Top 10 best Meat Slicer 2022 passed our test

Is it really fair to compare a $100 meat slicer against a $300 one? When it comes to true value for moderate home use, that’s what it came down to for me. I’ve tested both and can only keep one. Here’s what I’ve learned:INTRODUCTION TO TWO TOP SLICERSBoth of these are very popular on Amazon and highly regarded. The Ostba has a 7.5 inch serrated blade and the Beswood has a 10 inch smooth blade. I’m a serious BBQ guy and cook and want to be able to slice thin and vac seal roast beefs, jerky, tri-tips, hams, pork tenderloins, and pork belly. My hope was that the Ostba would be enough for my needs, time saving to clean vs. the Beswood, and much easier to handle at 9 lbs. vs. 33.SIZE AND WEIGHTAs you can see in my photo, the Ostba is compact and easy to handle. Suction cups are supposed to keep its light weight firmly planted on the counter. The Beswood is truly a “Big Berta” but weighs less than many comparable 10 inch models.TESTING THE OSTBAI first bought the Ostba. Slicing is adequate. It does slice thin yet the slice thickness wheel is a bit of a guestimate. It gets the job done and I bought it because its 200 watt motor can power through meats more effectively than pretty much all other small 7.5 inch models. The motor is loud but not unexpected. Slicing action is not smooth, but not unreasonable. Even with the powerful motor, you have to muscle a bit through the meat. The Ostba is fine but won’t give you results quite as satisfying as the picture above of ham from the Beswood. Unfortunately, our kitchen counters are textured and the suction cups don’t stick. This forced me to grab onto the Ostba with some force so it wouldn’t slide on the counter as I sliced. I worry this can create a safety issue because my attention on the blade and the slicing might get even slightly distracted. This should be a rare issue for others. The Ostba sticks to smooth surfaces well.TESTING THE BESWOODSlicing was an absolute dream with the Beswood. Like buttah! I have read this slicer is the equal of a 13 inch Hobart deli slicer, just sized down for smaller businesses, or home use. I realized right away the heavier weight is an asset, not liability. It stays planted on the counter, has a huge tray table to hold the meat, and spikey grabbers to grab it as you slice. The slice dial is in millimeters and I found that 2mm was perfect for ham. See the photo.If you like it ultra thin, or what they call in Pittsburgh “Chip Chop Ham” the slicer complies like an absolute pro.BESWOOD CLEANING NIGHTMARE? TIPS:I worried the Beswood would be a 30 minute cleaning headache and worried it would have to be disassembled to reach the blade. Some reviews are negative on the Beswood when it comes to cleaning convenience. In truth, it’s quite easy so let me explain the process:Unscrew the large knob to release the tray table. This cleans right up in a couple of minutes in the sink. See my photo of two easily found ideal cleaning and sterilizing solutions. The rest of the unit is cleaned in place: Unplug. Unscrew the knob holding the built in sharpener at the top of the unit. If there is any gunk inside carefully wipe it out and rinse it. Do not submerge in water however. It’s not hard to clean and takes just a minute. Unscrew the large knob holding in the blade guard, first making sure the slice thickness knob is set to zero. After unscrewing, give a poke forward, and the blade guard will drop into your hand. Again, it cleans up in just a minute at the sink. If it’s greasy, use a non-toxic grease removing cleanser. Simple Green mixed 1:10 is ideal, or stronger if you are working with pork belly.At this point, the blade will spin freely and you can spray with Simple Green, or skip this step and use a food-safe cleaner and sterilizer. “Lysol Daily Cleanser Free From” is new on the market and contains hypoclorous —many pro kitchens use this chemical to sterilize. You can spray, clean, and wipe, or to sterilize, spray, clean, and spray again, leaving the Lysol Free on until it dries. This chemical is very safe and also used for sprays to sterilize kids toys. Having a small brush to get into nooks and crannies helps. The one supplied with the Beswood is barely adequate. I used a nail brush and it had much more precision. I also use a green scrubby pad carefully around the blade edge.The whole job can be done comfortably in just 20 minutes, perhaps 25 after slicing more than 30 lbs of fattier meats. The best news? The blade does not need to be removed! Whew!GLOVE SAFETY AND CLEANUP TIPSpeaking of careful: you must wear cut resistant gloves when slicing and cleaning. I learned a trick to keep them dry and clean. Put on the cut resistant gloves and then place a tightly fitting rubber nitrile glove over it when you work.OSTBA CLEANINGThe Ostba has a bar that can be opened up, easily accessing the blade. Its tray table does not screw in so that is easy to clean as well. Use the solutions I recommend above to complete the job in no more than 15 minutes. However, the 5 minutes saved cleaning the Ostba is not truly gained versus the Beswood. The Beswood is so much smoother and easier to use that it saves time and effort during the slicing process.WHICH TO BUY?These slicers should last 10-15 years with reasonable care. The serrated blade of the Ostba is adequate for meat but once you’ve tried the Beswood, there is no going back! Yet, it’s almost three times the price and needs a large dedicated storage spot. If you can afford the Beswood, or its identical 9” model for $20 less, it is a dream slicer to use. If not, most occasional home users will find the Ostba plenty good enough.

