Recent content by abrogard

Yuk. Not to my taste, friend. I've tried it. Didn't work for me. Beef omelette. Nope. Rather have an onion omelette - or capsicum - or cheese.. :) But the point is how to get the max slices and I just said it: turn the thing around.

Well I've since realised I've been a bit thick. I'm cutting up meat about say the size of a big loaf of bread. I'm worrying about when I get to the 'heel of the load', that last inch. But I can make it a last 'two inches' instead and when I reach that point I can lay it down so it's now just...

I can see that: put something else in there.. a 'shim' sort of. But I just don't understand their basic design philosophy. Why leave a whole inch there (30mm actually, on ours) ? It also means there's no 'backing plate' in that 1" gap. So if I use ' a shim ' then it can fairly easily be...

We now have an old Italian 'General Machines' slicer with about a 12" dia blade. Very good. Rugged and well built. But how to slice the last inch? There seems no way to close that last 1" gap between carriage and blade. Is that common? Is there a workaround that people use?