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Good evening everybody! i'm new to this forum and i was wondering if somebody could help me.

I've been researching about different blades for slicers and i seem not to find too much information about the subject. I wanted to know if somebody could explain the uses of this blades (i mean advantages from ones over the others), uses, when do they perform better (which meat can i cut better with), etc.

I am o expert, but having studied the photos for a while, I think you will find that the bottom photo is a modern production part of the main piece of metal in the top photo.

Both, it seems to me at least, are not part of a blade, but rather part of the guard of a blade (which spins inside the guard pictured).

The other 3 pieces of metal in the top photo are merely additional parts of the blade-guard.

May be that doesn't help much, but in summary, they are not blades but are parts of the guards surrounding a spinning blade.

In fact, on more reflection, the parts look more like those of a chain guard or something suchlike.

Am I correct, anyone?

A quick Google shows that it's something made by:

http://www.primedge.com/

Maybe a bowl chopper blade or similar.

There's a picture of it on the home-page of their website.

Phil