Kenwood Electric Slicing Machine

I have had one of these for many, many years (I think it was one of my original Lakeland purchases) & I use it regularly. The blade is still as sharp as it was when I first got it.I only use it for slicing meats, as I can't carve a joint for love nor money, I end up with wedges of various thicknesses. I tend to buy a joint that is larger than needed for the Sunday roast & use the left over slices for packed lunches.There is definitely a knack to taking it apart to wash it & putting it back together but it is something that is worth mastering. It has paid for itself many, many times over the years. I'd hate to be without it.

I brought this slicer as I was making bread a lot and finding I could only cut doorsteps using a knife! It is easy to use and keep clean and doesn't take up much worktop space. I also use it for ham and cheese and would highly recommend it as excellent value for money

We bought one of these from you years ago, and it's still going strong. Every time I use it, I marvel at how well it performs and how compact it is to store. Having tried various solutions to make a good job of slicing homemade bread, this is by far and away the best.

I've had one of these for several years. I use it quite frequently and the blade has remained sharp. Unlike some more expensive slicing machines it folds up and does not occupy too much space. Most of the parts can be dismantled for easy washing. I mainly use it to thinly slice chunks of roast beef, lamb and pork left over from roasts that then make a nice meal on another day.

Have been using this slicer for about four weeks. Its a dream at slicing boneless meat joints - but you must persevere to find the right way of slicing bread.I now find the best way to get a real 'sliced loaf' from machine baked bread is to leave it for a while - like eight to twelve hours. Then feed to start the cut with left-hand pressure to press the whole loaf hard against the back plate. Then as you get about half-way through, start to relax the pressure. By the time you are down to the last inch release pressure completely. That way the remains of the slice expands so that the final cut through the crust is thin and the last bit of crust is thin enough to escape through the cutting slot.If you cut while the load is real fresh with hardish pressure applied then you end up with a lump of final crust that is too thick to escape through the slot - and you take your a big risk trying to push the lump through the slot to release the rest of the slice - which maybe still in one piece.One final tip. If you want to reduce the crumbs then wipe a buttery foil over the loaf as it emerges from the breadmaker. Maybe you also need to lay the loaf on its side to feed it through the slicer. My bread is too high to cut it standing up! Could really have dome with a bigger diameter cutting wheel.