Meat Slicer Or Other Method For Slicing Salami?

[esqdork]

I received an assortment of Salumi cured meats and salami for Christmas I and am seeking advice regarding whether to buy a meat slicer or electric knife. I am loathe to purchase a single-purpose appliance that retails at a minimum of $100 but the only way to enjoy the lomo is to slice it paper thin. Any ideas? Might I be able to slice the lomo with a mandolin?

[cookman]

a 10" or 12" pointed chef slicer of a forged style blade would be perfect, but it must be thin in gauge and narrow in width, and very sharp. The rule of thumb is, for hot meats a wide blade is better to control the shape of the slice, and for cold meats a thin knife is better as it doesn't stick to the product and drag on it.

[scubadoo97]

If you do not have a knife that can slice thin and clean, a mandolin would work well. You would have nice even slices and you can control the thickness down to paper thin. I would not buy a meat slicer for this pupose only.

[Gio]

I use my Wusthof chef's knife, or a nifty serrated edge knife I've had forever. I don't think you need an expensive tool for a food stuff that's been around for centuries.

[renov8r]

A mandoline ought to work, as long as it sturdy enough, I've also been know to stick a sausage or two through the feed tube of my Cuisinart -- a 1mm disc is not quite "paper thin" but it turns out a stack of uniform slices must faster than I can by hand.