Slicer (slicer)

It was precisely because of these nuances (and also breakdowns at the points of attachment of the base) that I did not take a folding one. I bought an all-metal one, albeit not so compact, but there is nothing to break in it.

[Marpl]

Marpl, I also believe that a slicer is not the kind of thing that can be compact and light without compromising the quality of slicing.



By the way, I realized that it is quite possible not to remove the knife for washing - it is perfectly wiped with a cloth on both sides during rotation, when it is turned on. There, even in the instructions it is written that it is impossible to brake the disc with a working slicer even with significant effort - I tried it, and the truth was not even able to slow down a little
It is also impossible to cut yourself at the same time, even if you wish)).

[Sibelis]

Sibelis, Natasha, are you washing her on? After your first post, I draw attention to these slicers in stores. Gorgeous, of course, but very big. How much does yours weigh?

Oksana, on the site of marcato dot com dot ru the price of this slicer is 15 tons. and the indicated weight is 11kg.

[Oksana1999]

Oksana1999, it weighs 11 kg, but it's actually not a lot. If it is lighter, it will jump when slicing. In general, it is generally not bulky, it looks normal in an ordinary kitchen.
Yes, the instructions say that you can turn on and press the cloth. There is access from both sides to the knife.



Marpl, They dont have. It is on the site, but not on sale. I tried to buy from them - they said that this particular model is not taken to us, and most likely no one has it, even if it is written that it is. We consider it professional, they don’t take them for the house, but they are too small for public catering. In Italy, this is the most homely good technique, the most popular.





This is how it looks like. I put it under the table and take it out as needed.

[Igrig]

and we have a folding BOSCH. Not very happy.
The design is not rigid and therefore independently changes the thickness of the cut when used on almost every slice in the direction of increase.

Igrig, Igor, I have no hint of such a problem! What thickness I chose and installed, it cuts like this, nothing moves anywhere. You have something wrong with the slicer.

Knife




Knife, rear view

[Sibelis]

the instructions say that you can turn on and press the cloth. There is access from both sides to the knife.

Sibelis, Natasha, and you are not afraid of being turned on to her with a rag? I am terribly afraid because the knife is so sharp and even turned on ... I already wrote that the pallet somehow accidentally drove (the suction cups stuck to the table badly), so this pallet was cut in one second

[Ilmirushka]

Ilmirushka, she can't cut herself from anywhere, especially if the knife is set to "0". Probably, you can cut yourself if you set a large thickness of the cut and use your hand instead of the product)). But no. I've already tried everything - I can't cut myself
And then, in her instructions, such a cleaning is provided, I myself would not, of course.

the pallet was cut in one second

oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo but how can you do without a pallet?
I would also be afraid to joke with a rag in a working state

I somehow shredded my finger with a blender, if the blender were more powerful, I would have lost the phalanx of the index finger.Since then, I am very afraid of everything that is cutting

[Mirabel]

she can't cut herself from anywhere, especially if the knife is set to "0".

well, in principle - yes, I have the same, but I will not wipe the included one FOR ANYTHING - I'm afraid

uuuuzhzhjassss! but how can you do without a pallet?

Mirabel, Vika, I probably wrote worse than it was. I use it as before.The pallet was cut into 3 centimeters, I immediately pulled the plug out of the network. But cut into pieces!

[Mirabel]

Girls, but how it shines when you wipe it at speed
It’s zhyhyrnoe after the ham.
I don’t know, maybe your organization is somehow different, in mine it’s immediately obvious that it’s safe, you can climb.



Mirabel, horror, blender is generally a terrible thing. It is a hundred times more dangerous than a slicer.

[Sibelis]

Sibelis, Natasha, congratulations on your beautiful and stylish assistant! Let the hostess please. It starts with the ham, and then everything goes into the slicer. I only have bread on it - otherwise they don't eat bread at all.

I don’t know, maybe your organization is somehow different, in mine it’s immediately obvious that it’s safe, you can climb.

I do that too. First, with an antibacterial sponge, then with a porous cloth moistened with water, and then ALWAYS with a dry cloth! Because the knives of professional devices can rust, especially where we cannot see, since there is not enough air access there.

