Thread: meat slicer

That’s pretty sweet Charlie. I think you have a knack for finding cool vintage stuff!

Is that a single person right handed machine or does it take two to safely run it?

How did you sharpen the blade? I have seen some with stones mounted on the machine to do it.

Originally Posted by 32t

Is that a single person right handed machine or does it take two to safely run it?

How did you sharpen the blade? I have seen some with stones mounted on the machine to do it.

It takes two hands and a belly to operate safely. I use my belly to press the stop up to the edge of the counter.. Originally it had rubber feet but they were missing or dry rotted.

I took the blade out and layed it flat with a bit hanging off the table and moved a diamond hone perpendicular to the edge.

I believe you and I are equipped to hold it securely to the counter.

I feel that I would be well equipped!

I finally got my wife to like a hand cranked slicer /shredder and that has been fun.

I have not used this yet but have this vice attachment for sharpening saw blades which would be useless in this situation because I don't think it could get a low enough angle for meat slicers.

One of those type of things that i just had to get it.

Originally Posted by 32t

Is that a single person right handed machine or does it take two to safely run it?

How did you sharpen the blade? I have seen some with stones mounted on the machine to do it.

My dad's had the stones mounted for blade sharpening.

That's great Charlie. I want to see the video of you shaving with it.

I love hand powered kitchen doodads as well.

I bought a sausage making thing, it looks like a big hypodermic syringe, the sausage skin gets pushed up the spout until it's all on then twist the end so the meat doesn't squirt straight through.
Fill the body with sausage meat and press the plunger slowly as you let the skin run off the spout, holding it on until the sausage gets as fat as you like. Twist it when the sausage is the right length and keep pressing until the skin runs out and there's a nice plateful of sausage links.

I have great fun experimenting with flavours,
Sausage and Apple, Spicy, Mustard, Beef, Honey Mustard. Pretty much anything that sounds interesting.

I got it from Amazon, it was only about $10, white plastic but works really well, my dad had a large metal one when I was a kid.

On a side note. Here in North America we use actual sausage skin, in England and I assume the rest of Europe because of Brussels sausage skins are some kind of edible plastic.

Originally Posted by STF

I love hand powered kitchen doodads as well.

I bought a sausage making thing, it looks like a big hypodermic syringe, the sausage skin gets pushed up the spout until it's all on then twist the end so the meat doesn't squirt straight through.
Fill the body with sausage meat and press the plunger slowly as you let the skin run off the spout, holding it on until the sausage gets as fat as you like. Twist it when the sausage is the right length and keep pressing until the skin runs out and there's a nice plateful of sausage links.

I have great fun experimenting with flavours,
Sausage and Apple, Spicy, Mustard, Beef, Honey Mustard. Pretty much anything that sounds interesting.

I got it from Amazon, it was only about $10, white plastic but works really well, my dad had a large metal one when I was a kid.

On a side note. Here in North America we use actual sausage skin, in England and I assume the rest of Europe because of Brussels sausage skins are some kind of edible plastic.

I agree with you about sausage making. My meat grinder, and stuffer are both hand cranked. I use both natural and man made casings depending on what I am doing. It keeps me out of trouble.

I like hand powered things also and my stuffers are hand powered but I can tell you guys don't make 100 pound batches or else you would be converted to motorized grinders!

Charlie,
Is there gearing in the blade mechanism to make it spin faster, or is it 1 blade rpm to every 1 arm rpm?