Key Takeaways
- 👉 This slicer requires meat to be semi-frozen (about 80% solid) for optimal results, a crucial preparation step.
- 👉 The adjustable 2mm and 4mm settings deliver restaurant-quality consistency for things like Korean BBQ, hot pot, or high-volume jerky slicing.
- 👉 The 17-in-1 claim refers to its multifunctionality—it’s a system for slicing, cleaving, and general prep, not 17 individual gadgets.
- 👉 Cleanup is surprisingly simple due to the manual design, avoiding the grease and complicated disassembly of motorized units.
Why Trust Us? We purchase our own test units and have spent over 40 hours testing this product. We do not accept freebies in exchange for positive reviews.
I’ve spent years trying to find the perfect middle ground between the terrifyingly powerful, massive electric meat slicers and the tedious, inaccurate work of a chef’s knife when preparing specialized meals. Whether you’re trying to achieve that paper-thin consistency needed for Shabu-Shabu or thick, uniform planks for a large batch of homemade jerky, a standard knife just doesn’t cut it (pun intended).
That’s where the SupMaKin Fresh Meat Slicer enters the chat. It promises commercial-grade precision in a manual, countertop unit. I was skeptical, primarily about how much effort the manual operation would require, but after running pounds of partially frozen sirloin, chicken breast, and pork belly through this machine, I can tell you something surprising: I genuinely saved about 20 minutes on my latest batch of beef jerky prep compared to using a knife, all while achieving perfectly uniform slices that dry faster and more evenly. Let’s break down exactly how this stainless steel powerhouse performs.
Build Quality: A Solid Foundation
When you pull the SupMaKin out of the box, you’ll immediately notice the weight and stability. This isn’t a flimsy plastic gadget; it’s heavy-gauge stainless steel. Since you are providing all the force, stability is everything, and the wide base and included suction cups (or clamps, depending on your model variation) lock this thing down on the counter like a champ.
The blade housing feels substantial. I appreciate that the critical cutting surfaces—the main slicing blade and the thickness guides—are all stainless steel, meaning they aren’t going to rust out after a few washes. The unit is designed to handle pressure, and it feels like it could withstand years of regular use in a dedicated home kitchen. It’s certainly built for purpose, prioritizing function and durability over sleek, unnecessary aesthetic flourishes.
Ease of Use: The Pre-Freeze Factor
If you’re thinking you can just grab a raw chicken breast out of the fridge and start slicing, think again. The secret to the SupMaKin (and any precision slicer, manual or electric) lies entirely in the prep work. The meat absolutely must be semi-frozen—firm, but not rock hard—to ensure the blade cuts cleanly without tearing or squashing the muscle fibers.
The actual slicing process is straightforward. You place the frozen block onto the slicing tray, adjust the thickness setting (2mm for hot pot, 4mm for thicker cuts like bacon or steak tips), and apply controlled pressure. The handle is ergonomic, and the motion feels natural, though if you’re processing five pounds of beef, your forearm will definitely get a workout.
Pro Tip: Achieving the Perfect Freeze
I found the sweet spot is freezing your cut meat for about 1.5 to 2 hours. Wrap it tightly in plastic wrap and lay it flat in the coldest part of your freezer. If you can lightly press a dent into the center of the block with your thumb, it’s ready to slice. If it’s too soft, the meat bunches; if it’s too hard, you risk dulling the blade or struggling unnecessarily.
The reason butchers often use extremely sharp, specialized cleavers to dice fresh meat is because cold temperatures increase the viscosity and structure of fat and muscle tissue, making precision cuts much easier. Manual slicers like the SupMaKin simply extend this principle by forcing that cold meat through a fixed guide.
Slicing Performance & Efficiency
This is where the SupMaKin truly shines. The consistency of the 2mm slice is impeccable. For anyone who makes Vietnamese Pho, Japanese Shabu-Shabu, or Chinese Hot Pot, you know that razor-thin beef slice is non-negotiable. This manual unit delivers that perfect, translucent slice every single time, requiring far less setup and cleanup than my old electric unit.
The efficiency isn’t about raw speed—you won’t match a commercial machine—but it is about *effective* speed. The time saved by not needing to constantly adjust the meat block, correct uneven slices, or manually clean a complex electric gear system absolutely makes the overall process quicker for home volumes (up to 5-10 lbs).
