Edwin Pawlowski wrote:

> "Doug Kanter" > wrote in message
> >
> > But, there's the question! Why is the slicer set on "shave" so often? I
> > mean, who the hell wants it that way? :-)
>
> Me.
>
> My wife too.
>
> Shaved or nearly so, brings out the flavor better when piled on a good piece
> of bread. The only reason the deli clerks slice meat thick is because they
> are lazy and can cut less slices per pound. Any serous sandwich is made
> with thin sliced meats.

Shaving it is a trick used to make a little bit of meat look like a lot. You
will see this especially in sub shops where they used what appears to be a huge
wad of meat but turns out to be just a bunch of paper thin slices curled up to
give it bulk.