10" Electric Deli Meat Slicer, Cheese Food Slicer with Premium Chromium-plated Steel Blade, for Commercial and for Home Use 240W, BESWOOD250

I bought this Beswood slicer in 2019 for a friend that does catering. He puts this slicer through a lot of work mostly slicing roast beef, ham and other deli meats for his business. So far we haven't had to sharpen the blade. This monster slices meat paper thin like butter. I was concerned about the cleanup since I could see that as some reviewers mentioned the blade when taken off would be like a frisby from hell. But my friend found that once the blade thickness is set to 0 the edge hides and he can clean it without removing the blade. I bought a strong magnet in case we need to remove it. I believe the company actually sells a kit to remove the blade safely. One thing that chefs always say is that a sharp knife is safer than a dull one. The same goes for slicers. If you have to struggle with the meat to get the blade to cut it chances are you will slip and cut yourself. I have half a finger to prove it. This slicer is so sharp it cuts effortlessly so it is safer. As far as sturdy, this slicer has out performed the many slicers we purchased in the past by well over 100 times. We were buying smaller slicers and we're going through them at least one a year. The motors always burned out on us. The motor on this herculean slicer is going strong after all these years. It is not quiet but not overly loud either. Not that it would matter to us. As long as it is strong and puts up with the demand we put on it, we don't care if it sounds like a motorcycle with the muffler cut off. We are cutting meat not trying to get into a Zen moment. Just about all the parts are stainless steel. The hand guard is a thick plexiglass which did crack on us and we are ordering a new one from the manufacturer. The slicer is pricey but more than worth it. If I added up all the other ones we burned out we would be able to pay for two of these Beswood slicers easily. I highly recommend it to any one that is looking for a slicer.

I purchased this slicer mainly for slicing meat, cheese, and larger meal prep portions at home. The build quality feels heavier and more durable than expected compared to smaller slicers I looked at previously. Assembly and cleanup took some time initially, but operation became easier after the first few uses. The blade cuts evenly and produces consistent slices once adjusted properly. What stood out most was the motor strength. The slicer handled partially frozen meat better than expected and did not bog down during use. I also appreciated the stability during operation. The main downside is the size. This unit requires a decent amount of counter or storage space. Cleaning also takes patience because several parts need attention after slicing meat. After repeated use, the performance has remained consistent. Good choice for people who regularly prepare larger food portions at home.

I had a low-end Krups for a long time and decided it was time to up my game. The Krups served me well for a low-end machine but it had a number of shortcomings, which is to be expected given the price point. I did the requisite research... Google... Amazon... a few culinary web sites etc. Personally I find Amazon to be the most helpful with reviews. The many web sites out there usually have the disclaimer that we may get a commission bla bla bla. Say what you will about Amazon but the reviews are much more helpful. My decision came down to a couple of slicers but I went with this one and I'm very happy with my purchase. The directions are just ok, but there are enough 3rd party comments, YT videos, etc to help me through. The motor feels very powerful. It's quiet too which I like. The overall construction is very beefy! It's a heavy machine so be advised if you plan to lug it around the kitchen etc. The product table and slicing guards (flip down arm, two shields) feel very safe to me. I'm not at all concerned from a safety perspective when I'm slicing meat, cheese or bread. Finally, some reviews complained about cleaning difficulty. I'm kinda surprised because I thought tit was pretty easy and straightforward. Remove and wash the product table and center plate. Use the supplied brush to knock out the little bits of food under the blade. Wipe down the blade and machine surfaces with a warm sponge. Dry and put it back together. Kinda easy at least to me. I slow-cooked a rump roast on my Kamado Joe and then tossed it in the fridge overnight. I sliced it today to make deli-style roast beef. The thickness control knob provides plenty of control. I did some slices that were like the shaved/wafer-thin style from the deli. Cool! I thickened up a tiny bit to make thin-sliced roast beef. The cutting surfaces and blade all worked just perfectly. All in all, I am very happy with this machine!

