Electric Knife Recommendations Needed

4,463
105
Joined Aug 4, 2000
Hi to all and tia.

I need recommendations for an electric knife that will be for slicing a slab of bacon into strips. The problem is with the rind: sometimes it's too hard to slice using a typical chef's knife.
 
4,463
105
Joined Aug 4, 2000
Kimmie:

At this forum awhile back I inquired as to which meat slicer I should get for doing bacon slabs about every other month. Some one posted (I'll paraphrase): get an electric knife, trust me on this one.

Keep in mind the frequency of usage and the size of a slab of bacon.
 
9,209
68
Joined Aug 29, 2000
I've used and owned several electric knives over the years, and my impression is that a build-up of fat would accumulate between the blades as they shuffle back and forth. I could imagine having to stop frequently to clean the blades. But I do see your problem; a hard rind would make uniform, thin slicing difficult. Is there a reason you would want the rind to remain on the slices? Or could your problem be helped by removing the rind from the whole flitch before slicing?
 
4,463
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Joined Aug 4, 2000
Mezz.:

Rind removal is a pain, too.

Also, I thought that electric knives used only one blade instead of two that goes back and forth.
 
2,550
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Joined Mar 13, 2001
I still stand by my meat slicer. Once you own one, you will tempted to slice a lot more than bacon slabs, trust ME on this one! :)
 
9,209
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Joined Aug 29, 2000
Kokopuffs, both of the electric knives I've owned (one Hamilton Beach, the other Sunbeam, I believe) had two blades moving in turn. If there were an electric knife that had a single blade, that would address the clogging problem.

Are you on good terms with a butcher or deli that would consent to slice the bacon for you, either free or for a modest charge?
 
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