Proper maintenance of a hand-operated meat slicer is essential to ensuring its longevity and performance. The blade should be cleaned after each use to remove any meat or fat buildup. A damp cloth or sponge is usually sufficient for wiping the blade, but for more thorough cleaning, mild soap and water can be used.

Occasionally, the blade may need to be sharpened. This can be done manually or by a professional, depending on the design of the slicer. Regularly check the slicer for loose parts or any signs of wear, as this can affect its effectiveness and safety.

To ensure smooth operation, it’s important to store the slicer in a dry place, away from moisture, which could cause rusting or other damage to the blade. Proper storage will extend the life of the slicer and keep it in good working condition for future use.