Facing 50# of venison product needing to be sliced I went with this slicer based on a recommendation from a forum. It is much less that the comparable LEM product and has overall good reviews. Setup is an absolute breeze even with an initial cleaning and lubrication. I'm not sure the lubrication was absolutely needed right out of the box, but better safe than sorry. Time from unpacking to slicing: <30 minutes. Performance was better than expected. The belt drive results in a much quieter and smoother slicer than my previous slicer which was geared. Initial cuts were with venison bacon which is a ground/formed product. It was refrigerated prior to slicing and pretty firm. Slices at the 3 setting were perfect for thick cut style bacon and there was little to no tearing noted which indicates the blade was sharp upon arrival. At the other end of the spectrum, I set up for 1.5mm thick slices of venison mortadella. This was also refrigerated but much more prone to tearing. The slicer breezed through the mortadella without any tear out except for the final slice or two when the meat was not well supported by the tray. I gave block of smoked cheese, and two sticks of summer sausage a try as well. The slicer performed admirably on all foodstuffs I fed it. Cleanup was also easier than expected. 99% of the cleanup can be done by removing three (3) knobs. A few of mine came overly tight from the factory, but that is an easy remedy and I was able to remove everything without an overt struggle. Overall time to clean up the first time was between 15-20 minutes and I imagine it will go faster in the future. The only con/complaint I have with the entire unit is the stoke could be ideally 1" longer. It's just a bit too short for all the work I asked of it. An aftermarket longer tray would be a really nice accessory to offer as well. Overall it is well worth the cost and a 5-star rating. Expecting many years of service from this slicer.

I think it is important to note why this received four stars, and that I didn't rate it lower due to price, though I would consider this to be a big ticket item unless you are needing to slice foods professionally. I have a small beef jerky business on the side, but found I was either spending so much time and money out and about trying to source super-thin slices, or the thickness of the meat I sliced myself just wasn't consistent enough and took a very long time to cut. As my products are quite expensive, my customers expect a certain quality I simply wasn't able to deliver on a consistent basis. This machine is fast, quiet, smooth, and cuts beautiful slices of beef so thin they're nearly transparent. The sharpening and honing stones work great, and I am producing a higher quality product than ever before. What I don't like is just how difficult this thing is to clean. You can't immerse it or spray it with water, and to do this correctly, you'll need real tools. Unless you want decomposing meat in the machine, you need to take it almost completely apart, including taking the blade off, which is an accident waiting to happen. You literally will have to take every external moving part off, as well as the rear blade scraper/guard, or meat goop will hang out and get nasty. The included cleaning brush is far too wide to clean the gaps well. Most of the parts come off easily, but the blade will only come off after removing several other pieces, and then you'll need allen keys, as well as cut-resistant gloves. There is no easy way to lock the motor in place to remove the blade, so I had to hold it in place with pressure. Remember, this is made to cut through very cold, tough muscle with ease; your hands and clothes won't offer much, if any resistance to the blade. I sliced about 20 pounds of chilled/frozen beef with this in less than five minutes. I then spent the next half-hour cleaning the machine. If you are processing a ton of food, or have someone else that will clean this for you, go for it. Despite my criticism, I think this machine was worth it.

WOW and DOUBLE WOW!!! I had a little trouble getting it on time since Amazon obviously lost it for a while, but WOW, was it worth the wait. I finally got it on February 11th. I had to battle with the weather for a good smoking time, but I finally got some Pork Loin brined and smoked up into Back Bacon yesterday. Well, today I got the new Beswood slicer out and washed it up good and sliced my Canadian Bacon. I ABSOLUTELY LOVE THIS SLICER. I turned it on and it just had a little hum. The thickness dial is spot on too. The Chrome plated blade on this is razor sharp and nothing stick as it comes off the blade like a dream. For the price and how much I use it, I couldn't ask for anything more. I'm old and crippled up, so moving it around is a bit of an issue, but I got it done. It's about 38 lbs and awkward to carry....but I'll suffer I'm so happy. I just had the wife take out a pork belly for me to smoke up some regular bacon and the loin I just did was for a friend so I told her I need to also get another loin for us to have some Back Bacon (Canadian style bacon). Ahhhh. Clean up was a bit more of a job than my old cheapy slicer, but well worth the effort it takes. I had a little trouble getting the knobs loose since it was new and they must have a Gorilla cranking these things down for shipment. At 69 Y/O I don't have the grip I used to. The blade is also a bit of a pain to get off....The cheap allen style wrench they send is a pain so I'm going to use a T style wrench that I have next time. All I can tell you is if you want a fantastic home slicer, this is the one for you too. One other thing.....the last slice has to come out a little thick as the gap between the pusher and the blade is a little wider when slicing thin. Not a big deal though. Gotta have something to munch on when you just made PERFECTION!!!. And if you don't smoke your own meats and bacon....you don't know what you're missing. And I can't wait to use it to slice my smoked cheeses too. God Bless All!!!

