The blade on this entry level consumer grade slicer has little to do with the thickness of the meat. The serrated blade creates more meat “saw dust”. The smooth blade creates less mess. I have both blades and that’s the only difference. If you want deli quality meat, you have to buy a deli quality slicer. That’s why I bought a used, like new 1/2 HP Berkel meat slicer with a 12” blade for 1/3 of the original price. I cut meat so thin that I can read a newspaper through it. He should make due with the serrated blade and save his money to upgrade to a professional model someday that are built like tanks and will last forever.
I've had this slicer for a while. Here are some tips: 1. Keep the removable crossbar spotlessly clean and without any coating or lubricant added. The plastic surface of the sliding platform rides on this, so some lubricants can actually start breaking down the plastic in short order. Wipe it down hard with a barely moist cloth before each use. This will keep it sliding without catching so much. 2. Another thing that helps with catching while trying to slide it back and forth on the crossbar is if you lift (rotate) the platform on the return stroke and don't put downward pressure on it during the slicing stroke. 3. To ensure even slices, put only a slight pressure on the food toward the blade, and make sure you are applying it squarely against the blade. 4. Wash the blade using mild Dawn dishwashing liquid. Dawn has been the hands-down degreasing detergent for decades. I (and many others) actually use it with very hot water to clean machine guns after a day at the range to remove burned-on soot from combustion, then a boiling water rinse, then blast-dry with air, then in a low oven for an hour. It's that good. Does dishes, too. 🙂 I hope this helps.
Really, *REALLY* appreciate your nice, straight forward, NO nonsense delivery, such a HUGE refreshing change from all these RUclipsrs who think they are so hip and slick. No thanks, I'll take yours ANY day! 😁👍 Geez, finally someone NORMAL who is sharing hopefully a good product that doesn't cost a frigg'n fortune. Thanks SO much Bro!
Wow, thanks for this rad comment! I'm glad you liked the video. FWIW I've this thing now 9 months. It's def cheap but it works fine, easy to clean, and I've had no issues.
@@Wild_California Hey, that is great to know, thanks! BTW, after seeing your excellent video, I went ahead and bought the 200w version which is just 1 step up from this one. Amazon had a $20 coupon so it was only $89, and I'm guessing maybe having a little more power wouldn't hurt. I went ahead and bought the Asurion 4 year warranty for like $29. For stuff like this I usually do that just in case. I'll hafta check out how you make that roast beef. Roast beef has never been my first choice for sandwiches, usually it's been more Italian/Sub stuff like pepperoni, etc. But, what you made there looked *SO* damn good, I'm thinking that I want to try that. I need to go back and see what type of meat it was again to know what to look for, and also how long to leave it in the oven (I have a toaster oven too if that works, and maybe an Instant Pot too, IDK, I've never done stuff like that) Never made bread either, but I love sourdough! Thanks so much again Bro!
@ for roasting meats I generally do an initial blast of heat, 450F for 15 min. Then I turn the heat down to 250F until I hit the interval temp I want. Works for any meats. The roast beef is an eye of round but you can use top or bottom round too. I don’t see it working out with the instapot. Maybe you can make it work with the toaster oven but I think it will be more finicky. Good luck!
@@Wild_California Excellent, thanks kindly for the added suggestions! Could you possibly give me some range or general idea as to what the average time usually might be at 250 until you feel it is ready? Don't have a meat thermometer, but I do have a full oven.
@ it depends on the size and thickness of the roast. You need a meat thermometer or you’re just guessing. Timing can be in the range half an hour to sometimes 1.5 hours.
I had to play the beginning over again to make sure I heard you right (vulgar language) lol. That actually was the reason I continued to watch it! Great down to earth video.
First, I like that there is no music added to your dialogue track. You mentioned that you make your own mustard. I haven't looked yet, but do you have a video of the process? Sounds like a good idea. The eye round is a great piece of meat. Never made with the intent of having sandwiches, but rather I'd slice it up for dinners (as it's just me, I would plan for 1 meal per uncooked pound). I'd make some brown rice as a side dish. So, I am watching this a month after you posted it, how is it going these days? Still slicing and dicing? I'm gonna subscribe so I can get more info.
