OSTBA Electric Meat Slicer with 7.5” Stainless Steel Blades, 200W

I’m really happy with this meat slicer. It’s easy to use and works really well for slicing meat at home. The stainless steel blade cuts smoothly, and I like being able to adjust the thickness depending on what I’m preparing. It’s especially convenient when I want to slice meat for hot pot, sandwiches, or other dishes. It’s also easy to clean after use and doesn’t take up too much space. Very useful for home cooking, and I’m glad I bought it!

I love this slicer! I use it for the sourdough bread I make, and it works perfectly for what I need. I can slice my bread to just the thickness I want, then put the slices into bags or freeze them individually with a piece of parchment paper between each slice. They separate easily when I want one, and the slices are just the right size for me. It makes storing my homemade sourdough so much easier. I’m really happy with it! It is very easy to clean

I've have an old slicer that I call a book style slicer... it's all plastic except for the blade and is about the size of a hard cover book. Think of a book sitting on it's spine and open it up so half the book is sitting on the table top and the other half with the blade is still upright... and now do your slicing. Yeah cheap, light, flimsy and takes three hands to use. but it has been working for 15 years or longer. So this slicer is to replace that old slicer. More sturdy and stable and doesn't need three hands to operate. Slicing wise I would say they are about equal that way. The old slicer's blade seems sharper while this one doesn't seem to be very sharp. When washing the blade I felt the edge to feel how sharp it is and if it was one of my knives I would be saying it's dull and in need of some serious sharping. I tried slicing both a block of cheese and a deli style cooked ham. The ham had been frozen and defrosted in the refrigerator until it was not frozen. It seems like it took more pressure pushing it through the slicer then it should have, more then my 15 year old $19.99 slicer that has never been sharpened. I like the removable bar the carriage rides on which is a lot more stable then my "book" slicer that it's carriage just rides in a slot in the base. The piece that holds the meat on the carriage which has those points on it works so-so. The points don't really dig into the meat very well and once have pushed the meat through the blade the blade will push the meat off the end of the slicer. If push hard enough to keep the meat from being pushed off the end of the slicer it causes enough drag on the blade that it slows down slightly and can hear the motor straining. Plus if pushing that hard it will change the thickness of the slices and cause the bar to flex slightly so that the pointed thing could run into the blade. Both can be over come by not pushing hard against the blade and once a slice is made tilting the carriage back while using a couple of fingers to hold the meat in the carriage and slide the carriage back to start position and then push meat back into place on the carriage. Then do another slice. Another problem is the carriage rolls on a single wheel near the blade and slicing both the cheese and cooked ham causes a lot of crumbly pieces that will fall down between the blade and carriage which then acts kind of like a wheel chock preventing the carriage from moving smoothly or easily. Every few slices have to flip the carriage up and wipe out the crumbs where the wheel rolls on. Considering all of this it still slices quicker the my old slicer which constantly tries to close shut and needed three hands to operate. (it didn't have an on/off button but needed to have a safety switch held in while holding the on switch in and then doing the slicing, I got around the safety switch by pushing that button down into the switch hole and sideways so it stayed stuck down). So as far as ease of use it far surpassed my old slicer. Plus this slicer can slice a bigger piece of meat (or whatever) then my old slicer could. I bought a 10 pound Member's Mark Uncured Black Forest Ham and had cut into thirds cross wise. This slicer could handle the 3.3 pound size without problem. My old slicer couldn't handle that big and meat would have to be sliced into two half rounds reducing height to half. Clean up was easy, Push the locking tab at one end of the bar and lift out bar and carriage, slide the lever for slice thickness to widest setting, flip up the blade lock lever and rotate to remove blade. Take all of that stuff to the sink to wash. The rest of the slicer doesn't need to be taken apart but simply wipe clean with damp soapy sponge or cloth and wipe down with one of those bleach type disposable wipes, and dry with paper towel or cloth. When the stuff that was washed in the sink dries reassemble everything and change the slice thickness so the blade edge is hidden. If they could improve where the wheel rides on so it's not trying to roll through all of those crumbs and getting stuck it would make this a lot quicker slicing where don't have to stop every few slices to clear out the crumbs the wheel gets stick on. And do something so that what ever is being sliced doesn't get pushed off the end by the blade. The first couple of slices the meat actually slide completely off the end of the slicer onto the table. After that used a finger to hold the meat in the carriage while slicing. Perhaps adding a lip to that end of the carriage to stop stuff from being pushed off by the blade.

This is an excellent product. It is sturdy and comes apart for cleaning easily. It is so handy that I leave it on my counter all the time. It can be adjusted from paper thin to the thickness of a slice of bread. I use it to slice bread and bagels regularly with the serrated blade. The non-serrated blade is great for cheese, and cold meat, such as roasts (beef, pork, corned beef, ham). It also thinly sliced even delicate cold, cooked turkey breast. Changing the blade is very simple. My husband loves sliced meat in sandwiches and slicing it from whole roasts is much healthier and safer (no danger of listeria and much less salt than comercial lunch meats). Others reviewers have faulted it for not having a catch tray. I think that is because they are not using it correctly. The machine should be positioned sideways on the counter so your right hand is guiding the food by pushing it away from you and your left hand is catching the slice and laying it on a plate. This is how commercial meat slicers work and it is extremely efficient.

