Limited Edition Collector Blades
How to Slice Salami Thin for Charcuterie and Sandwiches
How do you slice salami? Chill the salami for 20 to 30 minutes, peel off the inedible casing, then slice it on a gentle diagonal with a long, sharp, straight-edged knife, using full smooth strokes rather than sawing. For a hand-sliced board, aim for slices about 1/16" to 1/8" thick. Our pick is the Utility Knife 6", Gladiator Series, NSF Certified ($49): a narrow 6" German-steel blade (German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified) that is long enough for one clean pull through a whole salami and nimble enough for a charcuterie board.
Dry-cured salami is dense and fatty. Warm fat smears and drags, which is why a slice comes out ragged or crumbles. Most of good salami slicing is temperature and blade control, not strength.
Thickness by use
| Use | Thickness | Cut |
|---|---|---|
| Charcuterie board | About 1/16" | Long diagonal ovals, or fold into quarters |
| Sandwiches | 1/16"–1/8" | Straight rounds so they lie flat |
| Pizza | About 1/8" | Rounds; thicker slices cup and crisp |
| Snacking / cubes | 1/4"–1/2" planks | Planks then cubes |
| Hard, very dry salami | Paper-thin | Thin slices are easier to chew |
How to slice it by hand
Chill first. Cold fat holds its shape, so slices come off clean. If the salami has been sitting out on a board, put it back in the fridge for half an hour.
Remove the casing. Most salami casings are not meant to be eaten. Score a shallow line down the length with the tip of a paring knife, then peel the casing back. If it sticks, soak the end briefly in cold water or peel just the section you plan to slice and leave the rest on to protect the meat.
Set your angle. A straight cut gives rounds. Turning the knife 30 to 45 degrees gives longer ovals that look generous on a board and fold neatly.
Use the full blade. Start at the heel and draw the knife back toward you in one long stroke. Sawing back and forth crushes soft salami and tears the fat.
Keep the knife sharp. Fat dulls an edge's bite quickly. A few strokes on a ceramic honing rod before you start make thin slices far easier. Wipe the blade with a damp cloth every few slices to clear fat buildup.
Soft vs. hard salami
Softer, fresher salami is easiest to cut slightly thicker, since very thin slices fall apart. Very hard, long-aged salami does the opposite: thick slices are tough, so go as thin as you can and let the knife do the work. With a large chub, cut it in half crosswise first so you are working with a shorter, steadier piece.
Building a board
- Fold thin slices in half, then in half again, and tuck them in rows.
- Make a "salami rose" by layering overlapping slices around the rim of a small glass and inverting it.
- Slice just before serving. Cut salami dries at the edges if it sits out.
- Wrap leftover uncut salami in paper rather than plastic so the surface doesn't get slick.
Common mistakes
- Slicing warm salami. Slices smear and crumble.
- Using a serrated knife. Teeth tear the fat and leave ragged edges.
- Leaving the casing on. It's chewy and can be papery.
- Short strokes. Each one leaves a ridge across the slice.
Our picks
Utility Knife 6", Gladiator Series, NSF Certified ($49). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A narrow, straight-edged blade for clean salami slices.
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For scoring and peeling the casing.
Related: how to make a charcuterie board and charcuterie and cheese knives.
FAQ
What is the best knife to slice salami?
A sharp, straight-edged utility or slicing knife. The Dalstrong Gladiator Series 6" Utility Knife ($49) is narrow and long enough to slice a whole salami in one smooth stroke.
Should you peel salami before slicing?
Yes, for most salami. The casing is usually not meant to be eaten. Score it lengthwise and peel it back.
How thin should salami be sliced?
About 1/16" for boards and sandwiches, around 1/8" for pizza, and paper-thin for very hard, dry salami.
Why does my salami crumble when I slice it?
It's usually too warm or the knife is dull. Chill it for 20 to 30 minutes and hone the blade.
Do you slice salami straight or at an angle?
Straight for sandwiches and pizza; on a diagonal for longer ovals on a charcuterie board.
