I recently purchased an older slicing knife made by Sabatier whose overall shape and blade resembles this modern one. Using it for the first time to slice thru very cold and firm bottom round beef to get jerky slices, I found it to be heaven. The slices were 1/8 th inch thick and the blade never waivered from the path. Slices were quite uniform and evenly thick. The slicer, with its blade of uniform thinness all the way across, is what accounts for the ease of slicing and uniformity of the slices themselves. By comparison a typical chef's knife with its triangular cross section is a pain to use since it'll wander and will often give an uneven thickness.
So if you want a cheaper alternative to an electric slicer, VOILA! Get a real slicing knife.
So if you want a cheaper alternative to an electric slicer, VOILA! Get a real slicing knife.
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