<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Walton's 12" Slicer Review/Recommendation]]></title><description><![CDATA[<p dir="auto">I noticed that the 12" slicer is currently on sale and would like to know if anyone has it and possibly tell me how it is? I’ve been looking for a replacement slicer for mine. I’ve mainly used it for slicing bacon and it’s been a pain in the ass. It’s basically too small. I had planned to get a commercial unit earlier this year but I found the bowl chopper and that ended that purchase. Any recommendations would be great!</p>
]]></description><link>https://waltonsdev.nodebb.com/topic/3874/walton-s-12-slicer-review-recommendation</link><generator>RSS for Node</generator><lastBuildDate>Fri, 11 Sep 2026 01:49:24 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/topic/3874.rss" rel="self" type="application/rss+xml"/><pubDate>Tue, 11 May 2021 19:52:08 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Reply to Walton's 12" Slicer Review/Recommendation on Fri, 14 May 2021 12:36:30 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/pivodog" aria-label="Profile: Pivodog"><bdi>Pivodog</bdi></a> It is belt driven, 250 watt and the largest piece of meat you can get on there is about 8.5" though 8" is the most reasonable size.  Pretty much all slicers, including commercial ones are belt-driven now.</p>
]]></description><link>https://waltonsdev.nodebb.com/post/37663</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/37663</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Fri, 14 May 2021 12:36:30 GMT</pubDate></item><item><title><![CDATA[Reply to Walton's 12" Slicer Review/Recommendation on Thu, 13 May 2021 23:11:11 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/jonathon" aria-label="Profile: Jonathon"><bdi>Jonathon</bdi></a> Sorry to bombard you with more questions.</p>
<ol>
<li>what size of motor does your 12" use?<br />
<a href="http://2.is" target="_blank" rel="noopener noreferrer nofollow ugc">2.is</a> it belt-driven or gear-driven?</li>
<li>max/min slice size?</li>
</ol>
<p dir="auto">thanks</p>
]]></description><link>https://waltonsdev.nodebb.com/post/37637</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/37637</guid><dc:creator><![CDATA[Pivodog]]></dc:creator><pubDate>Thu, 13 May 2021 23:11:11 GMT</pubDate></item><item><title><![CDATA[Reply to Walton's 12" Slicer Review/Recommendation on Tue, 11 May 2021 22:00:49 GMT]]></title><description><![CDATA[<p dir="auto"><a class="plugin-mentions-user plugin-mentions-a" href="/user/pivodog" aria-label="Profile: Pivodog"><bdi>Pivodog</bdi></a> So, when slicing bacon you will still have to slice the belly in half as the entire thing won’t fit on the carriage.  This is the slicer I use almost exclusively for everything we do like jerky or ham and bacon.  Now, if you are looking for something to slice your roast beef (or whatever) paper-thin consistently you would need a commercial slicer like a Hobart or a Bizerba.  These do a good job but it is still a slicer that is designed for home processors, not commercial applications.   Cute dog!</p>
]]></description><link>https://waltonsdev.nodebb.com/post/37396</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/post/37396</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Tue, 11 May 2021 22:00:49 GMT</pubDate></item></channel></rss>