Steel and angle on DELI SLICERS ???

L

Lavan

Joined
Nov 8, 2000
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Anyone know what kind of steel they use in deli slicers?
The one at the store we go to is used all day long.
Sure it's just meat and cheese, but I don't think any blade of MINE would last that long and cut so THIN without touchups.
I doubt that there's any auto sharpener in the machine as it would put dust on the cheese.
:confused::confused:
 
A couple things to consider: High rpm and a very very large cutting edge. I would venture to guess that the blade doesnt make a full rotation per slice. Makes for lots of cuts on soft material within dulling.

As far as angle, I would estimate a steep angle, probably in the 40 degree range, and they are definitely industrial grade stainless, probably a 440 variant.
 
I remember using one that had a built in sharpener. You pressed it down onto the blade while it was running and it gave it a fairly toothy sharp edge in just a few seconds. I think we sharpened it once a week or so. But yeah you had to completely disassemble and clean it afterward.
 
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