I'm looking for an electric knife to cut top round beef for jerky. The beef will be slightly frozen to firm it up. Would you recommend this knife?
515102
Did you ever buy the Hamilton Beach knife as I need to buy one for the same purpose...slightly frozen beef to cut for making jerky. I'm doing the Fast metabolism Diet by Hallie Pomroy and lost three pounds the first week and seems like all I do is eat. The jerky will be a easy snack and I made it with ground beef but will want to cut it very thin.
515103
I purchased this knife and the motor overheated on it's second use. It might have a been a freak thing, but I'd recommend paying five dollars more at Walmart for a Hamilton Beach electric knife. Don't be fooled by the name Black and Decker. This knife is cheap. My Hamilton Beach knife has worked reliably for me cutting through mc1900 foam and even some plastics for well over a month so far.
2089960
I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho it is not needed (search youtube for hot vinegar patina). Buy a few, you won't be sorry. I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho... » Read More I use a skinning knife with a rounded point, but for processing it works great. The blade is not very flexible, so if your wanting to butcher small game or fish the regular model would work better. The handle gives you a good grip on the knife even when covered in blood and slime, better then any i have ever used and Clean-up has never been a real problem. They are scary sharp and easy to keep that way with a little 600 grit wet/dry paper and a leather strop or belt. Mora are some of the best working knife I've ever used (and I've used a lot). I also do the hot vinegar to all my Mora's tho it is not needed (search youtube for hot vinegar patina). Buy a few, you won't be sorry. « Show Less
633521
I never used the knife to slice raw meat. I did find a review about the knife on America's Test Kitchen, but it only mentioned cooked roast.
127020
My knife was very sharp. Sharp enough to cut me! It is very rigid for it's length. Perhaps that other person was using the flat side of the knife? It is sharp enough to cut cake & bread with ease. It's not razor sharp, because it is not meant to be a razor sharp meat carving blade. Buy it, you won't be dissapointed.
69663
Boyfriend, this knife WILL be your OFFICIAL GO TO knife! Meats, veggies, a watermelon, even soft fresh bread cuts like butter. Please remember to use your knife steel after a good amount of use like I do and it will continue to impress you. For a long time my go to was the Forschner Victorinox, suggested by Cook's Illustrated.....I think the Wusthof Nakiri has it beat big time. Hope you love it like I do!
1760429
Unfortunately, I have not used the slicer to slice anything. But my husband used to do jerky and he said he used a chef's knife on meat that was partially frozen. You may want to check out You Tube to see if someone else has tried doing what you are proposing.
1192874
I have used it on bulk lunch meats and block cheese. Cut both, it is not fast but I am quite happy with the purchase. I would suggest placing soft items in the freezer for 15-30 minutes to firm them up. I found this made the slicing easier.
1393245
Ive been cutting sushi on this board with a japanese yanagi for over a year now, the knife is stupid sharp( i have a local asian resturant sharpen it for me every other time i use it) its never splintered or gotten pieces in anything ive cut on it.
90157
I am wondering if this is the best Electric knife and worth the extra cost?
569574
I used the same electric knife that I used for cutting up the turkey last month. start with an exacto knife for the first incision.
942308
I have cut meat with this knife and it worked well, but I do not feel the serrated edge can be easily sharpened.
1800170
I've sliced up venison roasts and whole muscle venison frozen with no problems. I've had mine for a yr and had no issues..
2092048
It should i have not use it i got it for myHubson for christmas last year and he loves it. Just make sure you have a dishwasher to wash everything it is good to use to cut meat. But not froozen ment make sure the meat is still a little hard. It is a good slicer
1832219
As HillbillyDad said, be sure the knife is sheathed properly. It is pretty tight to start with. Be very careful if it is stuck to not yank so hard as to cut yourself. The knife is extremely sharp.
2099083
i never used an electric knife. for a regular knife, the board remains very smooth. no particles come loose from the surface.
1323805
I have only used it with traditional style. What I do is keep the meat frozen a little so it will slice thin.
1738840
Yes ! The narrow blade makes handling the partially frozen breast so easy. Always part frozen to firm up the meat