Having got hooked by the bacon curing/sausage thing, I invested in a relatively old but pukker 10" commercial slicer from ebay - I think I got lucky - �20, reasonably local, only bid (and it small enough to slide out of the way under the cupboards!)
Most of the time its fine, although I find it still helps to part freeze the bacon, but it tends to leave slivers of bacon at the edges of the joint, these catch in the gap between blade and guide after only 4-6 slices.
It's fine again if I trim it square. Is this normal or a symptom of a problem? I know some slicers have self sharpening blades - is it true of all of them? As you may guess I have no previous experience with such kit
Incidentally, is there a 'recognised' thickness for a slice of bacon or is it purely personal preference? I initially tried 2mm - looked like a 'conmercial' slice but cooked terribly!