BESWOOD 10″ Premium Chromium-plated Steel Blade Electric Deli Meat Cheese Food Slicer Commercial and for Home use 240W BESWOOD250

I don’t like reading long reviews so I won’t write one. This is an A$# kicking slicer. I watched about ten(10) reviews on YouTube mostly for cleaning. Out the Box it took me 15 minutes to break down and clean this and reassemble this slicer. I used it to make Beef Jerky the same day and it took me 10 minutes to clean this slicer after that.. “BAM”… what else do you need to know. If you want a kick A$# slicer buy this unit. I just ordered the extra screws for the blade…just in case I stripe one putting it back together…

Overview

I am using this to slice my own deli style meats (so I can control ingredients) and veggies, meats for the dehydrator.

I discovered pork bellies last year. I like to fry them up with garlic salt and paprika…new own version on nitrate free bacon! The sliced ones at my local grocery store are just too thick. This was my primary motivation for a slicer (although I do use it often and for other things).

No denying it…this is an investment. Look for a less expensive alternative if you use it less than 3 or 4 times a month. I owned a restaurant back in the late 80s early 90s…and we had a very similar unit. I wanted a good quality one…and my research pointed me to this one.

It is a quality unit, just what I was expecting. Easy to use…top notch build and professional quality blade (very important consideration). I also researched availability of replacement parts, which appear to be readily available.

I use it on average a few times per week. It’s a bit of a pain to clean, so I try and batch things up (cooked meats one day, raw meets a different day, veggies a different day etc)

Note, there is quite a bit of aluminum in the build so treat accordingly. Aluminum can easily pit if exposed to harsh chems, solvents…salts…

Clean thoroughly after each use.

Pros
-Top notch materials and build
-Professional quality blade
-Tons of uses

Cons
-Expensive
-Heavy
-time consuming to clean

Recommendation – Would buy it again and would highly recommend.

Is it really fair to compare a $100 meat slicer against a $300 one? I worried the Beswood would be ridiculously difficult to clean. 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 Beswood has a smooth 10 inch smooth blade forged in Europe and the Ostba has a 7.5 inch serrated blade. I’m a serious BBQ guy and cook hoping a smaller model would be enough. I want to be able to slice thin and vac seal roast beefs, jerky, hot pot, tri-tips, hams, pork tenderloins, and pork belly. My hope was that the compact Ostba would be time saving to clean vs. the Beswood, and much easier to handle at 10 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 heavy “Big Bertha” but weighs less than many comparable 10 inch models. I have average arm strength and can lift and carry without issue.

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.

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. 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.

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. (Allen wrench every time? No thanks!) 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 clean. Put on the cut resistant gloves and then place a tightly fitting disposable 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. The Beswood is money extremely well spent.

I bought this for a backup for my restaurant, the quality is good, easy to use, it is a bit smaller than other 10″ slicers I had before but works very well, the only thing I didn’t like about it was cleaning is a bit hard, some parts are hard to clean.

This machine is big and heavy, make sure to read the description and measure your cupboard space. And make sure you can lift it.

The machine is super quiet, the blade is extremely sharp (so read the instructions and keep your fingers away, especially during cleaning!). It slices prosciutto and Speck paper thin with ease and of course any thicker slices are just as easy to achieve. It also work for vegetables and bread, though the instructions say not for crusty bread, I think because the blade is not serrated. It worked fine with the crusty bread I had though, but I generally cut bread with a bread knife and would not get this hefty machine out. It is too large to leave on the counter for every day use in my opinion, if you’re looking for something like that then go with one of the smaller (and cheaper) versions Amazon offers. Some come with two blades, one serrated for bread. Too cumbersome for my taste and I prefer my counters to be empty and machines stored if I don’t need them.
I buy meats in whole bulk pieces and just slice what I think I’ll need for the week, or i slice the whole piece and divide it up in vacuum sealed freezer bags to enjoy over the coming weeks or months.
While I have not yet had to use the sharpener mechanism, it seems very easy to use and is certainly convenient mounted on top. You just flip it around and can sharpen the blade in seconds. The blade is high quality, I don’t expect having to sharpen it for years with my infrequent use. This machine is big enough and very well made, so a small deli or restaurant kitchen would be very happy with it as well, while big, it’s still a lot smaller than the big commercial slicers you see at a deli counter in your supermarket or favorite specialty food deli.
I would definitely buy this again and can highly recommend it.