I don't have a video for the mustard...worth considering. I also will often cut off a hunk of the eye of round, after cooking, and have a little "poor man's filet." I have used the slicer 3 more times since filming this video. Just slicing bread and lunch meat portions for about 6 meals. It's still working the same as new.
YES! I can't stand these F'n OVERproduced videos! This guy does it just right where you really enjoy just a nice, helpful presentation. If people want to see all that nonsense, they should just go watch The Three Stooges... 😁
Deli roast beef is made from top round. It’s difficult / virtually impossible to get unless you go to an old school butcher shop. If you find it, tell the butcher what you’re going to do with it and ask him to trim out the center part that’s one whole muscle and just sell you this center cut. He should do it for you if he is cool. If you want that brown crust you see on deli roast beef in the store, use Kitchen Bouquet browning sauce. It’s a dark brown liquid that will stain the outside of the meat to look exactly like what you get at the deli. You should be able to buy it locally. Finally, if you ever decide to upgrade slicers, don’t buy one of the all aluminum, professional looking Chinese ones. Look for a good, used American made one (or in my case, I got a great deal on a Berkel slicer made in Italy). Those Chinese slicers are problematic and who knows if you will be able to get parts when you need them.
Yeah interesting. I’m seeing a lot of products like that these days, seem to be coming from chepa manufacturing house and everyone slaps their own brand on it.
BTW, Matt, I see that you are also a fan of Zwilling J. A. Henckels Professional "S" knives. You also appear to be using a pair of Fiskars scissors for shears and you have a mass-market Yanagiba in the top-left slot. We should talk some time!
I think it will struggle with raw meat. Maybe partial frozen would work but another commenter said they broke the plastic blade mount cutting frozen meat. So proceed with caution.
@@Wild_California I think I’ll stick with a sharp knife and hand cut. Been doing it that way for years. I keep telling myself to look at a slicer. It has pros and cons. Not for my application 👍🏼👍🏼👍🏼
I tried a cheap slicer just like this one with the round bar in the front. Not a fan. It ended up in the trash and I invested in a 10" slicer with plenty of power. It was underpowered and had a serrated blade just like the one you are using. After using commercial slicers for the better part of 50 years, couldn't stand the cheap slicer. Had to up my game!
Careful…those plastic parts that the blade mounts to are crap so don’t push things thru fast or with any pressure. I have one same as yours and a 25 cent part which I can’t seem to find makes it useless.
I have had that slicer for about 5 years. I only use it sometimes. That said, it’s a terrible slicer. Most plastics started cracking after about 3 years. It is very low quality, which i suppose for the price you get what you pay.
Bro... compared to the *TRULY* Vulgar stuff we are assaulted with every day, and usually with FAR less intelligence, I think maybe you should give this guy a little break, he genuinely seems very pleasant and nice and in NO way does he seem to be doing that or overdoing that to 'Shock' or be 'Funny' like a lot of people do. Let's keep things relative and in perspective, don't you think...
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The serrated bade is not for slicing meat unless it is frozen. You need the smooth blade to cut deli meat. The slices would be thinner.
I agree with you but the results weren’t bad at all. Something like pit beef I’d want a little thicker anyway.
The blade on this entry level consumer grade slicer has little to do with the thickness of the meat. The serrated blade creates more meat “saw dust”. The smooth blade creates less mess. I have both blades and that’s the only difference. If you want deli quality meat, you have to buy a deli quality slicer. That’s why I bought a used, like new 1/2 HP Berkel meat slicer with a 12” blade for 1/3 of the original price. I cut meat so thin that I can read a newspaper through it. He should make due with the serrated blade and save his money to upgrade to a professional model someday that are built like tanks and will last forever.
I've had this slicer for a while. Here are some tips:
1. Keep the removable crossbar spotlessly clean and without any coating or lubricant added. The plastic surface of the sliding platform rides on this, so some lubricants can actually start breaking down the plastic in short order. Wipe it down hard with a barely moist cloth before each use. This will keep it sliding without catching so much.
2. Another thing that helps with catching while trying to slide it back and forth on the crossbar is if you lift (rotate) the platform on the return stroke and don't put downward pressure on it during the slicing stroke.
