![]() A smooth-gliding carriage and sharp blade will offer a much more enjoyable experience than the alternative. Look for one with a tilted food carriage that offers a clear grip for your hands, and be sure to never force food through the slicing blade.įor safety (and sanity), a great meat slicer should be easy to use. It doesn’t take a culinary expert to understand that meat slicers can be dangerous. So if you’re trying to slice a whole ham, you might opt for a 10-inch blade over, say, a 6-inch blade. Also, keep in mind that larger blades will allow for larger cuts. And some meat slicers include a built-in blade sharpener to make maintaining the blade a breeze. If you have lots of slicing to do, look for a motor that is 200W or above.īlades can always be sharpened, but it’s nice when you don’t have to before every use. The stainless steel round knife has a diameter of 10 cm big and cuts smoothly. It also contributes to how much you can slice, because a weaker motor is more likely to overheat or otherwise exhibit symptoms of overwork than a more powerful version. With this large pizza cutter is your pizza quickly easily cut into slices. It’s our pick for best overall because it will suit most at-home meat-slicing needs.Ī meat slicer’s motor determines how quickly and efficiently it can slice. And, because the blade is removable, its super easy to clean. ![]() Its circular blade was housed i.Striking a nice balance between price, performance, and good looks is the Chef’sChoice 615A Electric Meat Slicer. large blade is made of durable and long lasting stainless steel. To get through the crust, testers had to rock it back and forth again and again, battering the toppings, cheese, sauce, and crust into a messy pulp. Also known as a pizza blade or mezzaluna, a pizza rocker is a giant blade that can cut through the pizza with a rocking motion. But while it was the sharpest of the straight blades we tried, it was still far too dull. At just longer than a foot, it was the best of the long blades and had a nice grippy handle. Next, we looked at the straight blade cutter. As a result, these models were less versatile. These shorter, uneven cuts also meant that these models wouldn’t work for evenly slicing pastry or pasta dough, which we sometimes use pizza wheels for. But there was a problem with both the scissors and the pie-server cutter: Testers had to make a series of shorter cuts instead of one long continuous slice, which was harder and turned out wonky slices. Testers were surprised by how much they liked the scissors, which sliced through even deep-dish pizza and heavy, wet toppings with ease (we tried our regular kitchen shears on different styles of pizza, too, but their blades were too short and gummed up easily). Our recommendation is the Dexter-Russell 4P177A-4PCP Pizza Cutter (affiliate link), an excellent pizza wheel that comes with a razor-sharp blade that’s perfect for pizza slicing. But the pie server didn’t have a good place to brace a second hand when we needed more force, so we docked points. A pizza wheel is an inexpensive tool that is designed to do one thing slicing pizza. The two oddballs worked surprisingly well-the pie server–shaped cutter and the scissors were both sharp and easy to use. We also tried each on a combo of heavy, wet toppings-sausage, spinach, mushrooms, and onions-and on pepperoni pizzas, because pepperoni tends to cling to the cheese and strip it off if not severed tidily. We sliced up more thin-crust pizza huge rectangular slabs of Sicilian pizza with 1-inch-thick crusts and classic Chicago-style deep-dish with sheets of cheese, thick sauce, and towering 2-inch crusts. ![]() Then we chose the six best cutters-two handled wheels, one hand wheel, one scissor-style, one sharp-sided pie server, and one long straight blade-and pitted these six finalists against one another in a second series of tests. ![]() We started with a broad field and an easy test: thin-crust cheese pizzas, with a minimal layer of cheese and sauce and a 1/2-inch-thick crust. Our goal: a pizza cutter that made precise, even slices in a range of pizza styles and was comfortable, safe, and easy to clean. We saw five main categories: the classic wheel attached to a handle as well as four other styles-wheels that you grip directly by the plastic case housing the blade, scissor-style cutters, pie server–shaped cutters with sharp sides, and long straight blades. Recently, we noticed that options for cutting pizza have bubbled up faster than mozzarella in a 900-degree wood-fired oven.
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