A slicer blade is one of the most-used edges in a deli or kitchen, and one of the most ignored. Here's how to keep it cutting clean.
Every day
- Clean it on schedule. Unplug the slicer, set the thickness to zero, and follow your maker's cleaning steps. Built-up fat and residue drag on the edge and harbor bacteria.
- Use a cut glove when you clean around the blade. We carry cut-resistant gloves on our trucks.
- Never let the blade hit bone or frozen product. That chips the edge.
The built-in sharpener
Many slicers have a sharpener attachment. Use it lightly and often, like honing a knife. It keeps the edge in line, but it can't rebuild a worn or chipped blade.
Signs it needs a pro sharpening
- Meat shreds or tears instead of slicing
- Cheese crumbles or smears
- You push harder on the carriage than you used to
- Slices come out uneven on the same setting
- You can see nicks or a shiny, flat line along the edge
How often
Most kitchens need a professional sharpening every 1 to 3 months. Delis slicing all day may need it monthly.
We can help
We sharpen slicer blades for $75 each, on your route stop or at our Flower Mound shop. More on slicer blade sharpening or call (214) 701-5564.