Charcuterie Guillotine
Charcuterie Guillotine
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Charcuterie Guillotine
Cured sausage resists a knife — it rolls, it drags, and the slices come out wedge-shaped. A guillotine settles the argument.
A hand-operated slicer for the cured end of the table: a stainless steel blade on a dark walnut base, with a steel catch tray beneath. The meat sits in the groove, the blade comes down through it in one motion, and every slice is the same.
Walnut and steel · Clyro
A guillotine settles the argument.
Cured sausage resists a knife. It rolls, it drags, and the slices come out wedge-shaped.
How it cuts
One motion, one thickness.
The meat sits in the groove of the base, the blade comes down through it in one motion, and every slice is the same. The groove holds the sausage where you put it, which removes most of what goes wrong with a knife.
Set the thickness at the knob — anywhere from paper to half a centimetre — and it stays set until you change it. The thickness is set, not judged by eye, so the plate looks composed instead of improvised.
What it is for
The cured end of the table.
It takes salami, chorizo, dried sausage, jerky and hard cheese. It is not a ham stand: the base is 150 mm across, so a whole leg is beyond it.
Walnut and steel, made to sit out among the board and the glasses rather than be fetched from a drawer.
How it is made
Five things worth knowing.
A hand-operated guillotine slicer, built from steel and walnut.
232 mm arm
Stainless blade and linkage
The blade arm swings on a fixed pivot. The linkage is steel too, so the cut stays square rather than drifting as the arm comes down.
150 × 140 mm
Dark walnut base
A groove in the base holds the sausage still while you cut. The 130 mm handle is walnut as well, so it warms to the hand rather than staying cold.
160 mm tray
Removable catch tray
A steel tray sits under the blade and collects the slices as they fall. Lift it out to carry them to the board, or to wash it.
0–12 mm
Set and forget the thickness
The knob adjusts the cut from paper to half a centimetre. Once it is set it holds, so a plate of thirty slices comes out as thirty of the same slice.
It stays put
Non-slip feet and an extended balance foot keep it planted while the arm comes down. A blade sharpener is included so it can be kept keen.
Measurements are nominal and taken at the widest point.
Nothing rolls, nothing drags, and every slice is the same.
When you reach for it
Two moments.
A board for people
Thirty slices of salami that all match, cut at the table rather than carried out from the kitchen.
The end of the evening
It stays out among the board and the glasses, so another few slices cost nothing but the motion.
Food shown is for setting and is not included.
Detail
Specification.
| Materials | Stainless steel blade and linkage; dark walnut base and handle |
| Cutting thickness | Adjustable, 0–12 mm |
| Base | 150 × 140 mm |
| Blade arm | 232 mm |
| Handle | 130 mm |
| Catch tray | Removable steel, 160 mm |
| Feet | Non-slip, with an extended balance foot |
| Included | Blade sharpener |
| Care | Wash blade and tray by hand and dry at once; wipe the walnut, do not soak it |
| Shipping | Free, every order, no minimum |
| Returns | 30 days from delivery |
Questions
Before you order.
Will it take a whole leg of ham?
No. It is not a ham stand. The base is 150 mm across, so a whole leg is beyond it.
What can it cut?
Salami, chorizo, dried sausage, jerky and hard cheese. It is built for the cured end of the table.
How thin does it go?
From paper up to half a centimetre — 0 to 12 mm at the knob. Set it once and it holds until you move it.
Can it go in the dishwasher?
Wash the blade and tray by hand and dry them at once. Leave the wooden base out of the water and wipe it down instead. Keep the blade sharp — a dull guillotine takes more force. A sharpener is included.
How sharp is the blade?
Sharp, and as on any guillotine of this kind it is left unguarded. Keep it out of reach of children and store it with the arm down.
Goes with it
The rest of the board.
Clyro
Cut it properly.
Free shipping, 30 days to change your mind.