This Nakiri/cleaver (it could be considered either) is great for the price, a real bargain. It’s quite sharp, as indicated by a paper test (see Google). The handle is comfortable and the knife appears to be well made. The knife has the full tang that’s necessary to durability.The weight of the knife (about 325 grams) provides built-in power assist during slicing. Time will reveal whether there’s a cost in terms of increased fatigue.Slicing a 1” carrot was effortless. With concentration, it was possible to make arbitrarily thin slices. A skilled chef should be able to quickly prep vegetables using this knife.The tip of the knife is rounded whereas I would prefer a sharp angle, which I find to be more effective when slicing.Time will tell how well the knife holds its edge. For those of us who own good-quality sharpeners, this would not appear to be an important consideration.I could make a case for a 5-star rating. But, that would seem more appropriate after a longer period of use than a few minutes. I will revisit the issue at a future time.

Yes very erginonic

So I mainly got this to thinly slice meats specifically for hot pot. It was originally a failure for me because it would get stuck and not cleanly slice through the raw chunk of lamb or pork and the setting knob would just slowly get thicker. Slicing steaks of any meat is actually pretty good, but then I can just use a regular kitchen knife for that.THE TRICK to thinly sliced hot pot meat is to first freeze the meat, I HAVEN’T tried it frozen as fear of breaking the blade (Think the instructions also Warns you not to use it on frozen, not 100% sure). Anyways, I let it thaw a little overnight in the fridge, when the meat is still semi frozen where you can kind push in the meat but it is still icy frozen. You can now set the slicer to near 0 and get perfectly thin slices where the slicer doesn’t butcher the meat and actually cuts it cleanly through. Make sure to check the thickness while cutting, it may move on you especially when pushing down on the meat.Sometimes the slices are still joined on the bottom and doesn’t come off the chunk and I kind of just pull it off. Not sure if this is the machine or just the flimsy meat not contacting the blade enough.This works great for deli meats. I sliced cooked turkey before and it gave me nice slices of thin turkey for sandwiches. It is not nearly as thin as those formed sandwich meats you buy off the shelf with all the additives. But definitely bologna thickness.Not sure about the cleaning. I mean it is not super hard to clean but more of a hassle. The blade is removeable, but then the center on one side has grease lubricant on it so you don’t want to wet or touch that. I have to carefully use a sponge to clean around it and careful of just rising the outside metal blade part and then setting it lube up on the table to dry itself. The meat holder is also removeable so it is easy to clean. The machine, I just use dawn power spray soap to spray it down and wipe it with a sponge, then I use water from the sponge to keep wiping it till the soap is gone and paper towels or a towel to dry it. There are a few crevices on the machine and in the middle of blade where the knob to twist and remove blade will have lots of meats stuck in it or whatever you cut, raw meat will suck.Overall, worked for me but not sure if I am ecstatic about it. It is a bulky machine (pretty small for what it it does though) to keep on your counter, so plan on where you want to store it. Hopefully, it saves me some money from cutting my own meats for hot pot. Definitely a cool little appliance.

