Meat Slicer Electric Deli Food Slicer with Child Lock Protection, Removable 7.5’’ Stainless Steel Blade and Food Carriage, Adjustable Thickness Food Slicer Machine for Meat, Cheese, Bread(150W)

I HAVE HAD THIS SLICER FOR 4.5 YEARS NOW AND IT WORKS PERFECTLY, same as the day it arrived. So why are there so many negative reviews? Because the people who purchased them don't know how to use or maintain the machine, but they are absolutely convinced that they do. It's called the Dunning-Kruger effect. Let me address some of the misguided fragments of reviews for you. 1. "Blade is definitely not stainless steel" Yes, it is, and you'd know that if you knew anything about stainless steel alloys, of which there are dozens for various applications. The stainless steel used for the blade in this slicer is a high-carbon stainless steel, meaning it has a higher Carbon-to-Chromium ratio. This is necessary to more easily be put a sharp edge on the blade. High-Chromium stainless steel -- what those who don't understand the subject think of as the only kind of "stainless steel" -- is difficult to sharpen well, and so such alloys are used in other applications, such as firearms and devices that are exposed to (mostly) fresh water. So yes, the blade most definitely IS stainless steel. 2. Poor slicing Poor slicing comes from not know HOW to properly slice meats, cheeses, bread, etc, on a home slicing machine like this. You cannot operate a $100 home-use slicer the same as you would that $14,000 slicer (NOT an exaggeration!) at your local deli. If you push hard on the carriage (the thing that carries the meat or bread back and forth across the blade) in any direction it will bind because it is a solid plastic sleeve bearing riding on a chrome-plated tube. The heavy-duty replacement bearings in a deli-use slicer's carriage cost more than 4 of these slicers combined, and they rarely need replacing. Manage your expectations to properly fit the context of this product. Wipe off the carriage tube HARD using a clean, dry cloth, until it is slick just from its own surface finish. Never put ANY lubricant on either the tube or the carriage bearings because many lubricants can and do "eat" various plastics over time, or they cause the plasticizers to outgas, making the plastic left behind eventually crumble. Use the carriage tray pusher to LIGHTLY press the substance to be sliced against the back plate as you SLOWLY move the carriage across the blade. If your slice cross section is somewhat triangular rather than evenly flat, then you are pressing too hard against the back plate. 3. "The meat tray (Where the meat sits on [sic]) CANT [sic] be removed!" Seriously? You don't see the spring-loaded latch on the right side of the carriage tube? Push it outward, lift the carriage tube, and slide off the carriage tray (that's what it's called). You're welcome. 4. Dull blade does not slice well. Now THERE'S a statement of Einsteinian proportions! You actually saw that the blade was dull, but you went ahead and tried to slice soft materials with it anyway? Folks, maybe MY expectations of the Human Race are too high, but I just do NOT see how someone would not sharpen a less-than-sharp blade before using it to thinly slice soft materials, yet still expect a quality work product. What am I missing here? 5. It won't turn on You may have seen the video of the man trying to get his brand-new slicer to turn on to no avail. Perhaps this is another Darwin Award moment, but did he check that specific socket on the power strip using a Live Wire tester to see that it was, in fact, functioning properly? Nope. Did you see him even so much as try a different socket on the power strip? Nope. Did you see him eliminate as many variables as possible by plugging the slicer directly into a wall socket -- after testing the socket for having a Live Wire? Nope. Did he use a Live Wire tester to check the slicer's power cord to see if there was actually electricity flowing to the appliance, because that would be a simple fix of replacing the plug at the end of the power cord? Nope. I fear that, as a Human Race, we are dumbing down to an almost primordial level. Thank technology. But I digress... 6. "Very slow cutting speed" Yep, Sparky, it IS a very slow cutting speed! That is the optimum speed for the blade to rotate for optimum slicing results -- IF you are slicing correctly. 7. "It was overheating after just ten slices" Of course it was, Wally! That's what happens when you push hard to mimic what you see them do in the deli with their $14,000 Hobart slicer. Same as trying to make a Toyota Corolla race like an F1 race car. The Corolla is a fine automobile and will last a good, long time -- IF you don't keep it floored during the entire 24 Hours of Le Mans. Folks, this is getting long so I'll leave you with a portion of a one-star review that sums up where the TRUE FAULT LIES: "While this slicer does slice meats, cheeses, vegetables, and breads it doesn't do it great. You have to push very slow if you don't want it skipping over whatever you're cutting. And if you put too much pressure on the machine not only will it open the blade further (just a little bit) but it will also cause it to slide along your counter. I had to have someone hold it in place. The blades are very easy to change and it is extremely easy to clean. So while it does what it claims, it doesn't do it good [sic!]." And there you have it: a user who doesn't know a THING about running one of these machines, doing EVERY POSSIBLE THING WRONG, and then blaming it on the machine. BOTTOM LINE This slicer is a perfectly wonderful piece of equipment that my family has used for four and a half years now without issue, and it works EXACTLY the same as it did the day it arrived. If this slicer ever wears out and I cannot repair it, I will GLADLY buy another one from Ostba. Thanks, Ostba, for making an easy-to-use and affordable slicer for the home. Five Stars, well earned. EDIT: I just now sliced a corned beef brisket that I cooked yesterday and then wrapped and refrigerated overnight. This is on my 4.5 year old Ostba slicer, which worked perfectly yet again. See the photo.