[Sibelis]

Sibelis, Natasha, Ilmirushka, Ilmira, yes the chicken itself is inattentive

[Mirabel]

Mirabel, I would also cut myself with a blender if I had one



Svetlenki, this ... And how do you wipe it there, where even the air does not get? It is better to try not to pour water there. It seems to me that this is how to fully wash, first with a product, then with water, it is better to remove a knife. I wipe it with a dry cloth, if, for example, I cut the ham in the morning and cut it in the evening.

And how do you wipe it where even the air does not get

So the knife is spinning. I wipe while moving the knife. And sometimes it goes without saying. But I don't often have such delicacies as you do. In supermarkets, everything that is cut is sold. And after the bread, you don't need to wash anything

Oh, girls, I realized that these conversations about washing the included knives cause not only horror, apparently, this is my phobia. If I pick up a double-bladed knife, wavy for bread, I ALWAYS cut myself with it, although I wipe mine SO carefully

[Svetlenki]

Svetlenki, and, I understand, what kind of place are you talking about
Yes, I took it exclusively for Parma ham, and I'll cut the bread with a knife)).



Ilmirushka, so I also have such confidence that as soon as I take off the knife and take it in my hands, he will rush directly at me and shred to shreds: -



Now a technical question: for my slicer, the angle of inclination of the knife plane does not quite coincide with the angle of inclination of the guide plane, that is, the slice turns out to be of different thickness at the top and bottom. The instructions stipulate that this matter is regulated, and before using it, you need to set it up, twisting the legs. Damn, I can't understand how the legs can affect there - they have nothing to do with it.

Has anyone had this problem?

[Sibelis]

here I also have such confidence that as soon as I take off the knife and take it in my hands, he will rush directly at me and shred to shreds

Sibelis, Natasha, well, laughing

[Svetlenki]

Svetlenki, Svetik, I also cut everything into slicers. What is not a slicer - then Berner and a spiralizer 😂! (Well done, seven-league successes in three-story quoting! By the way, I had to, spiralizer)
Sibelis, Natasha, don't be wise! Try as the instructions tell you to. It will not work - then you have to delve into the device of the machine!

[Sibelis]

The instructions stipulate that this matter is regulated, and before using it, you need to set it up, twisting the legs. Damn, I can't understand how the legs can affect there - they have nothing to do with it.

Sibelis, Natasha, I suggest you go and read reviews on Amazon. And there you can ask a question about this in the place where this model is offered - in the ad, do you understand what I mean? When I asked, they always answered me and even received several answers.

If you can't figure it out, drag the name of the model here (again, so as not to search), let's see YouTube ... Let's figure it out in general!

Sibelis, Natasha, you have a large knife diameter and it is fixed a little differently, like, for example, in my Ritter.On my knife itself, near the mounting hole, there is a kind of plastic washer that presses the knife and the open part of the knife is not so large. It seems to me that the reason is the following - your large diameter of the cutting knife is not fixed by anything, and when you cut something, you press mainly on the product in the lower part, which lies on the guide, and the upper part of the knife cuts without load, hence this unevenness in thickness. Try not to press on the product so hard, just feed it to the knife effortlessly.

[Marpl]

Marpl, no, firstly, the need for such a balancing of the new slicer is indicated in the instructions, and secondly, the skew of the knife is visible with the naked eye when the slicer is turned off: at division "0", the lower part is in the same plane with the guide, and the upper part goes "into minus" , as it were, falls through.
That is, the calibration is knocked down, at a division of 1.5 it cuts by about 0.5, and at a division of 0.5 it does not cut at all, since the knife is still recessed.



Svetlenki, model RGV lusso 195. At the forum, of course, I ask around, if I don't understand, but these technical terms are beyond the limits of my vocabulary. Therefore, it will be difficult. I read all the reviews, I don't remember such a problem.

[Sibelis]

On the forum, of course, I ask around

Sibelis, Natasha, you have to ask not on the forum, but on Amazon, where did you buy. Down there, after the description, there is an option "Ask owners a question". That's where you have to ask, like, for example, "Did anyone balance the knife?"

And yet, Natasha, your knife is almost all bare. I only looked at the photo later. I have the middle part of the knife, as it were, hidden in such a casing. So here I am leaning towards thinking right Marpl, Marina. You need to watch carefully how you put pressure on your jerky. Can youtube see how the pros do it

Then there is only one thing left - to take the level and set the slicer exactly, since it is written in the manual. According to your description, it turns out that the knife is, as it were, a plumb line, and the left side of the slicer is piled to the left, you need to twist the legs on the left, increasing the height.

[Svetlenki]

Svetlenki, I mean the discussion on Amazon

the left side of the slicer is piled up to the left

Why left? The knife is, as it were, overwhelmed by the upper part.

your knife is almost all bare.

No! Here is this aluminum washer in the middle, it is attached on top, the knife sticks out about 2 cm in a circle.
And, girls, I try to explain: the knife is located at a slight angle already in the OFF state, from pressure with meat or something else, this situation does not change - there is a very rigid structure, it is unrealistic to bend in any place. That is, nothing changes from the method of pressure.
This knife is very rigidly fixed, it is impossible to bend it, I tried it in every way.
I do not know what kind of slicers you have, but this is an iron fool, it is made like at a defense enterprise)).

Oh, girls, hello everyone, as if they did not leave the next branch about spiraling, I know what I still need: a slicer !!!

[Sibelis]

I do not know what kind of slicers you have, but this is an iron fool, it is made like at a defense enterprise))

I have the same, in the sense of a fool ... Made in the former GDR by the company GRAEF. Listen Sibelis, Natus, can you try to take a picture of what worries you so much? I don't understand anything, what's wrong with you. I didn't find anything on YouTube. But Italians are famous for their conspiracy. Once I was looking for information on vacuum equipment - the whole thing was evaporated.

The pictures will be clearer. Maybe our girls are "techies" and you will solve the problem

[Svetlenki]

Svetlenki, you see, I can't explain it in Russian, but you want me to ask in Italian on the forums
It is very difficult to photograph it, there is a half-millimeter-millimeter skew. The planes of the disc and the wall into which it is mounted, along which the cut piece slides, do not coincide, well, how the hell can I explain it? As a result, the thickness of the slice at the bottom is a millimeter thicker than at the top.

The planes of the disc and the wall into which it is mounted, along which the cut piece slides, do not coincide

Are you saying that the plane of the knife and the plane not of the "wall" but of the "wall of the fastener" into which the knife is mounted must be parallel, but they are not parallel? Or maybe the knife is inserted the wrong way? Have you tried to pull it out and insert it back according to the instructions?

Now I looked at the diagram, it seems nothing complicated. And the knife may not be straight? Natasha, try to write to specialists from the site

🔗

, write that they will help.
I found another video, see it may come in handy how to regulate

I watched several videos on YouTube, the principle is the same for the industrial ones. The knife is put there tightly, you cannot adjust it, maybe your guiding side is not even (tilt), try to adjust with the screws so that there is a flat plane with a cutting knife like this

There is nothing more there, except for the cutting thickness.

Here you write horror. Never cut by any technique, including a slicer, the disc can be removed easily. But with knives, you always have a nail on the left, then a finger on the right ... I can also cut myself with a vegetable peeler.

Anya, I agree that you will cut yourself faster with a knife, especially if you are in a hurry. A vegetable peeler most often hits the nail. Here Ilmira was catching up with passion about cleaning a spinning knife, and the video shows that there is no way to cut herself.

[Marpl]

I definitely cut with a regular grater, always



Marpl, yes, most likely it is necessary to somehow try to change the angle of inclination at the guide plane, although I have not yet understood how. The knife is firmly fixed.



Well, I just knew: the forum offers to change

The video showed that the guide plane is fixed with 2 bolts, so they need to be twisted and set a flat plane with the plane of the knife.

Yeah!

So now the question is: which one to buy, so that it is inexpensive and solid and takes up a little space, I have a family of one and a half excavators, so no fanaticism. Pechkinsky, I will gladly accept all the necessary advice and recommendations.

[Sibelis]

As a result, the thickness of the slice at the bottom is a millimeter larger than at the top.

