Low-Budget Slicer Not Performing

[Retired Spook]

I have the same slicer not a fan, as others have said keep flipping the meat. It helps but is not 100% cure. That Vevor looks interesting. I have a vevor stuffer with no complaints.

Its not perfect but for the money it is not bad at all! Worst critique is the blade sharpener - the mechanism is kinda Walmart so have to make sure it is aligned correctly, functions freely, and use a LIGHT touch - those stone are supposed to just lightly touch the blades - not make sparks. I'm sure you could figure it out - I did. Other than that it is a great slicer.

 

[gmc2003]

I'm cheap but draw the line at wearing someone else's fart stained drawers.

It's called color coding. So you know which side is the front and which is the back.

Chris

 

[Retired Spook]

It's called color coding. So you know which side is the front and which is the back.

Chris

 

[cptnding]

You may be doing it already but getting the meat really cold helps with mine.
And I still have to filp some.

 

[DougE]

It's called color coding. So you know which side is the front and which is the back.

Chris

I could go on with this all night, but I quit, lol. Let the thread return back to the issue the OP is having with their slicer.

 

[DougE]

You may be doing it already but getting the meat really cold helps with mine.
And I still have to filp some.

Cold as in chucked in the freezer for a short while seems to work best with mine (and flipping every few passes).

 

[Chris_in_SoCal]

Cold as in chucked in the freezer for a short while seems to work best with mine (and flipping every few passes).

I was just going to post the same thing. Also do not force it thru the slicer.

 

[Cody_Mack]

If thats a Nesco fs 250 I wouldn't consider that a cheap slicer . If you're getting a tag end on the bottom that's normal . Flipping like said above helps with that . If your slices are uneven there's something else going on .

Probably operator error....

 

[Cody_Mack]

I was just going to post the same thing. Also do not force it thru the slicer.

I will concentrate more on that (not forcing), thanks.

 

[chopsaw]

Probably operator error....

Not sure about that . I've spent some time looking at this , because I love mine and I'm wondering if something else is going on .

The blade is hollow ground . The cutting edge and the hub are aligned and the center of the blade shouldn't really come into play when slicing . Should have a slight gap as you go across the blade . So make sure you're not pushing into the blade as you cut .

One thing that comes to mind . The hub on the blade that locks it to the drive ( white plastic piece ) pushes out of the blade . It's a pretty tight " snap " fit . So make sure it's pushed in and seated all the way . Takes a bit of effort .
It goes in from the back . I put it on a towel on the counter , then set the blade on it and push with both hands . That way you're not holding it by the edge and pushing .

The flipping and firming up the meat will help , so try that and check the hub .
Mine takes a nice slice . I do flip softer meats .

Umai pork cushion

Dried beef


Eye round sliced warm . You can some tagging . This wasn't flipped and a more tender slice .

 

[old sarge]

I am down to my ancient Rival. The Chefs Choice 665 broke at the gear hub and no parts available. Sure glad I kept the Rival. Does great as long as I flip the meat every 5 or so passes.

 

[DougE]

I am down to my ancient Rival. The Chefs Choice 665 broke at the gear hub and no parts available. Sure glad I kept the Rival. Does great as long as I flip the meat every 5 or so passes.

The overall design on the Rival leaves something to be desired, but they do work pretty well, considering.

 

[old sarge]

The CC 665 did a great job, while it lasted. The rival is decades old and strong as ever. I do need to hone the blade.

 

[Cody_Mack]

Not sure about that . I've spent some time looking at this , because I love mine and I'm wondering if something else is going on .

The blade is hollow ground . The cutting edge and the hub are aligned and the center of the blade shouldn't really come into play when slicing . Should have a slight gap as you go across the blade . So make sure you're not pushing into the blade as you cut .

One thing that comes to mind . The hub on the blade that locks it to the drive ( white plastic piece ) pushes out of the blade . It's a pretty tight " snap " fit . So make sure it's pushed in and seated all the way . Takes a bit of effort .
It goes in from the back . I put it on a towel on the counter , then set the blade on it and push with both hands . That way you're not holding it by the edge and pushing .

The flipping and firming up the meat will help , so try that and check the hub .
Mine takes a nice slice . I do flip softer meats .

Umai pork cushion
View attachment 676928
Dried beef
View attachment 676930

Eye round sliced warm . You can some tagging . This wasn't flipped and a more tender slice .
View attachment 676931

Good looking meats; especially that bottom one...!

 

[Cody_Mack]

Follow up - made Loin-Ham for Thanksgiving and when I sliced I made more attention to not forcing the meat through the blade. Worked pretty well. Thanks all for the suggestions.