Is it really fair to compare a $100 meat slicer against a $300 one? I worried the Beswood would be ridiculously difficult to clean. When it comes to true value for moderate home use, that’s what it came down to for me. I’ve tested both and can only keep one. Here’s what I’ve learned: INTRODUCTION TO TWO TOP SLICERS Both of these are very popular on Amazon and highly regarded. The Beswood has a smooth 10 inch smooth blade forged in Europe and the Ostba has a 7.5 inch serrated blade. I’m a serious BBQ guy and cook hoping a smaller model would be enough. I want to be able to slice thin and vac seal roast beefs, jerky, hot pot, tri-tips, hams, pork tenderloins, and pork belly. My hope was that the compact Ostba would be time saving to clean vs. the Beswood, and much easier to handle at 10 lbs. vs. 33. SIZE AND WEIGHT As you can see in my photo, the Ostba is compact and easy to handle. Suction cups are supposed to keep its light weight firmly planted on the counter. The Beswood is truly a heavy “Big Bertha” but weighs less than many comparable 10 inch models. I have average arm strength and can lift and carry without issue. TESTING THE BESWOOD Slicing was an absolute dream with the Beswood. Like buttah! I have read this slicer is the equal of a 13 inch Hobart deli slicer, just sized down for smaller businesses, or home use. I realized right away the heavier weight is an asset, not liability. It stays planted on the counter, has a huge tray table to hold the meat, and spikey grabbers to grab it as you slice. The slice dial is in millimeters and I found that 2mm was perfect for ham. See the photo. If you like it ultra thin, or what they call in Pittsburgh “Chip Chop Ham” the slicer complies like an absolute pro. TESTING THE OSTBA I first bought the Ostba. Slicing is adequate. It does slice thin yet the slice thickness wheel is a bit of a guestimate. It gets the job done and I bought it because its 200 watt motor can power through meats more effectively than pretty much all other small 7.5 inch models. The motor is loud but not unexpected. Slicing action is not smooth, but not unreasonable. Even with the powerful motor, you have to muscle a bit through the meat. Unfortunately, our kitchen counters are textured and the suction cups don’t stick. This forced me to grab onto the Ostba with some force so it wouldn’t slide on the counter as I sliced. I worry this can create a safety issue because my attention on the blade and the slicing might get even slightly distracted. This should be a rare issue for others. The Ostba sticks to smooth surfaces well. BESWOOD CLEANING NIGHTMARE? TIPS: I worried the Beswood would be a 30 minute cleaning headache and worried it would have to be disassembled to reach the blade. Some reviews are negative on the Beswood when it comes to cleaning convenience. (Allen wrench every time? No thanks!) In truth, it’s quite easy so let me explain the process: Unscrew the large knob to release the tray table. This cleans right up in a couple of minutes in the sink. See my photo of two easily found ideal cleaning and sterilizing solutions. The rest of the unit is cleaned in place: Unplug. Unscrew the knob holding the built in sharpener at the top of the unit. If there is any gunk inside carefully wipe it out and rinse it. Do not submerge in water however. It’s not hard to clean and takes just a minute. Unscrew the large knob holding in the blade guard, first making sure the slice thickness knob is set to zero. After unscrewing, give a poke forward, and the blade guard will drop into your hand. Again, it cleans up in just a minute at the sink. If it’s greasy, use a non-toxic grease removing cleanser. Simple Green mixed 1:10 is ideal, or stronger if you are working with pork belly. At this point, the blade will spin freely and you can spray with Simple Green, or skip this step and use a food-safe cleaner and sterilizer. “Lysol Daily Cleanser Free From” is new on the market and contains hypoclorous—many pro kitchens use this chemical to sterilize. You can spray, clean, and wipe, or to sterilize, spray, clean, and spray again, leaving the Lysol Free on until it dries. This chemical is very safe and also used for sprays to sterilize kids toys. Having a small brush to get into nooks and crannies helps. The one supplied with the Beswood is barely adequate. I used a nail brush and it had much more precision. I also use a green scrubby pad carefully around the blade edge. The whole job can be done comfortably in just 20 minutes, perhaps 25 after slicing more than 30 lbs of fattier meats. The best news? The blade does not need to be removed! Whew! GLOVE SAFETY AND CLEANUP TIP Speaking of careful: you must wear cut resistant gloves when slicing and cleaning. I learned a trick to keep them clean. Put on the cut resistant gloves and then place a tightly fitting disposable rubber nitrile glove over it when you work. OSTBA CLEANING The Ostba has a bar that can be opened up, easily accessing the blade. Its tray table does not screw in so that is easy to clean as well. Use the solutions I recommend above to complete the job in no more than 15 minutes. However, the 5 minutes saved cleaning the Ostba is not truly gained versus the Beswood. The Beswood is so much smoother and easier to use that it saves time and effort during the slicing process. WHICH TO BUY? These slicers should last 10-15 years with reasonable care. The serrated blade of the Ostba is adequate for meat but once you’ve tried the Beswood, there is no going back. Yet, it’s almost three times the price and needs a large dedicated storage spot. If you can afford the Beswood, or its identical 9” model for $20 less, it is a dream slicer to use. If not, most occasional home users will find the Ostba plenty good enough. The Beswood is money extremely well spent.

