When I was a kid, my German grandma used to cook a stew of lactic fermented beans in the winter. I didn't like it much then, but now I really wanted to recreate the recipe from my childhood days. The only problem is that you can rarely buy lactic fermented beans, so you have to make them yourself. I remember how my grandmother used to make them: Clean the beans, cut them into diagonal, paper-thin strips, and then let them ferment for a few weeks mixed with salt. Cutting the beans with a knife was a tedious job until Grandma got a red cast iron bean cutter. You could clamp that to the table and be chopping beans by the pound in no time.
Westmark's bean slicer has the same design as Grandma's, only it's silver and lighter because it's made of aluminum, but it cuts beans just as reliably, quickly and safely, and it's easier to clamp to the table and clean. I had tears in my eyes when I cut beans with it, because it felt like grandma was looking over my shoulder, just like old times.