On Mon, 26 Nov 2012 13:08:33 -0800, wrote:

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

Voila!!

https://www.google.com/search?q=how+...t+slicer+blade

Gunner

The methodology of the left has always been:

1. Lie
2. Repeat the lie as many times as possible
3. Have as many people repeat the lie as often as possible
4. Eventually, the uninformed believe the lie
5. The lie will then be made into some form oflaw
6. Then everyone must conform to the lie