Side by Side Comparison of: Chef's Choice vs Petro-Gel

Absolutely loving it! If you are an Asian enjoying hotpot like me, this is definitely a must-have in your kitchen. then you can skip the horrible old meat from china town and go with some better quality Costco lamp and beef. I think it is totally worth of the price!

i bake a lot of different breads including soft sandwich breads and Artesian Breads with heavy chewy crusts, the Artesian breads are really a pain to slice by hand and the softer breads are not much easier to cut evenly, This Slicer is Fantastic for all breads. The blade it comes with is the only one I use and its just right for bread. I can get very thick slices ( Texas Toast Slices) or thin (Wonder Bread Slices), cuts round and traditional loaves equally well BUT watch what your doing, I almost cut the tip of my finger off the first time I used it...

Great slicer.This makes it possible for me to slice bread and meat. I am disabled. My motor-controls are all screwed up. I have lots of kitchen gadgets to make preparing some of my own meals possible. This is a good one. I bake bread in a little Zojirushi BB-HAC10 Home Bakery 1-Pound-Loaf Programmable Mini Breadmaker I often can't get to the grocery and they do not have much selection being in rural Montana. I get 12 slices out of a on1 pond loaf with this. Without it, they wouldn't be slices. Works great on roast meat too. Deli thin.

VERY happy with this slicer. Cuts through cheese, meat, fruit faster than I can move the slicing guide (safely). Clean up is reasonable, but not quick enough to justify cutting a single item. Would save up a few things to batch process. Blade back is heavily lubricated and a bit messy. Blade attachment screw is not as delicate as others have suggested. Use a quarter, snug it up (don't over tighten) and you'll be fine! Also, a bit quieter than I anticipated, feet hold slicer securely in place. Catch tray is a bit useless as the sliced contents wan to fall right at the pivot point between the machine and where the contents land. This is a questionable design. Find myself using my hand to catch the slice and put in the tray similar to the way it's done at the deli. Feel it's safe to do this as long as you are paying serious attention to what your doing - this is a MEAT slicer after all. Overall, a very good buy!

I read all the reviews for most of the brand name meat slicers. Amazon makes it very easy to do this since they offer so many brands and models of brands, along with consumer reviews. Then I took the trouble to personally take a good look at the available brands at local merchants. I might mention that the Chef's Choice brand was only available at Kitchen Kaboodle, and then only the Model 610. Of course, I couldn't try out the meat slicers by slicing meat since none were plugged in, and it would be rather messy for stores to offer a demo on a product like this.What I did find was the Chef's Choice offered almost 'frictionless' operation of the slider that carries the meat across the blade. No other brand was as easy to move. The Chef's Choice also has a 'slider lock' that locked the slider over the blade, a definate safety and storage feature. Few of the others offered this. The Chef's Choice also appeared to be just better built with more metal and less plastic in the 'structural' parts of the unit. The Chef's Choice Model 615 (unavailable locally) also features a little heavier motor than the Model 610, and most other brands in the same price range.I finally settled on the Chef's Choice Model 615, mainly based on the larger motor and the quality of the Chef's Choice brand overall.I tried it out the day after Christmas (it was a present), first on a boneless pre-cooked ham, then on left over Prime Rib Roast (bones removed). I sliced the ham at the 1mm setting (deli sliced) and got a whole plate of uniformly sliced ham, with very little effort and little motor slow-down. The machine also only left about 1/4" of the butt end of the ham unsliced. Then I sliced the Prime Rib Roast at about 1/4" slices. Again, the effort was minimal and the resulting slices were very uniform.Clean up was very easy, all the parts that needed to be removed from the machine for cleaning came apart easily, and went back together just as easy.NOTES: Keep your hands away from the blade when operating (the design makes this easy), and be very careful when removing and cleaning the blade. I can assure you that it will slice fingers just as easily as it slices ham.Let the blade do the cutting - don't force the meat through the blade faster than it will cut. This machine will cut very fast, but will not compare to a $1500, 12" Hobart Deli Slicer. I do think that you get a very good value for the money, and much better than most.I gave the Chef's Choice Model 615 'Five Stars' for Quality, Value, and Ease of Use.

