Smokin-It User Forum!
Accessories => Gadgets and Gizmos => Topic started by: old sarge on December 14, 2018, 06:49:02 PM
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For the last month or so, after cutting a ham into chunks that my decades old Rival with a 6 inch blade could handle, I started looking at slicers. Currently looking at a Big Bite 1185, 8 1/2 inch from LEM, a similar model from Cabelas marketed by Blue Sky, Waring FS1000, and a Chefs Choice 665 (serrated blade only). Any comments on these, good or bad will be welcome. In the meantime, the old Rival just plods along without so much as a hiccup. As an aside, for those who own or want a Chefs Choice slicer due to their popularity and pricing, here is the patent application, viewable at the link:
http://www.freepatentsonline.com/7174822.pdf
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Shopping slicers is a whole animal unto it's own. So many name brands, knock-offs, blade sizes, how big is big enough?, will this monster fit in my pantry?, can I even lift this thing?, does it have enough watts?, why do these look the same but one is triple the monies?, ect...
I wanted a mid-weight, name brand slicer. I wanted to be able to buy parts for it. It had to slice a whole piece of belly for bacon. To make my wife happy, it had to fit into our pantry closet.
The bacon thing was the kicker, I couldn't meet the size/weight of the machine and sling 10 inches of belly. I'm a normal house, normal short on storage, really only going to use it 7 times a year dude, so I had to be open minded to get it to fit into this damn cabinet.
When I realized I was going to be making short pieces of bacon, the fog lifted and I bought this....
https://www.kitchenwarestation.com/product/ms-6ns-food-slicer-silver-stainless-blade/
I've used it twice now, works awesome. Bacon is still amazing, maybe better since I'm not blistering my hand cutting extra wide slices. Thin and consistent matter more than the length. And of course, the wife was right. It fits nicely in the cabinet, out of sight and orderly.
My 2 cents I guess. Good luck on your journey. Let us know what you decide.
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Sorry I can’t help on this David.
I have contemplated a slicer in the past, but like Ben, I may only use it a handful of times so have not gone further with the idea. I do have a great friend who has one, and has let me use it in the past. I sliced up bacon with it and found it easier with my big slicing knife. It was also my unfamiliarity with the slicer.
But I did like the slicer Ben posted. Perhaps when I get into more charcuterie making I’ll look further.
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That KWS looks nice. The Chefschoice 645 is a bit more expensive but it has a very small footprint, is light, plenty of power & cuts full length bacon. I have been very happy with it.
https://www.amazon.com/ChefsChoice-645-Slicer-Discontinued-Manufacturer-x/dp/B0000667GW/ref=sr_1_1?ie=UTF8&qid=1544974805&sr=8-1&keywords=chefs+choice+645
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Go for the highest power slicer. I slice my bacon and jerky when the meat has been frozen and partially thawn. If the meat is completely frozen, it is almost to hard to slice. But partially thawn it will slice evenly. It takes more power to slice in this state.
Also if you want to slice cheese, that takes more power compared to lunch meat.
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Thanks all. I have looked at KWS. Unfortunately getting an 8 inch or larger sliver to replace my 6 inch gets real pricey. I could likely get by in most cases with 7. The Chefs Choice 645 looks good and I believe it was made in Germany but not sure. I have talked with the folks at Chefs Choice several times regarding a couple of their models and the 665 will not get a smoothe blade so I will look at other models. I have looked at the slicers from Avantco via Websturant. Pretty attractive pricing. However Avantco voids the warranty if used in the home. I plan on calling them on this. Whatever I end up getting will also get a 4 year Square Trade warranty from Amazon. Cheap insurance. Thanks again.
UPDATE from Avantco: No warranty for residential use. Might be dangerous; could be misused; most homes are not set up to properly accept a commercial unit and power.
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UPDATE from Avantco: No warranty for residential use. Might be dangerous; could be misused; most homes are not set up to properly accept a commercial unit and power.
That is incredibly lame... if you talk to them again you can let them know that I'll avoid their products due to their consumer hostility. Because, let's face it, "Might be dangerous; could be misused" is impossible in a commercial setting where 90% of the people using them get paid starvation wages and are out of shits to give.
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Larry - More than lame. Here are excerpts from our email exchange:
ME: Hello - I have not purchased a slicer yet. But I want to know why your warranty is void if used in the home?
Avantco: Thank you for contacting Avantco! We appreciate your interest in our products. Our units are designed for use in commercial applications only, and some equipment would even be considered unsafe for use in residential settings.