Sibelis, Natasha, just ask on Amazon and the manufacturer at the same time (write to the office. Site): why does this happen when cutting. They will advise you

"inexpensive and took up a little space" -
You understand, this is not for me

[Mashutka]

You understand, this is not for me

it's to us!
Mashutka, Maria, I am also at the stage of selection! You have Boshi and Ritters. Unscrew a couple of pages back, there are exact models.

[Mashutka]

"inexpensive and took up a little space" -
You understand, this is not for me

And someone is not for you, well, no, we join the ranks of the righteous suffering from torment and help them suffer, otherwise, I’ll stand quietly on the sidelines and giggle, all together, so all together, not all of Vika Mirabel's head break, do not shirk, girls, do not shirk))))

it's to us!
Mashutka, Maria, I am also at the stage of selection! You have Boshi and Ritters. Unscrew a couple of pages back, there are exact models.

I look at the sun glazunki)))). I wouldn’t get this unit at all, but if you’re not eating it, it’s itching in one place. Well, once in a while, so nat, however, except me, no one knows this ...

Forgive me, but I just can't help but brag about what a wonderful jamoner Dopletin's husband built with his own hands:

Husband fire! Just enlighten me dark, pzhalsta, little girls, Larisik, and why is it necessary to tie piggy's leg so? What to do with it?

[Mashutka]

Mashutka, I’m already worn out, I’m suffering

[Mashutka]

why is it necessary to tie a pig's leg? What to do with it?

Mashutka, Maria, I have no such adaptations, but as I understand it, in order to dry her-yummy, putting the foot in this way, the smallest area of ​​contact with the surface of the stand is occupied.
And about slicers, well, it is clear that "I have the very best ... Bosch slicer MAS4601N, which would be inconvenient for me without a button to hold down during operation.It's more convenient for me to "turn on and cut"

[Ilmirushka]

in order to dry her-yummy, putting the leg in this way, the smallest area of ​​contact with the surface of the stand is occupied.

Ilmirushka, you have a good idea, but no ... This stand is just a "throne" for a ready-made jamon. So it is most convenient to cut it into transparent slices. Since the Spaniards leave the bone while jamon is dried, it is impossible to use the slicer. In general, the process of making jamon is very interesting. The most valuable is "Iberica" ​​- black boar. There is a very long time of drying, they are dried high in the mountains.

And the art of cutting the thinnest slices with a knife is generally aerobatics.

This stand is just a "throne"

beautiful too!

I saw this jamon on the throne only in the store, judging by the price, it is the throne that he needs
We are people to cut simple cabbage, lard from the freezer. But to wash it later ... I'm not afraid of course, but I had to disassemble it almost to the ground. And I also have it outside the direct access zone, not as a kettle or multicooker is always in the outlet and always ready.
And it begins: here it would be necessary, but it’s necessary to raise your hand and remove it from the shelf, bring it to the outlet, attach the part to the part, not forgetting to find the holder and then wash it! No, let the fat be crooked like sawdust, but with a knife and quickly.

[Mashutka]

why is it necessary to tie a pig's leg? What to do with it?

She's not attached Mashutka, it is secured with screws. The cord simply did not come off - this is how the jamon was sold in Spain. And I've already written everything about Sveta's hammer, that's why I showed her that Sibelis I was looking for a slicer just for ham and prosciutto.

[dopleta]

dopleta, exclusively for prosciutto crudo di Parma, my slicer has a very narrow specialization



Hard uncooked sausage also cuts well, and I haven't tried anything else. Everything else is fine with a knife)). Well, maybe cheese on the occasion, for guests, in beautiful thin slices ...

[Sibelis]

Sibelis, Natasha, well, did you "curb" her? Calibrated? Happened?

[Svetlenki]

Svetlenki, no, I scored. Still not a big problem, if you don't find fault. And if, when cutting, press the upper part of the guide plane with the second hand, then it turns out exactly)). Then I'll ask some of my engineering friends to look.

And if, when cutting, press with the second hand on the upper part of the guide plane, then in general it turns out exactly))

Maybe this is the way to do it ... You will get used to it. But your slicer is definitely valid