For a good meat slicer, you want it sharpened with a little "tooth" left in the blade edge. By "tooth" I mean sharp, but not polished edge sharp. With a little tooth left in the edge, it will slice into the meat better with less effort. Think of slicing a ripe tomato. With some tooth left in the edge, it will cut into the tomato easier than with a smooth polished edge. When you have sharpened it up correctly, a Q-tip will tend to hang slightly when drug along the edge.
If you have someone sharpen your knives tell them to leave the edges "toothy" and they should know what you want. I sharpen my meat cutting knives this way. I use an 8 inch chef knife for this and have great luck. I have a small knife sharpening business, and ask my customers what they are using their knifes for, so I can get them the edge they need for the task at hand.
Blessings,
Omar
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Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
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