Residential use voids the warranty as most homes are not set up to properly accept a commercial unit and power it necessarily. Additionally, residential applications increase the chance of misuse.
ME:I can understand misuse. And homes not being set up for some types of equipment. However, in looking at your 8 and 10 models I don’t see any issues for the average homeowner. Standard electrical. Similar in size and power as those sold by Edgecraft/Chef’s Choice 672, LEM Big Bite slicers, Cabela’s pro series, etc.
These are very popular with those of us who smoke Bacon and brisket at home then vac seal and freeze. Just hard to believe your warranty excludes many of us.
Awaiting a reply. Not holding my breath. The 9 inch model is what I was interested in. https://www.webstaurantstore.com/avantco-sl309-9-manual-gravity-feed-meat-slicer-1-4-hp/177SL309.html
Amazon sells the same model for $449.00
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It is funny that they are basically throwing out the residential market from their potential buyer group.
I have never heard of this type of warranty. It usually goes the other way where residential slicer warranties are voided if used in a commercial setting. Now, that actually makes sense.
I have looked at this slicers in the past, but have always had to discount them as one of my main slicer functions is to slice full bacon slices and as far as I can tell the max slice would be 7.5".
I have been looking for a new slicer too and have pretty much come to the conclusion that unless I want to go with a behemoth 10"-12" slicer, my only choice for models that will cut a full slice of bacon is the Chef's Choice.
I am close to pulling the trigger on the Chef's Choice, but still technically on the hunt. :)
I am curious to hear what you end up doing Sarge.
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WOOT has the 615A for $89.99 at this link:
https://www.woot.com/offers/chefschoice-615a-electric-meat-slicer?ref=w_cnt_wp_0_5
But if I go with Chef's Choice I am looking at the 665 even tho there is no non-serrated blade for it.
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WOOT has the 615A for $89.99 at this link:
https://www.woot.com/offers/chefschoice-615a-electric-meat-slicer?ref=w_cnt_wp_0_5
Bummer... I just got mine for full price a week ago. :(
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Anyone that wants a slicer should follow these steps.
1. Buy a good long blade knife.
2. Gather $400 cash and put it in a safe place.
3. Actively shop Craig's list, eBay, let-go and other local shopping forums.
4 Until you find a used commercial slicer made by Globe, Hobart or Berkel use your new knife to slice meat. Nothing cuts like a commercial slicer.
My $50, Hobart was made in 1941 and is running strong. My buddy just got his 1956 Hobart of Let-go for $300 a few miles from his house for $300. I have seen some bigger newer commercial units go as high as $500.
Be patient and have the cash ready.
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Brian - I agree with all you said. But for the limited slicing that I do, a smaller unit but larger than my Rival will suffice. I just ordered the Chef's Choice 665 from MidwayUSA.
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The slicer arrived today. Unpacked it and powered it up sans meat. Blade appears to run faster than the old Rival; noise level about the same. I was expecting the base the carriage rides on to be some sort of injection molded plastic and the motor/blade housing metal but the entire unit minus the food carriage and bottom plate is all aluminum. Overall I am please and this should serve my small needs well. Now I have to find something that needs slicing. And here is a photo showing the new and the old.
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Just an FYI that the Chef's Choice 615A is on sale for $98.99 again.
https://smile.amazon.com/gp/dp/B078YYDF8N/ref=pe_1723740_387995980_pe_hero_btn
It was too good of a deal for me to pass up, so I snagged one. :)
(https://i.imgur.com/GfcwPD8.png)
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Some folks on another site cleaned up on the same slicer the last time Woot sent out the offer. They all seemed mighty happy.
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I have some bacon already ready to be sliced in the fridge right now. :) So, I am ready to rock and roll when I get it.
I love Amazon Prime. I ordered yesterday (Wednesday) and it should be here tomorrow (Friday).
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Enjoy Gregg! Are you going to get the non-serrated blade as well?
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Hi Dave,
I didn't yet. I have it in my Wish List, but was going to ask you and the group here about that.
It seems that the consensus from the reviews is that the non-serrated is best for meat and that the serrated is better for breads and cheeses. But, there are some reviews that say the opposite.
Did you buy the non-serrated blade? Did you try at all with the serrated blade, and if so how did it do?