I did a lot of research before I chose this manufacturer. Chef's Choice had the best rating for a home slicer.First impressions:NOT gold, as shown in picture. Grey. (I don't care, but you might.)Cons (?): I just unpacked it and read the instructions, which had typos (not a good start). The extra fuse fell on the floor because the bag was not sealed as it should have been (also not good: no seal in the bag, and why do I need one if it doesn't overheat?). Tried to register on line, no online registry (Hmm). Plastic square plate not listed in booklet (Guess what it's used for?). Wanted to send an email to ask about the unlisted plastic square (assume it's for catching slices), no email contact (What?), though you CAN call during business hours. CAN'T wash food-touching parts in the dishwasher, must be hand washed (Ugh). Comes with a serrated edge blade, and the reviews I read said that you really need a straight edge blade to cut thin slices well.Pros: Construction is aluminum and stainless, as advertised. The only plastic is on the slider mechanism. Slicer mechanism moves smoothly. Seems to be well made. One year warranty. Not too heavy (My old Rival model, also metal, was much heavier.) Storage compartment for plug.Bigger (not sure if that's a pro or a con) and better made (pro) than my old Rival.Manual mentioned that foods with "uneven textures" should be "partially frozen" before cutting. Which leads me to question: Can I use it successfully to cut cooked meats i.e. roast beef, turkey, ham. etc. without "partial freezing"? I want to use it to slice food for dining/party settings.I'll be back to update this review after using it for awhile. AND after contacting the manufacturer during business hours. LOL I'll also find out if we can register our products on line SOMEWHERE.Update: Just used it to cut chilled roast beef.I bought the non-serrated edge slicer blade (purchased separately) after reading the on-line reviews/recommendations. I like thin slices in my meat for sandwiches. It worked very well. The movement was smooth and almost effortless. The clean up was not bad at all. And I used the plastic square to "catch " the meat. I lubricated with a silicone based lubricant, since no lubricant was suggested and I had it on hand. NOT good. The oil migrated to the first few slices of meat (yuck).Just got off the phone with Edgecraft, the manufacturer. The blades need lubrication every time you replace them, i.e. after washing or when changing serrated to non-serrated, etc. You need to purchase "mineral based food grade Vaseline" from a restaurant type supplier. (Amazon carries it, but it's VERY expensive through them. Read on. They gave me the name of Instawares.com Phone: 800-892-3622 Item #143-1063. I hazard to say that this lubricant is necessary no matter which food slicer you choose. I found a cheaper price for essentially the same product. I'm checking it out first before I recommend it. I couldn't find the item number at the first site and they are quite expensive. I will update the info."Partial freezing" means "chilled" for best results, though you CAN cut freshly cooked meat after allowing it to sit for "20 minutes or so for an average sized roast." DON'T cut frozen meat or meat with bones (I knew that).You CANNOT register on line, though they might add it later, if enough customers, like me, complain. It HAS been requested in the past.Hope this helps others, with questions like mine, to make their decisions about which slicer to buy. Happy hunting!UPDATE:The lubricant is NOT easy to find on line. I DID find Petro Gel Sanitary Lubricant, 4 oz. Tube(Carried by Amazon, but a very HIGH price. I found it on line for $2.31) I found it here:Update:Amazon deleted the link. Its at webstaurantstore.comUpdate:The manual is REALLY bad. I gives you very little information. Got an email from the president of the company. New info from him: Chill ALL meats before cutting. The fuse is included for people who don't read the manual and try to cut bones, frozen meats, etc. The slicer WILL overheat under those circumstances. The plastic tray IS for catching the meat (It says so "on the box." I didn't read the box. Did you?)BTW. If you're like me, you will probably lose the fuse by the time you need it. I took a plastic zip bag, put the manual (such as it is) and the fuse inside, and taped it to the bottom of the unit. There is a recessed area underneath which is perfect for this. That way you won't lose them.Update:If you expect your thin slices to be as perfect as from the deli, I think you'll be disappointed. Because YOU, essentially, are the power behind the pressure. If you put too much pressure into your slice it will be thicker, less pressure thinner. I also found that you have to flip the meat occasionally because the meat slides a bit and develops a "tail" on the edge farthest from the blade. You may find a better solution to that issue, but flipping occasionally seems to work for me.Update: I have used it, with the serrated blade, for cutting pot roast. I left the roast in the refrigerator over night, so it WAS chilled when I sliced it. I used a thicker slice setting, and it made beautiful, even slices. I did NOT have to turn the meat over with this blade and setting (no tail on the meat). I am very pleased!Just one caution: The blade, especially the non-serrated, is very sharp. Take caution when washing it.

The slicer came with a serrated blade, but I'm mostly using it for ham and bread so bought this non-serrated blade. It's very sharp, fairly easy to clean and cuts really, really well. I'm very happy with it. I bought a nice ham from Costo and sliced it pretty thin, I think it was on the second click on the thickness knob. Cut the ham much quicker than I expected, pretty much as fast as I cared to push the slicer. I thought I'd have to go slow but, it worked great going pretty fast.

Just what I needed for thin-slicing my homemade bacon. I recommend getting a pair of knife proof safety gloves for handling the blade when changing blades and cleaning the blade. It's razor sharp!

This is the blade that should have been included with the Chef's Choice slicer rather than sold separately. It works great considering the machine doesn't consistently allow for a cut through the entire piece of meat and leaves a portion dangling precariously between the very sharp blade and the carriage.

Bought this to go with my Chef's Choice 615 Premium Electric Food Slicer for slicing meats, as the slicer comes with a serrated blade. Very useful, easy to mount, and very sharp. I would definitely buy again.

I bought the 615 because I was in the process of making some homemade bacon and needed a way to slice it thin enough (the wifey doesn't like thick bacon like I do). I had the slicer set to the second line on thickness setting and was getting perfect slices of bacon with this blade. It sliced effortlessly and quickly and I didn't have a single slice of bacon mess up. I will use this on the next brisket I do as well. If you have one of these slicers and want to do meat, you need to spend the $20 for this blade!

This blade is made well and works great.It should also be noted that this blade (although not mentioned) is 100% compatable with the Chief's Choice Model 615 Food Slicer.

Considering another model?I was debating between this and Chef's Choice 609. The base for this model is flat, which is better suited for putting a plate underneath to catch the sliced meat. Is the 120-watt of the Chef's Choice 615 worth the extra money over the 100-watt Chef's Choice 609? If you are concerned about motor burn out like me, read on.INITIAL IMPRESSION:The gears are made of plastic, both on the machine side and blade side. The blade is as sharp as you can expect. Don't expect to sharpen it as the serrated edges look extremely difficult. Non-serrated replacement blade is $23 on Amazon and would be a better candidate for sharpening.CUTTING ABILITIES:If this thing is going to burn out on me, might as well burn it out the day I get it. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue. The best result is with cutting completely frozen beef through the grain. Thaw meat is messy and tears. The meat will start going places you don't want it to. Semi-frozen meat like another reviewer suggested was inconsistent. I had to apply too much inward pressure on the meat to get decent cuts and on the last cut, I accidentally flexed the meat pusher into the blade and cut off some metal. Blade appeared undamaged. The motor has a fan to cool the motor so overheating doesn't seem like an issue although I never ran the saw longer than 10 minutes. Applying a lot of pressure on semi-frozen meat with the meat pusher does noticeably slow down the blade and a faint smoke smell can be detected (minus one star). I have a Vitamix that will do the same thing when completely filled with a thick protein shake.CLEANING:The parts that can be removed are super easy to clean up. The area behind the blade can only be wiped with a sponge after the blade has been removed (four stars). It is heavily coated with food grade grease. You will need to reapply grease if you want a lasting service life. The motor back plate also needs to be wiped down as well as the molding that helps push the sliced meat off the machine. Unless there is something out there that has a completely removable motor housing, I can't think of any other way to make a product that's easier to clean.

It takes fine and consistent pressure to produce consistent slices, but I can't complain for the price. The reason I bought it was to slice Salamibecause it tastes best when fresh cut thin. Once exposed to air, the taste changes within two days, so if you don't use what you get sliced fromthe store then the effect is not the same. I have had stomach issues when buying from a particular store; I'm not sure if they are cutting off thefirst few slices and discarding, because that is protocol. If I were to choose again, I might spend more money to get a sturdier slicer. I'm surethe massive ones for commercial use are extremely pricey. This unit is very well designed so I imagine the Chef's Choice pricier versions qualitywould match their price; you usually get what you pay for.

