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He does what he's supposed to, bought for slicing jerky, he can slice translucent.
For dried meat, it takes a combination of adjusting the slice thickness and the pressure on the knife and the feed speed.
It has to be a combination. It took me about 3 inches of dried curry to figure it out. As a result, it can slice about 0.5 mm (1mm on the scale). The perpendicular pressure on the blade has the greatest effect. The feed rate is really slow. Made on a serrated knife.
For semi-dry and soft sausages it's OK the first time, it's more about the feed rate.
Included in the package is a plain knife, a coaster and Vaseline.
(De)assembly without a problem. When refitting the knife, make sure the "O" ring is correctly fitted. Ideally lay the slicer on its side, in the normal position it can't be hit. The "O" ring is interrupted and has a slight protrusion at 1 end, it is necessary to observe the correct rotation into the counter-cone.
The gravity hole for cylindrical vegetables is more like marketing, it works, but it leaves a big slanted piece that has to be cut anyway. I think it's useless. But it doesn't get in the way.
The gears are plastic, but it's probably hardened polyethylene or Teflon, so OK. The helical gearing is used = pressure distribution.
Well, there's plastic all over the place, but it's OK for the money.
If there is a lot of perpendicular pressure on the knife, the knife will be offset on hard things. It's encased in plastic and there's clearance. Tax for a price.
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