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Best Non-mechanical slicer yet!

post #1 of 6
Thread Starter 
While I was in Maine I found a pretty big restaurant supply store right outside of Bar Harbor (I know... who goes on vacation and stops at a restaurant store...).

I managed to buy a ton of stuff that I always say I need including big stainless mixing bowls (2 - 13 inch $8.95, 2 - 18 inch - $13.95), a couple 18 quart brine buckets with lids, and an awesome stainless spatula. But my absolute favorite buys were 2 knives I got. A 12" slicing knife with a smooth blade and a 12" schmitar. Both are the regular white handle, no name restaurant knives but they are like razors. I sliced some bacon off a slab for breakfast this morning with the slicing knife and I'm pretty sure you could read the newspaper through the slices I was able to get them that thin and perfectly even.

I can't wait to make another prime rib with these tools. I joked around in Maine that I felt terrible about the prime rib because you eat with eyes first and it looked like I carved it with a chainsaw. The biggest knife in the place was an 8" chef's knife.

I'm glad there are no restaurant supply stores close to me or I'd probably have a working kitchen in my house....
post #2 of 6

It isn't the knife, it's the person weilding it.

post #3 of 6
Thread Starter 
Another round of bacon this morning for breakfast.



The wife is at work so we'll eat thick slices.

post #4 of 6
Quote:
Originally Posted by AK1 View Post

It isn't the knife, it's the person weilding it.

You need a good quality knife as well.
post #5 of 6
Why do you like the smooth slicer over the Granton edge?
post #6 of 6
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

Why do you like the smooth slicer over the Granton edge?

Although I've only used it twice, it seems to cut better than the Granton edge slicer I have. Both are very sharp, there's just something that makes it work better?
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