Chef's Choice food slicers

Discussion in 'General Discussion' started by mummel, Sep 15, 2015.

  1. mummel

    mummel Master of the Pit

    I was taking a look at their comparison chart, and it seems the thickest you can cut a slice of meat is 3/4 inches.  Is there anyway to get thicker slices? (like 2 inches?).

     
  2. jirod

    jirod Smoke Blower

    A knife?

    Couldn't resist.  But if you are looking for that thick of a cut why not just use a knife?  Unless you are looking to do a boatload of something, slicers are kind of a pain to clean (even the chef's choice with the removable blade which I have).  Would think it would be a lot easier to just get a knife and a cutting board.
     
  3. mummel

    mummel Master of the Pit

    Well I would like to cut a top round into sous vide steaks (2 inches), and biltong strips (1.25 inches).  Uniformity will make for a better presentation vs me hacking away at a big piece of meat with my fillet knife.  I will never get it perfect.

    Aren't there any slicers out there that cut larger pieces of meat?
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    All you need to do is remove the sliding adjuster so you can cut any thickness....
     
  5. mummel

    mummel Master of the Pit

    Is the sliding adjuster easy to remove?  I cant tell in this vid if it comes off for easy cleaning or if its built in?

     
  6. mummel

    mummel Master of the Pit

    YEAH BABY.  Jump to 2:58.  This is exactly what I need.

    I guess I will have another gizmo to my name really soon......... 

     
  7. smokin phil

    smokin phil Smoking Fanatic

    Didn't I warn you about this "addiction"? Lol....

    Don't know about you, but I'm lovin' every minute of it!!!!!
     
  8. mummel

    mummel Master of the Pit

    Seems kind of ridiculous the Chef's Choice slicers would stop at 3/4 inch.  I you look how that plate pulls out, seems like it would be so simple to add another notch for an inch. 
     
    Last edited: Sep 15, 2015
  9. mummel

    mummel Master of the Pit

    You know, when you turn the dial to 0 and it clicks, and you pull out the plate, do you have any ideas for something that I could attach to the metal rods to prevent the plate from sliding towards the meat? 

    I could support the plate with my left hand and push against it, and if there was some plastic piece or wood stick, or something connected to the metal rod (that measure 1.25 inches), then that would essentially secure a uniform cut of 1.25 inches against the meat.

    Any ideas for something lying around the house that could work?
     

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