@BeatTheBushDIY you pulled close to 120W on only a moderately hard job. A really hard job, like a very soft, sticky cheese (Muenster is the Deli worker's nightmare) could possibly double that to 240W. But most likely you would max out at 200W And you do not want to come close to the maximum HP the motor provides, so you want a 20% buffer. That means 240W to 288W should be OK. The 320W ⅓HP motor can theoretically handle longer peak usage than the ¼HP 240W motor. But in practice, there won't be a massive difference. Note that a stainless steel blade might require more power to cut softer cheeses, as the Chromium and Teflon-coated blades are closer to nonstick. So, in practice, the motor isn't a major factor in deciding.
Nice video, was going with he KWS over the Beswood just based on the fact it was rated higher watts and the same price, I can see now the Beswood is built a little better for what I want. Thanks!
There are a lot more spare parts available for the KWS. Bend your slider bar? KWS actually sells replacements. On/off switch, power cord, belt pulleys, and even the motor can be replaced by the owner. And you can buy a blade removal tool and compatible blade to make removing the blade for cleaning easier. So it comes down to fit&finish versus repairability.
@BeatTheBushDIY and even with that, these 2 slicers are neck-and-neck. They are the best affordable slicers in their market segment, and any decision between them is personal preference as much as anything else. If someone gets a great deal on a Berkel, Hobart or Globe, those are strictly better, but if you are buying new, these are the 2 slicers that dominate the market. Although, if someone is also in the market for a bone saw, meat grinder, or Convection Oven, KWS also sells those, and dealing with one company rather than several might be preferable. This wider range of products might also mean the company lasts longer (although that is not guaranteed).
I initially opted for the KWS. It showed up with a few of the cheap, pot metal brackets broken. I went with the Beswood the second time around. Should be here tomorrow. Thanks for the thorough review.
thanks for the comparison, exactly what I was looking for! BTW you can adjust how close the meat carriage is to the slicer so you can cut more meat. Theres two bolts under it you can use to adjust. Obviously use extreme care when doing this as its not easy to align it and you dont want the carriage running into the blade. I did this on my beswwod with good results.
Thanks for taking the time to make this❣️ it’s come down to these 2 machines for us. The bigger plastic back plate & the fitted plastic gasket makes the Beswood a nicer fit.
If what you said about the higher wattage motor power not needed is true, then why would all the premium commercial slicers like Hobart that is being used in restaurants are generally 400W or more? It takes at least 10- 15 mins to clean this type of machines after use, whoever purchasing these type of equipment obviously not gonna only slice a few pieces of meat like you had shown on the video, the longer you operate the machine the more the wattage of equipment matters. Higher wattage helps with the longevity of the motor, KWS machine should last longer during prolonged use without being overheated
6:37 THAT PLATE HAS A SHIM JUST LIKE MINE!!, I didn't see that in the parts manual and when I took it apart to clean it, it fell out, lucky I noticed. After installing without the shim the top half was not square...so they had a manufacturing issue, requiring a shim.
This is great review! I'm looking for a machine to cut hotpot meat and I was afraid that the Beswood one may not have enough power to cut through deep frozen meat. Looks like it did just fine! It seems that the Beswood is designed slightly better than the KWS. I wonder if the KWS will last longer with the more powerful motor but since I'm just using it at home once every few weeks, it probably doesn't matter. Thank you for the great review! Really appreciated it!
@@BeatTheBushDIY Quick question, did you notice either of the machine getting warm after a certain amount of use? I had a cheap machine that gets quite hot cutting frozen meat after 15 minutes of use. Just wondering if this also happens to these commercial machines?
We we’re thinking about buying a cheaper electric meat cutter than the Beswood for about $100. I know that you are very frugal sometimes. How much better is the Beswood than the cheaper electric meat cutters that are around $100, about one third of the price? Do you get a lot more quality build paying about $350 instead of about $100?
Yes. The cheaper $100 ones doesn't cut with uniform thickness. You can fudge it and try to make it work but it also doesn't do well cutting completely frozen meat. I had to defrost it slightly for those and they are much louder when cutting. Seeing the cheap machine being used so much, I went with the Beswood and have been extremely happy with it. There is also speed. I can cut 3-4x faster with this one.
My Harbor Freight meat slicer slows way down cutting frozen meat. After three slices I knew that I was going to burn out the motor. Even smelled the motor struggling. Looking at this or a manual frozen meat slicer.
The cheap machines have less effective blades (needing more power to cut), and motors that top out around 120W (no safety margin). And many of them flex while cutting and have only plastic guards (which means an uncomfortably high risk of getting cut accidentally). You will go through around 6 of them (and quite a few blade replacements) before you even approach the end of life of the blade of the KWS or Beswood, let alone any other parts. And the 240W or 320W motors with belt drive in the KWS and Beswood have a very high safety margin. Plus if there is too much of a load on the blade, the belt will slip or break, stopping the blade, but saving the motor. And a belt is a cheap replacement part.
