|International Professional VariTilt Electric Food Slicer||Unavailable||15 lbs|
|Primary Use Options:||Cheese, Vegetable|
|Product Category:||Slicers, Peelers And Graters|
Chef's Choice International Professional VariTilt Electric Food Slicer
jill from Monroe, ME– Verified Buyer
This is a sweet little slicer, light enough to move around even for a weakling like me. Have cooked up an italian roast beef and turkey breast, and they slice nice and paper thin they way we like it. Only issue is the safety feature, which I understand, but it makes it a bit difficult with my arthritic hands. You have to hold on the pressure while slicing to keep it going, but it is manageable. Would recommend this for the home cook.
Patricia Halley from Nixa MO
Lightweight but performs like a heavyweight, easy to move from storage area to counter area and slices smoothly. Excellent choice.
quiet machine, can slice very thin
Yuhou from west vancouver, CANADA– Verified Buyer
I like to cook lamp in winter, with Chinese style. It's need to slice the lamp very thin.
kenny from Bremerton, WA.– Verified Buyer
The machine works well and the controls move easily. The motor runs rather quietly.
Always enthralled by knife sharpening, Friel included in his list the invention of a truly effective electric knife sharpener that would work on a wide variety of knives, particularly, fine quality gourmet knives. He rescued a 20-year-old set of Gerber knives from a closet. They were a present from his wife June, and to his great frustration, he had never been able to put a satisfactory edge on them.
With fierce determination and a personal deadline of three years to show himself adequate progress on the project, Friel set to work in a basement laboratory and then sought the assistance of other professionals. "They were the nucleus of the EdgeCraft team," recalls Friel. He created thirteen prototypes before he came up with one that satisfied him. Soon after its introduction, the Chef's Choice Diamond Hone Sharpener earned the acclaim of food experts and chefs worldwide, including Pierre Franey, Jacques Pépin and the late Craig Claiborne.
Friel compares the day he left DuPont to follow his second career to the day he walked away from Johns Hopkins University after earning a bachelor's degree in chemical engineering."Unlike the day I left Johns Hopkins, when I left DuPont I could proceed with the knowledge and confidence gained from some 40 years of hands-on experience," Friel recalls. "I saw a need and I had the confidence that I could deliver."