Overall it’s very nice for a few uses, but for other things I find myself wondering if it’s worth the time it takes to wash all the various parts (instead of doing extra hand cutting and then just washing a knife and cutting board). Probably is VERY worth it if you’re prepping large amounts of food, like for a party, or doing a months worth of meal prep.It duplicates some of the tasks my nice spiralizer does, so for me this purchase was mostly about the mandoline blade and the dicing grids. I was excited to use it, but almost sent it back after the first use because it didn’t do quite what I expected on a few counts. I’ll keep it, but there were some disappointments.First, the cut-resistant glove got a hole in it within a few minutes of using it. I was using the mandoline blade, I think. And ok sure I’m VERY glad I was wearing the glove, but I was surprised that it was so easy to bust through the fingertip. Picture included.Second, you do still have to do a fair amount of pre-chopping to use some blades. For example, the dicer grids work for onions that are already cut into quarters or into 1-2” layers. To put potato through I had to cut it into pieces that were then too small/short to be considered French fries. I could do medium carrots on the small grid if I quartered them (in short enough lengths to fit across the grid, of course). This means when you’re done you STILL have a knife and cutting board to wash, like if you’d done it all by hand, but now you’ve gotta pick food off the slicer blades too.Third, the little food pusher/gripper thing is annoying. The design works well for rounded/curved foods like apples, firm tomatoes, medium potatoes, and anything else with enough of a surface curve to fit in the appx 3” circle where you “skewer” the food to keep it in place during slicing. For other foods, especially if you want to cut them lengthwise, it doesn’t really get enough grip to be useful. It’s been a problem so far for big carrots, cucumbers, and zucchinis that I wanted to cut lengthwise. If I cut the pieces to fit the diameter of the hole with the gripper things it would probably work fine, but then I’d be getting 3” long pieces instead of the 5-6” lengths i want for zucchini lasagna or carrot bacon (for example).It does leave a bit of a “nub” that can’t be sliced without great risk to your fingers or your glove. The clearance between the blade and the handle/pusher is about a quarter of an inch. Not a big deal to me, but it’s worth noting. I’ve included a photo of the food gripper/pusher and the clearance from blade to the bottom of where the food is “skewered” (I don’t know how to explain this...sorry! Lol). Also included a photo of the nub thickness; I was cutting a pear, so there is inconsistency in thickness due to the shape of the fruit not because the slicer doesn’t make consistent cuts.I like that this slicer cuts right into the has thick glass dish. It’s handy to just have to switch blades a few times and have a dish full of carrots, cucumbers, onions and cabbage that can easily have some lettuce thrown in for a great salad. Then you just pop the slicer top off and the other lid on for easy storage.Almost all the pieces store inside the glass dish, but I can’t see using it for storage. I’ll get a separate Tupperware to put the blades and such in, because if you’re actually using the glass dish daily — or even every other day — and then washing it, the other pieces spend most of their time floating around the cupboard while the dish is in use or drying. If you use it to store stuff in the fridge, again your blades and stuff are just floating around the cupboard. So the fact that the blades *can* fit in the dish isn’t much of a convenience.