Black & Decker Slice Right Electric Knife

Why I reached for this electric knife

Holiday roasts and fresh-baked loaves usually push me toward specialty tools, and that’s exactly where the Slice Right has earned its spot in my kitchen. I picked it up to make cleaner slices on crusty bread and to carve poultry without shredding the meat. After a few weeks of regular use, it’s proven to be more than a novelty. It’s a practical, easy-to-control electric knife that trades a bit of power-tool bravado for predictable, tidy results.

Design and ergonomics

The Slice Right is a straightforward corded unit with a slim, slightly arched handle and a weight that feels balanced over the blades. At about 1.7 pounds, it’s light enough for long sessions without fatigue but substantial enough to track straight during a cut. The comfort grip handle isn’t squishy or overmolded to excess—it’s just grippy enough to stay put even if your hands are a little damp.

Two things stand out in the design:

• Blade release buttons: They’re large and positive, so removing the stainless steel blades for cleaning is quick and doesn’t require fiddling.
• Operational bar safety lock: You press the safety bar to enable the trigger, a simple step that helps prevent an accidental start. It quickly becomes muscle memory.

Non-slip tabs on the housing keep the unit from skittering on the counter if you set it down between cuts, and the included stand offers a tidy parking spot. I’d still like a blade cover for drawer storage, but the stand is a decent interim solution.

Setup and safety

Assembly is tool-less. The twin serrated blades interlock and click into the nose of the unit with a reassuring snap. I always give them a gentle tug to confirm they’re seated. To operate, I press the safety bar with my thumb and then squeeze the trigger. Releasing either stops the reciprocating blades immediately. That dual action is a small but meaningful safety layer, particularly when passing the knife around the table during carving.

As with any corded appliance in a busy kitchen, I route the cord behind the cutting board and keep it well clear of the work area. The motor’s startup is smooth—no aggressive lurch—so I can land the blades exactly where I want them.

Performance: bread and baked goods

This is where the Slice Right shines. On soft sandwich loaves, it glides through without crushing, leaving even, stackable slices. On crusty sourdough, I let the knife’s reciprocation do the work—minimal downward pressure, just a guided forward motion—and I get clean, chatter-free cuts with far less crumb tearing than a conventional bread knife. It’s excellent for rye batards and ciabatta, and it’s especially helpful when slicing warm bread that a standard knife would compress.

For pastries and layered cakes (think icebox cakes or bar cookies that can crumble under a sawing action), the controlled, powered cut keeps layers intact. I treat delicate items gently by feathering the trigger and letting the blades nibble rather than plow.

Performance: meats and poultry

On roasts and poultry, the knife encourages long, confident strokes. Turkey breast, roast chicken, pork loin, and brisket (untrimmed of hard crusts) all came off the board in clean, uniform slices. The knife doesn’t have the brute force to push through bone—which is good; you shouldn’t be cutting bone with this style of blade anyway—so I work around joints and cartilage. The result is presentation-friendly slices without ragged edges, and less tug-of-war at the carving board.

I also appreciate how controllable the cut is on delicate fish fillets; it’s not a replacement for a fillet knife, but if you need to portion a baked side of salmon for serving, the Slice Right is steady and predictable.

Blade length and control

While the overall knife feels compact and maneuverable, the usable serrated length is on the shorter side. The cutting portion of the blades is roughly 6.5 to 7 inches. That’s plenty for most sandwich loaves, standard boules, and average roasts, but if you frequently tackle oversized artisanal loaves or wide briskets, you’ll find yourself repositioning to finish a cut. It’s doable, just a touch less graceful than a longer electric blade would be.

On the plus side, the shorter blade keeps the tip easy to place and reduces flex. I felt more confident with delicate cuts and when trimming close to the board.

Noise, vibration, and comfort

The motor produces a steady hum and a mild buzz in the handle, both expected for a reciprocating blade tool. Vibration is controlled better than I anticipated: the grip isolates your hand well, and I didn’t experience fatigue even during a long bread-slicing session. Heat buildup wasn’t an issue in my use, and the blade motion remains consistent without surging.

Cleaning and storage

Cleanup is a strong suit. Press the blade release buttons, separate the pair, and rinse. I hand-wash and dry immediately to keep the edges crisp and to avoid any moisture trapped between the blade pair. The stainless steel stands up well to regular use, and the tangs and interlocking pins haven’t loosened. The stand helps keep the knife off the counter and corralled, but I’d still like to see a blade sheath to protect both the edges and fingers during storage. If you store it in a drawer, wrap the blades in a towel or use a universal guard.

Power and cord management

Being corded means no dead battery, no power fade, and consistent torque throughout a session. The trade-off is the usual cable management in a crowded kitchen. On a small counter, I used a clip to keep the cord pulled back and out of the food zone. The motor doesn’t bog down on typical kitchen tasks, but I wouldn’t expect it to power through frozen foods or rock-hard crusts without some patience—let the blades do the work.

Durability and maintenance

After repeated runs through crusty bread and a handful of roasts, the blades still track straight and bite cleanly. Electric knife serrations tend to hold their utility edge for a long time if you avoid bones and frozen items, and that’s been my experience here. The blade alignment remains true, and there’s no play at the mounting point. The housing has resisted scuffs, and the switches feel crisp rather than mushy.

General care tips that have helped:
- Avoid twisting the blades mid-cut; let the reciprocation and a gentle forward motion do the work.
- Don’t cut on glass or granite—use a wooden or plastic board.
- Separate, wash, and dry the blades immediately after use to prevent trapped moisture.

Value and who it’s for

If you bake bread at home or regularly carve poultry and roasts, the Slice Right earns its keep quickly. It takes the variability out of slicing and speeds up prep without demanding much technique. It’s also a helpful option for anyone with hand, wrist, or shoulder limitations; you guide more than you push, and the tool supplies the effort.

If your kitchen priorities include very large loaves, oversized briskets, or frequent outdoor carving where outlets aren’t handy, you may prefer a longer-bladed or cordless model. For typical home cooking, this unit’s combination of control, ease of cleaning, and consistent power is hard to beat at its price.

What could be better

• Blade length: The effective cutting length is modest. A longer option would better suit big loaves and wide roasts.
• Storage protection: A blade sheath would make drawer storage safer and protect the edges.
• Cord management: A clip or wrap on the cord would be a small, useful addition.

None of these are deal-breakers, but they’re worth noting depending on how and where you cook.

Recommendation

I recommend the Slice Right to home cooks who want clean, consistent slices from bread to roast meats without wrestling a traditional knife. It’s comfortable, safe, easy to clean, and delivers reliable results. The shorter blade is the main limitation; if you routinely cut extra-large items, look for something longer. Otherwise, this is a well-balanced, no-drama electric knife that makes carving and slicing simpler and more enjoyable.