Originally Posted by ironchef
Hung is the man. I don't know how the heck he uses a slicer for almost all of his prep work though. I tried that but it throws my whole knife grip off because the blade is so much more narrow. I love my slicers but I only use them for breaking down fish, and softer proteins like tenderloin and pork loins. Other than that I mostly use my santoku and my 10" chefs knife.
It's not the narrow blade that gets me, but I really really like the heft of my chef's knife. I can definitely see the advantage of using the slicer for fish and soft proteins like you mentioned, but even then I still generally prefer my chef's knife. I think the extra weight helps to keep my grip steadier, and therefore keep my cuts as precise as possible.
I mostly use my slicer for things where a narrower blade improves your cut; carpaccio-style slices mostly. I don't know how many sides of cured salmon i've taken down with a slicer, but chef liked the slices less than paper thin, a little bit translucent.