I've never personally done one, but how about a
whet stone, on the edge while the blade is spinning?

Be ultra careful.

Or, whet stone while the blade is separate.

Christopher A. Young
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wrote in message
news I have a meat slicer that uses a 6.5 dia. proprietary blade. The blade
has notches cut into the periphery but is not really scalloped. So
anybody here know the best way to sharpen this blade?
Thanks,
Eric