Does anyone have experience with the Zassenhaus slicer, or a recommendation for a slicer?

I bake all of my family's bread, usually crusty sourdoughs but sometimes softer sandwich loaves. I've been baking for years but have never mastered slicing accurately and consistently with a bread knife. I'm wondering if anyone has experience with the Zassenhaus slicer (I'm looking at the higher end "Vintage" model (https://pleasanthillgrain.com/zassenhaus-vintage-folding-bread-slicer)). Or if anyone has something they've found in the same price range or less that they find works well for them. Any guidance would be much appreciated!

I have no experience with the Zassenhaus but maybe something simple could help?

My son designed and built this one for me.

This combined with a left-handed bread knife works well for me. I can cut thin and consistent slices.

Gary

I have a Chefs Choice Model 610, I don't think they make it anymore, but the 615 is available https://www.amazon.com/ChefsChoice-615A-Precision-Thickness-Efficient/dp/B078YYDF8N?th=1 I also used a 9 or 10 inch heavy duty metal electric slicer, the Chefs Choice has much less power and a bit slower, but much lighter. The larger metal ones can pretty heavy. I use my Chef Choice several times a week, easy to adjust thickness, I use it on sourdough boules . From time to time you need to clean the blade, but otherwise works fine.

Thanks Barry! That looks great, and it's about half the cost of the Zassenhaus which is manually operated. I'm guessing that if all I use it for is bread it'll last quite a long time. I appreciate your reply.

If you don't want to go slicer, can I suggest a left field option. We use a Zwilling Twin Fin II Chef Knife. Our serrated bread knives never produced amazing results at the best of times, and soft sandwich loafs it was even worse. They just never made it easy to cut and you had to fight the knife like a bad shopping cart to keep a straight cut. One day we tried our Zwilling and the results are amazing. For some reason the really thin blade and that 15deg Japanese edge works amazing for most breads. (only for the very crustiest loaf do we pull out the traditional bread knife). The Zwilling just tracks like an arrow and even cutting the softest loaf is a dream. One of the things I really like about these particular knives is that the thumb rests design gives you the perfect angle when sharpening...makes it so easy to keep a consistent angle on the blade.

…and I love it. I was fortunate enough to get it as a gift because it is pricey, but after using it for close to a year I’ve found it to be a very well built machine. It is stable with the suction cups on the bottom, and is has some heft itself. It is best, I think, for pan loaves, which makes it great for sandwich bread. It also works for crusty sourdough, though I still prefer a sharp bread knife for that.

-Brad