Has anyone tried sharpening a meat slicer blade? The blade on my slicer is about 9 inches in diameter with about a 1" center hole. The edge is angled from one side only. I think the T3 should be able to do this but I'm wondering about a fixture and blade rotation during sharpening/honing.
If I need to make a fixture, would I grind/hone this round blade on the diameter or the tangent?
I don't often recommend this, but I think this may be a job better left to professionals. Check with the manufacturer and see what they recommend.