Portion With Ease Using The Best Meat Slicer

Buying Guide

There’s just something about having a meat slicer on your counter that says “chef at work.” It’s a staple on any deli counter, but it can be just as much of a time-saver at home — and no, you don’t need to be a chef to use one.

The basic design of the meat slicer hasn’t changed much over the years. Essentially, there’s a rotating steel blade with some sort of guard plate covering it. A carriage carries the meat (or other food) over the exposed sharp edge, cutting it into slices that drop on the other side. You can generally make those slices as thick or thin as you need with the use of a knob on the side that lowers or raises the carriage. Needless to say, it’s a vast improvement over the budget alternative of a simple knife, cutting board and elbow grease.

In the last few decades, we’ve seen electric slicers come into prevalence for home units as well as commercial use. Electric meat slicers make the whole process even easier, thanks to an electric motor that moves the carriage back and forth. Just put the food in, turn it on and it slices in seconds. Still, some prefer the control of a manual slicer, where the carriage is moved by hand — especially with tougher meats that might need additional pressure to cut.

While the catch-all name is “meat slicer,” these devices are by no means limited to one job. Depending on the household, meat slicing might not even be the primary use. They can be used to cut onions or tomatoes for a salad, cheese slices for sandwiches, homemade potato chips and more. You’ll get slices down to the last sliver of food, each one cut to a uniform thickness and as thin as you need. And since uncut veggies, meat and cheese cost much less than pre-sliced packages, you’re saving money as well as time.

There are some things you should consider before you buy, though. How often will you actually use it? Is it worth the time and expense, or can you use a mandolin for smaller jobs instead?

“If you do take the plunge, look for adjustable thickness control, easy cleaning, stainless steel parts, a safety guard to prevent inadvertent finger slicing and a good range of motion,” advises culinary expert Julie Chernoff, Les Dames d’Escoffier member, dining editor for Better magazine and food journalist.

• When you’re buying this appliance, the first thing you want to ask yourself is what you’ll be slicing. Despite the name, many households will use their meat slicer just as much for cutting veggies and cheese, if not more. If that’s the case, there might not be a need for a high-powered machine. In terms of wattage, meat slicers can range from a 120-watt motor to as much as 300 or more — though slicers in the latter range will be primarily for commercial use. If you’re expecting to slice roasts or ham on a regular basis, the higher wattage units might pay off in the long and short run, delivering an easier cut and higher durability.
• The same considerations apply when selecting a blade size. Most commercial slicers have a 7-inch diameter saw. That should be fine for vegetables, cheeses and most meats, but consider a 10″ blade if you’re cutting large slabs of roast.
• The next thing you’ll want to look at is the future home for your device. There’s no getting around the fact that slicers are fairly bulky, weighty pieces of machinery — and that’s for safety as much as anything else. But if counter space is at a premium, look for a compact model.
• Be on the lookout for cheap materials, too. For obvious reasons, you’re going to want a surface that won’t rust or stain easily, which is why most slicers of any quality are made out of stainless steel. Some may have plastic accessories such as blade guards or handles, but ideally, those will have some kind of waterproofing.
• Speaking of messes, you’re going to be cleaning that meat slicer after nearly every use. Make sure that process is as painless as possible, literally as well as figuratively. You’ll find that most slicers have detachable parts that might include the blade guard, blade, carriage and meat tray. Ideally, those parts can all be removed easily. If not, a sharp saw blade is not something you want to fumble with. You may also want to check which parts, if any, are dishwasher safe. It’s a feature that cuts down on hazards as well as cleaning time.
• Cleaning aside, how safe is your slicer in general? Meat slicers can be powerful time savers, but it’s best not to forget that you’re dealing with a whirling sharp blade. A good blade guard is key, but there are other safety features to consider, especially for those with young children in the house. An often-overlooked feature is the base. Are the legs of the slicer bare metal? Rubber? Suction-cupped? A secure, non-wobbly surface is crucial – especially for manual slicers – and can make sure there are no slips while you’re pushing your food across the carriage. Many models also incorporate a safety lever to lock the carriage when it’s not in use.
• Again, most every slicer has an adjustable thickness knob, but you’ll want a nice sharp blade for consistently thin cuts. Make sure you sharpen the blade at regular intervals, as directed by the manual. Some models include whetstones specific to their blade types.