What is best for cutting meats, Serated or non serated ?? And for cheese ?
381343
If you want things razor thin, the non-serrated blade is, literally, the only way to go. The serrated will tear the food apart if you try to make ultra thin slices.
381344
I make jerky all the time. I use the non-serrated for cutting meat. It seems to work best to have the meat frozen firm but not solid. I don't even know anymore where the serrated blade is that came with it. I haven't tried cutting cheese, but I suspect that the non-serrated one would be best for that as well. Not sure what the serrated one would be good for, maybe bread??
1357413
It does cut cheese. It slices hard type cheese, such as Gruyere, very well.
1395672
Blades are great. The bread knife slices bread easily and quickly. The meat knife hasn't had any problems cutting through ham, pork or beef. The blades are rigid, if that is your question. I still have the blades from my older Cuisinart that I've used to cut foam for upholstery projects and they're still as sharp as ever.
1486529
The knives I find to be decent for cutting. They are serrated on one side and flat on the other so it's not like you'll be cutting through food like a stake knife but they are very comparable with my other "el-cheapo" knives I normally use (this set is too fancy for me to use daily)
722348
I made jerky when I purchased the unit and it sliced right through the meat no problem. I would think it would do the same with cheese.
293926
I did not try any of my ceramic knifes on meat, because from what I know the blade can chip if it hits the bone. I prefer not to risk damaging the blade even with boneless chunks of meat. However meat itself is soft enough for ceramic knifes, so technically it can be used to cut it.
849609
Wood charcoal... you can. Lump charcoal will damage it according to the Cook-Air people.... Western woods works great. Best steak I ever did on a bbq.
1327304
When you are not using the slicer it is suggested to set the blade to 0 so you can cut anything from the thinnest it can to up to 1/2 inch thick. I suppose the dip behind the blade edge would make it easier to cut cheese, because most cheese like to get stuck to the knife. There is a knob in the back to turn and it move the cutting plate back kind of quick, so you might need to adjust the cut once you do the first cut. I looked on line for blades that were smoother and I could get on for this instead of the serrated blade, but all the blades are the same design for the home slicers. You can see from the pictures that the blade is flat in front. Well, the blade is just like an ordinary knife with an angled cut like the shape of a v going around the blade. Just like many knives the cut things in an angle so does this blade, so after that first cut the back side is about a 1/16 of an inch off the cutting board. I cut up two rolls of meat, turkey and bologna and I cut most of the bologna in 1/6 of an inch slices, and part of the turkey into chipped meat and thick slices. I like the slicer and I looked to see how many people had problems, and this was the best one. I can tell you right now it will not cut bone like a bone saw, or frozen meat although I didn't try cutting frozen meat, but I used it to lice many things from Cucumbers to meat and cheese. Some soft cheese can leave a mess and it might be better to use an E string for an electric guitar, and if you need to cut a lot at once make a frame and put a lot of strings on it. I used them because the guitar strings are stainless steel and don't rust.
1323805
I have only used it with traditional style. What I do is keep the meat frozen a little so it will slice thin.
595650
The knives have a serrated edge on one side and will cut thru sandwiches, salad materials etc., but probably won't cut dense meat such as beef, pork, mutton etc.. Much depends on how the meat is cooked also for instance grilled meat is more dense than baked or slow cooked meat. I hope this helped.
1404217
It is a nice knife. I like it really like it for cutting cheese and tomatoes.
977706
I have only used the cutter for meat & cheese...But, you have a good idea...If the veg was firm I don't see a problem...but if soft & mushy I don't think it will work for ya...
1360738
I have not tried meat. Works wonderfully on veggies. Doesn't work on cheese. It works like any decent mini chopper.
2111991
Hi Thomas, Despite people using our knives to cut cheese, you cannot use our knives to cut cheese as the blade may snap. Our ceramic knives are made for precision slicing. We advise against cutting hard foods or carving large meats, and any other foods that require you to force the cut. Any excess pressure on the handle or blade may cause damage to the knife. -Shenzhen Knives
2089960
I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho it is not needed (search youtube for hot vinegar patina). Buy a few, you won't be sorry. I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho... » Read More I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho it is not needed (search youtube for hot vinegar patina). Buy a few, you won't be sorry. « Show Less
923660
Hi Ronnie, either with a sharp carving knife or (in my case) with an electric meat slicer: EdgeCraft 610 Chef's Choice Premium Electric Food Slicer
1834366
I personally use a electric foam cutter for precision cutting. It's more expensive then an electric knife but you can cut any shape without tears or snags.