Most people talk about food slicer safety the same way: sharper is safer, bigger is better, and performance is everything.
But here’s the truth nobody tells you:
1️⃣ Sharper isn’t always safer. A blade that cuts through anything with zero resistance also cuts through you before you can react. Stability and balance matter more than raw sharpness.
2️⃣ Size and power are overrated. More watts = more waste and more accidents. Real pros use balanced slicers, not oversized machines that bulldoze through food.
3️⃣ Cleaning is the real danger. Most injuries happen after slicing,
