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Old 05-01-2008, 01:17 AM   #31
Sous Chef
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Join Date: Dec 2007
Location: SoCal
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Ooh! I have a nice old Bron mandolin (nickel-plated brass w/stainless blades) with a straight blade, perpendicular to the cutting stroke, and it murders tomatoes. I also have a plastic B÷rner "V" slicer that slices tomatoes beautifully, uniformly and quickly.

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Old 05-01-2008, 02:37 AM   #32
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Location: Georgia
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Maybe it's just me...or maybe it's a southern thing...but why would you want to slice a beautifully ripe tomato into thin slices?

Just use a sharp knife, cut that baby into 1/2" slices, stick it between two slices of bread with mayonaise, salt and pepper and just enjoy the dog gone thing!

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Old 05-01-2008, 09:10 AM   #33
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That is truly the best...when I slice 'em 1/4" it's for sdt. 5-10 pounds of Romas=V slicer time.
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Old 05-01-2008, 09:28 AM   #34
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Location: New Jersey
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My Zyliss has a V-blade that's adjustable by inserting different thickness panels. It makes quick work out of anything you throw at it. The only thing I dont like is the plastic frame and all the nooks and crannies underneath that you have to clean. The guard works great because it slides on a track. The thinnest you can slice is .75 mm.

Zyliss Slicer

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