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

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++

My wife purchase a Chef's Choice Premium Electric Food Slicer Model 615 for Christmas and while the included blade cuts really well, I wanted better thinner cut for meat I use for soup. I purchased the non-serrated blade and it definitely did a great job at slicing it very thin and clean. I now use this blade when I want to cut meats for korean bbq. pho, or turkey for my children. The blade is sharp and works well. I will update in the future in regards to it's longevity.

PROS: paper thin cuts, very sharp /// CONS: cleaning and maintenance, rust proneThis blade delivers results! Paper thin cuts of meat that turn a regular sandwich into a work of mouth watering art. BUT.....you have to clean and care for this blade. It WANTS to rust. You have to use food safe lube on the gear teeth, which tends to be messy. You must clean the food off immediately after use. I washed it and it produced pre-rust/corrosion spots minutes after washing. I coated the blade edge with canola oil immediately, then wrapped in paper towels and ziplock bagged it with desiccant to keep it safe. So, some work is needed to keep this thing in top shape! Not for lazy people.

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

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 the Chef's Choice 610 meat slicer. After reading the reviews of slicing meat with the serrated blade that comes with it I thought I should look for a better blade for meat. This had good reviews, but I thought after spending $125 for the slicer, should I spend another 25 for an additional blade. This was the best $25 I could have spent!!! I sliced deli grade corn beef, ,pastrami, and chicken absolutely perfectly. I am glad to say that clean up was a snap as well. Just be careful, this is very sharp!!! I am thrilled with both the slicer and this additional blade and would recommend both to anyone thinking about adding this to their kitchen.

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

Came quickly, unfortunately did not fit my slicer as description had said.