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New slicer for Christmas |
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TasunkaWitko 
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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 Topic: New slicer for ChristmasPosted: 25 December 2011 at 12:29 |
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i've been wanting one for a long time, but it's one of those things that have been hard to justify from a budgetary standpoint. luckily, my wife finally took pity on me and got me one! it's a rival 1042 wn: http://www.rivalproducts.com/product.aspx?pid=972
i don't want or need anything fancy or "professional grade" (of course, if one falls in my lap, i'll take it!) - so i'm thinking this will be just fine for my modest home use. having said that, i'd sppreciate it if anyone with experience with one of these would share experiences, pros, cons, tips, tricks, mods, pitfalls and other useful information to help me get the most from it. thanks in advance! |
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Daikon
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Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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Posted: 25 December 2011 at 15:43 |
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Learn how to dis- re-assemble it efficiently so that you can clean it thoroughly (setting the blade to zero thickness is an almost completely safe means to clean the blade while it is rotating.) Slicers are great, but the tiny bits of food that readily accumulate in their crevices are fantastic breeding grounds for all kinds of nastiness. Clean it. Every time.
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Hoser
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Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 26 December 2011 at 02:05 |
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I can attest to Daikon's experiences with slicers. Nice to have, tough to clean...my little Waring slicer has served me admirably for years, but it still irks me every time I use it because of the necessary amount of clean up.
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Go ahead...play with your food!
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Daikon
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Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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Posted: 26 December 2011 at 12:29 |
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There's a reason why the slicer is one of the pieces of equipment in a commercial kitchen that the health inspector always checks carefully. Slacking off on cleaning the slicer is very tempting, and a slicer that hasn't been cleaned properly is a ready indicator that there are likely other poor food-safety habits in the kitchen.
A quick wipe down between small jobs is fine, but the slicer shouldn't go overnight (or back in the cabinet in your case, tas) without being broken down and thoroughly cleaned -- which probably means that you should just be reaching for a knife if you've only got a single small slicing job to do.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 27 December 2011 at 10:20 |
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sounds like good advice to me - thanks!
i've been wanting one for quite a while in order to slice meats, and also cabbage for making sauerkraut; basically, for "big" jobs requiring a thin slice. for msot things i do, including processing wild game, i still like to use a good old-fashioned knife. i'll be sure to keep it quite clean.
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TasunkaWitko
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Posted: 28 December 2011 at 13:54 |
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Well, I was able to give my new slicer a try last night, using it to slice up my venison "dried beef" project:
Eagerly, I began slicing; my goal was to get the thinnest slices possible, but there was a bit of a learning curve on this first slicing attempt:
However, once I got the hang of it, I was able to do pretty well:
Here's the first "half" of the dried beef:  The lighter spots that you see toward the bottom are washout from the flash; also, there may be a few slices missing, as everyone was in sample mode. Daikon, as you noted, it is very important to know how to assemble and dis-assemble a slicer. Bits and pieces do get into a lot of nooks and crannies, and some of those nooks and crannies are not visible to the naked eye.All-in-all, I was impressed and pleased with this slicer. It is not, of course, the same as the Hobart I used when working in the restaurant business, but then again, at fifty-odd dollars, it is very much worth the cost. For someone looking at getting a modest slicer for modest home use, it certainly fits the bill.
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Daikon
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Joined: 20 October 2011 Location: San Francisco Status: Offline Points: 381 |
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Posted: 28 December 2011 at 17:54 |
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So how cold was the meat? Thoroughly chilling or even partially freezing meat is a good idea if you are trying to produce the thinnest possible slices.
And I really don't see why you don't just spend the $6000 for a new, automatic Hobart.
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TasunkaWitko
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Posted: 28 December 2011 at 18:21 |
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the meat was mostly-dried with a firm outside surface (like a very, very thin layer of jerky) and refrigerated down to 30-some degrees - i'm going to try setting it in the freezer for half an hour or so when i slice up my pastramÄ.
to answer your question - if i had 6k$ and spent it on a new, automatic hobart, my wife would very much appreciate the "automatic" part as she was running me through it!   
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Daikon
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Posted: 28 December 2011 at 19:26 |
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I dunno... she might appreciate even more that the clean-up is much easier with the new 3000 series.
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TasunkaWitko
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Posted: 28 December 2011 at 20:54 |
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AK1
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Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 16 June 2012 at 22:53 |
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So, 6 months on, do you still like your slicer Ron?
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Boilermaker
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Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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Posted: 17 June 2012 at 14:11 |
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Gotta be careful with those things. I know two people who lost hands to commercial slicers in grocery stores. Unfortunately, they were both kids who probably lacked proper training and shouldn't have been using them in the first place. Another older guy I worked with at a grocery when I was in high school lost half of his hand while cutting meat on a bandsaw, just one quick slip was all it took.
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TasunkaWitko
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Posted: 19 June 2012 at 11:55 |
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darko - i haven't used it too much, since it's not hunting season, but the times i've used it, it has performed very well. as in the discussion above, super-chilling meat, almost to the point of freezing, yields best results. it's not a high-dollar, perfect slicer, but it is dang good for the money paid.
andy - very true - i've heard of things that are really tragic and unnecessary with slicers, saws etc. always best to keep both eyes open and use extreme caution!
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