|Premium Electric Food Slicer||12.5" H x 11.75" W x 16.5" D||10 lbs|
|Product Category:||Slicers, Peelers And Graters|
Chef's Choice Premium Electric Food Slicer
Betty from Nashville, GA– Verified Buyer
very good assembly was very easy will be ordering one very soon for a Christmas gift
Good Product and Value
Alienate from Reno, NV
I like this slicer. I did not give it 5 stars for two reasons, It is a tad bulky, and the thickness dial is not zeroed correctly. I have to set it to 3 or higher to get any slicing action. But it does work great and seems to be very well made. I.E. Sturdy. I can safely recommend this product.
Good little slicer
Clinton from Virginia
I would definitely recommend this food slicer. I've owned other slicers before that I thought were good and I have to say I think this guy might beat them all out. It's user friendly and easy to clean.
Thomas from Arkansas– Verified Buyer
Honesty my favorite part about the food slicer is the price. But I really do like how heavy duty the slicer is and how easy it is to take apart. Plus it is easy to clean.
Always enthralled by knife sharpening, Friel included in his list the invention of a truly effective electric knife sharpener that would work on a wide variety of knives, particularly, fine quality gourmet knives. He rescued a 20-year-old set of Gerber knives from a closet. They were a present from his wife June, and to his great frustration, he had never been able to put a satisfactory edge on them.
With fierce determination and a personal deadline of three years to show himself adequate progress on the project, Friel set to work in a basement laboratory and then sought the assistance of other professionals. "They were the nucleus of the EdgeCraft team," recalls Friel. He created thirteen prototypes before he came up with one that satisfied him. Soon after its introduction, the Chef's Choice Diamond Hone Sharpener earned the acclaim of food experts and chefs worldwide, including Pierre Franey, Jacques Pépin and the late Craig Claiborne.
Friel compares the day he left DuPont to follow his second career to the day he walked away from Johns Hopkins University after earning a bachelor's degree in chemical engineering."Unlike the day I left Johns Hopkins, when I left DuPont I could proceed with the knowledge and confidence gained from some 40 years of hands-on experience," Friel recalls. "I saw a need and I had the confidence that I could deliver."