Let me tell you, this little stainless steel beast has saved my hot pot game. I used to dread prepping those paper-thin meat slices—either hacking away with a knife (hello, uneven chunks) or wrestling with my electric deli slicer (disassembly + cleaning = nightmare). This manual slicer? Zero drama.

The first time I used it on semi-frozen pork belly, I swear I heard angels sing. The 170mm blade glided through like butter, and the adjustable thickness (0.25mm to 15mm) meant I could do translucent hot pot slices AND thicker cuts for stir-fries. Pro tip: slightly frozen meat works best—no more mushy dragging on the last inch like some reviews mentioned.

Cleanup is stupid easy—30 seconds under soapy water versus my old electric slicer’s 10-minute puzzle session. The suction cups actually hold steady on my granite counter during aggressive slicing sessions (unlike my blender that likes to ‘walk’).

Watch out for two things though: 1) That white PE protective film? Yeah, removing it feels like defusing a bomb—just go slow. 2) The blade doesn’t kid around; I nicked myself once adjusting it like an overconfident chef.

After three months of weekly use? No rust spots yet (wiping it dry helps), though the screws look suspicious. For the price? Worth every penny when I’m hosting KBBQ nights and need uniform slices fast without appliance hassle.