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Would I be better off with a good electric knife, compare to a $100 slicer.

post #1 of 7
Thread Starter 

I can't see spending 4 or 5 hundred on a slicer I don't think I would be using it that much. Maybe around ones or twice a month for roast beef or brisket. So would I be better off with a good electric knife compare to a $100 slicer?

post #2 of 7

In your case I would get a good electric knife, but it is hard to slice as thin as you can get with a slicer. Still not bad.

post #3 of 7

I  have got a slicer, a elect knife and i still end up using just a sharp knife. I gave away a commercial slicer to our local grange just because it was to heavy and to much trouble to clean. I do have an el cheapo slicer but I always seem to get back to the sharp knife.

Karl

post #4 of 7

Slicers are faster at getting consistant slices...But a Steady Hand and a good Knife, Electric or Traditional...Will get the job done...Fatty and Raw meat is easier on a slicer...but partial freezing helps when doing it by hand....My SOB Cousin has my Grandfathers 1940 Hobart, Mint Condition, doesn't use it more than once a year and won't give it up!  102.gif....JJ

post #5 of 7

I'd go get it , JJ , and say you have a do to get going and just forget to take it back...LOL

 

 

Sorta like my Son does......

post #6 of 7

Sams has a decent slicer for about 40 bucks if I remember correctly.  If you don't do a lot of slicing a cheap slicer is better the no slicer.   Just take your time and don't burn up the motor it will last long enough for you to decide to buy a bigger slicer.

post #7 of 7

A knife like this will be as good as any slicer if you practice with it & are not in a hurry.

 

http://www.amazon.com/Victorinox-12-Inch-Granton-Slicing-Fibrox/dp/B0000CFDB9

 

I have one similar to it & also have a commercial 12" slicer. 

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