sf wrote, on Tue, 21 Apr 2015 23:09:34 -0700:

> You need either a very sharp knife and enough skill to make your
> slices even or invest in a meat slicer.

I have tried hand sharpening knives, and that's a bust (for me).

But I have a lot of good quality shop tools, so, my *first* hope is
that I can simply buy a special thin stainless-steel blade and jig
for, say, my Makita miter saw or my circular saw or use a table saw
with a special setup, etc.

I was hoping someone else had tried the shop-tool approach, and had
recommendations and ideas for me. Otherwise, I will try it on my own,
but, of course, it will take a lot of experimentation and tests.

Worst case, I can buy a crappy lower-quality dedicated meat slicer,
but, I don't yet understand why a quality shop tool can't be outfitted
to do the job.

I'm sure most cooks would shudder at using a shop tool, but, it's just
a motor and blade after all, so, with a special blade, and some kind
of clever jig setup, I don't see why an existing common shop tool
wouldn't do the job as well.

But, of course, I have no experience in this, so that's why I ask.