The meat slicer is not suitable for Spam, frozen, cooked, or bone-in meat: It is well known that Spam, frozen meat loses some of its nutrients and texture, whereas fresh meat is more nutritious. Unlike other slicers designed for Spam, frozen meat, the ZTQCSQ food slicer is ideal for slicing fresh, boneless meat, such as chicken breast, pork, beef, lamb, and salmon. It’s perfect for slicing fresh meat with ease, delivering even slices every time. It saves a lot of time, but be cautious—it is very sharp.Time-saving + Adjustable Thickness: With 17 blades, the slicer can cut 18 slices in one go. Equipped with 17 blades, this slicer easily transforms a whole piece of fresh meat into 18 thin slices. It features two sets of blades, allowing you to slice meat flexibly into 2mm or 4mm pieces. From thin to thick slices, enjoy effortless slicing at home. By adjusting the meat’s orientation, you can also create different shapes such as strips, cubes, or minced meat.High-Quality Materials for Enhanced Hygiene: The slicer blades are made of 420 stainless steel, measuring 6.7 inches (17 cm) in length, with a blade sharpness of 8°, providing a professional culinary experience. The container is made of food-grade materials, ensuring long-term use and hygiene. It’s easy to clean, keeping your kitchen fresh every time. The slicer also comes with a protective cover for safe storage and injury prevention.Easy to Clean and Convenient to Store: Don‘t attempt to handwash the blade rack; always use a brush, specialized hard brush, you can easily clean the blades and container (always use the brush). The blade assembly, container, and base are designed to be detachable, making cleaning faster and easier. The blade rack is dishwasher safe, but the base is not recommended for dishwasher use, as the food-grade material may deform if exposed to high temperatures and slot misalignmentHow to Use: Do not place too much meat at once; align it slowly before slicing. Push and pull the blades back and forth to slice the meat. Make sure you are pulling and pushing the blades to cut—let the blades do the work. As you glide the blade over what you’re cutting, it will slice cleanly, rather than forcing downward pressure. Additionally, ensure you are cutting downwards, not upwards. Tips: Do not hold the base with your hands. Do not touch the blade with your hands
