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Electric Knife Recommendations Needed

post #1 of 7
8/5/02 at 9:33am
Thread Starter 
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.
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post #2 of 7
8/5/02 at 1:48pm
I don't think an electric knife will be useful for slicing a slab of bacon. What you need is a meat slicer. There are various price ranges. I would recommend a professional one. Seems I'm not the only one of that opinion. Check the following:

Forum

Meat slicers

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Kenwood meat slicer
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post #3 of 7
8/5/02 at 2:01pm
Thread Starter 
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.
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post #4 of 7
8/5/02 at 2:52pm
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?
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post #5 of 7
8/6/02 at 6:08am
Thread Starter 
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.
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post #6 of 7
8/6/02 at 6:35am
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! :)
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post #7 of 7
8/6/02 at 3:08pm
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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