3. To ensure even slices, put only a slight pressure on the food toward the blade, and make sure you are applying it squarely against the blade.
4. Wash the blade using mild Dawn dishwashing liquid. Dawn has been the hands-down degreasing detergent for decades. I (and many others) actually use it with very hot water to clean machine guns after a day at the range to remove burned-on soot from combustion, then a boiling water rinse, then blast-dry with air, then in a low oven for an hour. It's that good. Does dishes, too. 🙂
I hope this helps.
Thanks for these tips.
Really, *REALLY* appreciate your nice, straight forward, NO nonsense delivery, such a HUGE refreshing change from all these RUclipsrs who think they are so hip and slick. No thanks, I'll take yours ANY day! 😁👍 Geez, finally someone NORMAL who is sharing hopefully a good product that doesn't cost a frigg'n fortune. Thanks SO much Bro!
Wow, thanks for this rad comment! I'm glad you liked the video. FWIW I've this thing now 9 months. It's def cheap but it works fine, easy to clean, and I've had no issues.
@@Wild_California Hey, that is great to know, thanks! BTW, after seeing your excellent video, I went ahead and bought the 200w version which is just 1 step up from this one. Amazon had a $20 coupon so it was only $89, and I'm guessing maybe having a little more power wouldn't hurt. I went ahead and bought the Asurion 4 year warranty for like $29. For stuff like this I usually do that just in case.
I'll hafta check out how you make that roast beef. Roast beef has never been my first choice for sandwiches, usually it's been more Italian/Sub stuff like pepperoni, etc. But, what you made there looked *SO* damn good, I'm thinking that I want to try that. I need to go back and see what type of meat it was again to know what to look for, and also how long to leave it in the oven (I have a toaster oven too if that works, and maybe an Instant Pot too, IDK, I've never done stuff like that) Never made bread either, but I love sourdough!
Thanks so much again Bro!
@ for roasting meats I generally do an initial blast of heat, 450F for 15 min. Then I turn the heat down to 250F until I hit the interval temp I want. Works for any meats. The roast beef is an eye of round but you can use top or bottom round too. I don’t see it working out with the instapot. Maybe you can make it work with the toaster oven but I think it will be more finicky. Good luck!
@@Wild_California Excellent, thanks kindly for the added suggestions! Could you possibly give me some range or general idea as to what the average time usually might be at 250 until you feel it is ready? Don't have a meat thermometer, but I do have a full oven.
@ it depends on the size and thickness of the roast. You need a meat thermometer or you’re just guessing. Timing can be in the range half an hour to sometimes 1.5 hours.
I had to play the beginning over again to make sure I heard you right (vulgar language) lol. That actually was the reason I continued to watch it! Great down to earth video.
Hahahah awesome.
I just got this slicer for Christmas. I can not wait to use it.
First, I like that there is no music added to your dialogue track. You mentioned that you make your own mustard. I haven't looked yet, but do you have a video of the process? Sounds like a good idea. The eye round is a great piece of meat. Never made with the intent of having sandwiches, but rather I'd slice it up for dinners (as it's just me, I would plan for 1 meal per uncooked pound). I'd make some brown rice as a side dish.
So, I am watching this a month after you posted it, how is it going these days? Still slicing and dicing? I'm gonna subscribe so I can get more info.
I don't have a video for the mustard...worth considering. I also will often cut off a hunk of the eye of round, after cooking, and have a little "poor man's filet."
I have used the slicer 3 more times since filming this video. Just slicing bread and lunch meat portions for about 6 meals. It's still working the same as new.
YES! I can't stand these F'n OVERproduced videos! This guy does it just right where you really enjoy just a nice, helpful presentation. If people want to see all that nonsense, they should just go watch The Three Stooges... 😁
What’s good about that roast beef is that you can slice an early thin and make good cheesesteaks.
I love the overall size.
I live in a tiny apart in NYC and even I can find space in a storage closet for this.
I just ordered one. Your video is helpful, thank you!
want to up your tenderness on your roast beef sous vide it takes a lot longer but very easy to do
Oh yeah, now we’re talking.
Deli roast beef is made from top round. It’s difficult / virtually impossible to get unless you go to an old school butcher shop.