@@BeatTheBushDIY thanks for the quick reply. I just can't find a reason to choose the kws over the beswood then. Thanks for, literally, the review I've waited on for years!
Most cheeses shouldn't be a problem. Muenster, however, could require more power - it is too soft, and gives trouble to even the commercial slicers. The KWS Teflon coated blade or the Beswood Chromium blade (both extra cost options) will do better here. That a soft cheese causes more problems seems counter intuitive, but Muenster likes to stick to the blade, and it pulls on the blade with a rubbery give, where frozen meat does not - frozen meat does not continue to exert force behind the cut edge.
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i was surprised you did a power consumption comparison . so many appreciated details in such a short video. keep it up.
Glad you liked it! No idea who would even get up to 200W. Therefore anything over might be overkill. Unless you are slicing very hard dried stuff?
@BeatTheBushDIY you pulled close to 120W on only a moderately hard job.
A really hard job, like a very soft, sticky cheese (Muenster is the Deli worker's nightmare) could possibly double that to 240W. But most likely you would max out at 200W
And you do not want to come close to the maximum HP the motor provides, so you want a 20% buffer.
That means 240W to 288W should be OK.
The 320W ⅓HP motor can theoretically handle longer peak usage than the ¼HP 240W motor.
But in practice, there won't be a massive difference. Note that a stainless steel blade might require more power to cut softer cheeses, as the Chromium and Teflon-coated blades are closer to nonstick.
So, in practice, the motor isn't a major factor in deciding.
This was the exact comparison I was looking for! Thanks! Going to watch your shabu vid later. Cheers and happy holidays!
Glad it was helpful! Yeah, someone asked for this comparison some time ago. But now... yes, I bought the KWS to do this video.
Nice video, was going with he KWS over the Beswood just based on the fact it was rated higher watts and the same price, I can see now the Beswood is built a little better for what I want. Thanks!
There are a lot more spare parts available for the KWS. Bend your slider bar? KWS actually sells replacements.
On/off switch, power cord, belt pulleys, and even the motor can be replaced by the owner.
And you can buy a blade removal tool and compatible blade to make removing the blade for cleaning easier.
So it comes down to fit&finish versus repairability.
You have a point. Having some access to spare parts is nice.
@BeatTheBushDIY and even with that, these 2 slicers are neck-and-neck. They are the best affordable slicers in their market segment, and any decision between them is personal preference as much as anything else.
If someone gets a great deal on a Berkel, Hobart or Globe, those are strictly better, but if you are buying new, these are the 2 slicers that dominate the market.
Although, if someone is also in the market for a bone saw, meat grinder, or Convection Oven, KWS also sells those, and dealing with one company rather than several might be preferable. This wider range of products might also mean the company lasts longer (although that is not guaranteed).
This is such a high quality comparison, I will happily use your referral links for Amazon. Thank you for the quality content
Awesome, thank you!
I initially opted for the KWS. It showed up with a few of the cheap, pot metal brackets broken. I went with the Beswood the second time around. Should be here tomorrow.
Thanks for the thorough review.
Thanks! I use mine SO MUCH. Love it.
But doesn’t the beswood have less power?
I ask because after I ordered the bed wood I noticed the kws is 320watts vs the 240watts for the beswood.
@@Savsal12if you actually WATCH the video he takes the time to show that neither machine uses more than like 120w during cutting.
Does the beswood cut with no wastage then?
thanks for the comparison, exactly what I was looking for! BTW you can adjust how close the meat carriage is to the slicer so you can cut more meat. Theres two bolts under it you can use to adjust. Obviously use extreme care when doing this as its not easy to align it and you dont want the carriage running into the blade. I did this on my beswwod with good results.
I'll have to take a closer look at that to do the same! Thanks for the tip!
Thanks for taking the time to make this❣️ it’s come down to these 2 machines for us. The bigger plastic back plate & the fitted plastic gasket makes the Beswood a nicer fit.
Can you do a video to show how you align this to minimise wastage
@@BeatTheBushDIYcan you do a video how to align the carriage to minimise waste?
Excellent, all encompassing, succinct. Not a wasted second. Very informative. Thank you.
If what you said about the higher wattage motor power not needed is true, then why would all the premium commercial slicers like Hobart that is being used in restaurants are generally 400W or more? It takes at least 10- 15 mins to clean this type of machines after use, whoever purchasing these type of equipment obviously not gonna only slice a few pieces of meat like you had shown on the video, the longer you operate the machine the more the wattage of equipment matters. Higher wattage helps with the longevity of the motor, KWS machine should last longer during prolonged use without being overheated
I can only tell you, that is what I measured. No arguing that.
6:37 THAT PLATE HAS A SHIM JUST LIKE MINE!!, I didn't see that in the parts manual and when I took it apart to clean it, it fell out, lucky I noticed.
After installing without the shim the top half was not square...so they had a manufacturing issue, requiring a shim.
They could fix it with a thicker back piece but sure, the shim will work. It its not in there, you minimum cut will not be as thin probably.
