In article .com>,
"~john" > wrote:

> semi-OT here but can anyone offer any tips/techniques to thinly slice
> cold roast-beef without an electric slicer? The knife always seems to
> work it's way inward making the slice thin on top and expanding to a
> big hunk by the time I reach the bottom bottom.
>

Rotary meat slicer?

http://www.aaacommercialproducts.com/slicers.html

I actually have one of these things stashed somewhere, but it's hand
operated with a crank, not electric. ;-)

Personally, I can get paper thin slices of just about anything,
including tomatoes, with my chinese cleaver knife...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson