Walton's 10 in vs 12 in slicers
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Looking at slicers, how much better is the 12 in slicer vs the 10? I will be using to slice bacon and jerky mainly, unless I get in to doing lunchmeat type things, which…who knows, right? Anyways, storage isn’t a huge issue, but would be a slight consideration. What do most people recommend?
Midwest_kc I use the method of go big or go home. I want a 15”Hobart. I used to go by the saying you get what you pay for and spend high dollar on top of the line purchases, that has slapped me in the face with my kitchen remodel
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To me the bigger the blade the better it cuts, we used to have a smaller one, I think it was 10" and it cut okay. When it died we got a 15" and it just seems to cut so much better. But for me once you start getting into those big ticket items, buy once cry once.
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Weight is a factor unless you have a permanent spot for it. Mine is 70# and at 69yrs old its a pain to move.
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go for the 12, at least.
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The limiting factor on a lot of slicers is not the blade size, its the carriage travel distance. I hear some guys say that is what keeps them from slicing a large item like a slab of bacon.
If the carriage can’t slide far enough along to cut a big item, you aren’t going to get it it sliced no matter how big the blade is.
Paul
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I have a 10” and a 12” Hobart. The 12” slices so much better and has more depth adjustment if that matters to you. The downside is the physical size and weight. It won’t fit in your kitchen cabinets! You’ll need a place for it and a cover if it’s going to sit out. If you have a place and don’t mind it sitting out, the 12” is the better way to go.
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The limiting factor on a lot of slicers is not the blade size, its the carriage travel distance. I hear some guys say that is what keeps them from slicing a large item like a slab of bacon.
If the carriage can’t slide far enough along to cut a big item, you aren’t going to get it it sliced no matter how big the blade is.
processhead said in Walton's 10 in vs 12 in slicers:
The limiting factor on a lot of slicers is not the blade size, its the carriage travel distance. I hear some guys say that is what keeps them from slicing a large item like a slab of bacon.
If the carriage can’t slide far enough along to cut a big item, you aren’t going to get it it sliced no matter how big the blade is.
Sliced the slab of bacon I just did on my 8in… May have cheated a little bit.
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Midwest_kc I use the method of go big or go home. I want a 15”Hobart. I used to go by the saying you get what you pay for and spend high dollar on top of the line purchases, that has slapped me in the face with my kitchen remodel
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Like Mean Dean you will need to keep it covered. Trash bag works great for this.
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The limiting factor on a lot of slicers is not the blade size, its the carriage travel distance. I hear some guys say that is what keeps them from slicing a large item like a slab of bacon.
If the carriage can’t slide far enough along to cut a big item, you aren’t going to get it it sliced no matter how big the blade is.
processhead - so right, I had to cut my bacon (or so called bacon) by width instead of length.
Life is a Garden - Dig it.
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processhead - so right, I had to cut my bacon (or so called bacon) by width instead of length.
lkrfletcher
A piece of the slicer is missing here.
Hand pushed the last couple of inches through. Just be careful.
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lkrfletcher
A piece of the slicer is missing here.Hand pushed the last couple of inches through. Just be careful.
PapaSop
Neatly sliced fingers are not nearly as cool as neatly sliced bacon! -
lkrfletcher
A piece of the slicer is missing here.Hand pushed the last couple of inches through. Just be careful.
PapaSop
TyOf course I have to actually make bacon before I can slice it.
Life is a Garden - Dig it.
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PapaSop
TyOf course I have to actually make bacon before I can slice it.
lkrfletcher said in Walton's 10 in vs 12 in slicers:
PapaSop
TyOf course I have to actually make bacon before I can slice it.
You will!
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