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?).
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.
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?
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?