i've been using my sheet cutter for lasagna and veggie summer rolls.  I haven't yet tried using the thick blade, but the thin blade has proven indispensable.

I have seen a lot of comments about the amount of waste due to cutting the veggies down and the core itself.  While yes, this can be an issue, when I cut butternut squashes, I wind up just chopping up the leftovers and adding them to my meat sauce.  For other fruits and veggies that can be eaten raw (zucchini, cucumbers, apples, etc.), I snack on them while I'm cooking.

I'm tempted to purchase the (newly released?) noodle blade, as I don't really want to purchase an entire dedicated appliance for my relatively small kitchen.