Serious Eats: Talk
meat slicer woes
i picked up a used meat slicer .... not the greatest model, but i thought it would be good for my purpose. it's aluminum -- and when i slice on it i get a black residue on the meat or cheese.... not good. i personally have never seen this before, but then again, i've always used stainless steel slicers. it's not the blade itself causing this but the housing around the blade.
so my question is, has anyone ever seen this -- and what can i do to stop this from happening? help.....