This is a good slicer for light home use and small meat cutting jobs like bulk cheeses, salamis, and homemade charcuterie. It cuts salami and other meats deli thin to almost paper thin with the smooth blade. With that said the blade that comes with this slicer is the serrated blade which I don't like and I don't think slices meats and cheeses very well at all. The smooth blade purchased separately does a much better job IMO. So if you purchase this slicer BUY THE SMOOTH BLADE The blade does not have a very high RPM like commercial slicers do, therefore you must slice a bit slower so as not to bog down the machine and cut neatly. The blades are manufactured in Solingen Germany which is supposedly renown for high quality knives. Only time will tell how long this blade lasts until it needs a sharpening though.

Great slicer. I use this to cut semi-frozen (outside but not inside of the meat) top round roasts into beef jerky strips. I use it on the setting of #5, and this seems about right for jerky thickness. I do not trim them beyond that, so my strips of jerky are usually about 4-5 inches high, 6-7 inches long, and 1/4 inch thick. The only thing that it a bit of a hassle is needing to turn the roast over after a few cuts because it begins to form a small long piece that remains attached to the bottom of the roast that the slicer does not cut; this thin slice grows a bit larger with each pass. I have found out how to resolve this, but it requires a bit of a 'lift while cutting' technique that is easy to do but I am wondering why I have to in the first place? Maybe its just the nature of meat slicers, but I think it could be engineered out during the design phase with a few minor modifications. All and all I really like this slicer, it is powerful enough for me and its easy to clean. I can cut about 12 pounds of jerky meat in 15-20 minutes very easily. By hand this would take me a few hours and the results would not be perfectly consistent like they are with this slicer.

I wish it had a blade cover... I am putting it back in the box every time I use it for my cats' safety... :(And couldn't you let me choose the blade, seriously...? I had to order a non-serrated blade separately for $23.50... which was really annoying...The cutting part...wasn't so bad, nervous but fun...but the plate underneath it was so trashy. The stupid thing couldn't hold the food properly and it became all messy... You made this neat machine...you could do better than that with the plate...And the cleaning part... for me, it was tougher than cleaning a meat grinder... took me pretty long...If you aren't cutting for a huge party, just use your knife! Unless you are the type of the person who likes everything perfectly neat.

I cure and smoke my own bacon. I bought this slicer because I was sick of hand slicing. The slicer works well but for larger pork bellies there are 3 lacking features. First off the base of the "sled" or food carriage is only 7" long (parallel to the blade) so the bacon hangs off the end of the sled and is floating unsupported when it hits the blade, which can be problematic. Secondly from the stop of the sled to the blade is only 9 1/2" long. So, larger bellies will not fit unless they are trimmed. And, thirdly the hand/finger gaurd to pressure the meat to blade is only 5" long (3 1/2" tall) so to get good even slices on bacon I have been using a fork to guide and add pressure. I have yet to feed said fork to the blade...yet.I found freezing the bacon remedies the first problem and trimming the second. It does cut the frozen bacon with ease still and it's not a problem to slice a few pounds in 15min.Overall the machine is easy to clean and lube. It is well built. It is made in China. The thickness adjustment is great and can be set to naught to 3/4".I wish there was an aftermarket sled available or the designers had given the same thought, attention and capability into the sled that they did for the rest of the machine.

Works well though the blade was not manufactured well. I have issues that this blade is not standard on the food slicer. Anyways it slices my homemade bacon no problem.

Gift with electric slicer. No complaints.

Nice. Sharp good quality

Works good. Very sharp.

This blade was supposed to allow me to cut "softer" (i.e. non partially frozen) foods/meats on the slicer however even it doesnt cut well. The edge was sharp, but not scary sharp like a meat slicer should be. I used my diamond stones to put a wicked edge on it. Maybe once I figure out the right consistency to rpm speed that the slicer produces it will work effectively.

I'm glad I bought this blade as a companion to my slicer. It is helpful. Not everything slices as easy as turkey breast. This is great for ham and roast beef. I have less blade drag using this. I get thinner results!