I make a lot of homemade breads and meats, and wanted something to do a better job at slicing than my manual method that ended up with inconsistent cuts. After much research I decided to give the Anescra a try.It does a very good job with meats, breads, cheeses, and veggies. The blade speed is not like what you would get in a professional slicer, but for my needs in home use it does the trick. One of my favorite things to make is Chicago Italian Beef Sandwiches, but I could never get the meat sliced really thin even when cold. When I put it through the slicer the cuts were perfect with very little waste.My only dislike is that it is a bit of a pain to clean. Removing the blade to clean is easy, but as its heavily treated you need to very careful when wiping it does as the blade is super sharp and there is a lot of grease used on the backside. You also need to reach into difficult nooks and crannies to remove small pieces of what you cut, but I found using compressed air makes that easy.I’ve used it well over a dozen times and it has done a great job every time. For my needs it checks all the right boxes.

This machine is big and heavy, make sure to read the description and measure your cupboard space. And make sure you can lift it.The machine is super quiet, the blade is extremely sharp (so read the instructions and keep your fingers away, especially during cleaning!). It slices prosciutto and Speck paper thin with ease and of course any thicker slices are just as easy to achieve. It also work for vegetables and bread, though the instructions say not for crusty bread, I think because the blade is not serrated. It worked fine with the crusty bread I had though, but I generally cut bread with a bread knife and would not get this hefty machine out. It is too large to leave on the counter for every day use in my opinion, if you’re looking for something like that then go with one of the smaller (and cheaper) versions Amazon offers. Some come with two blades, one serrated for bread. Too cumbersome for my taste and I prefer my counters to be empty and machines stored if I don’t need them.I buy meats in whole bulk pieces and just slice what I think I’ll need for the week, or i slice the whole piece and divide it up in vacuum sealed freezer bags to enjoy over the coming weeks or months.While I have not yet had to use the sharpener mechanism, it seems very easy to use and is certainly convenient mounted on top. You just flip it around and can sharpen the blade in seconds. The blade is high quality, I don’t expect having to sharpen it for years with my infrequent use. This machine is big enough and very well made, so a small deli or restaurant kitchen would be very happy with it as well, while big, it’s still a lot smaller than the big commercial slicers you see at a deli counter in your supermarket or favorite specialty food deli.I would definitely buy this again and can highly recommend it.

I always get ham in bulk but its hard for me to cut the ham in thin slices with a knife without it cutting in half or more. This is next level super helpful, amazing! And super easy to set up and clean afterwards. It cuts perfect thin slices of ham and cheese, depending on the thickness you prefer.

Overall, I like the slicer. As for the 3 star “safety” feature rating, the only one is that the on switch has one so that you don’t accidentally turn it on.After it arrived I bought a beef roast and a turkey breast and cooked both within a couple of days. When the leftovers were sufficiently cooled I used the slicer to cut them down for lunchmeat. When I turned it on, I was surprised at how slow the blade seemed to be rotating but had to try it out. The thickness setting for your cuts is very easy to adjust and I didn’t see it until after I had completed all my cutting, but it has a depth gauge so you can know the exact measurement of your cut. Once I started cutting, the “slow moving” blade cut well 99% of the way through the cut of the roast beef. I found that it was not always cutting all the way through the slab on each slice, and I had a lot of “crumbs” of beef left on the bottom of the slicer when I was done. I tried adjusting the “holder” which is a plastic piece with short pyramids to hold the meat as you push it through the blade. It wasn’t quite holding it in the right place, which I thought was contributing to the incomplete cut, so I applied more pressure. Then I had to release the pressure to pull the glide back for the next cut, apply pressure again, so on and so on. I found the same issues with the turkey breast, need to apply pressure to hold the breast in place as it moved through the blade and had a lot of crumbs of meat when I was done. I have not yet tried it on hard meats such as salami. So far, I’d say it does get the job done but if I had to do it over again, I may have tried one with more wattage for a faster spinning cutting blade.

I cure and smoke my own bacon and this is the perfect tool for slicing it up! It’s doesn’t have a long stride so your bacon strips will be no longer then about 8” but who needs long bacon? Have 2 slices or more ;)! I love it! It also cuts cheese like a dream( harder cheeses or have your soft cheese in the freezer for roughly 30 minutes . Must buy for the home smoker.

Sort of scared of this knife, if I’m honest. It is extremely sharp. Not used to that. It is a little heavy, but if you have something to cut, this will do it !!! I would recommend.