<![CDATA[NEW MEAT SLICERS]]>I’m looking at the new Waltons 10" meat slicer. Read a few reviews but I’d like to know about the sharpening system and if it works well! Anyone have any info to help me out?

]]>https://waltonsdev.nodebb.com/topic/3809/new-meat-slicersRSS for NodeThu, 10 Sep 2026 22:24:29 GMTFri, 23 Apr 2021 17:44:59 GMT60<![CDATA[Reply to NEW MEAT SLICERS on Fri, 23 Apr 2021 21:45:55 GMT]]>archeryman8 Agree with RJ Adventures . Unless you are slicing daily, you should be fine for a long time if you start with a sharp edge.

I have one of the two-stone sharpening jigs with my slicer that rotate as the slicer knife rotates. It seldom gets used. More often than not I just lightly touch up the knife edge with a extra fine Smiths diamond stone while its rotating.

]]>https://waltonsdev.nodebb.com/post/35895https://waltonsdev.nodebb.com/post/35895Fri, 23 Apr 2021 21:45:55 GMT<![CDATA[Reply to NEW MEAT SLICERS on Fri, 23 Apr 2021 21:37:41 GMT]]>archeryman8 not sure how the waltons sharpening system works but if the blades are anything like the slicer we have, you won’t have to worry about that often because the blade stays sharp so long! But they look like the same sharpening system as the slicer we have and it works great!

]]>https://waltonsdev.nodebb.com/post/35893https://waltonsdev.nodebb.com/post/35893Fri, 23 Apr 2021 21:37:41 GMT