I purchased this slicer for slicing roasts into deli meats, and I just recently used it to slice raw roast beef for making cheese steak sandwiches.The biggest limitations are the low power/RPM motor and clean-up (lots of nooks and crannies that are hard to get to). Because of the low power/speed of the motor, the blade tends to "smear" edges of the roast as you slice it, leaving a flap of meat on the bottom that should have been sliced several slices ago.Since I only use the slicer once every ten days or so, I can live with its limitations. If you need to use a slicer every few days, you should invest in something with a better motor and more features. Doing so will save you time and likely result in better and more slices of the food you are working with.

This is one of my most disappointing purchases of 2016. It does not cleanly cut all the food (some gets stuck, uncut, at the bottom of the blade). It moves when you try to use it, so much so that I have to ask my husband to hold it in place. It is a pain to clean. And worst of all, I still get uneven slices when I am preparing food for the dehydrator. You have to carefully control the amount of pressure you apply to food, and I am not a robot. That is WHY I spent the money on a slicer in the first place. I find myself pulling out my mandolin now instead of bothering with this beast.

It's ok for the price. The problem with meat slicers is there is not a lot of middle ground. You can either get cheap units like this model, then the next step up is 5x the price and that's for a basic mid-level quality slicer.It worked ok, slices up stuff without any issue. My complaints with it are that you're limited to small cuts of meat and even then you don't get an even cut at times. It tends to not slice the bottom of some meats, causing the meat piece to be uneven and generates a bit of waste. I even tried the non-serrated blade and got the same results.For me the unit was just too small to handle the meats the way I wanted. Plus it would emit a burning plastic/rubber type odor which was not a good sign so I returned the unit.

We loved it when we furst got it... for the price it works fineWe got a few cuts of ham from home (Italy) so getting a slicer was a mustThe issue we have is that it doesn't hold the thinnest slice setting... it moves as soon as you push to slice, so I keep the setting right with one hand and slice with the other... kind of annoying.also it doesn''t slice through the whole cut of meat... the bottom part never gets sliced so you have to cut it with a knife, flip it and start slicing again

The slicer is very well-constructed and solid. Looks great and seems to be of high quality. However, it has a major design flaw with the knob that adjust thickness--as others have noted, it slips at the thinnest settings, enlarging and making thicker cuts when you're trying to slice prosciutto or jamon serrano at traditional paper-thin thicknesses. It doesn't get progressively larger--it just slips to the next largest setting. The only solution is to hold the knob tight as you slice.At thicker settings, it does seem to hold it's place without slipping, so if you don't plan to slice paper thin, then don't worry about this.My brother has the less expensive Edegcraft 609 model--it doesn't look as nice, but it seems to have a differently designed thickness adjuster, which sits firmly in place, and delivers consistent results every time. That slicer also contains all the same relevant mechanical components (motor, etc.) as the 615, so aside from it looking a little more amateurish and the food tray being plastic, it is a superior machine. I would have bought that and saved 40 bucks if I'd known about the flaw with the thickness setting.Bottom line: If you plan to slice prosciutto or other dry cures, don't spend more on the 615--get the 609.

My wife chose this meat slicer and I would have to say that overall we are happy with it. We bought it because we started making our own bacon and slicing by hand was becoming too much of a hassle. This made it infinitely easier. It's easy to use, feels sturdy and as far as I can tell I never get nervous for my fingers, even after a few whiskeys. My bacon slices come out nice and uniform and at whatever thickness I desire.There are a few problems I have with this slicer though that might be common across all slicers, i'm not sure. The spinning blade is of course inset, but on ours it's inset to the degree that the slicing motion experiences an annoying 'bump'. Let me try to explain...The bacon is longer the circular blade, so when I make a full pass it hits the back end of the frame, sometimes distorting the slice.In addition, for some reason the bottom of my bacon doesn't always get a clean slice, because it's circular, i have a feeling that this is due to how the front of the circular blade pulls the meat being sliced, it might be inevitable, but I have to flip the bacon slab every now and then to make sure everything is even. Again, this might be a common across all slicers, I don't know.Lastly, it can be kind of a production to clean. No dishwasher and the blades are lubed so careful with the detergent and you might want to buy some grease.

Cuts good but does not shave!

