Slicing Charcuterie

[Jan Ooms]

Most slicing problems are BLUNT blades, no question about it. Buy a well known brand second-hand slicer instead of the cheaper
Chinese models you see advertised. All my friends that own them are sorry that they didn’t buy a good proven Brand.
Make sure that if you buy a secondhand model, that they have the sharpening set-up included( bolted on the top blade guard)
Good Luck,
Jan.