I have a low-end slicer, not cheap cheap, and recommended on here for a beginner model. The problem is, the carriage assembly and the plate the meat presses against while sliding toward the blade are somewhat over-flexible; they won't stay in place, especially the plate. I wind up with uneven slices, thick one side and thin and jagged on the other side.
Any tweaks I can try to help out? One I thought of, is greasing the plate so the meat has less friction while sliding.
Comments or thoughts?
Any tweaks I can try to help out? One I thought of, is greasing the plate so the meat has less friction while sliding.
Comments or thoughts?