I bake all of my family's bread, usually crusty sourdoughs but sometimes softer sandwich loaves. I've been baking for years but have never mastered slicing accurately and consistently with a bread knife. I'm wondering if anyone has experience with the Zassenhaus slicer (I'm looking at the higher end "Vintage" model (https://pleasanthillgrain.com/zassenhaus-vintage-folding-bread-slicer)). Or if anyone has something they've found in the same price range or less that they find works well for them. Any guidance would be much appreciated!
I have no experience with the Zassenhaus but maybe something simple could help?
My son designed and built this one for me.
This combined with a left-handed bread knife works well for me. I can cut thin and consistent slices.
Gary
I have a Chefs Choice Model 610, I don't think they make it anymore, but the 615 is available https://www.amazon.com/ChefsChoice-615A-Precision-Thickness-Efficient/dp/B078YYDF8N?th=1 I also used a 9 or 10 inch heavy duty metal electric slicer, the Chefs Choice has much less power and a bit slower, but much lighter. The larger metal ones can pretty heavy. I use my Chef Choice several times a week, easy to adjust thickness, I use it on sourdough boules . From time to time you need to clean the blade, but otherwise works fine.
Thanks Barry! That looks great, and it's about half the cost of the Zassenhaus which is manually operated. I'm guessing that if all I use it for is bread it'll last quite a long time. I appreciate your reply.