Meat Slicer

[jfmorris]

After making bacon recently, as well as a lot of jerky on the smoker, I went on a quest for a meat slicer that can handle a 12” slab of pork belly, and unfortunately, came to the conclusion that the only ones I would like would be commercial grade and hundreds of dollars. The stuff under $150 or so does not really handle something that large. It’s an issue of travel on the carrier.

I’ve since bought a Victorinox 12” Fibrox Pro Slicing knife with Granton blade. It makes slicing bacon much easier than any of my other knives, and I thought I would share it here for anyone looking for something similar. I can get thinner and more consistent slices, and just precut a couple pounds of bacon for breakfast this week.

I know it’s been mentioned elsewhere, but not under accessories and cookware. It was also a top pick over at America’s Test Kitchen.

Here’s a link to the knife on Amazon for anyone interested.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[barelfly]

This is a great knife! I’ve had mine for a month and it slices wonderfully. And like you said, it allows for thin slices when needed.

[jfmorris]

barelfly Yes it’s the best knife in our house at the moment, and I like it a lot.

I’ve yet to get a honing or sharpening steel for it but plan to. The use and care instructions from Victorinox online recommend using a honing steel every couple of uses to maintain the edge. Have you gotten anything like that yet?

[barelfly]

I have a few honing steels that came with my knife sets that I purchased years ago. I’ll have to read up on the care for this knife. Thanks for mentioning you found on line info on it.

[Skip]

I've done the same as you jfmorris only I bought a cheaper "knockoff" Granton Edge knife. Sometime I wish I had bought the Real Thing. I don't know what I was thinking?!?!?!?

[jfmorris]

I am sure it will be good. I almost went with a cheaper 14" granton blade, but think it was made in China, so I opted for the 12", and it seems plenty long enough.

[cwain8845]

Ever thought of buying a butchers band saw? Not exactly practical but that’s how butchers cut bacon. I have a meat slicer and I’ve figured out how to get a full cut of bacon by manuvering the belly through the blade to be able to fit it all on the slide.

[jfmorris]

I knew they used a bandsaw for cutting up steaks and such, but didn't realize they would use one for bacon. I read how you can sorta angle the bacon slab through the cutter until you are all the way onto the slide, but decided that the Granton blade was a simpler and cheaper solution in the end. Needed a good meat slicing knife anyway...

[cwain8845]

Not a bad idea. And a lot of ppl slice bacon by hand anyway. It's not everyday that someone will just go out and buy a meat slicer. Looks like a good quality knife though. I may just have to get me one of those now too. My meat slicing knives have seen better days.

[Spinaker]

Uh, yeah. I would love to have one. The old man has a band saw in his shop. I use it to cut shank bones for the Hounds. He is not a fan. But the hounds are, and I live with them.

[Mosca]

I have that knife, and it is a beast! All the money went into the blade, and it will do a number on a brisket, or a ham, or a roast, I tell you.

[Baker Dan]

This knife is also America's est Kitchen's pick.

[Deaf Arty]

Right on, jfmorris ! I invested in one as well, and I don't know how I ever did without it.

[jfmorris]

I’ve got a 14” honing steel on the way, to keep the edge in shape. I’m going to have to do more research in sharpening before buying anything else. I’ve got a couple of whetstones I’ve had for decades to keep my pocket knives sharp, but nothing for a big knife. I’ve always tossed cheap knives and replaced with new ones up until now...

[texastweeter]

Make a jig for it, kinda like a mitre box. I used one I made for a few years till I finally got a deli slicer.