Which one is best and what are the differences?
Chad
I have the 615 & did a review
http://www.smokingmeatforums.com/index.php?threads/meat-slicer-review.256349/
Chad on page 3 I showed the smooth blade sliced some Roast paper thin
Richie
Order the gloves bigger then the size chart shows.Thanks Richie, that beef looked amazing. I think that I'm going to order the 615, extra blade, lube, and gloves.
Chad
Order the gloves bigger then the size chart shows.
I was lucky to get my hand in them after washing
Richie
This has been discussed several times before. Here are two threads you should read:
Here is a link to one which asks exactly the same question you are asking ("I am considering the chefs choice 610 or 615 for home use. Anyone have experience with these, pros/cons?")
Slicer recommendations
This one is a review of the 615 (which is what I have). The 610 gets mentioned.
Meat Slicer (review)
Thanks John, I appreciate it.
Chad
I have used the 615 for the past two years with excellent results. I purchased the smooth blade and it also works well. I can cut partially frozen meat for jerky and it does not bog down as long as you go slowly. The thickness setting knob works well and holds its position. Cleaning is easy and I use Petro Gel each time to keep it running smoothly. I do have question for other 615 owners. On my last batch of Canadian Bacon I had one piece that I was slicing leave a bottom lip on it. I had to stop and trim this lip a few times after about 10 slices. Has anyone experienced this situation and is there a solution?
Thanks
mds51