The Complete Expert Guide to Meat Slicer Blades

As a home renovation pro who has helped upgrade many commercial kitchens, I‘m constantly asked – what‘s the best blade for a meat slicer? The right blade is key to getting perfect slices for sandwiches, charcuterie boards, and more. In this comprehensive guide, I‘ll share my insights on choosing, using, and caring for meat slicer blades.

Serrated vs. Smooth Meat Slicer Blades

Meat slicer blades generally come in two main varieties – serrated and smooth. Let‘s compare the pros and cons of each:

Serrated Blade

A serrated blade has jagged teeth like a saw. This allows it to cut through denser foods with less tearing.

Pros:

• Easily slices firm, tough meats like beef and poultry
• Teeth "grab" food for clean cuts
• Causes less friction than a smooth blade

Cons:

• Can shred more delicate foods
• Difficult for inexperienced users to sharpen

According to data from Commercial Kitchen Supplier Magazine, serrated blades account for 65% of commercial meat slicer blade sales.

Smooth Blade

A smooth blade has an entirely straight, continuous edge. It‘s ideal for cleanly slicing soft, tender meats.

Pros:

• Provides an even, smooth cut for delicate meats
• Easier to sharpen and maintain sharpness

Cons:

• Not recommended for tough, sinewy meats
• Can easily tear soft meats if dull

Smooth blades are often found in delis slicing roast beef and turkey. They account for 35% of commercial blade sales.

As you can see, serrated and smooth blades each have advantages depending on your application. Keep reading as I offer more detailed comparisons.

Meat Slicer Blade Sizes

Meat slicer blades range in diameter from 8” on the small end to 14” on the large size. The diameter controls the maximum thickness the blade can slice in one pass.

Here are common meat slicer blade sizes with their ideal uses:

• 8-10” diameter blades: Excellent for slicing deli meats and cheeses into wafer-thin slices.

• 10-12” diameter blades: The most versatile size for all-purpose slicing of meats and cheeses.

• 12-14” diameter blades: For thicker slices of roast beef, poultry, and venison up to 3/4" thick.

Larger blades allow you to efficiently slice thicker cuts of meat. Smaller blades provide more control for paper-thin slices.

According to data from Kitchen equipment supplier Hobart, the 10”-12” size is the most popular, accounting for nearly 50% of blade sales. 8” blades are least common, at only 15% of market share.

How to Select the Right Blade for the Meat You’re Slicing

Choosing the best slicer blade depends mainly on the texture and thickness of the food you’ll be cutting. Here are my recommendations:

Deli Meats

For wafer-thin slicing of ham, roast beef, turkey, salami, and other soft deli meats, go with a 10”-12” smooth blade. The smooth edge provides clean, even slices without shredding these tender meats.

According to Steve Myers, head chef at Brown’s Deli, “A quality smooth blade lets us cut perfect thin slices of roast beef for sandwiches. We sharpen it twice a week to keep the edge razor-sharp.”

Roasts and Steaks

For slicing roasts, brisket, steak and other dense raw meats to medium thickness, I’d recommend a 12” serrated blade. The teeth are able to cut through the meat’s tough fibers without distortion.

Bill James, owner of Buck’s Steakhouse says, “We use a sharp, serrated blade to slice our prime rib roasts. It gives us perfect even slices with that great homemade look.”

Poultry

Slicing chicken, turkey, duck and other poultry calls for a sturdy 12”-14” serrated blade. The larger teeth can cut cleanly through skin and meat while handling the contours of poultry well.

Chef Mary Carson from PolloLoco recommends “At least a 12” serrated blade for slicing whole chickens and turkey breasts. The teeth really grip the skin and meat so every slice comes out uniform.”

Venison and Other Game Meats

For hard game meats like venison, boar, and bison, go for a 14” serrated blade with large teeth. This allows clean slicing through the very dense muscle fibers of game.

Hank Boyd, owner of Hank’s Roadhouse uses “a specialized 14” Gator blade with big serrations to slice our wild venison without any tearing.”

Hard Cheeses

Though not meat, slicing firm cheeses like parmesan requires a sturdy serrated blade. The 12”-14” sizes work well to cut clean slices without crumbling.

Step-by-Step Guide to Installing and Removing Blades

Replacing blades on a meat slicer is an easy process, though caution should be taken when handling the exposed sharp edges. Here are the steps:

1. Unplug the meat slicer and allow the blade to come to a complete stop. This takes about 5 minutes on average.

2. Engage the blade lock which secures the blade in place for safe handling. Every model has a release lever or sliding lock.

3. Carefully wash and sanitize the housing of the slicer according to manufacturer instructions, especially around the blade.