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Gregg - I bought the Chef's Choice 665 to get the larger blade and blade cover but there is no smooth non-serrated blade for it. I am hoping the company see's the error of their ways. I have to leave the pros and cons of a smooth blade to those who have and use one. So far though, the serrated blade has done a really nice job. Next time I break out the slicer for meat, I am going to see how it does on a ripe tomato (just for fun).
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I received the 615A for Christmas and have only used it once, on bacon. The serrated blade did a great job on a variety of slice thicknesses.
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I received the 615A for Christmas and have only used it once, on bacon. The serrated blade did a great job on a variety of slice thicknesses.
Thanks for that feedback Jim! I have two slabs of bacon to slice up and am going to try the first one out tonight with the serrated blade and see how it works. If it is not terrible, my urgency for getting the non-serrated version may be lowered (even though I will probably eventually get it).
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I have two slabs of bacon to slice up and am going to try the first one out tonight with the serrated blade and see how it works. If it is not terrible, my urgency for getting the non-serrated version may be lowered (even though I will probably eventually get it).
I also just got and used the 615A for bacon and found it worked really well. Once in a while some fat would get pulled down on the under side and get caught up. I could either trim that off manually or flip the chunk over so it could take it off with the next slice.
I sliced up 10 lbs in very little time with nice, consistent slices, little effort, and pretty easy cleanup.
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Gregg - I bought the Chef's Choice 665 to get the larger blade and blade cover but there is no smooth non-serrated blade for it. I am hoping the company see's the error of their ways. I have to leave the pros and cons of a smooth blade to those who have and use one. So far though, the serrated blade has done a really nice job. Next time I break out the slicer for meat, I am going to see how it does on a ripe tomato (just for fun).
Hi Dave, there is a non-serrated blade for the 615:
https://smile.amazon.com/ChefsChoice-S610001-Non-Serrated-Models-Slicers/dp/B000X1EOTO/ref=pd_yo_rr_fbt_1?_encoding=UTF8&pd_rd_i=B000X1EOTO&pd_rd_r=af9be7bc-6072-459f-8162-382e85cf3150&pd_rd_w=IY2Qf&pd_rd_wg=Hs0hj&pf_rd_p=c538bb1d-95ba-42e3-b868-1a5ee52b6e95&pf_rd_r=5EGB6RP5A0NDXQ4F6T86&psc=1&refRID=5EGB6RP5A0NDXQ4F6T86
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I had the same issue with a small fat tail forming once in a while. I thought the clean up was relatively easy, curious if you removed the blade Larry? I did and there sure was a ton of grease/lubricant in there!
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I have had this issue with my old el-cheapo slicer and like you said, just flipping it over takes the tail off in the next slice or two.
I don't think that this issue is as bad if you have a lot firmer meat or partially frozen. If the edge is too soft this can happen from my experience.
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I had the same issue with a small fat tail forming once in a while. I thought the clean up was relatively easy, curious if you removed the blade Larry? I did and there sure was a ton of grease/lubricant in there!
I did remove the blade and yes, there was an impressive amount of lube... I just cleaned around it so as to not dirty or remove it. I think I'll continue to remove the blade as it makes it much easier to clean more thoroughly and safely.
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I will defer to the much more knowledgeable on our site. Having said that- I bought the Nesco slicer on Amazon for $85. I use it primarily for chicken jerky for our dogs. The Chinese jerky is reported to kill small dogs. I also make beef, but still use my dehydrator. It has been my experience that 45 minutes in the freezer makes both the beef and chicken slice pretty well.
I will say I am satisfied with it. It is easy to clean which is important to me. However, some pieces I cut in half to get them to fit.
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Hi Dave, there is a non-serrated blade for the 615:
https://smile.amazon.com/ChefsChoice-S610001-Non-Serrated-Models-Slicers/dp/B000X1EOTO/ref=pd_yo_rr_fbt_1?_encoding=UTF8&pd_rd_i=B000X1EOTO&pd_rd_r=af9be7bc-6072-459f-8162-382e85cf3150&pd_rd_w=IY2Qf&pd_rd_wg=Hs0hj&pf_rd_p=c538bb1d-95ba-42e3-b868-1a5ee52b6e95&pf_rd_r=5EGB6RP5A0NDXQ4F6T86&psc=1&refRID=5EGB6RP5A0NDXQ4F6T86
Gregg, I know. But not for the 665 which has the 8 1/2 inch blade.
