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This device cuts incredibly well, especially with frozen brisket, which I prepped in smaller pieces before freezing. The slicing experience was smooth and efficient. Cleaning may be a challenge. The blade doesn’t sit flush, so meat gets stuck in the small gap between the blade and the handle.The small nuts holding the feeder in place were tough to reinstall—something more ergonomic, like knob-shaped components, would have made a huge difference.The blade is so sharp that I accidentally cut my finger during removal—so be extra cautious.After cleaning, I applied oil to the parts to prevent them from getting stuck again. I’ll have to check for rust later, as some parts aren’t stainless steel.All in all, the product works great for cutting. If you’re considering buying this, make sure you have a set of tools handy in the kitchen for the inevitable disassembly.One more thing, be careful as the knife is extremely sharp!Update: The customer service for the brand is great, they reached out to apologize for any issues. You rarely see brands own up to anything.

Thanks to all the guys whingeing that this device is so horribly sharp, that they had to write "blade" onto the blade 🤦‍♀️..... it gave me hope that this device actually might be sharp enough to fulfill its purpose! I got it today! Ripped it out of its package (no idea how it's possible to scratch your hands doing so) assembled it and got to work.Admittedly adjusting the blade to cut the desired thickness took a while (I wasn't after tissue paper thin) but it cuts a treat! How someone manages to get fingers past the cutting guard to the blade is also pretty beyond me, surely its common sense to keep your fingers from the cutting edge?I highly recommend this device!

For the money, this is a great slicer. Just don't expect perfection. I only use it to cut frozen meats. It came with 2 blades, 1 of which had a nick, but it's not effecting its performance. Some of the edges on the rest of the slicer are sharp, so be careful. I tried using the spring loaded holder, but found that the included unattached holder to work much better.

Fantastic product, slices frozen meat straight from freezer to thin or thicker slices I want. Easy to assemble, wash & use. Highly recommend!!

This was a no-brainer buy after seeing the videos and I'm glad I got it, even with my too-small and overcluttered kitchen. I noticed we were still going out or ordering in because "we don't have anything thawed", and eating out has become expensive again.Why four stars? It has great, good, and almost-good/room for improvement parts.It is very solidly built with heavy stampings of a magnetic stainless steel (either high chromium, low nickel or heavily cold-worked austentitic stainless). The fasteners and moving parts look to be of good quality. The pivot for the cutting arm actually has bearings.Mine came with not one but two (!!) extra blades and another set of suction feet!First of all, this is not a showcase haute-cuisine Wustoff or Sabatier chef's knife that you show off to the neighbors. It is a workhorse restaurant-grade countertop tool that is priced under 60USD. That means you get inexpensive stamped metal instead of castings. That is not a problem as long as you get enough stamped metal. The metal on this this cutter is heavy and well more than adequate to the task. Mine had edges that had been deburred, but a second grind or sanding with a finer grit would have been a good idea. It isn't rough enough to cut, but it would make handling it while cleaning more comfortable. Also, one surface had been scarred over several square inches, but looking at it I think it is the bottom of the meat tray. The cutting arm is also stamped... but at 3/8 thick it is also plenty solid. Again, a little sanding before the enamel (the arm is powder-coated or enameled and the only non-stainless metal part) would have improved the finish. It did not interfere with cleanup. I'm still going to show mine off to the neighbors.Incidentally, this thing cleans up in a couple minutes if you do it right away. Do separate the meat tray (two wingnuts underneath) to clean, if only so you don't have to keep track of the hinged spiked meat gripper and the pivoting cutting arm at the same time while cleaning. Use a bottle brush on the tunnel under the meat tray and watch out for the spikes. If you are going to be at it a while, as in six or ten pounds of meat, I recommend picking the small bits out (only because I microwave them for the cats who already recognise the slicer means they get the GOOD treats) and giving it a quick spray in the sink halfway through to keep stray fibers from drying on. (I have very low humidity in the house) If you work with two pieces of meat and trade them back to the freezer as soon as the surface thaws there is almost no mess at all. Run the handle under hot water and it slides off to clean. It is easier to clean than both the food processor and the instant pot. Tip: throw a paper towel in the sink so you don't spend two minutes figuring out how to get a hand under (blades) to get all four suction feet to release because the first one grabs again while you are working on the last one.The outer adjustment knobs could be larger, i'm going to trade mine as I have damage to my hands affecting my fine grip. Something without fine grooves. I'd say this and the edges were my main gripes.Better instructions would have been nice too.All that said - It works a treat.Freeze your meat several hours or overnight. Preferably in two pieces.Set the meat tray about a quarter inch to the inside of the blade side of the base and tighten down the wingnuts. This keeps you from running the blade into the meat tray.You can trim the fat cap, etc down on a thick setting or just sliver it off on the fine before you start the real sllices.If you run the silver nuts down all the way then back off 2 and a half turns, then lock it down with the black knobs you get penny thick slices for cheesesteaks. A half turn in gets you tissue paper. 2 -3 more turns out for stir fry. If you find you tend to cut thicker toward the top or outside you can bias that end of the blade for a less aggressive bite.Silver membrane and heart valve ligament bases at this thinness aren't noticeable. after cooking.As soon as the bottom of the meat you are cutting thaws and the cut gets ragged, flip that side to the top. When the new bottom gets ragged, toss that piece back into the freezer and get the other one. Do the last bit slooowly and you can cut down to a less than 1/2 inch thick leftover piece. If it isn't mostly fat cap, refreeze it and lay it flat to cut.Bags are supplied to freeze small or odd bits into a loaf. I'd get an box and freeze the bagged meat into a square or at leas.t one good right angle corner down the length.Frozen roast? No problemo, stir fry coming up!Now to find a good recipe for gyro meat blend :)