Just got this Kalorik, and it's my very first meat slicer. As the old saying "You get what you pay for". It's cheap, and it shows. The siding mechanism is plastic on steel, and it binds. By the time you push the meat across the blade, it won't easily come back, and the blade grabs the meat and tosses it off the machine onto the sink. Some times, it catches and flies all the way over the top and flops onto the meat tray. I was surprised. With a coat of vegetable oil, it worked a little better. However, the thin cuts I was hoping for aren't possible with low quality, 1" thick cuts of beef sold as "London Broil". I make jerky for my dogs from it, and wanted 1/4" slices. The problem, one I see others have experienced, is that if you set it thin, then push the meat against the blade hard enough to keep it from flipping up and riding the blade like a Ferris wheel, the backplate bends back, distorted the cut. I ended up with long triangles of meat. Useless for dehydrating.
If you set it large, about 1/2" cuts, it was fine, although about every third cut would grab the meat and toss it. Occasionally, it grabs the end and whips it around continuously. I had to turn it off, clear the jammed meat where the bottom edge leaves a flap, and restart about 50 times to cut 15 pounds of meat. It was not faster than doing it by knife, and the cuts were twice the thickness needed for good jerky. It did seem to bet the cut of meat had a lot to do with the problem. I suppose a ham or a tall, round roast that holds more surface area on the blade might not get picked up and tossed off the machine. Same would apply for cheese. I'll have to try partially frozen meat, as there are comments about that improving the function as well. It just was really sticky meat and fought me all the way. I'll have to try it before I return this. Or ask the butcher at the market to slice a London Broil thin, and if says it won't work, then I'll know its the meat, not the machine.
All in all, it's cheap. No damage done.
MC
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