I will be ordering some food grade grease from Amazon to use on the gears just in case the vaseline wears off too quickly. I also want to look into getting to the worm gear inside to motor housing and keep it greased even though CC says nothing inside is user serviceable. Should be simple enough to pop off the bottom plate for a look see maybe twice a year.
The tail happened with my Rival and same again to a lesser extent with the CC. The pups love that stuff!
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Hi Dave, there is a non-serrated blade for the 615:
https://smile.amazon.com/ChefsChoice-S610001-Non-Serrated-Models-Slicers/dp/B000X1EOTO/ref=pd_yo_rr_fbt_1?_encoding=UTF8&pd_rd_i=B000X1EOTO&pd_rd_r=af9be7bc-6072-459f-8162-382e85cf3150&pd_rd_w=IY2Qf&pd_rd_wg=Hs0hj&pf_rd_p=c538bb1d-95ba-42e3-b868-1a5ee52b6e95&pf_rd_r=5EGB6RP5A0NDXQ4F6T86&psc=1&refRID=5EGB6RP5A0NDXQ4F6T86
Gregg, I know. But not for the 665 which has the 8 1/2 inch blade.
I will be ordering some food grade grease from Amazon to use on the gears just in case the vaseline wears off too quickly. I also want to look into getting to the worm gear inside to motor housing and keep it greased even though CC says nothing inside is user serviceable. Should be simple enough to pop off the bottom plate for a look see maybe twice a year.
The tail happened with my Rival and same again to a lesser extent with the CC. The pups love that stuff!
Awe, I didn't realize that you got the 665. I was thinking that you had the 615A too. My bad. :)
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Yeah, I got the 665 making me the odd fellow here.
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Hi David
What is the widest slab of bacon you can slice on the C C 665?
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Walt - I have not sliced any bacon on it. Not yet anyway. I used this chart to help in my decision. You can see the size of the carriage as well as the distance from back of carriage to leading edge of the blade. I do slicing only a few times per year and then not in any massive quantities, maybe 30 minutes each time I need to slice so this slicer is just right for me. I certainly would not use it for hours on end. The blade has a cover plate that remains stationary while the blade moves. I believe this may cut down on blade drag as meat is being sliced. Others may find it under powered for their use or may desire a belt driven system rather than gears. I hope the chart helps. Dave
https://chefschoice.com/wp-content/uploads/QRGSlicers0518.pdf
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Walt - I have not sliced any bacon on it. Not yet anyway. I used this chart to help in my decision. You can see the size of the carriage as well as the distance from back of carriage to leading edge of the blade. I do slicing only a few times per year and then not in any massive quantities, maybe 30 minutes each time I need to slice so this slicer is just right for me. I certainly would not use it for hours on end. The blade has a cover plate that remains stationary while the blade moves. I believe this may cut down on blade drag as meat is being sliced. Others may find it under powered for their use or may desire a belt driven system rather than gears. I hope the chart helps. Dave
https://chefschoice.com/wp-content/uploads/QRGSlicers0518.pdf
Dang, I wish that I would have looked at the 665 before buying the 615A. I definitely like the specs better as it is a bit larger and I do like that blade cover.
I am really tempted to return mine (I haven't used it yet) and exchange for the 665. But, dang I got such a good deal on the 615A that I am not sure it is worth it to switch or not.
<Thinking Hard on This>
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I am really tempted to return mine (I haven't used it yet) and exchange for the 665. But, dang I got such a good deal on the 615A that I am not sure it is worth it to switch or not.
After my latest use of my new 615A, I'm rather disappointed and would encourage an upgrade if that is still an option for you. When I sliced the bacon I had no problem at all. Last Saturday I decided to smoke some cheese. I used the slicer to slice into all four sides of 4 blocks of cheese on its deepest setting so that it would be easy to use a knife to finish the cut and have uniform chunk sizes for smoking.
The 615A couldn't slice very deep into the cheese block because it would very quickly hit the blade housing. It would also every so slightly bog down the slicer when I was cutting the wider size of the block. And then it actually blew the fuse on the slicer on one of the cuts. It was pretty disappointing. I don't dislike the slicer entirely, but it seems a little weak on the power side and I'm not encouraged by the idea that I'm going to have to buy and keep a bunch of fuses on-hand for any time it even minimally bogs down. I really wasn't working it hard so it seems like it should have handled it better than it did.
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I've not done any cheese yet but wonder how your machine did if slicing it thin, like for sandwiches rather than in large thick blocks.
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Thanks David
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You are welcome Walt.