If the deli is a ship, the meat slicer is the engine. Nothing happens without it. We've had the same Berkel slicer since 1993 and I plan to keep it until one of us gives out.
There's an art to slicing. Every meat has a thickness that makes it sing. Prosciutto needs to be almost transparent — you should be able to read a newspaper through it. Turkey gets a medium-thin cut. Roast beef depends on the customer, but most people want it thicker than they think they do.
We clean the blade after every change of meat. No shortcuts. Cross-contamination isn't just a health code thing — it's a flavor thing. Nobody wants their Swiss cheese tasting like salami.