verbage
Newbie
- Oct 11, 2016
- 16
- 13
So I have been thinking of a slicer for a while to deal with my dry cured meats. My wife spotted a Chef's Choice Model 6102 in TJ Maxx yesterday so I picked it up this morning for ~$75 (after tax). Note that there is currently no model 6102 listed at the Chef's Choice website, but there is a model 610 (https://chefschoice.com/product/premium-electric-food-slicer-model-610/). I downloaded the current model 610 instruction manual, and it is essentially identical to the 6102 manual I got. The only difference is that the current 610 seems to come with a slightly decorative platter (for serving?) vs. the plain, transparent functional tray with the 6102. In sum, the 6102 is probably just an older version (or special build) of the current 610.
Whatever the case, I just used it to slice up a chorizo and a lomo embuchado, and it worked well. The lomo was 3" in diameter, and it slowed the blade down a noticeable amount, but by just slowing the feed rate a bit, the slicer was able to handle it without a problem. The 615 seems to have a slightly bigger 120W motor (vs. the 100W on the 610/6102 models) so this might not even be noticeable on the 615. Whatever the case, the ability to produce slice after slice at a constant thinness is very much appreciated--it definitely helps with the presentation aspect vs. hand slicing.
If anybody wants more detailed info about the 6102, happy to provide it. But otherwise, it seems like a pretty good solution for my occasional slicing jobs.
Whatever the case, I just used it to slice up a chorizo and a lomo embuchado, and it worked well. The lomo was 3" in diameter, and it slowed the blade down a noticeable amount, but by just slowing the feed rate a bit, the slicer was able to handle it without a problem. The 615 seems to have a slightly bigger 120W motor (vs. the 100W on the 610/6102 models) so this might not even be noticeable on the 615. Whatever the case, the ability to produce slice after slice at a constant thinness is very much appreciated--it definitely helps with the presentation aspect vs. hand slicing.
If anybody wants more detailed info about the 6102, happy to provide it. But otherwise, it seems like a pretty good solution for my occasional slicing jobs.