4. Use the special wrench provided with your slicer to loosen the blade retaining nut by turning counter-clockwise.

5. With an oven mitt, grip the blade by the center handle hole and lift straight up and out of the housing. Take care not to twist the blade to avoid damage.

6. To install the new blade, carefully lower it straight down into the housing. Again avoid twisting to protect the fine edge.

7. Re-tighten the blade retaining nut by turning clockwise with the provided wrench. The nut should be very secure.

8. Release the blade lock and make a test slice in a piece of paper or meat to ensure proper installation and sharpness.

Always keep hands clear of the blade’s edge when handling and take precautions like wearing cut resistant gloves. According to the USDA, lacerations are among the top five kitchen injuries, with over 50,000 occurrences annually. Proper handling and protective gear can help avoid accidents.

Step-by-Step Guide to Sharpening Meat Slicer Blades

Regular sharpening is key to keeping your meat slicer blades performing like new. Here is my professional technique in 6 easy steps:

1. Fully remove, clean and dry the blade after use. Debris can interfere with sharpening.

2. Secure the blade horizontally in a table vise or clamp. Keep hands clear of edge.

3. Use a diamond knife sharpening stone. Hold at the beveled angle – usually 20-30 degrees.

4. Apply moderate pressure and grind the sharpening stone along the full length of the blade, base to tip. 10-15 passes per side is typically needed.

5. Flip blade over and repeat sharpening on the opposite side at the same angle.

6. Finish by honing blade with a sharpening steel to refine the edge. Less pressure is needed here.

Aim for about 10 minutes of total sharpening time. When done, the blade should effortlessly slice paper or meat. If not, repeat process.

Serrated blades require extra attention to sharpen each individual tooth. A sharpening jig helps stabilize the blade for this precision work. Or have a professional sharpen serrated blades for best results.

Proper blade sharpening is crucial for performance and safety. Keep your hands clear, go slow, and take care not to overheat edge. With practice, you’ll be an expert!

Additional Blade Care and Maintenance Tips

To maximize the longevity of your meat slicer blades, incorporate these care practices:

• Fully disassemble, clean and dry blades after every use. Food residue leads to corrosion.

• Lubricate blades occasionally with a thin coating of mineral oil to prevent rust.

• Store blades covered in a secure, dry area to prevent nicks and damage.

• Avoid cutting through bones, frozen foods, or non-food items which can chip the blade.

• Monitor sharpness and inspect for damage like cracks. Sharpen or replace when slice quality declines.

• Consider having serrated blades professionally sharpened every 6-12 months depending on use.

Proper blade care leads to years of reliable performance. But when to replace a worn blade? Keep reading.

Signs It‘s Time to Replace Your Meat Slicer Blade

Here are indications your blade needs replacing:

• Excessive effort required to slice through meats
• Ragged, uneven slice appearance
• Visible nicks, dents or cracks along blade edge
• Rust present even after thorough cleaning
• Food sticking and jamming constantly

While sharpening can restore a dull blade, extensive damage or wear will require replacement. Most commercial blades should be replaced every 1-2 years with regular use.

Investing in a quality blade and replacing when worn saves you headaches down the road. Plus it keeps your slices looking great!

Recommended Commercial Meat Slicer Blade Brands

Through my commercial kitchen upgrade projects, I‘ve used many blade brands. Here are a few standouts:

Nesco – My top choice for affordable blades that hold an edge nicely. Good for low-volume delis.

Berkel – More pricey but last years with heavy use. Highly recommended by chefs.

Edlund – Known for durable serrated blades that excel on meat and game.

G.E.T. – Specialty blades like non-stick coating and frozen food blades.

Dexter Russell – Along with knives, they make excellent slicer blades.

I suggest buying from a restaurant supply company for the best selection and prices. Expect to pay $50-150 for a quality 12” blade.

Key Takeaways on Selecting Meat Slicer Blades

To wrap up this definitive guide, here are my top recommendations:

• Choose between serrated and smooth blades based on the meat you’re slicing. Serrated for tough meats, smooth for delicate.

• Larger diameter blades can handle thicker cuts, while smaller ones allow for thin slices.

• Sharpen blades frequently to maximize cutting performance and safety.

• Always handle blades with extreme caution to avoid lacerations. Use protective gear.

• Maintain your investment with proper cleaning, lubricating, and storage of blades.

• Replace blades that show extensive wear, damage or corrosion.

I hope this has equipped you with the insights needed to choose and care for the perfect meat slicer blades for your needs. Let me know if you have any other questions! Satisfied customers are my #1 goal.