What meat slicer

[NOCK NOCK]

Looking to buy a decent one. What do y’all have. Pros - cons.

[NRA4LIFE]

This is an old 12" Globe I bought from a catering outfit going out of business.  I think this thing could double as a wood planer.  Go 12" for sure, whatever you buy.

[Bill W]

I'm looking for one that can slice full length bacon without going to a commercial sized unit.

[Twispriver]

I got one of the low to mid range Cabella's slicer as a gift a few years back and it doesn't work worth a darn. It's a 10" I think and goes too slow and tears more than it slices. I don't have much need for one but if I were going to buy one I'd look closely at product reviews and spend a little more to get what worked.

[kckrawler]

I got one of the low to mid range Cabella's slicer as a gift a few years back and it doesn't work worth a darn. It's a 10" I think and goes too slow and tears more than it slices. I don't have much need for one but if I were going to buy one I'd look closely at product reviews and spend a little more to get what worked.

Had very similar results. Personally, knowing what I know now, I'd stay away from Cabela's 

[kenzmad]

 

I have the 10” cabelas. I do my own bacon. It creates heat when slicing that the fat starts to melt a bit. Also, cant slice anything thicker than 1/2. So no bulk buying new york strip to slice into steaks.

[Remnar]

This is an old 12" Globe I bought from a catering outfit going out of business.  I think this thing could double as a wood planer.  Go 12" for sure, whatever you buy.

 Real deal there . The old processing equipment is built like no other .

[KFhunter]

I refurbished an old one, took my work sharp to the meat slicer blade and it does ok now, but I wouldn't mind a bigger one one of these days.   
The big steaks go through the bandsaw, but bacon I do on the meat slicer.

[NOCK NOCK]

First buy was a fail.  Not wanting to spend hundreds on a commercial type unit, so tried an LEM in the $130 range.
10 slices and its going back. Plastic gears made grinding noise from first cut on, blade wobbled, under powered, wouldn't cut smooth...left tails on meat (roast beef, very chilled)

May have to end up spending the bucks to get a quality one that actually works better/quicker than my Rapala fillet knife.

[dutchmanaz]

I suggest scouring craiglist for someone selling used restaurant equipment.  With any luck, you'll find an older 110V unit for a reasonable price.

[KFhunter]

I'm gonna get one that'll slice frozen or nearly frozen meat. Some charcuterie I think is sliced nearly frozen and paper thin.

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[Bushcraft]

I suppose I could look it up on YouTube, but how does on sharpen the blade on one of these slicers?

Would there be any benefit to having a blade that had small serrations?

[KFhunter]

Good ones have a built in sharpener, or attachment point for one.

Mine is cheap and old, so I use a work sharp belt sander to sharpen. I just remove the guards and hold the work sharp against the spinning meat slicer blade at an angle, smartens it right up

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[NOCK NOCK]

Well I ended up buying a Kitchen Ware brand 10”. Very happy with it, solid build, enough power to slice cheese and frozen ribeye to paper thin. 
Only down side is carrier tray is to small to cut full length bacon, but I’ll just cut my belly’s in half and make short bacon.