How long on average does it take the blades on this tomato slicer to get blunt?
http://cgi.ebay.com/TOMATO-SLICER-Commer cial-NSF-w-new-blade-installed_W0QQitemZ 150311854507QQihZ005QQcategoryZ25374QQss PageNameZWDVWQQrdZ1QQcmdZViewItem
if it is nsf certified the former use should be no issue nsf certified stuff is very easily cleaned and designed to not allow for much buildup of bacteria clean it well with a culinary safe dis-infectant and then you can polish it with a towel steamed with vinegar (carefull) but the life span will depend on how ripe the tomatoes are,
riper tomatoes contain less acid and are not as firm as green tomatoes, but if you use it daily in foodservice (only on tomatoes) im guessing the blades will start degrading noticable in about 3 months, if the blades arent 420 stainless steel spraying the blades clean immeadiatly after use with a water bottle could help increase the lifespan but if there 420 stainless this shouldnt matter much, i guess the question becomes more of how much are replacement blades and how often will you use this machine, if your at home i would suggest just using a chefs slicing techniqe and saving 40 or 60 bucks if you cant find out a chefs cut techniqe just use one of these http://www.pamperedchef.com/our_products /catalog/product.jsp?productId=147&c ategoryCode=CE to help you align your cut and protect your hand
none the less
if you are not going to use this in a foodservice application its probally to big a tool for the task at hand try finding a cheaper mandoline style slicer









