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Anyone have experience with the Graef Manual Slicer? I'd like to get a slicer for my cured meats but I definately dont have a tone of $ to pony up for a nice electric. I can't believe how much those things cost...Anyway.

Anyone tried them? If so, how did they perform with salami and pancetta etc?

Thanks.

Have no experience with that slicer, but a couple things, it has a serrated blade, not really the best for thin slicing meats, it will tend to chew it up somewhat, also a meat slicer works on the fact the blade turns at a constant rate of speed that is matched to the blade diameter, so if the blade speed varies while your slicing it can effect your quality of cut, and finally I think this will require 3 hands, one to crank one to move the slide and perhaps one to keep the meat pushed against the blade. I can also picture myself chasing it across the table top, so perhaps 4 hands. But again that's my impressions from only looking at the photos, not hands on experience. Also not possible to easily sharpen serrated blades.