My Kitchen, My Deli: A Week With My Home Meat Slicer

I’m Kayla, and yes, I actually use this thing. I bought the Chef’sChoice 615A last fall when school lunches took over my Sundays. I thought it would sit in a cabinet and collect dust. It didn’t. It took over my counter.
If you want the full diary of that first seven-day sprint, I’ve laid it out step by step here.

You know what? I didn’t even plan to love it. But I do, mostly.

Why I Bought It (And What I Thought Would Happen)

I grew up near a corner deli. Fresh cuts, thin as paper, and no one rushed you. I wanted that at home. I also wanted to stop paying $8 a pound for deli turkey.

So I picked the Chef’sChoice 615A. It’s a small, sturdy slicer with a 7-inch blade. It comes with a serrated blade. I bought the smooth blade later for cheese and prosciutto. The motor hums. Not loud like a blender on high, but not quiet either.

I told myself I’d only use it for big holidays. That was cute.

First Run: Leftover Brisket and a “Whoa” Moment

My first test was cold brisket from a backyard smoke. I chilled it in the fridge first. That’s key. Cold meat cuts better. I set the dial to a thin slice, maybe 1 or 2 on the wheel, and started.

Slice-slice-slice.

The pieces fell like soft cards. Shingled on the board, they looked store-bought. My kid asked, “Did you buy this?” I didn’t. I just smiled.

Then I tried fresh-baked bread. It worked, but it shed crumbs everywhere. I learned real fast: keep a big sheet pan under the slicer to catch the mess. Little thing, big win.

What It Cuts Well (And What Needs Help)

Here’s the thing: this slicer can do a lot. But not everything is easy.

Cold roast turkey breast: Fantastic. I did 2 pounds in six minutes. Perfect for school lunches.
Pork loin: Even better. I paid $2 a pound, sliced it thin, and froze packs. Saved real money that week.
Salami and pepperoni: Great with the serrated blade.
Prosciutto: The serrated blade tore it. The smooth blade fixed it. Chill it till it’s firm.
Cheese: Firm cheese is okay. Soft cheese smears unless you freeze it for 15 minutes first.
Tomatoes and cabbage: It works, but go slow. Watch your fingers.

If you need inspiration for what to slice next, the recipe gallery over at Hats of Meat will hand you more ideas than a downtown deli menu.

I tried slicing bacon at 1/16 inch. It did it, but the slab slid around a bit. I now use a glove and press in steady. Works way better.

The Good Stuff That Won Me Over

It makes paper-thin cuts for sandwiches. My kids eat more now because the texture feels fancy.
Thickness dial goes from whisper thin to about 3/4 inch. I like 3 for Philly-style roast beef.
The carriage glides smooth. I oil the bar with a drop of food-safe mineral oil once a month.
The rubber feet hold well. It doesn’t walk unless you push too hard.
Most parts pop off for cleaning. No tools needed.

And the best part? I can buy big cuts on sale and slice them how I like. I stopped arguing with the deli counter about “a little thinner, please.” Freedom feels nice.

The Not-So-Great Bits (Because Let’s Be Real)

Cleaning takes time. If you’re tired, you’ll skip it. Don’t. I use a pastry brush, warm water, and a little soap. Then I air dry. It’s not hard, but it’s a chore.
The serrated blade tears soft stuff. Get the smooth blade if you like cheese or delicate meats. I wish it came standard.
The stroke length isn’t huge. A giant roast won’t fit. I trim the end, then slice.
It’s not silent. Early mornings, the kitchen sounds like “meal prep mode.”
The dial numbers aren’t exact. Once you find “your” setting, take a photo so you remember.

I nicked my thumb once while wiping the blade. Not fun. Now I use a cut-proof glove. I set the thickness to zero before I clean. That pulls the plate tight to the blade. Much safer.

Real-Life Use Cases From My Week

Sunday: Sliced a herb-roasted turkey breast. Made sandwich packs: 4 ounces each. Two went in the fridge, four in the freezer with parchment between slices. Time saved all week.
Monday night: I sliced a chilled pork loin for ramen bowls. Thin, quick-cook pieces. Dinner took 12 minutes, tops.
Wednesday: Charcuterie board for book club. Salami on the serrated blade, prosciutto on the smooth. Grapes, nuts, dark chocolate. Done.
Friday: Game night snacks—paper-thin pickles and cheddar. I know, weird mix. But it slapped.

Cleaning, Safety, and All Those Boring (But Key) Things

Let me explain how I keep it simple:

I unplug it first. Always.
I set the thickness to zero. It closes the gap.
I remove the blade, the carriage, and the pusher.
I wipe with warm soapy water. No dishwasher for the blade.
I dry with a soft towel and let parts air dry on a rack.
I add one drop of food-safe oil to the slide bar.

If you’re ever unsure about disassembly or need a visual guide, the full Chef’sChoice 615A manual is free to browse online and spells everything out step by step.

I store the slicer covered with a cotton towel under the cabinet. It’s about the size of a large stand mixer. Not tiny, not huge.

Tiny Tricks That Make a Big Difference

Chill meat for 30 minutes. Soft food needs cold to stay firm.
Use parchment between slices before freezing. They break apart easy later.
Keep a half sheet pan under the slicer to catch crumbs.
Don’t force it. Let the blade do the work. Slow and steady cuts cleaner.
If you slice cheese, use the smooth blade and a quick chill.
For leftovers, spritz slices with a little broth. Keeps them juicy.

Who This Is For (And Who Might Hate It)

Great for: meal preppers, parents, hunters, folks who bake big roasts, bagel-and-lox people (yes, it can slice cold smoked salmon if it’s very cold), and anyone curious about homemade jerky (I tested a bunch, here’s what chews right).
Maybe skip it if: you only make one sandwich a week, or you hate cleaning anything with more than two parts.

Money Talk: Did It Actually Save Me Cash?

Short answer: yes. I bought a whole pork loin for $1.99 per pound and made sandwich slices, stir-fry strips, and thicker chops. The same amount in deli cuts would’ve cost triple. I do the same with turkey after holidays when prices drop. It adds up.

Another hack: when supermarket prices spike, I scout neighborhood butcher deals first. A quick scroll through FuckLocal connects me with mom-and-pop meat shops running flash sales and willing to slice roasts to order, which lowers per-pound costs and gives me fresher cuts than the chain deli.

While we're on the subject of hyper-local bargains, Central Valley readers should peek at community classifieds—think digital cork boards where small ranchers and backyard smokers advertise bulk cuts. Browsing the curated listings over at One Night Affair’s Tulare backpage section can surface flash sales on brisket, turkey breast, or even whole hogs that never hit big-box circulars, giving you slicer-worthy meat at rock-bottom prices.

A Quick Word on Models and Extras

I use the Chef’sChoice 615A. The stock blade is serrated. If you plan on cheese or very thin meats, the smooth blade is worth it. I also use a cut-proof glove from NoCry when I clean. It’s not required, but it keeps me calm. If you want the official spec sheet and every listed feature in one place, there’s a concise breakdown that covers all the bells and whistles.

Final Call: Would I Buy It Again?

Yes. I reach for it every week. Is it perfect? No. The clean-up slows me down, and I had to buy the extra blade. But the control, the thin slices, the money saved—that stuff matters. My sandwiches taste like the deli I loved as a kid. My kitchen smells like Sunday cooking, even on a Tuesday.

And that little hum from the motor? It means lunch is sorted. That