If you find it, tell the butcher what you’re going to do with it and ask him to trim out the center part that’s one whole muscle and just sell you this center cut. He should do it for you if he is cool. If you want that brown crust you see on deli roast beef in the store, use Kitchen Bouquet browning sauce. It’s a dark brown liquid that will stain the outside of the meat to look exactly like what you get at the deli. You should be able to buy it locally. Finally, if you ever decide to upgrade slicers, don’t buy one of the all aluminum, professional looking Chinese ones. Look for a good, used American made one (or in my case, I got a great deal on a Berkel slicer made in Italy). Those Chinese slicers are problematic and who knows if you will be able to get parts when you need them.
Good info..Thaks
Ive had one for over a year. I lightly spray blade and carriage guide rail with cooking spray
Great tip.
I'm impressed at the results for a homebrew effort.
Thanks!
My slicer i got off amazon is the exact same design but under the name of Kalorik
Yeah interesting. I’m seeing a lot of products like that these days, seem to be coming from chepa manufacturing house and everyone slaps their own brand on it.
I wonder how hard it is to get a replacement blade
BTW, Matt, I see that you are also a fan of Zwilling J. A. Henckels Professional "S" knives. You also appear to be using a pair of Fiskars scissors for shears and you have a mass-market Yanagiba in the top-left slot. We should talk some time!
Look on restaurant auction sites. Easy to find a Bizerba Deli Slicer for $200-300 instead of the $4,000 when new.
Great tip, thanks!
Now will it cut tri tip raw or slightly frozen to make even cuts for jerky…..
I think it will struggle with raw meat. Maybe partial frozen would work but another commenter said they broke the plastic blade mount cutting frozen meat. So proceed with caution.
@@Wild_California I think I’ll stick with a sharp knife and hand cut. Been doing it that way for years. I keep telling myself to look at a slicer. It has pros and cons. Not for my application 👍🏼👍🏼👍🏼
I tried a cheap slicer just like this one with the round bar in the front. Not a fan. It ended up in the trash and I invested in a 10" slicer with plenty of power. It was underpowered and had a serrated blade just like the one you are using. After using commercial slicers for the better part of 50 years, couldn't stand the cheap slicer. Had to up my game!
Have you tried it with a frozen meat yet? Results if so?
I have not! Maybe I will do a test run and film a YT short for it.
@@Wild_CaliforniaThat’s how I broke mine….
@@clifflong7944 ok great to know! Thanks.
Thanks 👍
Careful…those plastic parts that the blade mounts to are crap so don’t push things thru fast or with any pressure. I have one same as yours and a 25 cent part which I can’t seem to find makes it useless.
😳😳😳 ok good to know! Thanks for this tip.
Have you tried contacting the manufacturer?
@@jdawg206AYeah...chefschoice is kinda useless when it comes to customer service.
You need to try and cut meat that is hot for a true review. How does it due on a roast beef dinner.
👍
👍
Nice!
Thanks for watching!
Neutral oil brushed on the face of blade every now and then keeps er movin’
It cuts slices so thin, I couldn't even see them...We're looking at half a millimeter.
That’s what you’re able to achieve with this machine?
Check this shit out!! What a badass
Thanks! Haha. 🤙
@@Wild_California jackass
Cheese is the real test!
Where is the butter 🧈 😂
Vegans need to watch this video.
😂😅🤣😆🤣😅😂
I have had that slicer for about 5 years. I only use it sometimes. That said, it’s a terrible slicer. Most plastics started cracking after about 3 years. It is very low quality, which i suppose for the price you get what you pay.
Yeah. It’s super cheap. Plastic gears.
JUNK LOL
Yeah you are 😂
Gave you a thumbs down and skipped your video because of the vulgar language.
You're offended? How tragic...
I gave this video a thumbs up 👍 and watched the entire video to cancel your thumbs down 🤣
Bro... compared to the *TRULY* Vulgar stuff we are assaulted with every day, and usually with FAR less intelligence, I think maybe you should give this guy a little break, he genuinely seems very pleasant and nice and in NO way does he seem to be doing that or overdoing that to 'Shock' or be 'Funny' like a lot of people do.
Let's keep things relative and in perspective, don't you think...