It is exactly what it says it is. It could be slightly bigger but that would cost a few more $$$ for the machine itself.

as expected and on time

Not as good as I expected but does the job

The plastic grommet that is riveted to the center of the blade stands a bit proud on the front side of my blade. I noticed small bits of meat tends to get between the blade and the grommet on the front side. I sliced about 10 pounds of shaved steak on setting 1 this weekend, partially frozen beef. When cleaning the blade I noticed on the back side what I believe to be meat that has gotten in between the plastic gear and the blade on the back side of the blade. I point to the 3 dark spots in the video where I think the blade is not tight to the gear disk and meat has gotten in. The only way to prove this and clean it is to destroy the blade. I checked my serrated blade and the gear disk seems to be tighter to the blade and the plastic grommet is flush with the blade on the front side. I'm thinking of asking for a return and exchange, but if this happens it is a huge issue with keeping the blade clean and sanitary, check your blades!Update 7/20/14. I spray my blades with food safe silicone, wrap them in paper towels and store in a plastic bag. One week after writing the above review I opened the blade to see how it was doing and I can confirm without a doubt that it is meat trapped between the blade and disc on the back. It is now rotten meat, almost knocked me over when opening the bag. Not sure how to fix this, I've ordered another blade and may try to seal the front side "grommet" with food safe silicone? Unfortunately I can't get a refund on this blade, not very happy

Well I can't give an honest review of this blade as I returned it with Amazon's no hassle return policy. I never used it, but I can tell you this the Chef's choice slicer I bought was only fair at best. I sliced a big pork loin with it and it was nice and chilled and the slicer for the most part did terrible. It mostly tore the meat and sliced it unevenly. Chef's choice has a good return policy and I returned the slicer.

I did lots of research before deciding on a meat slicer and contrary to my initial tendency of going with a bigger(/commercial style) costing twice as much I decided on this one based on so many good reviews and the fact that I'll be using it sparingly.Upon receiving the item I immediately proceeded to put it to work slicing beef to make jerky.I half froze the beef according to many suggestions and then went on with the cutting job.The slicer cuts the beef OK... you can hear the motor under pressure when cutting but it did cut it without stopping.The food carrier is tiny so you need to work with small pieces (whatever is that you cutting). The pressure plate (the one you use to press the product against the cutting plate (and eventually blade) is small so the pressure you can really apply on the item you are cutting is limited (and uneven) making it somewhat difficult to render consistent results (at least for beef).I also noticed that there is a gap between the motor compartment and the actual base of the unit (not the food carrier which is obvious), this tiny gap allows for food to creep in there and there is no real way to clean it thoroughly (think blood getting there when cutting beef)Although I could perhaps come up with a workaround for most of these issues there is one that made me decide to return the unit.The issue (which after further research I discovered had already been discussed here) is a problem with the blade gear mounting design (riveted).During the cleaning process after slicing beef I took the blade apart for proper cleaning of the unit. When washing the blade I noticed there were dark spots underneath the plastic gear that is riveted onto the blade, moreover, under further inspection I noticed the dark spots were indeed red (blood).Since the plastic gear is riveted onto the blade there is no way for the gear to be detached from the blade and thus properly clean the surface underneath.I consider this to be a major flaw, perhaps not in the design of the machine itself but one affecting an intricate part of the unit.Unable to clean the blade area properly creates a serious risk of bacteria growth and all the contamination issues that may cause.I used it top cut 5 lbs of beef and is back in its box waiting for UPS to pick it up.This one didn't make it for me.(By the way, I did use a secondary blade I purchased along with the unit (smooth blade) but the design defect is still there)

This machine is ok. It cuts meats and cheeses well. I wouldn't say great, but good enough. I don't think the blade spins fast enough. The big pain is the blade screw. It petrudes from the blade ever so slightly causing your meat or cheese to snag on it just a bit. The blade screw also has a slot for getting a screwdriver in there to unscrew it and remove the blade. Problem is, food gets in that slot and can be a pain to clean. Buddy of mine had a cheaper brand from an outdoor store and I liked it better.

So first I was so excited to get my meat slicer and it worked great! But the second time I clean it , the locking button broke off. Considering the price and all the quality should have been better. However it's still factional, do all the thing it's supposed to do, I just hate having broke down when they are practically Brand new. NOT Happy with this purchase at all, I hope the can send me the locking button of the tray so it would stop annoying me every time I use it.

