Meat/Deli slicers

rgreenberg2000

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NBK, I've got the Beswood slicer that you linked to, and I love it. I use it to slice bacon, jerky, canadian bacon, various meats I cook up for lunch meat, etc. It is quite powerful, operates super smoothly, and I haven't found anything that it has any issues with thus far. My only complaint is that it can be a bit tedious to clean thoroughly, but near as I can tell, that's true of any of the "deli style" units. I try to just queue up a fair bit of stuff so that I balance out my quantity of meat sliced with the cleaning effort.

Good luck!

R
 

NBK

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San Diego California
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NBK, I've got the Beswood slicer that you linked to, and I love it. I use it to slice bacon, jerky, canadian bacon, various meats I cook up for lunch meat, etc. It is quite powerful, operates super smoothly, and I haven't found anything that it has any issues with thus far. My only complaint is that it can be a bit tedious to clean thoroughly, but near as I can tell, that's true of any of the "deli style" units. I try to just queue up a fair bit of stuff so that I balance out my quantity of meat sliced with the cleaning effort.

Good luck!

R

I am reading that most of the slicers are cumbersome to wash. I had a commercial unit years ago that wasn't too bad but I sold it (kicking myself now).

The Beswood has great reviews. The KWS has a bit more horsepower and a nonstick blade made in Italy. Still on the fence.
 

rgreenberg2000

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I am reading that most of the slicers are cumbersome to wash. I had a commercial unit years ago that wasn't too bad but I sold it (kicking myself now).

The Beswood has great reviews. The KWS has a bit more horsepower and a nonstick blade made in Italy. Still on the fence.
I got lucky and found mine on Craigslist for $100, only used 3 times. Couldn't pass that one up! :)

Both of those units look great. The specs are pretty similar, so I guess it comes down to if extra HP is worth $70.

R
 
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Roaniecowpony

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I also bought a slicer on Craigslist, probably 10 years ago. It was a Globe 10", very similar to the above. It works great, but after using it, cleanup was quite a task. I slowed down using it, then eventually quit. I loaned it to a friend about a year ago. I think he's getting tired of cleaning it as well.

I really don't do thin sliced meats. The closest I come to that is tritip sliced to about 1/8". I can do that with my 14" Victorinox carving knife pretty consistently. It helps hand slicing a lot if I do it to the meat after it has been refrigerated. But that holds true for a power meat slicer as well. Given the cleanup task of the power slicer, I can be done in less time if hand slicing 4 lbs of tritip than the power slicer. If I do about 8 lbs it starts to favor the power slicer by a little. IMO, you really have to slice a lot of meat or want the deli thin meat to make it worthwhile to use a power slicer.

But if you absolutely have to get one, the largest one you can lift to a from it's storage spot is what I'd recommend. 10" is a nice size as you can lift it without killing yourself. But it's about as small as I'd go.
DSC_2949 (Medium).JPG
 
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sdynak

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I have the Beswood also. Purchased it last Sept. as I do a lot of jerky and thought it would save time and get better thickness consistency.

I have to say that neither have really been a great benefit. The cleaning can be a chore and for some reason some cuts just go worse than others and makes a total mess. I have spent easily 4 times the amount of time to use the slicer than just manual because of that and still do not achieve perfect slices with an eye round. I have tried partially frozen and not. It will bog down quite a bit partially frozen where you have to really push it through and when not frozen it is kinda sloppy.

I have pretty much gone back to manual for now and break it out every now and then thinking something will change but after the last time I used it the mess was just not worth it. Will be hard to consider for this purpose again.

If you use on something semi firm and not messy it might be worth it. I really limited it to that just because of the cleanup and kinda don't want to go through it frequently.

I am not going to get rid of it but boy do I wish cleanup was easier. You really need to make a lot of something to make it worthwhile IMHO.
 

NBK

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Does the carriage on the Beswood return back far enough to cut bacon (pork belly)? I have heard it doesn't.
 

sdynak

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Does the carriage on the Beswood return back far enough to cut bacon (pork belly)? I have heard it doesn't.
Not likely unless you cut in 1/2.. I can take any measurements you want just let me know
 

sdynak

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I believe the KWS carriage comes back further than the Beswood. But you may be right.

I would agree a commercial unit is what you are looking for if that is what you want to do. That might even be questionable so make sure to verify depending on the unit.
 

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