When something is good, I prefer to get the bad out first. So, you can see my rating here, but I'm still docking it a tiny bit for "ease of cleaning". There's a small hole near the bottom left of where the blade is seated, looking at the appliance, that I can find no way of cleaning out without a screwdriver. I doubt it's going to be a huge problem but a piece of meat did fall in there. Bad for bacteria growth. Otherwise, this thing is quite easy to get clean. The blade, pusher, guide rod and platform all come off without any tools. The back is easy enough to clean with soap and water or a disinfectant wipe. So what's good? Just about everything. First off, the price is beyond reasonable. I thought I'd have to drop a few hundred on a deli slicer, but that's simply not true. $100 or so for something rated so well,I had to get it. It's definitely a great value. Now, keep in mind, 7.5" blade is a lot smaller than what you see at the deli. You're gonna be a bit limited here. That said, a little creative cutting will make the vast majority of stuff manageable with this blade. This is still a great value at this price. Next, the blade: seriously don't touch it. It comes nearly razor-sharp, and with the serrations will likely last me a few years before I need to take it in to get it sharpened professionally. The sharpness is a key factor in the next bit and the reason I wanted one in the first place: thin cut meat. So you're looking at this because you want that paper-thin deli meat, as I was, right? Yeah, you're getting that here. I ended up dialing the thickness up a bit because what I used it for first was jerky. I wanted nice thin planes of meat to dehydrate. Yeah, I tired it on a thinner setting, paper thin in fact, and that just doesn't work. The meat falls out the back into a crumpled mess that will never pick up enough marinade! It does this job too well for jerky, but cooked meats? Oh you better believe I'm going to be making a beef roast and slicing it up with this, and soon. Arby's got nothing on the thinness I'm going to go for. Now, I've seen people whimpering about the volume of this sucker. I was going "of course it's loud, you peanuts! It's basically a circular saw that cuts delicious meat!" I was wrong. They were more wrong. It's quieter than a food processor! I suck with decibels, but, what, ten db quieter? I wouldn't run it with a sleeping baby on the room, but it's better than running a blender. This does, however, mean the blade spins far slower than I thought. I expected this to be a problem, but with nice freezer-chilled meat? Not so much. Fat, though... Watch out for the fat cap on a good roast. It's a good way to get rid of the fat at the ends, but it does not like the white stuff. Overall, I'd say it does a great job. If you need super thin meat or cheese, this is absolutely the way to go. I won't say it's going to save you money, but it's way more convenient than asking the butcher to cut things up thin for you.

It worked pretty good. It slices nice until it gets to the end of the meat and then its not as nice. I wish it would slice a tad thinner but when I tried it didn't get as "clean" of a cut. It's also a tad noisy. The size is pretty compact, I store it on my canning shelves. It takes up as much room as a small microwave I'd say and its not too heavy. There is suction on the bottom that does a great job of keeping it in place. It cleans pretty well, the blade comes out easily. Overall it is good for home use and gets the job done. First use, I was able to slice up some smoked ham for lunches! I'd give 4/5 stars and recommend for weekly home use!

Highly recommended if you eat hot pot often. This slicer is convenient and very practical. It makes slicing meat quick and easy, saving a lot of time compared to cutting by hand.

This is exclusively used for my sourdough. It's a little tricky with the widest part of the loaf but it works just fine. Perfect slices every time and easy to clean.

Overall for the price this is a good product. It slices well and comes apart easily for cleaning. I use it for slicing Tri-Tip and other roasts and it does the job well. The downsides are: 1. It's light and moves around easily even with the suction feet. 2. It comes apart easily for cleaning the blade and other pieces, but there are places, especially the slice adjuster mechanism that are difficult clean. The juice's run down into the slice adjuster gear box and even using a tooth pick I don't think I was able to completely clean it. There are two nuts on the adjustment plate that can probably be removed to open up the gear box which I will try next but it's not ideal. Regardless of those 2 issues I am enjoying the product and will continue to use it.

Aunque su cuchilla no es lisa es funcional y corta muy bien

Tres bonne relation qualite/prix. Ca tranche tres bien, facile a utiliser, se nettoie tres bien

Me encanto el producto desde que lo saque del empaque. Es fácil de limpia y usar, los cortes son preciso.

Good quality meat slicer. Easy to use and handle. Makes nice thin slices of meat and cheese

Used it, and it works very well as advertised! overall happy with it! The writing below does not represent my overall satisfaction, which is high Giving it 4 stars for the following reasons: 1- Although I can't expect industrial grade for this price, the slider leaves a gap between the blade and the meat big enough that, when the meat is soft enough, as you get to the end of your cut, it actually starts to push the meat behind the slider. And yes, I know, go slow. I did, and gently, but slowly, over each cut, the back end of the meat gets a little misshapen. It's not a dealbreaker, but just a little thing to work with (I rotate the meat every few cuts) 2- the support for the meat does not dismantle easily for cleaning (requires an adjustable wrench to dismantle) yet if you meat has any juices, they will cover the support, roll down into the slide mechanism, which would be a real pain to clean. Make sure you cover the underside, therefore, with paper towel so you don't need to clean it. 3- The back side that deposits the meat could have a been a tiiiiiiny bit better designed. There is no easy way to fit a plate back there to receive the sliced cuts, so you need to grab them by hand if you want to not have them smash into a pile