Boo. Maybe I'm just used to normal industrial grade slicers, but this thing sucks. The guard moves, so the thickness changes almost constantly while the blade stays stationary. It should be the other way around.

When you have a firm piece of meat, it slices very good, but a pork loin or a large beef roast, it doesn't do the job very well. It's like the blade and the table doesn't match up close enough to cut the whole piece of meat, so I had to start and stop on almost every slice. The blade is very slow, and that may be part of the problem. I would have to advise anyone looking to purchase a meat slicer, go to a professional grade slicer, I'm pretty sure you won't be disappointed.

When I first got it I was in love with it but after only a few uses it stopped working well. Product is listed to cut meats, vegetables, fruits and cheese. Well, after less than a year and only used once or twice a month it blows the fuse every time I try slicing cheese. Works fine if you only want to slice easy to cut items like ham but anything with a little grit to it blows the fuse. Should have listened to the reviews as I agree that the thickness setting never stays and varies for each slice. Will not buy this brand again.

he blade is fine, cutter, not so much

Not the results I was expecting.

I don't use this blade that much but despite all the care. it rusted and now after cleaning it is stained. I doubt this blade is good stainless steel

it shreds the meat more, i don't care for it at all

better material would make a better edge... not sharp at all, does not hold a new edge for long.

Useless; stick with the serrated blade. I got this because I was used to a commercial-quality slicer with a non-serrated blade, but with the machine's weak motor, I've yet to find a single thing this blade can cut capably.

worked exactly to cut 2 slices of cheese then died. I tried everything to get it to start again from switching wall plugs to letting it sit till next daymaybe it got warm or something,its terrible, and the sad part is when I tried to return it to the seller, they said non returnable. I was going to opt for replacement cause I read all the good and bad reviews and the bad ones mainly said died after a while. I ignored them and I was wrong. this thing definitely has poor internal electric parts. I would stay away from it

Doesn't look like the picture, cheap quality doesn't cut well very at all and you have to constantly reposition the food in question that you are slicing because the blade turns super slow. Difficult to use and a waste of money

While this is ok, its not strong enough and doesn't stay in place well. If you are pushing against the meat to hold it straight the thickness dial can turn on its own due to the pressure and then you have to stop and adjust again.I wanted to return it, but its been too long. Really disappointed. Didn't live up to its reviews at all

This unit failed to run right out of the box. I pulled the fuse and it was blown. Replaced the fuse and tried again. Blown again. Called customer service and received a message indicating that the office hours are 8:00 to 4:30 Eastern time and that the office was now closed. I called at 11:00 from Florida. I have not seen any other review with out of box failure so maybe this is a fluke.I will return and hopefully receive one that works so I can provide a fair evaluation.

This slicer is terrible. It never cuts even slices, you have to use a lot of pressure to push the food into the blade. The blade spins really slow and struggles to slice anything. The cleanup is a nightmare. Not a fan of this machine. Now this is my first experience with a home slicing machine maybe it is just impossible to get a quality machine for home without spending thousands of dollars for a professional unit like most delis use.

The small white gear that turns the blade has already stopped turning yes something stripped out. Would love to know if I can buy a part to fix it, are send it back and have it fixed. Do not buy this Lahser repeat do not buy this slicer.

Essentially no difference between this and the serated one that came with it.

Just bought this blade to go with our slicer at the end of January 2017. It states that it's stainless steel, we've used it 2 times and there is rust on it! Buyers beware!

There is no arm to keep what you cutting straight. Started with cheese cut fine but when i moved the slide back to cut another piece the cheese turned so i had manually move the cheese back to cut again. so on so forth. Same thing with summer sausage. They need go back to the drawing board.

It was suppose to be 7.5 inch blade and it is a 6.5 inch. I can't even use it.

I was not able to keep the blade because the slicer I ordered with it turned out to be much less than advertised. I am looking for a slicer with stainless parts that touch the food being sliced.

This blade broke my chefs choice 610 meat slicer.... I put it on correctly and the first time I used I tried to take it off and it like fused it self to the slicer to the point I could not remove to clean it... it got stuck on the center piece and wouldn't come off ...... I finally got it of and had to break the white piece out of the center of it....