On Mon, 13 Dec 2010 11:51:21 -0500, Brooklyn1 wrote:

> On 13 Dec 2010 16:11:33 GMT, notbob > wrote:
>
>>On 2010-12-13, Jim Elbrecht > wrote:
>>
>>> I can afford it. Any brand, model that gives a lot of bang for the
>>> buck?
>>
>>Look at these from Cabelas. Note the Waring refurb for 40% off:
>>
>>http://www.cabelas.com/slicers.shtml
>
> Not bad, but sorta toys r us. I think the Cabela's Pro 150 @ $99 is a
> much better value. However for slicing dried beef paper thin the
> mandoline may do a better/safer job. Of course we've no idea of
> quantity; for occasional home use I can slice a couple-three pounds
> paper thin with my carbon steel chefs knife... no more than 20 minutes
> including clean up.

I highly doubt you're going to get through dried beef such as
bresola with a mandolin, no matter how sharp. You'd have to saw it
back and forth. You certainly aren't going to be able to wave it
across the blade and expect it to slice it. The blade needs to be
moving.

-sw