Chef'sChoice S610012 Multi-Purpose Non-Serrated Blade for Models 607, 607E, 609, 609E, 610, 6102, 615, 615A Food Slicer, 7-inch, Silver

Great for cheese. I made several slices of different thicknesses ranging from 3mm up to whatever the thickest is around 20mm and it worked great.

I bought this blade as from everything that I've checked, if I wanted to slice meat/whatever thin without 'tearing' it, this was the blade that I needed for my slicer Chef's Choice 615 Premium Electric Food SlicerWhich it is the blade I needed and I've used it to slice MULTIPLE products... Okay, lets see if I can remember pretty much everything I've sliced so far using this blade (and that way I can copy this information and paste it onto my slicer review when I do it!). I have sliced two full pork loin's from Sam's Club - which they are roughly... 3' in length?? I semi-froze 1-1/2 of the loins (cut each in half - and cooked 1/2 of one), sliced a couple pieces off to decide what thickness I wanted then went to town slicing them with the original sawtooth blade. I did rotate the meat to try to keep the cutting uniform without having any 'hanging edge' which wasn't really a problem with the semi frozen meat, but figured it wouldn't hurt.Anyways, for this blade - after breaking down slicer and washing everything and I cooked that 1/2 loin and let it cool down to room temperature (I maybe should have/could have put it in the fridge and let the meat firm up a little but me and the hubby were wanting to eat dinner, darn it!) I moved it to a relatively thin slice to do our own sliced pork sandwiches with bbq sauce and started slicing. About every 5-6 slices I'd rotate the meat as it would develop excess on the bottom where it wasn't being cut - not a big deal. We're talking $150 slicer compared to $400+ to maybe not have it do that? No thanks. I'll save the $250. LOL This blade did real well slicing the cooked pork loin.So, after the 2 pork loins, I cooked a small roast hubby picked up at Publix, sliced it after it got to room temperature, doing the same as above, worked great. Then got an eye of round roast and something else, cooked both of them (made roast beef using these two roasts) and yep, you guessed it, sliced them up and froze half the meat, and ate on the rest the next few days. Next? Big large summer sausage, sliced half of it along with a big block of Cabot Extra Sharp Cheddar cheese for munchies - this blade worked great for all the above. Oh, and I've basically had the slicer and blade for a month - maybe a day or so longer but that's about it. Don't you feel sorry for it? LMAO

I had high hopes for this slicer, but my expectations were not so high. However, it worked surprisingly well. I did purchase the non-serrated blade,and mostly use it.The machine is obviously not commercial quality, but still reasonable solid. While I wouldn't say cleaning it is a pleasure, it comes apart pretty easily and is straightforward to wash. I would have liked better instructions for the machine as well as tips for how to use it.I particularly liked my eye of round roast, slow baked to medium rare, then sliced fairly thin (but not shaved). It was extremely tasty, reasonable tender, and a big hit at our gathering. By reasonably tender, I don't mean that it was as tender as processed baloney, but that it had a moderate chew. Everyone like it.If I had sliced the roast with my chef's knife, the slices would have been somewhat thicker and less tender.Yes, I recommend this product.

This ceramic blade slices with great. precision. It has the added advantage of being cheaper than the serrated blade.

While the Chef's Choice Food Slicer models come with a serrated blade, it is far better at slicing bread and some cheeses than slicing meat products. The answer is this non-serrated blade...and it works exceedingly well at that task.Easy to install and perfectly matched to all Chef's Choice 7" Slicers, this blade cuts through meat like butter, So much easier than the stock serrated blade. For cutting meats for things like French Dip sandwiches, or bacon, it excels for those thin slices. It does equally as well when slicing much thicker cuts, like 1/2" Steaks, and pork chops.Unlike the serrated blade, cutting meats with this blade eliminates the need to flip meats regularly in order to avoid some getting stuck under the blade. This happens with the serrated blade, but not with this one at all.Easy to clean, and sharp as a razor. Highly recommended addition to your Chef's Choice Slicer. We love it! A++

works great would purchase again

I bought this blade as a replacement for the OEM serrated blade in my slicer, thinking it would automatically be better because it's a plain blade with a sharp edge and not serrations. I mean, when have you ever seen a serrated blade on the slicer at a deli counter? Well, it does seem to work slightly better on tomatoes and onions, but on meats and cheeses the serrated works just as good.As for the blade itself, it's extremely sharp and seems to run perfectly true in operation, with no wobble or runout. After several uses with corrosive foods like tomatoes and of course the subsequent cleaning and storage each time, it still looks like brand new, with no flash rust anywhere. It still also appears to be brand-new sharp. Just be VERY careful when handling it!

This smooth cut blade makes nice cuts when compared to the blade that came with it.