Abstract: A food slicing guide for use with a slicing tool that slices a plurality of food items comprises a first body member including a first guide surface, a first recessed surface that is recessed relative to the first guide surface, and a food positioning system; and a second body member including a second guide surface and a second recessed surface that is recessed relative to the second guide surface. The first recessed surface is adapted to retain the plurality of food items. The food positioning system adjusts the position of the plurality of food items relative to the first guide surface. The second guide surface is movably positionable adjacent to the first guide surface to define a slicing gap. The slicing tool is movable within the slicing gap to slice the plurality of food items with a single slice of the slicing tool.

Abstract: A food slicing guide for use with a slicing tool that slices a plurality of food items comprises a first body member including a first guide surface, a first recessed surface that is recessed relative to the first guide surface, and a food positioning system; and a second body member including a second guide surface and a second recessed surface that is recessed relative to the second guide surface. The first recessed surface is adapted to retain the plurality of food items. The food positioning system adjusts the position of the plurality of food items relative to the first guide surface. The second guide surface is movably positionable adjacent to the first guide surface to define a slicing gap. The slicing tool is movable within the slicing gap to slice the plurality of food items with a single slice of the slicing tool.