Only thing I can say is OMG, I had a meat slicer for 5 years and loved it. The motor burnt out. I was so upset that my slicer is no more. I did not want to buy another one. But can’t do with out it. So I started to research and kept coming back to the BESWOOD 10" Premium Chromium-plated Carbon Steel. This thing slices so much better then my old one. The first test was american cheese. With no effort at all it sliced so smooth and paper thin. Heavy duty slicer and worth every penny. Now I will tell you the truth, I am so happy my old slicer burnt up. It is like night and day difference. Easy to clean and excited to use this one. Update: Update on my Beswood, been using this now for a while. I still love it. Bacon, cold cuts, Prime Rib roast left overs. All sliced the way I want it. Cuts so thin you can see threw the slices. Cheese is the most battle for slicers and this one does the job with no effort at all on the slicer or me. No need to look for any other slicer. For the ones that are giving this a bad review on cleaning, you should read the paper work first. I say your not to bright. Hot soapy water with small towel and cleans right up fast and no problems and the finish will not come off. DO NOT USE ABRASIVE PADS OR SPOUGES. I hate it when people give bad reviews when they don’t know what there doing. This is so easy to clean and does not take a long time. Yes a little heavy but that’s what you want unless you want a cheap little plastic slicer that will not do the job rigth and have to replace less then a year. I can not say enough good about this Beswood slicer.

Believe the reviews! The quality of this surpasses my previous 10" slicer that was branded and sold by a big outdoor store. Don't waste your money going that route first, just jump ahead and buy this one. I had named my other slicer Dexter due to having to tent off an area with plastic when I used it. It would fling meat everywhere. This one, little to none is being flung anywhere. Very easy to use. Clean-up is as expected and not all that difficult. Just use caution and clean it well when done. The quality of the Beswood is definitely worth the price as it feels industrial in construction and should last a long time. My only issue, the box I received had been opened already. Didn't appear to have anything missing or broken. A little disheartening when spending this much and having it opened already.

Funciona muy bien

I was hesitant at first as there are cheaper options but reviewers always recommend not cheaping out. As a kitchen enthusiast I know the importance of good material for blade and with sufficiently sized motor, it cuts through meat well. I usually use it for portioning large cuts from Costco, and making hot pot meat at home and after more than 6 months of use, I can confidently say I got my moneys worth!

This slicer has saved my family so much money and made meal prep a lot more fun! It’s super easy to use, and I absolutely love using it. Cleaning is mostly fine, though I wish the blade was a bit easier to access (maybe I could ask AI for some tips! 😉). I had a smaller meat slicer before, but this one is definitely next level! Highly recommend!

Qualité exceptionnelle. Déjà plus de deux ans que je l’ai acheté et je suis tout à fait satisfaite. Silencieux, coupe parfaite comme on le veut et la table où l’on met la viande pour la couper sa roule doux. J’ai de la famille qui viennent couper leur viande tellement elle va bien. Le seul inconvénient, mais on le savais à l’achat, il prend beaucoup de place et vu la pesanteur, je le laisse dans le coin de mon comptoir de cuisine.