That's the exact same model I have had since I bought it back in July 2014 (just checked
Amazon and that's what it says). I use it 1-2 times per week, mostly for slicing meat. However, it does a great job on cheese. I often make paninis from leftover smoked ham, chicken, and tri-tip, and I slice the cheese first, then the meat. I assemble the sandwich and put it on my Lodge cast iron panini griddle.
I've used it a few times on vegetables, and it does a spectacular job on those, but I would never use it just for that, because the cleanup is an issue. However, when vegetables are part of a meal that requires me to slice some meat, I always slice the vegetables using the slicer. I have a mandolin, but it is a relatively cheap model that only has two slicing thicknesses, so I appreciate the infinitely variable thickness you get with this slicer.
Cleaning is a little tough, but I expect that is probably true of any slicer. I still haven't figured out a really good way to clean the blade, although I find that the brush I use for cleaning potatoes (it's a big, stiff, vegetable brush) works really well because it lets me put lots of pressure on the blade, so I can quickly remove the grease and gunk, but keeps my hand a long way from the blade's edge. I use a toothbrush to get the gunk out of the plastic screw that holds the blade.
I re-lubricate the blade's gears once in awhile, but since I try not to get that side wet, and simply dab it with a paper towel to remove any splashes (it seldom gets any dirt on it), I only need to add lubrication once every 5-6 uses. My tube of Petro-Gel lubricant is still 98% full.
The only thing that has worn is that screw which holds the blade. Most of the wear is in the slot because I don't always use a quarter as my tool. I should probably just sterilize a quarter and keep it with the slicer because it really is designed for using that "tool."
My only complaint -- and you'll find this mentioned in various
Amazon reviews -- is that the thickness control has a tendency to wander: after a minute of slicing, it usually has worked its way up to a slightly larger slicing size. I keep meaning to manufacture a shim to insert into the gap between the knob and the holder, but haven't got around to it. I'm sure that would solve the problem. Up until now, I've just been keeping a finger on it.
I did buy the non-serrated blade because many reviews said that you can get thinner slices with that. I've used it quite a bit, but I'll be darned if I can tell much difference. I think the serrated blade that comes with the unit is perfectly adequate.
If you have any questions about this, just ask and I'll try to remember to re-visit this thread so I can answer them. I really like this slicer and can't believe how many "cheap thrills" one can have from this gadget: it is not, by any means, a "pro" slicer, but for my modest use, it comes pretty close, and for a price -- $150 on
Amazon -- that is impossible to beat.