KWS MS-12NT Premium Commercial 420w Electric Meat Slicer 12-Inch Non-sticky Teflon Blade, Frozen Meat/Cheese/Food Slicer Low Noises Commercial and Home Use [ ETL, NSF Certified ]

This slicer is awesome. I use it to slice many different meats, but mostly either beef roasts or bacon that I cured and smoked. Although I have not made prosciutto, I have tried slicing the bacon that thin, and I can do it.Pros: easy to use, repeatable slices at thick or thin. I slice bacon thick (setting 5) and beef for sandwiches at about setting 2. One hint is to slice the meet when it is cool, but not frozen. You can slice frozen, but it tends to be difficult. The slicer runs very quietly and smoothly, and cuts through the meat with little effort. Note that neither this slicer nor any other I have seen is intended to cut bones - don't do it.Cleaning is not all that difficult, but you do have to take the machine apart including taking the blade off, which has three screws that hold it in. It takes me about 15 minutes to clean it. Unfortunately you need to do it by hand. Also, the blade is unbelievably sharp; so, I HIGHLY recommend you get some of the gloves that are intended for dealing with sharp knives, etc. They look like chain mail. The slicer comes with a sharpening stone that is easy to install and use, and it works!Cons: The instructions are not so obvious. Fortunately, the slicer came with the blade on; so, you don't need the assembly instructions. Some reviews complain that the slicer is too heavy (40 lbs), but it has to be; otherwise it would slip all over the place. That said, the weight is not really a con, but a necessity both because of the powerful motor and for stability. The only real con I can come up with is that there are a few little nooks and crannies in which meat "dust" tends to accumulate; so, cleaning requires some care. I use Clorox wipes followed by a damp paper towel.To deal with the weight, I purchased a rolling table from Ikea that is the same height as my counter top. This has a wooden butcher block top and two metal shelves. Perfect for the slicer, and I can roll it into the laundry room when it is not being used.Again, I can't recommend enough some good gloves for handling the blade if you like your fingers. I got these: NoCry Cut Resistant Gloves - High Performance Level 5 Protection, Food Grade. Size Large for about $10. Well worth it. I have seen that the slicer comes in a 10" model and a 12" model. Go for the larger size. You will need it. Also, there is an option to get a Teflon coated blade or not. Go with it, it is only about $10 more, and the Teflon keeps the meet from sticking to the blade. Not the edge, of course, but the rest of the blade.

I'm new to meat slicers, but I did a bunch of research and reviews. I settled on this brand (a person I know has the 10" version) and this size - 12". It's nice and heavy - which is what I wanted. I wanted it to be stable and it definitely is. Everything seems well made and designed (for usage).Couple of things:1) The plastic shipping guard broke and left a piece inside the post where the sharper attachment goes. I couldn't figure out why the sharpening stones weren't making content. Very frustrating, until I looked inside round slot and saw the partial obstacle. Once that was removed, the sharpening module worked just fine.2) If you try to cut meat that is too soft (like meat that is almost "pulled" part), it may fling it out the opposite side. This was a shocker for me hahah. Lesson learned.3) Get no-cut or cut-resistance gloves! The blade is both insanely sharp AND heavy. It's awkward at first to handle it when cleaning. I practiced about 3 times assembling and disassembling it (and cleaning it) before I became more comfortable with it. AGAIN, the blade is HEAVY. I recommend a portable wash container that's right next to the unit, rather than trying to carry it over to the sink or whatever. If you drop it on your foot.. well, it'll probably go through bone. Best not to find out.4) The screws that hold in the blade are phillips type. I'm not a fan. I'll probably replace them with allen screws at some point (I know a machinist that can make them for me). But more importantly, there's no "lock" for the blade, which makes it awkward to remove the screws. I had to use a rubber wedge to stop the blade from moving while I torqued the screws (for both removing and assembling). Not a big deal, but I was a bit surprised by this lack of design.Other than that, it's pretty nice. I even cut some bread with it (a french loaf with a hard crusty outside). Meats and cheeses cut really nice on it. I do plan on shaving some frozen meats (for hotpot) and the 400+ watt power should be able to handle the job.