H-m-m-m-m, the rival slicer is left-handed. First one I've ever seen, but what do I know? If it's light duty, once in a great while slicing, nothing much more than a London broil for jerky making, these will suffice. Don't expect them to be cranking out bologna slices day in and day out. It would be better if you could examine the cutters up close, like kicking the tires, so to speak.
My biggest complaint with these type of machines is that most don't allow you to dismount the slide tray (the device that holds the meat and slides the meat into the cutting blade) to clean it properly. I use to have a 99.00 slicer you couldn't remove the slide. Took an extra 10-15 minutes just to properly clean and sanitize the slide. That slide seems to have a magnet to meat, every little piece seems to work it's way into the nooks and crannies and you have to dig them all out or risk harboring some rather nasty sources for food poisoning. It's great that the blade can be removed for cleaning, but then the area behind the blade has more bits of meat that have to be removed and this area generally has the motor and electrical components that you have to be sure not to get wet.
I'm sure this is more than you wanted to know, BUT, when you're making something to be consumed by others, or even just yourself, Food Safety and cleanliness of the equipment is paramount.
