The meat slicer, also called a deli machine Trusted Source Meat slicer - Wikipedia A meat slicer, also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products. en.wikipedia.org , is a very versatile tool. It’s ideal for cutting meat or bread. It is equipped with a fine blade which makes it possible to obtain precise and regular cuts. It is the companion of any professional, and more and more households are installing it in their kitchens. The slicer is ideal if you like to cook and enjoy pork brisket at home, for example.
However, after some time of use, the blade gradually loses its performance. So to ensure the quality of the slices, it is important to sharpen it from time to time. However, not everyone knows how to do it. In this tutorial, we will tell you how often you should sharpen the blade of your meat slicer, what you will need, safety tips you need to ensure, and explain to you the step by step on how to sharpen a meat slicer blade.
The following guidelines will show you the procedures to properly sharpen your slicer.
If the meat slicer is in commercial use, you have to sharpen the blade at least once every fortnight. For use at home sharpening it once a month should suffice.
In any case, regularly check the performance of the machine blade. When the device is not able to cut pieces fine and precisely, it means that it is blunt. Remember to maintain your equipment frequently by degreasing and lubricating it. If after this step you still don’t get perfect slices, sharpen the blade.
During the pre-sharpening process, be careful when removing the blade guard so as not to injure yourself. Use a soft cloth dampened with water and dishwashing liquid to clean the part.
Avoid any contact of the device with humidity to reduce the risk of short circuits. Then use another small towel to wipe it off.
After sharpening, you will have to be very careful during the cutting sessions, since the blade will be perfectly sharp.
After purchase, it will be necessary to maintain this machine well to prolong its service life. Part of this includes sharpening the blade with which it is equipped. Electric or manual, the blade is the main component of any slicer. To do this, follow the steps below:
Whether integrated or removable, its mode of use generally remains the same. You can sharpen the blade with a honing steel or a sharpening stone, or an integrated sharpener.
According to most reviews, the 181N Dual-Grit Diamond Sharpening Stone, designed by Sharpal is by far one of the most reliable and time-proven ones. It is a dual-grit sharpening file with a leather strop for keeping the tool in good shape.
Remember, you have to sharpen your meat slicer once every two weeks. Slicers are known to enhance the flavor of dishes with crisp cuts of meat.
Whether electric or manual, it is important to sharpen the blade regularly to preserve the quality of the latter. To achieve this, you just need to carefully follow the instructions presented above.
Also, you should ensure you wipe it clean after each use. After sharpening, the entire contraption has to be maintained and lubricated with oil at least once a month.
The knife should be sharpened regularly to maintain productivity and to produce the highest quality slices. It is recommended that you wear cut-resistant gloves when sharpening the slicer. On models with a top-mounted sharpener, turn off the power and turn the thickness control dial to the minimum to fully close the fence. Before sharpening on automatic units, make sure that the slicer is set to manual mode, unplug the slicer, and fully clean and dry the blade on both sides before sharpening.
Remember, clean, sharpen, clean, sanitize. Some models have a removable sharpener with a fence-mounted design. Remember to always turn off the power and unplug the machine before sharpening. We hope you now know how to sharpen a meat slicer blade now and you can now maintain the device.
