On 4/22/2015 1:59 AM, Danny D. wrote:
> sf wrote, on Tue, 21 Apr 2015 23:09:34 -0700:
>
>> You need either a very sharp knife and enough skill to make your
>> slices even or invest in a meat slicer.

[snip]
>
> I'm sure most cooks would shudder at using a shop tool, but, it's just
> a motor and blade after all, so, with a special blade, and some kind
> of clever jig setup, I don't see why an existing common shop tool
> wouldn't do the job as well.
>
> But, of course, I have no experience in this, so that's why I ask.

You give a link on Amazon to a couple of slicers you could afford. Each
has a rather extensive listing of something called reviews which, since
you're so inexperienced, are statements made by owners of the actual
product, who've used the product for a time and yet here you are asking
how to jerry-rig a Unisaw or Dremel Moto-tool.

Are you the tool?

Read the damn reviews!