canada

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
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is offline   Reply With Quote

Old 01-01-2014, 12:53 PM   #5
Babbling Farker

Join Date: 02-24-13
Location: Ventenac en Minervois, France

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.
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association
CharredApron is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 05:22 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts