Why does my meat slicer stall?

[spamtr...@gmail.com]

I use it for slicing cold roast beef. It is a cheap folding Toastmaster
brand, which I like because it doesn't take up much space when it's folded.
It's maybe ten years old.

It still slices, but it slows way down. I tried sharpening it, but it still
stalls.

Any thoughts?

[el pie de Onate]

I would untie the roast before slicing...

Or quit eating eye of round.

[jmcquown]

Care to supply an image for this cheap folding Toastmaster brand meat
slicer? I have no idea what you're talking about but I'm picturing
something made of plastic.

Here's a thought: call the manufacturer with questions.

Jill

[Brooklyn1]

On Fri, 30 Oct 2015 15:02:39 -0700 (PDT), spamtr...@gmail.com
wrote:

Buy a decent *carbon steel* chefs knife and learn how to use it..
doesn't get any easier than slicing cold roast beef by hand... in fact
cold roast beef slices better by hand than by machine, with a freshly
steeled carbon steel blade I can slice cold roast beef thin enough
that you can read a newspaper through it, those fercocktah cheapo
'lectric slicers are so poor they can't compete with an electric
knife, in fact those cheapo slicers will turn your roast into scrap.
My first thought is to toss that slicer in the trash.

A trick for slicing roasts at home is to first slice the roast in half
lengthwise, gives a wide flat for a solid placement and it's far
easier to make a shorter slice. Hold the hunk of meat with your bare
hand, not with a fork, you'll have more control. Once you get some
practice then you'll be able to slice any whole roast and with a fork.
Just remember, a *CARBON STEEL* blade, no grade of SS can be honed as
sharp. Real barbers use carbon steel straight razors... there aren't
many real barbers in the US anymore, which is why the typical salon
hair dresser is not permitted to use a straight razor... a hair
dresser is not a barber, most hair dressers can't even properly use
scissors. Real barbers don't use 'lectric clippers, they'd be
embarrassed.

[Mark Thorson]

spamtr...@gmail.com wrote:
>
> I use it for slicing cold roast beef. It is a cheap folding Toastmaster
> brand, which I like because it doesn't take up much space when it's folded.
> It's maybe ten years old.

Toastmaster products are generally the cheapest crap.
Ten years seems like quite a good run for something
under that brand. There probably isn't any kind of
repair that would be worth your time and trouble
as compared to buying a new one.

[Nunya Bidnits]

"l not -l" wrote in message news:n11949$5r4$1...@dont-email.me...


>How old is it? I sell parts, new and recycled, for vintage
>Rival and Magic
>hostess slicers.

Magic Hostess stuff is cool! It's part of the manufacturing
history of Kansas City MO. Since you seem to appreciate the same
I have a proposition:

Are you interested in a vintage grinder Magic Hostess model
#5600? It runs, but I haven't actually run anything through it.
I glommed onto it at an estate sale a few years ago with the
notion of rehabbing the ancient wiring and putting it into
service. Unfortunately it never was a priority and so it sat in
the bottom of the pantry closet. There are two plates and a
cross cutter and it's in better than expected condition for its
age. I could make you a _very_ attractive deal, as in it's yours
for the cost of the shipping from KC across the state for the
heavy mofo. Should I contact you off list?

MartyB

[MaryL]

On 10/30/2015 9:11 PM, Brooklyn1 wrote:
> On Fri, 30 Oct 2015 15:02:39 -0700 (PDT), spamtr...@gmail.com
> wrote:

> A trick for slicing roasts at home is to first slice the roast in half
> lengthwise, gives a wide flat for a solid placement and it's far
> easier to make a shorter slice. Hold the hunk of meat with your bare
> hand, not with a fork, you'll have more control. Once you get some
> practice then you'll be able to slice any whole roast and with a fork.
> Just remember, a *CARBON STEEL* blade, no grade of SS can be honed as
> sharp.
>

I like your suggestion to first slice the roast in half lengthwise. I
have arthritis in my hands, and this gives me much more control than
trying to cut a round piece. It's easier and safer.

MaryL

[William]

On Fri, 30 Oct 2015 20:15:51 -0400, jmcquown <j_mc...@comcast.net>

wrote:

>I use it for slicing cold roast beef. It is a cheap folding Toastmaster
>> brand, which I like because it doesn't take up much space when it's folded.
>> It's maybe ten years old.
>>

If you have a huge amount of meat to slice, maybe you should consider
how the professionals slice their meat. Ever go past the deli section
of the grocery store? Ever watch what they use to slice the various
meats they sell? I bet you could find a Hobart Professional Slicer
that would do the job quite nicely.



http://www.webstaurantstore.com/hobart-edge-12-12-manual-meat-slicer-1-2-hp/425EDGE12.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKEAjwzdGxBRC3rPWZq83FzyUSJAB9IC5iOUgjyhbQ6XwtyXOzMY5A5rwpoMX5JMTWQEbKPiKYuRoCKy3w_wcB



William

[John Kuthe]

On Fri, 30 Oct 2015 15:02:39 -0700 (PDT), spamtr...@gmail.com
wrote:

Because it's cheap Chinese JUNK??!!

John Kuthe...

[John Kuthe]

On Fri, 30 Oct 2015 20:15:51 -0400, jmcquown <j_mc...@comcast.net>
wrote:

ROFL!! Call them, in China?

John Kuthe...

[John Kuthe]

On Fri, 30 Oct 2015 21:15:47 -0800, Mark Thorson <nos...@sonic.net>
wrote:

Oh, please don't buy MORE cheap Chinese JUNK!!!

You are just Feeding The Beast!

John Kuthe...

[Xeno]

It sounds like it is losing power rather than bogging down with
excessive load. These cheaper electric motored devices haven't a lot of
tolerance for a heavy duty cycle. That's because their heat dissipation
ability isn't too flash. If you use it for either long spells or short
but heavy loadings, the armature windings will get hot enough to damage
the insulation. As the insulation breaks down, it will create small
short circuits in the windings and these will lead to increased current
thereby further increasing the heat, (and damage) as well as causing a
reduction in power. The process is generally terminal as, by the time
you notice the power loss, the serious damage has been done. Since the
armature is at the very heart of the machine and is a major component,
the cost of repair will seriously outweigh the cost of a new machine.
You will also find, after ten years of service, that the brushes and
bearings are also beyond their use by date. You may also find that the
unit isn't exactly designed to be serviced, most of these things aren't,
and that's even assuming parts are available.


--

Xeno

[sf]

On Fri, 30 Oct 2015 15:02:39 -0700 (PDT), spamtr...@gmail.com
wrote:

Try thinner slices, otherwise get a new machine. No point in putting
any more effort than that into it.

--

sf

[spamtr...@gmail.com]

Xeno,

Many thanks for this most useful information.
Reviews of new slicers on Amazon were not too reassuring, as even
new out of the box models would stall, according to their owners.

I keep the slicer on the fridge, along with the other things that
I use once a month or so. I don't think I could hoist a Hobart
up there.

[el pie de Onate]

Nunya Bidnits wrote:
> Magic Hostess stuff is cool


https://groups.google.com/forum/#!search/the$20agononizingly$20slow$20group$20killers/rec.food.cooking/7Sulcch8qh8/cpvJm3w2KpEJ

Groupkillas (R)

7/6/13
This Group Is Now Killed. Scram. By Order of The Agonizingly Slow
Groupkillas® Cabal

Robert <racemaildro...@yahoo.com> wrote:

> It depends on the state. Ohio charges tax on food consumed on
> premises but not on take out. The state constitution prohibits it for
> food eaten of premises.

Good for them.

BTW, this group is hereby KILLED. Li'l boner was right! Yo poor slobs
shoulda LISTENED!

MUAHahahahaHAA! You DIE!

So all of you go away. You don't have to go home but you can't stay here.
BEGONE!

I mean it.

!! Come on, man.

Now.

Grrr....

Drat. You aren't moving very fast.

You folks already heard about The Agonizingly Slow Groupkillas, didn't ya.
Over in RFC.

You aren't skeered any more, are ya.

Well crap.

Yeah, ok, we are indeed agonizingly slow at killing groups and we were found
out. Exposed. We admit this.

OK then. Take your time but get the hell out. When you're ready No rush,
but hurry up.

And you're still killed. I mean it.

On Behalf of The Agonizingly Slow Groupkillas® Cabal (TINASG®C),

MartyB
Supreme Exalted Leader and President for Life
The Agonizingly Slow Groupkillas® Cabal (TINASG®C)
Member #007 (license to groupkill)
(adv)
You too can become an Agonizingly Slow Groupkilla®! It's FREE! You are a
member when you say you are. Just pick any title at all you want to claim
for yourself, and assign yourself a any member number you like. Except mine,
of course.

[el pie de Onate]

l not -l wrote:
> On 31-Oct-2015, "Nunya Bidnits" <nunyab...@eternal-september.invalid>

> While I appreciate the offer, I'll pass.

He's a group-killer for crissakes!

Stop feeding him!

\|||/
(o o)
,---ooO--(_)--------.
| |
| Please don't |
|feed the Sqwerty & |
| Marty TROLLS! |
| |
`-------------ooO---'
|__|__|
|| ||
ooO Ooo

[John Kuthe]

On Sun, 1 Nov 2015 01:27:59 +1100, Xeno <xeno...@optusnet.com.au>
wrote:

That's a very complex and accurate technical way of saying "It's cheap
Chinese JUNK!"

John Kuthe...

[John Kuthe]

On Sat, 31 Oct 2015 08:49:59 -0700 (PDT), spamtr...@gmail.com
wrote:

That's another way of saying "cheap Chinese JUNK!"

>I keep the slicer on the fridge, along with the other things that
>I use once a month or so. I don't think I could hoist a Hobart
>up there.

Is Hobart still made in USA? Kitchenaid, the consumer's version of
Hobart is cheap Chinese JUNK now!

John Kuthe...

[John Kuthe]

Get more cheap Chinese JUNK? Why? Just because you like sending money
to China?

John Kuthe...

[Brooklyn1]

Yes, much safer and no one knows a roast beef sandwich was made with
half slices. Just today I sliced the roast beef I cooked yesterday,
and since the board and knife were already used I decided to slice the
entire top round roast... top round is easy to trim away excess fat as
it's all on the outside except for that seam that's easy to separate
and trim too... crows had a Halloween party. Cold roast beef
sandwiches for lunch are much more healthful than the deli meats I was
buying, and costs a lot less too... my new promise to myself to cut
way back on cured meats... boneless pork loins make good sandwiches
too, and as they often go on sale at under $2/lb they're a bargain.
It's easy to alter their flavor with use of different herbs/spices.

[el pie de Onate]

John Kuthe wrote:
> "It's cheap
> Chinese JUNK!"
>
> John Kuthe...

JOHNNY ONE NOTE!!!!!!!

[el pie de Onate]

John Kuthe wrote:
> "cheap Chinese JUNK!"

Johnny One Note!!!!

[el pie de Onate]

John Kuthe wrote:
> Get more cheap Chinese JUNK?

JOHNNY ONE NOTE!!!!

[Brooklyn1]

Yeah, $1,600 for something that takes up a huge footprint on a kitchen
counter, takes an hour to clean, and will rarely be used. A $30
carbon steel chefs knife is plenty adequate for home use, takes less
than 1 minute to clean and slips into a knife block. Actually Globe
makes much better slicing machines... but how many people need to
slice like ten roasts a day.... took me 15 minutes to slice a 5 pound
roast today including clean up with an 8" carbon steel chefs knife.
Those 'lectric slicers are also dangerous, great for maiming yourself,
easy to lose a hunk of fingers... in well over 65 years I've never so
much as cut myself with a kitchen knife. Those slicing machines are a
necessity if you own a deli but no home cook needs any kind of slicing
machine[period]

[John Kuthe]

On Sat, 31 Oct 2015 08:21:48 -0400, William <big...@att.net> wrote:

Yep, that's basically what we used in Straub's deli when I worked
there. The professional grade.

John Kuthe...

[Kalmia]

Why not just use a decent knife? I don't get why so many people feel that a manual tool is not as good as some motorized, noisy contraption? Hey - how much slicing do you need to DO?

[spamtr...@gmail.com]

Ideally it would be sliced paper thin, which I cannot accomplish, even
with a Granton knife.