I got this so I can cut my own kbbq meat at home. I found that slicing your own kbbq meat is beneficial for 2 reasons: cheaper prices and control + consistency over thickness of slices. Specifically I mainly slice brisket for kbbq into thin 2-3 mm pieces (if you slice thicker than this then the brisket can be chewier/harder than desired for kbbq; typically you want brisket pretty thin). I've found the key to slicing this thin is freezing your brisket first. I buy a full brisket at costco or sam's club, then cut it into chunks that I can slice in the future, then freeze it. I don't mean freeze it for 2-3 hours pre-slicing. I mean full on freeze - leave it in your freezer for days, weeks, months for all I care. Then start slicing them when you're ready. You'll get thin consistent slice every time. Better than purchasing it pre-sliced at the market because those are inconsistent sizes and sometimes too thick. I do the same with pork belly - buy at costco, cut it up into slicing size, and freeze it. Then I slice to pork belly samgysaal size and I'll even slice some really thin for think pork belly rice bowls. Tastes great! So far this has lasted great - I've used it at least once a week and haven't had to change blades yet either. The power is fine and does not stop suddenly even with cutting frozen meat for more than an hour. Clean up is fairly easy but does take time. I unscrew the blade every time to wash it. Taking off all the parts that can be washed is easy - simply wash those in the sink. The hardest part is wiping down the machine parts with hot/warm cloth, soapy suds, and then again with hot/warm water. I try to take care of my machine to make it last longer and to make sure there is no contamination/germs for the family. Key tip: I use a toothpick to get the little pieces of meat that stick to the harder to reach crevices in the machine. Overall - this has really served me well especially for KBBQ and I'm very pleased.

I'm leaving my original review below for whom it may concern. I found that semi-frozen meat solves my issue of the great inconvenience I experienced in using this product. It's actually not bad, and does the job when freezing the meat for a little bit. The meat was no longer shredding nor sticking to the blade and going on a Merry-Go-Round ride! Still I'm sure there are better products out there, but for the price I think it's a fair deal and does the job. Maybe the whole problem was me and my lack of experience in using the slicer. So If you were on a budget, go ahead and order it. It's actually not bad. I just learned to disregard the good reviews and look for the 3 starts and under from now on because those are the real ones apparently. Before buying this, I was able to slice perfect slices of meat using a sharp knife and have no waste at the end. I thought to make my life even easier and bought this piece of C**** thinking it was gonna cut the slicing time in half. Turns out, between the slicing process (NOT SMOOTH AT ALL) and then the cleaning, I didn't save any time. All I did was spend more money, waste more meat, suffer shoulder pain from having to push so hard on the meat, (using the SMALL-CHEAP piece of plastic they provide), so the meat won't move while being sliced. And it still moves and spins on the SLOW rotating blade!!! And while having to push so hard on it, the setting changes and the slices start getting thicker with every slice!!! The shredded meat you see in the picture wasn't all of it. I had to use some of it for my home-made jerky because it was too much waste. I'm not a weak man, I work out and I'm in great shape YET my shoulder starts hurting from having to push on it so hard. and WHY is the blade rotating so slow????!! This whole thing is a total waste of money unless you plan on slicing cucumbers with it or something!! The only good thing about it was the suction to hold it in place. THAT'S IT!!

Upgraded from another brand - had problems on the lower end with pieces cutting cleanly. I make my own bacon and smoke cheeses. I need a slicer that is reliable on thickness and will cut cleanly on the whole piece without that annoying bottom flap, especially on pork bellies. The two blades are a blessing. Slicing smoked cheeses is a breeze, each piece is uniform and it just ends up a visually appetizing product. The blades are SO easy to interchange, too. The safety features are just that - they are not intended for the challenged-of-patience or, "I got this," ilk. I have another OSTBA machine and while the writers of the instructions may think they're clear, you gotta trial-and-error and interpret to figure out what works. It may take some doing. But do not lose heart. Once you become one with the machines, they are WONDERFUL kitchen-quality essentials if you desire to feed your family and friends with home-prepared, less-chemically-enhanced protein. It's a lot of work but my husband wouldn't trade my home-cured bacon or smoked Pepper Jack for anything you could get at the local hoy-poloy deli and pay bucks-tons more for, and I control the chemicals. Moms, if you're slicing you kids' school lunch meat from bologna you've cured and aged. this puppy is for your routine. Haven't tried it on fruit, though. I found that bacon does best when half-frozen. Blessing.

Is it really fair to compare a $100 meat slicer against a $300 one? 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 Ostba has a 7.5 inch serrated blade and the Beswood has a 10 inch smooth blade. I’m a serious BBQ guy and cook and want to be able to slice thin and vac seal roast beefs, jerky, tri-tips, hams, pork tenderloins, and pork belly. My hope was that the Ostba would be enough for my needs, time saving to clean vs. the Beswood, and much easier to handle at 9 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 “Big Berta” but weighs less than many comparable 10 inch models. 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. The Ostba is fine but won't give you results quite as satisfying as the picture above of ham from the Beswood. 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. 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. 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. 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 dry and clean. Put on the cut resistant gloves and then place a tightly fitting 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.

Bad bad device ! Already broken! Don’t buy it.

لماذا لم يتم التوضيح عن خط الجهاز انه 120v

全然カットできないな。 あと手入れが最高に面倒くさい。 洗う事一切考えられてない。

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

Works well. Not super heavy.