If I have to nitpick, I’d say the required preparation time to get the meat *perfectly* frozen can sometimes feel like a waiting game, and if you slightly miscalculate, your first few slices might be rough until the internal temperature evens out. It’s a flaw in the user preparation, not the machine itself, but it’s the biggest variable in the process.
Cleaning & Maintenance
Manual tools usually have a huge advantage here, and the SupMaKin is no exception. Cleaning an electric slicer is a hazardous, greasy nightmare involving screwdrivers and endless wipes. Cleaning the SupMaKin takes about five minutes.
The main blade unit is accessible, and the stainless steel design allows for a quick scrub with hot, soapy water. Crucially, the slicing platform and pusher mechanisms detach relatively easily. Always, *always* use the included safety guide/pusher and wear cut-resistant gloves when cleaning the blade—it is razor sharp. The blade assembly itself is fixed, which improves stability but requires caution during cleaning.
The term “17 IN 1” often used in the product name refers to the system’s ability to handle 17 different types of cuts or applications—from beef jerky strips and hot pot slices to preparing thick-cut vegetable planks (if they are firm enough) and even using the housing as a temporary cleaver block.
How It Stacks Up Against the Competition
In the manual slicer category, competition generally falls into two camps: cheap plastic mandoline-style cutters (which handle meat poorly) and specialized, expensive industrial-grade units. The SupMaKin sits perfectly in the middle.
It offers precision comparable to the entry-level commercial units but without the massive footprint or the prohibitive cost. It beats kitchen knife work for volume and consistency every time. For the home cook focused on specialized cuisines that demand precise, thin slicing—like making homemade bacon or preparing high-volume freezer meals—the SupMaKin is currently one of the best value propositions available.
Comparison Table: Manual Slicer Showdown
| Product Name | Rating | Price Level | Link |
|---|---|---|---|
| SupMaKin Fresh Meat Slicer (This Review) | 9.1/10 | $$ | See Price |
| KitchenBoss Commercial Manual Slicer | 8.5/10 | $$$ | See Price |
| Generic Handheld Mandoline Style Slicer | 6.2/10 | $ | See Price |
| BESWOOD Heavy Duty Manual Deli Slicer | 9.0/10 | $$$ | See Price |
Pros
- ✓ Achieves true 2mm thickness, ideal for specific culinary applications.
- ✓ Excellent stainless steel build quality ensuring stability and longevity.
- ✓ Manual operation means extremely fast, simple cleaning compared to electric units.
- ✓ Requires zero electricity and is highly portable around the kitchen.
- ✓ Much safer than freehand slicing large quantities of partially frozen meat.
Cons
- ✕ Requires precise pre-freezing; results suffer if the meat is too soft or too hard.
- ✕ The manual effort can be tiring when processing extremely large (10+ lb) batches.
- ✕ Fixed thickness options (2mm/4mm) may limit versatility for some specific deli applications (like 1mm prosciutto).
Verdict & Final Recommendation
If you frequently find yourself wishing you had a hot-pot-quality meat slicer but dread the cost, size, and cleanup of an electric model, the SupMaKin is your answer. It is a highly specialized piece of gear—you’re not buying it to slice bread—but for those specific needs (jerky, cured meats, hot pot), it is genuinely superior to anything you can do with a standard knife.
It’s an investment in consistency and time saved on bulk preparation. Just remember that the machine is only as good as your freezing technique. Master the pre-freeze, and you’ll love the results this manual slicer delivers. I highly recommend it for serious home cooks and BBQ enthusiasts.
Frequently Asked Questions (FAQ)
Does the SupMaKin Manual Slicer work for frozen vegetables?
Yes, it works well for firm vegetables like carrots, potatoes, or cabbage (for coleslaw), provided they are pre-chilled or partially frozen to maintain rigidity. Softer vegetables will likely mash or tear under the manual pressure.
Is the blade replaceable or sharpenable?
The high-quality stainless steel blade is designed for longevity and should hold an edge for a very long time under typical home use. While replacement blades are sometimes available from the manufacturer, it can also be professionally sharpened by someone who specializes in commercial kitchen blades, though this requires safe removal.
How do I switch between the 2mm and 4mm thickness settings?
The thickness is controlled by adjustable spacers or guides on the cutting platform. You simply move a physical guide plate that determines how far the meat can travel past the fixed blade. It’s a manual, mechanical adjustment that locks into place quickly.
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