I received the Chef's Choice Model 610 a few days ago and immediately threw a pastrami chunk and a small, unsliced belly into the freezer for a firm-up. I was able to cut the 'strami paper-thin, really, and the bacon was cut into thick, consistently even slices. Once the belly started to thaw during slicing I noticed a slight "tail" on the bottom portion of the slab being cut. I attribute this to the gap between the slicer and the moving tray and will most likely perform some kind of modification to this piece. But, all in all, I am extremely happy with this unit and if I knew a quality slicer could be had for a little over a hundy I would have bought one years ago. I will start a new thread with pics once I modify the unit.