Fast Company

Article Excerpt

"But why would anyone use such a flywheel design 100 years later? For slicing the thinnest meats like prosciutto, Batali insists there is no equal to flywheel machines, even today. Motors, built into slicers starting in the 1950s, generate heat. Heat emanates through the blade. And that means the blade begins to melt fat instead of simply cutting it, leading to jagged and uneven slices of meat."