By DC from Orofino. ID on 2/4/2008

Since the family loves those "deli platters" so much, with their thinly sliced meats and cheeses....I decided to buy a low to mid grade food slicer and do our own. I was appalled at the prices of commercial grade slicers...all I really needed was one that could slice down to a millimeter or so....it didn't have to do paper-thin slices.

I settled on the "Chef's choice" model #610. Most other reviews put it at the top for price/feature, and I was pleasantly surprised to find how well and consistant it sliced everything I put thru it. Even the serrated blade does a fine job on hard meats like salami and dried ham or beef. If you really want to get down on "thin", buy the non-serrated blade.....you won't regret it. It can slice so thin, you can read thru it

Clean up is a snap, and it stores well, but also looks good on my kitchen counter.

Note:
There has been alot of bad reviews regarding the blade mounting hub. For those who's claim of it breaking off....all I have to say is as long as one doesn't try to un-screw it the wrong direction, and as long as you add some pressure to the center of the hub as you unscrew it....there's no problems!

By MOOSE from PENNSYLVANIA on 1/18/2008

EXECELLENT Product