I make slab bacon, what is the measurement between the back of the table and the edge of the blade
1661227
sorry lawrence, we bought the slicer as a gift not personal use therefore i have no working knowledge to impart
2009952
I would say between 1/8" to 1/16". Somewhere in between there. you can change the thickness by how you angle it when cutting the cheese.
182263
The instructions don't give the measurements of the slices, so I measured the thickest one. It's about 1/2 centimeter. Which is less that quarter of an inch. Not very thick. I love it though, and have learned to make do with thinner slices, or just use a knife.
638942
Measured my plates with the micrometer. They are 3mm (nom. 1/8") fine, 3/16" (nom 4.75mm) medium, and 9/32" (nom. 7.5mm) -- They're very close to standard old-school sizes. These are not the "cutting blades", they're the grinding plates. 2.43" (61.75mm) diameter and 5.8mm (7/32") thick. For most home uses making hamburgers or simple sausage the 3/16" is that you'll want to use. The 9/32" makes a very nice "chili grind" and the 1/8" makes a very fine grind for stuffing into casing and curing.A 3/8" (or 10mm) or 1/2" (or 12mm) is a nice addition, if you can find one, for first-grind of tough meats or for chunking. A 2mm, if you can find one, makes a great bologna or hot dog grind. Measured my plates with the micrometer. They are 3mm (nom. 1/8") fine, 3/16" (nom 4.75mm) medium, and 9/32" (nom. 7.5mm) -- They're very close to standard old-school sizes. These are not the "cutting blades", they're the grinding plates. 2.43" (61.75mm) diameter and 5.8mm (7/32") thick. For most home uses making hamburgers or simple sausage the 3/16" is that you'll want to use. The 9/32" makes a very nice "chili grind" and the 1/8" makes a very fine grind for stuffing into casing and curing.A 3/8" (or 10mm) or... » Read More Measured my plates with the micrometer. They are 3mm (nom. 1/8") fine, 3/16" (nom 4.75mm) medium, and 9/32" (nom. 7.5mm) -- They're very close to standard old-school sizes. These are not the "cutting blades", they're the grinding plates. 2.43" (61.75mm) diameter and 5.8mm (7/32") thick. For most home uses making hamburgers or simple sausage the 3/16" is that you'll want to use. The 9/32" makes a very nice "chili grind" and the 1/8" makes a very fine grind for stuffing into casing and curing.A 3/8" (or 10mm) or 1/2" (or 12mm) is a nice addition, if you can find one, for first-grind of tough meats or for chunking. A 2mm, if you can find one, makes a great bologna or hot dog grind. « Show Less
1871879
Unfortunately I cannot tell you as the board was recessed into a countertop. Cannot remove to measure. Sorry.
602857
It's about 10 1/2" (not including handles), but the cutting blades measure about 7 1/2".
140613
I don't have a ruler but I have owned hundreds of knives and this is the thickest one I have owned of this size. This is a awesome knife and you won't be disappointed.
1531304
Depends on the thickness of the frames. Just to let you know the blade isn't perfect 90 degrees to the table. It's like 1-2 degrees off. For small things that's not a big deal. Larger thing you'll have squaring issues. For my need its not a factor.
482533
Measuring along the blade itself, it is 4.25 inches. It is set an an angle.
840378
From my own measuring of my BM 581: If you measure from where the sharpened edge starts, the blade is about 3.5 inches or 8.9 centimeters long. Measuring from where the steel becomes visible from the handle, it's closer to 3.75 inches or 9.7 centimeters.
2069805
I just measured it for you. It is exactly 4 inches from the bottom of the blades
1876871
I purchased it for a Christmas gift and no longer have it in my possession. However, I would estimate the board is from 1/2" to an inch thick. The bowl is pretty shallow so that the Ulu knife fits in it so it can rock back and forth in the bowl as it cuts. I would guess 1/4" to 1/2" deep.
1461128
The blade is 3/16 of an inch. I have used it on a large turkey and it worked well but have found myself using the smaller boning knife it too is 3/16" thick but with less drag do to being high the distance from edge to back.
1711760
There's a clearance of 2 1/2 inches between the bottom of the blade and the counter. I usually use a piece of wax paper or baking parchment, but a plate would fit just fine. This is a fine device; now that I've used it, I can't imagine dealing with coconut any other way. My grandmother always used a box grater; I was about 16 years old before I learned that fresh coconut didn't have to be pink!
489325
front of the blade to the front of the plate - 1 7/16" right side of the blade to the right side of the plate - 13/16 " left side of blade to left side of plate - 3 "
794461
I don't have a caliper for an exact measurement, but for sake of trial, I just tried a few of my beefier knives. It's not happening. I only use mine for kitchen knives. good product for thin blades though.
1358208
The blade does not extend all the way to the edge of the base plate. It is set in 1/16th of an inch from the edge. Hope this helps you!