@@BeatTheBushDIY your right next time I take apart will use a tool to machine square toss the shim
This is great review! I'm looking for a machine to cut hotpot meat and I was afraid that the Beswood one may not have enough power to cut through deep frozen meat. Looks like it did just fine! It seems that the Beswood is designed slightly better than the KWS. I wonder if the KWS will last longer with the more powerful motor but since I'm just using it at home once every few weeks, it probably doesn't matter. Thank you for the great review! Really appreciated it!
Glad it was helpful!
@@BeatTheBushDIY Quick question, did you notice either of the machine getting warm after a certain amount of use? I had a cheap machine that gets quite hot cutting frozen meat after 15 minutes of use. Just wondering if this also happens to these commercial machines?
I'm wondering about the vevor which looks identical to the meatyourmaker slicer. Also can a slab of pork belly be cut without cutting it down width
How much this machine prize both
Thx for the review, in your opinion, which one slices deli meats thinner?
The review from Food & Wine said out of all the slicers they tested, KWS does better job creating super delicate slices of meat and cheese
Nice job with both your test, and your video. I think because of your video, I'll be looking at the Beswood 10"
Beswood 10" is my go to meat cutter. It's great.
So I can cut a large piece of frozen meat straight out of the freezer no problem?
Depends on how frozen. If it's rock solid, it still can cut it but slower. If you defrost it every so slightly, it makes cutting much faster.
Which one is easier to clean? Also would like a comparison of the Vevor vs the Beswood
Both is exactly the same in cleaning. I do not have the Vevor but will look into it if I get enough requests.
what cut of meat is that
Which one cuts frozen meat not just thawed better and unfrozen meat?
Both
Thank you for honest review. I am looking to buy slicer. It seems all that 240w vs 320w is a joke. They only cut at about 100w. So great video.
Unless you try cutting... wood? I mean, it would only use 100W even cutting rock solid frozen meat.
Nice comparison. Thank You.
Sold me on a new meat slicer, thank you
You wont regret it. I swear by mine.
We we’re thinking about buying a cheaper electric meat cutter than the Beswood for about $100. I know that you are very frugal sometimes. How much better is the Beswood than the cheaper electric meat cutters that are around $100, about one third of the price? Do you get a lot more quality build paying about $350 instead of about $100?
Yes. The cheaper $100 ones doesn't cut with uniform thickness. You can fudge it and try to make it work but it also doesn't do well cutting completely frozen meat. I had to defrost it slightly for those and they are much louder when cutting. Seeing the cheap machine being used so much, I went with the Beswood and have been extremely happy with it. There is also speed. I can cut 3-4x faster with this one.
My Harbor Freight meat slicer slows way down cutting frozen meat. After three slices I knew that I was going to burn out the motor. Even smelled the motor struggling. Looking at this or a manual frozen meat slicer.
The cheap machines have less effective blades (needing more power to cut), and motors that top out around 120W (no safety margin). And many of them flex while cutting and have only plastic guards (which means an uncomfortably high risk of getting cut accidentally).
You will go through around 6 of them (and quite a few blade replacements) before you even approach the end of life of the blade of the KWS or Beswood, let alone any other parts.
And the 240W or 320W motors with belt drive in the KWS and Beswood have a very high safety margin.
Plus if there is too much of a load on the blade, the belt will slip or break, stopping the blade, but saving the motor. And a belt is a cheap replacement part.
To finish cutting all the meat, add slices of bread at the end of your slicing
Thanks for the comparison. I’ll use your affiliate link. Cheers
Merci beaucoup, ça me donne une très bonne idée pour évaluer la mienne.
Are these able to be run on 110 power outlets?
Yes, these are 110V machines.
Does the kws leave 1/4 inch waste as well?
Yes, but both can get down to about 1/8" waste with some adjustments.
@@BeatTheBushDIY thanks for the quick reply. I just can't find a reason to choose the kws over the beswood then. Thanks for, literally, the review I've waited on for years!
You did? Lol. It took several months after an initial request for this comparison but I do keep tabs on the requests.
@@BeatTheBushDIY oh no, I didn't mean I was waiting on you specifically. I just found your channel and subscribed after finding this video.
will either one cut Cheez?
It's the harder stuff you wonder if it'll cut. Cheese is no problem.
Most cheeses shouldn't be a problem. Muenster, however, could require more power - it is too soft, and gives trouble to even the commercial slicers.
The KWS Teflon coated blade or the Beswood Chromium blade (both extra cost options) will do better here.
That a soft cheese causes more problems seems counter intuitive, but Muenster likes to stick to the blade, and it pulls on the blade with a rubbery give, where frozen meat does not - frozen meat does not continue to exert force behind the cut edge.
Great Job!!!
Well done!
Well done 👌🏻
superb
Claud Ports
To hell with them. I just use my circular saw 🤣🤣
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What a shameless commercial!
This video was not sponsored. I bought both of them myself.