Discussion
Where would you go for one of these, I'm thinking something like this:
http://www.ebay.co.uk/itm/Buffalo-meat-slicer-/331...
Is there a 2nd hand market scene for these, ex catering sales etc? Would prefer to wander somewhere nearby (West London) and pick one up for a score. Chances?
http://www.ebay.co.uk/itm/Buffalo-meat-slicer-/331...
Is there a 2nd hand market scene for these, ex catering sales etc? Would prefer to wander somewhere nearby (West London) and pick one up for a score. Chances?
After starting out with an entry level white plastic slicer I upgraded to an Andrew James model costing about £50 and the difference was noticeable. Sharper blade, sturdier and easier to clean. Was fine for the odd small/medium size gammon joint. Decided I wanted to move onto some more heavy duty stuff like full backs of bacon so looked on eBay at £50-100 price range, and had no real luck. Bought s couple and they are generally ropey with bits of horrible gunk and meat slime in all kind of places. Threw one away and sold one on for a £20 ish loss.
Upgraded again about 18momths ago to a much better Italian one from Italian worldwide website. Difference is huge. Can fly through a full boneless leg of ham and then a full back bacon with ease. Really easy to clean and put together, self sharpening blade too.
Exchange rate was much better when I got mine and there was an offer on (worth subscribing to newsletter if not in a rush).
http://www.italiaworldwide.com/eng/interior/kitche...
Mine is (slowly) paying for itself as I buy meat in bulk from a butchers supplier, slice it and bag it up, sell a few to the lads at work or mates to recoup cost of meat and freeze the rest.
Upgraded again about 18momths ago to a much better Italian one from Italian worldwide website. Difference is huge. Can fly through a full boneless leg of ham and then a full back bacon with ease. Really easy to clean and put together, self sharpening blade too.
Exchange rate was much better when I got mine and there was an offer on (worth subscribing to newsletter if not in a rush).
http://www.italiaworldwide.com/eng/interior/kitche...
Mine is (slowly) paying for itself as I buy meat in bulk from a butchers supplier, slice it and bag it up, sell a few to the lads at work or mates to recoup cost of meat and freeze the rest.
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