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I'm not sure if anyone's presented a meat slicer for review or the reasoning behind the purchase. What brought me around to making this purchase started first with an idea of a tall thinly sliced roast beef sandwich with lettuce, tomato and mayo on rye. From there this Beswood Model 250 ended up on my doorstep lookin for a home. Now this kitchen appliance isn't a daily user nor does it fit on the counter to stay, but it will slice all your meats efficiently, quietly and nicely whenever you have a mind to do something with intention. I have it in mind for marinated roasts of pork, beef and lamb and possibly some turkey and chicken breasts with the purpose in mind to shrink wrap for storage. Also, bacon and even cuts for beef jerky came to mind as another thought. Along with this I ordered some meats from Porter Road, I think they're in Tennessee, two bottom round roasts and a top round. I've always noticed here others purchasing on occasion their meats on line, something I was always was reluctant to do, reason being is seeing and touching what's in front of me has been my choice vs a picture on the computer screen. Well, I finally pulled the trigger and considering a little wait around Xmas, the package arrived and I found myself pleasantly surprised with the quality. Whomever packed the box inadvertently tossed in another 6lb top round....Merry Xmas. So thanks, with reluctance and the constant exposure hereI finally came around and broke the mold. So it does what a slicer does, evenly cuts cheese, meats, veggies or breads with precision. It works quietly with a belt drive and effortlessly along a gliding track, what more could you ask for. So the deed was done and I gave it a try, the sandwich was yummy. It has the Tyrus stamp of approval, whatever that's worth...I like it, watch them pinky's though if you are ever of a mind to buy one or similar.

He came by to measure up and then delivered the finished product. It fit first time, no problems.

It's there when you need it Tekebo, that's what counts, and although it's large weighing in at 31 lbs as yours might be, I've seen pics of your ginormous home....and have to believe you found a spot just for it amongst one of those many rooms. Mine has been relegated to a shelf in the garage to sit patiently waiting for duty to call. I hope and pray that on that crucial day I pull it from it's resting place for a bonanza cook of multiple items expecting it to perform it's magic magnificently. As a cost effective appreciation I gave some thought to comparing a new Japanese knife against the slicer, another knife on the wall amongst many didn't scratch my itch. So enjoy, and go Pat's as they stumble into the playoffs. Geeesh!

Isn't that always the way? 🤗 I agree, having a slicer means that you can buy hunks of cured meat or make bacon and get it sliced exactly to your liking. I love ours but feel we do not get as much use out of it as we should. The fact that it does not fit on the counter means that it is not easily accessible and cleaning it up after each use is a bit of a bind. That said, having my irregular shaped loaves sliced and tamed by this machine makes them look almost professional and that can't be bad.

No need. I glow in the dark after working at a nuclear power plant for 30 years!

I couldn’t resist the football reference @Tyrus. My Eagles’ presence in the playoffs is even more unexpected. It has been quite the season so far. I look forward to every weekend. “Any given Sunday” is so true.

Marinated duck with some Japanese spice, those specks are sea weed, tasty spice. No plate

You probably had to give the craftsman your basket for the fit if I'm correct. For some reason I thought the 32 always had this like the 23. A split zone as that opens so many doors!

Indeed. I cook in the rain all the time, when it's snowing, too. Just don't let the inside of the KK get wet. As long as your grout is in good shape, the outside will be fine.

Yup, Dennis' photo with the stainless steel version looks like it was taken in a 32. These are a couple of photos of the one we had made out of mild steel. This was when it first arrived and we put it into the KK to try it for size. Nothing fancy but it does the job.

Back around the end of May a new neighbor of mine approached me saying he was going to cut down all the trees up to the property line we shared. Well I said, It's your property Michael, you don't need my permission and so I left it as it was and traveled down to Georgia for a vacation to visit an ol friend. Now you have to understand that forest was a beautiful 150 ft buffer providing a bit of nature and the privacy we grew accustomed to enjoy for many years, not to mention it bordered my ODK area. Upon our return I reluctantly ventured out for a peak, and to my demise it appeared as if someone had dropped a bomb. Stumps and dirt were the scene before me and this vision had to change. A fence had to be built, so Table saw, planer, miter saw and such were pulled back into employment and a 7 foot wall with Viking supports was begun. A month a 1/2 later between stops at the saw mill and working the lumber it finally was erected. A funny positive came out of this whole dilemma..........I hired a Surveyor to measure our property line to ensure the fence being built wasn't encroaching on his property and so as a result we found that our other property line actually extended 15 feet beyond our backyard fence. This will be additional space for the ODK extension, not bad. While this was going on and between time I built this cabinet of the red white and blue for overflow, and of course one has to eat. These ribs had a dusting of Mississippi Grind and were basted with The Pride of Deer Camp BBQ Sauce with a touch of honey. You really should try it, great as a marinate and adds to the meat at the end. A sauce and a spice if your interested, It's Incredible is an all purpose spice from Texas and simply goes well on anything to start your base. The sauce is a balsamic cherry mix and I thought of Basher when I picked this up for a lamb finisher. You can make it yourself by reducing some ordinary balsamic a bit, then mincing in Luxardo black cherries with some of it's sauce, all for a finisher to your roasted lamb. Speaking of finishers, I came across this bag of lump at True Value, a product made in Maine. It's called Wicked Good because of the slang term alot of people use in and around the Boston area, this was an excellent all natural bag of lump, huge chunks up top and a consistent good size throughout. C6Bill keep your eyes open for this one, good quality.

Weekend Warrior used to be my go-to. Can't get it here anymore. 😢