Let’s get right to it. Here are some tips for a better, safer, and easier food slicer experience. The type of food slicer you have should be based on the frequency at which you use it. Light duty slicers are made for use only a few hours or less a day. If you don’t use it very much at all, a manual slicer would be better economically than an electric slicer. If you use it several hours a day, and you might use it for cheeses, a medium duty slicer would be your best option because it will withstand the use. Whether you choose manual or electric for medium duty is up to you and your preference. Now, if you are going to be using your slicer constantly throughout the day, you will definitely want a heavy duty slicer that can easily withstand constant use and slicing cheese. Be sure that your blade is stainless steel and don’t forget to get a blade sharpener, otherwise, you won’t be able to cut anything after a while.
Now that you have your food slicer, here are some tips to help make slicing easier.
Slicing Meat
Be sure that your meat is completely boneless, otherwise you will tear up your slicer. The meat will slice much easier if it is chilled; if it is a meat with an uneven texture, like uncooked steak or fish, it helps if the meat is partially frozen (not completely frozen, as this will damage the slicer). Most slicer carriages have 8 to 12 inches in diameter of space, so if your meat is large, like a roast, manually cut it down to size so that it will fit comfortably inside the carriage. As you move the meat towards the blade, apply steady pressure with the food pusher; never use your hands to push the meat.
Slicing Cheeses and Other Foods
If you are slicing cheese, a light duty slicer is not recommended. Cheeses are difficult to slice because they are soft and break down easily. When you do slice cheese, it needs to be cold, especially if you are wanting thin slices. Wet the blade with a rag or spray bottle first; this will make it easier to cut and it won’t stick to the blade as easily. For fruits and vegetables, they should be cold and free of hard seeds. Bread, however, should be sliced at room temperature.
Blade Care
Use mineral oil, not cooking oil to lubricate the blade. Cooking oil will eventually clog up the mechanics. Make sure that your blade is sharp and lock the blade when it is not in use. If you adjusted the blade for thicker slices, be sure to reset it to the original position after use.
Safety
Does it need to be said? Do not put your hands near the blade during operation! Unplug the machine before cleaning it, and clean it after every use. Always follow the instructions for safety procedures as some manufactures details may vary.
