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Old 11-23-2004, 03:35 AM   #11
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I think I'm gonna use it to slice up some Spam for lunch.
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Old 11-23-2004, 07:57 AM   #12
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Originally Posted by Psiguyy
I think I'm gonna use it to slice up some Spam for lunch.


Quarter-inch limitation. Sounds about right. Together, those blades must be rather "thick" and dad's tends to "wiggle" a bit. But it's a godsend to mom with arthritis in making short work of cutting breads, cakes and anything else.

Kinda fun to play with an inexpensive new gadget from time to time!

Yup. Until you mention that S word...
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Old 11-23-2004, 06:08 PM   #13
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OK. I carved up the refrigerated second half of the roast and it was much easier to get consistent slices. Sadly, 1/8" slices are not feasible. 1/4" is easy and I can get them a bit thinner with practice.

BTW, don't cut on a plate. Makes a racket when the blades hit the porcelain. I often cut on a plate using a pointed knife so only the point touches the plate. Can't do that with the electric knife.
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Old 12-06-2004, 04:46 AM   #14
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Just an update. I finally mastered the art of slicing thin with the contraption. More or less 1/8" slices are getting easier to do. In fact, it's kind of fun.

Can't wait to roast a ham.
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Old 12-06-2004, 10:46 AM   #15
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good for you!!!! Now just figure out how to post an instructional video so we all can watch it!!!
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Old 12-06-2004, 07:11 PM   #16
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good for you!!!! Now just figure out how to post an instructional video so we all can watch it!!!
If I could, should I include all the blood that squirted out of my fingers?
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Old 12-06-2004, 09:23 PM   #17
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I have an old one that I use for cutting up cardboard for recycling, works great. And I have a new one - besides slicing meat and bread, it works great on cutting the rind off pineapple.


Good Luck!
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Old 12-08-2004, 09:42 PM   #18
 
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Been using one for 20 years plus, and find I can slice my meats very finely indeed...

Likewise, comments on "practise" and "familiarity" are probably "spot on" as usual, as Iwould be "challenged" to do as well with a carving knife...

There are "good" electric knives and ones you'd rather not have...

But a "mediocre" one can do better on a "challenging" piece of meat than would a likewise "mediocre" manual blade...

Its what you get used to...

Lifter
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Old 12-08-2004, 10:46 PM   #19
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electric knives....use my Mother-in-laws....but have started taking my knives over....hate the electric ones....I think it boils down to what you like the most....plus old dog...new tricks...not me!!!!!Pst :D
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Old 01-03-2005, 08:34 PM   #20
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Another update.

I finally used it to carve a turkey. I'm pleasantly surprised. I carved the whole turkey in about 7 minutes. I'm sure I could get it down to less than 5 with practice.

The dark meat from the legs came off quite easily. The breast, however, is where the knife really shined. Perfect slices fell off the turkey with no effort.

Next... Baked ham.
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