Short answer
Most commercial slicers use blades between about 9 and 14 inches. Smaller blades suit light, occasional slicing in cafes and delis; 12-inch blades are a common all-round choice; 13- and 14-inch blades, usually on heavy-duty models, suit large roasts and all-day slicing. Match the motor and duty rating to how many hours a day you slice.
Blade size limits the largest piece you can slice, and the carriage size matters too. Measure your biggest roast, ham or block of cheese and check that it fits the carriage.
Cheese is harder on a slicer than meat. Some light-duty models are not rated for cheese, or only for small amounts, so check the manufacturer's rating if cheese is a big part of what you slice.
European-made slicers often state blade size in millimetres, so a 300 mm blade is close to 12 inches. Automatic slicers move the carriage for you, which helps high-volume delis, while manual models suit lower volume.
Updated · By Norpex