Chef’sChoice Premium Electric Food Slicer

Have had this a couple months now.Used it to cut cheese, raw beef roast into steaks, cooked chicken, turkey, ham for deli.I have also cut a little bit of bread, but really just to clean the juices slightly between ham and cheese (and just to see how it did).I cut a store bought piece of pre-cut italian into about 3 or 4 melba-toast thin slices with east on the bread.Raw Beef - cut a couple small roasts down for simple steaks.Froze one about an hour (which did tidy up the juices a little), and one right out of the fridge.Not a huge difference in cutting really.Slightly tidier for juices on 'frozen' one.Don't know that I'd bother freezing again.Cutting fine on both.110% perfect with zero change in thickness anywhere on all pieces?No. But extremely, extremely acceptable.The roast was large enough that often at the end of the cut there was the slightest bit left connected which I had to sort-of manually tension against the blade to pull the cut piece completely free. This might sound bad but seemed a perfectly awesome acquiescence on my part as opposed to trying to hand-cut steaks out of fleshy, squirming raw roast.Ham - I am not sure everyone realizes, but many (most) city hams are completely pre-cooked and need nothing further. To prepare warm for dinner they really need nothing more than warming to about 100 deg F. typically.Just look on package for "fully cooked".For slicing for deli these need nothing more than to be boned (if needed) and sliced.I did a cheap on-sale, no-name brand butt end and it was very good actually.A lot better than what I buy on sale at the deli.A little pain to debone first but hey - life and all.Did a shank end too. I think I prefer the butt end for ease of processing.Turkey and Chicken breast - cooked and then chilled completely in fridge did surprisingly well to me. I really thought they'd just shred. For the most part they didn't.I found that sliced chicken in this way was very easy to do buying boneless/skinless and near as good to me as a turkey sandwich.I've never used chicken like that but I will be from now on.Cheese - like sharp as I can get. Even in large bulk the local place wanted $5/lb for sharp cheese. I can buy the same brand on regular sale in those much-more-easily managed 8oz bars for 1.5 lbs/$5 so did that instead. Also allowed me to get extra-sharp instead of just 'sharp'.I cut these on the face of the slab and it works quite well. Nice thickness for use on sandwich or cracker or grilled cheese. I cut fairly thin and double as desired in use.All-in-all extremely happy and agree with all others expressed here that it is not a pro unit at all but extremely capable and fairly described as an occasional use home unit.Easy to clean, in a realistic sense.Breaks down far and fast, which is great as others have said.Blade retentions screw - yes, it's plastic. Just be careful and I see no problems. It is reverse thread. Do it lightly by hand to be sure not cross threaded. Then just 'snug' at end with quarter is all that's needed. I imagine it would break if you torqued on it. I cannot imagine why anyone would torque on it though. That is not at all needed. I expect it to have a long life with reasonable care.Happy I got it.For our family will pay for itself within the year as we go through a bit of deli, probably within months actually.Wish I had bought it sooner.Only catch might be that even the better quality ham I used to get from the deli was only happily eaten by about half the house. An actual, even modest quality, ham cut on this thing everyone has loved and it seems to disappear fast. hahahhahahahaah.