Fast Apple Slicer

I'm jealous. If I tried this I would probably be missing a few fingers afterwards.

     https://youtube.com/shorts/1DtBp8r1G4Y?feature=share      

I like it!  

He probably started as slow as any beginner would be the first time we tried it, don’t you think?

He wastes a lot more than I do, but the speed is worth it, and there are ways of utilizing apple cores in addition to feeding goats chickens horses and the creatures residing in the compost pile!

Here’s hoping I remember the video next time I am doing apples!

Thanks for posting!

Being a wood carver, I take a bit of pride in my proficiency with scalpel-sharp knives. However, that "little" voice in my head says, "Ok,  goober, go ahead and try it. Just put on your Kevlar glove first."  The older I get, the louder that "little" voice gets...(thank you Guardian Angel)...My wife of 44 years likes to pipe-up and say, "is it your turn to drive to the ER?_ Then, she smirks.  Anything less than 6 stitches doesn't count toward the First Aid Merit Badge.

I have this one but the Wolf River apples just can't go through:
https://www.amazon.com/Extra-Stainless-Apple-Slicer-Slices/dp/B08B6ZQ5Z7/ref=asc_df_B08B6ZQ5Z7/?tag=hyprod-20&linkCode=df0&hvadid=459688869983&hvpos=&hvnetw=g&hvrand=15363728714068137942&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9019203&hvtargid=pla-944114316209&psc=1
and also the apple peeler/ slicer: This one benefits from getting used as long as the apples are fresh: once they dry a bit the peeler hesitates and can make a mess
https://www.webstaurantstore.com/choice-cast-aluminum-apple-slicer-peeler-corer-with-stainless-steel-blade/407073075.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAn4SeBhCwARIsANeF9DLPRNewHj30jYRz8wpJfKBw74vFh4dJ1fX0vFNb_8iXAjysdVzhdMMaAh0HEALw_wcB
Long story short: with the right apples and the right tool, I can go about as fast [and I don't like risking my fingers like this!]
When my apples are too large of oddly shaped nothing will work besides a good, very sharp knife. [It is usually with a dull knife that you hurt yourself the worst!]

Yup, pretty cool. And very practiced! Fine street theatre.

It doesn't take a scalpel sharp knife to do this though. A very coarse edge plus a little swing will chop a ripe apple, especially using the core as the backstop. And if it glances off your hide slightly, a coarse edge won't cut very deep if it hits straight on, but like any serrated blade, only damages when a sawing motion is added.

Still, I bet he had a ding or two while learning his trade.

And he’s wearing a glove on the hand holding the apple.  The the razor sharp knife blade would not be as likely to “bounce “ off the glove as the not so sharp, maybe scalloped blade knife.    I often wear that kind of glove, and loose gives more protection from a sharp knife than a snug one.

When I look at the video, I see the controlled chop ending at the core.  It’s like a karate chop where you think your hand through the brick to your intended stopping place, only here the intended end place was always the core, and in part, he’s using the weight of the blade to carry the blade through the skin ,exactly to the intended ending place.

Fun to analyze the motion, and discuss our different takes on it.

That video reminds me of an evening at Benihana.  My major issue is the fact that he is not peeling and anything that my family will eat other than applesauce (which is rarely peeled) has to be peeled.  My wife used to savage one lady who tried to sell apple pies with unpeeled slices.  No sale there.

Really liked the comment about the loose vs tight glove providing better protection.  Myself, I will pay for the stainless steel version first.  It would last longer and be easier to clean.

Richard Henry wrote:My major issue is the fact that he is not peeling and anything that my family will eat other than applesauce (which is rarely peeled) has to be peeled.

Well, most of the happy vitamins and minerals are in the peel. Munch 'em up! Or mince and serve in hidden ways.

But I understand the point. Old school apple varieties had tough, thick, chewy peels. The fancy ones I buy now (and the oddballs I grow) have thin, delicate, tasty peels. Which means they bruise far too easily. But I slice those peels thin, with a very scary sharp knife, and love 'em.

Richard and Douglas both make good points: Applesauce with and without the peel. That is a matter of personal preference: Without the peel is more attractive to young kids/ babies, but with the peel is really more nutritious.
I have a number of apple trees and I like to make apple cider with them. To do so, I have built a juice extractor from an Insinkerator [garbage disposal] like this one, mounted under a recycled stainless steel sink: [I went 'shopping' at the dump and scored a really good stainless steel sink which I mounted on a rough cabinet [2"X4"], I made only to hold up the sink, no sides.]
https://www.homedepot.com/p/InSinkErator-Badger-500-Lift-Latch-Standard-Series-1-2-HP-Continuous-Feed-Garbage-Disposal-BADGER-500/321511605?source=shoppingads&locale=en-US&&mtc=SHOPPING-CM-CML-GGL-D29A-029_014_DISPOSERS-NA-Multi-NA-SMART-NA-NA-NA-NA-NBR-NA-NA-NA-MinorAppl_Test&cm_mmc=SHOPPING-CM-CML-GGL-D29A-029_014_DISPOSERS-NA-Multi-NA-SMART-NA-NA-NA-NA-NBR-NA-NA-NA-MinorAppl_Test-71700000088880713-58700007518037869-92700067678348800&gclid=CjwKCAiA5Y6eBhAbEiwA_2ZWITq2gojfw8Ok5XYBAr8ft9Evda7Edi8GD0FWRA_PK-PsX0VSPquOhxoCJz0QAvD_BwE&gclsrc=aw.ds
The Insinkerator chops the apples extremely fine and I collect the applesauce in a bucket. This applesauce is then put in a press to extract the juice et voilà! But back up to applesauce:
Besides the 2 contraptions I mentioned in a previous post, (the corer/splitter and the apple peeler/corer) there is also an apple corer, like this:
https://www.cuisiprousa.com/products/cuisipro-red-stainless-steel-apple-corer-7-747150?variant=32224022691911¤cy=USD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gclid=CjwKCAiA5Y6eBhAbEiwA_2ZWIfgSi8mzNkq8Gv4TZM4cGo2KNUJU7--3Xpe_P0uIRpYl_u5frQesaRoCVRQQAvD_BwE
[b]It removes *only* the core [/b]which you can save for your chickens or plant in the forest, but the peel is preserved in this applesauce. Quarter your apples as usual and send them down the disposal. The apples are beaten into a pulp which you can eat directly as fresh applesauce: the bits of peelings are so small as to not be objectionable. Also, it you have a reddish apple, the color will stay in for a beautiful pink applesauce..
With this method, I have not found peelings bits any larger than1/8". (If that is still objectionable, you could press part of the applesauce with a Victoria strainer, like you use for tomato sauce, but it's really not necessary.)

I never said I did not eat apple peels.  It is the wife and kids who are a bit spoiled.  Of course one daughter is developmentally 3-4 and has a hair trigger gag reflex, so peel of any type is an invitation for her to lose her lunch, as it were.  The insinkerator idea is boss, I may consider that for cider making.  Most of my trees are older than I and I am past the three score and ten mark, so most of them have heavy hides, but are really tasty.  I got used to using a Foley food mill when young, so applesauce is cooked with the peel and then the peel is extracted with the foley.  It is the other apple dishes such as pies, cobblers and crisps that require peel removal.  We have a large compost pile that the chickens haunt regularly, so nothing we dispose of from the kitchen ever goes to waste.  Something will consider most of the pile good eats.

@Richard Henry -- You are wise. Choose your battles.

I envy you your old apple trees. Wonderful.