Food slicer

FurryBeastOz

I have a Andrew James. Brilliant for Home made bread, gammon for sandwiches, and yesterday, tuna steaks. The fishmonger had a hunk on offer, he offered to cut it into 2 steaks for me (best he thought he could do) I took it home, froze it for an hour to firm up, and got 6 steaks from it. Yayyyy.

tori.k

I have a Kenwood that I got of the Bay for £15 fantastic bit of kit when the lads lived at home, it's great for meat actually paid for itself after a few weeks use but never got on with it for cheese or bread, this now reminds me that I should pass it on now the lads have left home.

NewShadow

missbiggles1 wrote: »

Doesn't that mean you have to buy meat off the bone to use it?

No, but you do need to take the meat off the bone before cutting (IME)

Leg of lamb works quite well, for example, as it's one (fairly central) bone.

[Deleted User]

I have had me for years, great for slicing meat, bread etc. At Christmas
I take he turkey breast off the bone when it's cold and slice it, make it up into meal size portions and freeze. I always slice my bread as well and open freeze the slices, then bag it up, just take what I need from the bag when I need it. 5 minutes propped up and it's defrosted.y

Rain_Shadow

Blackbeard_of_Perranporth wrote: »

I use a carving knife and sharpening steel. Chickens, Roast Beef, Porks, and everything falls easily when they see the grating of me sharpening with the steel. Proper tools!

I agree. A decent sharp knife that is kept sharp will do every bit as good a job and is easier to store and clean. The knife and steel are likely to be more expensive though.

[Deleted User]

I had one when my family were at home but didn't use it for several years and eventually gave it away as it was such a faff to wash up and took up a lot of space An electric knife is more useful if you don't have many to cater for