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?

Kevlar gloves and an 8" 1200-grit diamond plate would be the quickest
method. Hone the edge, flatten the back, and strop it perfect.
(They're single-sided blades, right? If not, hone both sides and
deburr with the strop.)

--
Good ideas alter the power balance in relationships, that is why
good ideas are always initially resisted. Good ideas come with a
heavy burden. Which is why so few people have them. So few people
can handle it.
-- Hugh Macleod