Do you have a Chef'sChoice meat slicer? What do you think of it?

Sea2Ski

My wife got me one for christmas (model 615). She said that it got good reviews, but if I did not like it, I could exchange it. This will be my first slicer.
Worth keeping in your opinion?
Good starter model?
It is just the two of us here in the house, so it will be used mainly for slicing bacon, other dried and cured meats and probably some roast beef here and there. It seems like there is a big gap between the $150- 200 and the then close-to-commercial models at more than $500 and to the sky. Just wondering if anyone has this model or another Chef'sChoice model and would like to comment on it.
Also, it comes with the serrated blade, and if I keep it- which I am thinking I am going to do, I was going to get the non-serrated blade. But when would you use a serrated and when the non-serrated on a meat slicer?

rtt121

I have the 615. I like it.

With that said if I used it all the time I would upgrade.  But it sounds like you use it just like I do.  You can't get razor thin slices but the smallest gap setting should be good for most anything you will want to slice.   The blaze doesn't spin at the same RPM as the commercial guys you see at the deli counter so slicing is not the quick pumping action but more of a slow push through the blade.

Serrated save for bread.  non serrated on all your meats.

I use for Bacon, Pastrami, Roast Beef, Turkey breast, Chicken Breast, Salami etc..

Also, If you are going to order the non serated blade go ahead and get food grade synthetic lubricant too.  The blades have it on their already if you look near the gear.  This will wear off eventually and needs to be relubed.

SkinnyV

I have the 62-. Use it , have both blades. It's good to stick with one of the intro models to make sure you will put it to use.
I slice home made bread, cheese blocks and beef jerky primarily with bread being used the most.

onedbguru

My Christmas present was the Avanti 309 (9inch blade) restaurant quality all metal slicer.  and I tested it by slicing a piece of left-over prime rib paper thin for French Dip sandwiches... and I don't think it was that much more expensive than the 615. ( Not sure, but I think it came from the Webstuarnt store.

Most of the plastic versions just seemed that they would not last too many years where the all metal ones will last for many years and MANY slicings to come... 

Botch

I have the 615 also, it's my second slicer.  

My first was a $37 Black Friday special last year at Shopko; it wasn't worth that much money and went back.

The 615 has worked fine for me (I only have the straight blade).  You mentioned slicing bacon, I think the "sled" is a bit too small for pork bellies, just something to be aware of; mine slices canadian bacon perfectly.  

Skiddymarker

Like @Botch said - the only drawback I've heard is with bacon due to sled size. 615 has a great reputation. 

henapple

I just remove the slide for larger pieces. ..

Sea2Ski

Thanks everyone. Like any other kid, I could not wait any longer and I used it. I had some bacon ready for slicing, and it worked fine. Granted, the only place I know to get pork belly around here sells it in 18" by 18" pieces. So when I went to slice it, I cut it in half, then those in half, so I have 4 even squares. This actually works out well for both the slicer - or as @Skiddymarker‌ said, the sled would not be long enough, and it ends up being the right length for vac packing and the pan. More cuts for sure, but heck I like bacon bits as much as whole slices so that is fine. Once cooked, slices are about 3-4 inches long - fine with me.
That is all I sliced with it last night. Worked fine, though am looking forward to getting the non-serrated blade. (Amazon already shipped it along with the lube @rtt121‌) I figure I will hold onto this one for at least a year, and at that point, hang with this one, or decide to upgrade later as I will know how much I acutally use one.