Over a century ago in 1898, Dutch butcher and engineer W.A. Van Berkel invented the first meat slicer, and some of today’s top models still bear his name. (BestReviews)
There are some things a chef’s knife can’t cut, no matter how sharp it is. If you’re prepping paper-thin slices of prosciutto or partially frozen beef for a hot pot dinner, an electric meat slicer is by far the best tool for the job. Depending on your needs and how much space you have, there’s a wide variety of options with varying levels of power.
If you're outfitting a small restaurant or want to bring the deli into your own home, our top choice is the Berkel 827E Plus, thanks to its high-powered motor, 12-inch blade, long-lasting construction and relative ease of cleaning.
This might seem obvious, but it bears repeating because it’s extremely important. Electric meat slicers are some of the most dangerous tools in a professional kitchen, but given the proper care and respect, they can be quite safe. We strongly recommend a chain mail cut glove because that’s the most assured safeguard against removing a fingertip.
Furthermore, powerful appliances like these need at least some level of maintenance, and if there’s ever a mechanical issue or a dent in the blade, that only adds to the risk. Make sure to take extra care when cleaning any of the machine’s parts; while the blade is clearly the most dangerous part, there are plenty of other pinch points on these machines. There are also plenty of spots for food to get trapped and encourage bacterial growth, and foodborne illness is no joke.
If you’ve ever worked in a restaurant or ordered a sandwich from an upscale deli, you’ve probably seen a massive, stainless-steel slicer humming away on the countertop at some point. Most home kitchens don’t have the counter or storage space for that kind of full-size, commercial-grade machine, but there are a handful of great options that are slightly smaller yet made with the same reliable internals and close tolerances that a restaurant kitchen demands.
As a rule, though, don’t expect a compact meat slicer that fits in the cupboard to put out Earth-shattering amounts of horsepower. If it’s just for occasional use to feed the household, you should be able to get by with something small and affordable, although it might not be ideal for prepping an entire banquet’s worth of food. On the other hand, if you and those around you really, really like charcuterie, there are quite a few midsize models that are essentially replicas of the giant, professional-grade models, and many of them work quite well.
The most obvious difference between models, blade size determines just how many different foods you’re able to process with a given slicer. The majority of commercial slicers are in the 10- and 12-inch classes, and that kind of blade size maximizes usefulness. Unfortunately, it also maximizes the machine’s footprint. As they get smaller, the number of commercial-grade units dwindles, and you’ll start to see a lot more consumer-oriented models. Starting in about the 8-inch range, you’ll probably notice a shift in the style and durability of slicers, which ties into our next point.
At first glance, you should be able to tell a fair amount about the slicer’s general quality. If you see a lot of plastic panels, you’re looking at a consumer-grade appliance. If there’s plastic on the outside, it’s a fair assumption that there’s some plastic on the inside, too, and plastic components such as gears tend to not hold up well in high-torque applications. An exterior made mostly of stainless steel is a good sign that you’re dealing with a quality piece of equipment.
This is another easy way to tell the weak slicers from the strong. If it has a blade measuring 9 inches or more, is made mostly of metal, and explicitly displays a horsepower rating, then it’s almost certain to be dependable enough for frequent use in the long term. If there’s no horsepower rating, it’s likely to have subpar nylon gears and a motor that’s prone to burning out during heavy use.
Although it’s possible to spend less than $200 on a meat slicer, the really cheap ones aren’t likely to last long. There are great options starting in the $300 range, and you can get your hands on a full-size slicer worthy of a 24-hour deli for around $2,000.
A. Almost anything that needs consistent slices under a certain thickness can be cut on an electric slicer. If you're making a grill full of burgers, a slicer is perfect for consistent onion slices or for tackling juicy and soft heirloom tomatoes that might otherwise get mangled by a serrated knife. Cheese is no stranger to the rotating blade, as you'll see in any of those upscale diners we mentioned. Even slicing artisan bread is worlds easier with an electric slicer, as it can power through thick and chewy crusts without missing a beat. You can even use it as the first step to finely diced vegetables in case your knife skills aren't quite where you want them.
A. The short answer is, "very carefully." Start by donning your cut glove and then placing the food on the food carriage. Check the main knob and adjust to the thickness you want. Turn the machine on only once you're ready to cut. On a commercial slicer there are two handles used for operation. The one on the outside of the carriage is meant to provide the brute back-and-forth strength needed to slide the food through the rotating knife. The other is on top of the weight that applies consistent pressure to the food item.
Here’s the important part: While you will likely need to use the weight to help apply downward pressure evenly, don’t push too hard. Similarly, you’ll definitely need to push and pull the main handle outside the carriage, but even there, light pressure is ideal. Remember, you’re working with a motor in the neighborhood of 1/3 horsepower and a razor-sharp rotating blade. Let the slicer do the work and don’t force it; if your slicer is well maintained, it should cut through just about anything with minimal effort on your part.
A. They can be a bit of a hassle to clean, and it's something you'll have to do thoroughly every single time you use one. If you make sure to get one that's easy to disassemble though, it shouldn't be overly difficult. As important as the difficulty is the safety; at the risk of belaboring the point, many restaurant jobs even require cut glove use when cleaning the machine, and that's exactly what we recommend, also. Another point worth mentioning is that the low-cost models equipped with various plastic panels are generally quite a bit more difficult to clean than those with stainless-steel bodies.
Berkel 827E Plus: available at Amazon
Our take: This same model is often seen in successful commercial kitchens, and its build quality and cutting power are worth every penny.
What we like: The knife measures 12 inches, and the carriage is big enough for full-size deli cuts. Handles and thickness knob are durable and reliable, fit and finish is of high quality, and you can use it pretty much all day without worry of damage.
What we dislike: It does take up a lot of counter space.
Our take: Although it's from a lesser-known manufacturer, it's closely modeled after the slicers found in corporate catering institutions, and it cuts just about as well but costs a fraction of the price.
What we like: With 1/3 horsepower, it can get through just about any frozen or fresh meats without difficulty. We really like the clear guard that lets you see exactly what you're doing without having to lean over the apparatus.
What we dislike: Slightly lower build consistency than more prominent brand names, which leads to less-than-ideal tolerances and can sometimes mean more maintenance than average.
KitchenWare Station MS-6RS: available at Amazon
Our take: This one takes the design of a commercial slicer and shrinks it down to a size that can fit in many homes without permanently taking up a countertop or cabinet, and unlike many its size, can make paper-thin slices of cured meats.
What we like: Unlike most others with such a small footprint, this one uses mostly metal parts and spins fast enough to make short work of nearly any food product. It comes from a highly reliable brand and even sports a good-looking two-tone finish.
What we dislike: The blade may be powerful, but at only 6 inches, it's important to be realistic about what it can cut — you might have a tough time with large deli loaves or artisan bread.
Chris Thomas is a writer for BestReviews. BestReviews is a product review company with a singular mission: to help simplify your purchasing decisions and save you time and money.
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