Yes…goes with the territory for that carbon edge unfortunately
I fancy a slicer but the recent popularity and gradual price increase has probably put them out of my reach, at least for the special editions.
I would like to see/try a stainless one but it seems to defeat the point IMO…
Why would it defeat the point to have it in stainless? The stainless variants available these days are much closer than they used to be to the carbon steel in terms of hardness etc.
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The hardness should be the same as they use Jap blue for these too however IMO you are paying for something handcrafted with all those imperfections…you can see the process with the damascus layering…
If you want something faff free then they probably aren’t it…I love it but it isn’t maintenance free and you can’t cut veg and leave it wet…
Perhaps a nice VG10 slicer would answer well…
Sorting through a draw I found a hollow ground carving knife by Prestige.
I vaguely remember about 40 years ago I sharpened it and then someone told me you shouldn’t sharpen hollow ground. So in the draw it went.
What is hollow ground?
It’s blunt as hell. Is it worth trying to bring it back to life?
You could sharpen it, try it and if it’s blunt throw it away. Or you could just throw it away. I’d try the first option.
Concave edge.
If you’ve sharpened it the concave edge no longer exists. Just sharpen as any other knife now and it should be fine.
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Scroll down for the précis, just sharpen it.
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Its merely the initial method the manufacturer employed to sharpen their blade…
“A hollow grind is produced when you use a wheel to sharpen the edge of a knife. Because there is less material directly behind the edge, this type of edge is less durable (although the degree to this is more theoretical than in actual practice).
A straight razor has a hollow grind. A straight razor has a very delicate edge, but the usage of the edge doesn’t require a durable edge. The hollow grind means you only remove metal at the cutting edge, and to a lesser extent the spine.”
“Since a hollow grind takes the form of the outside diameter of the wheel where is was sharpened, different wheel diameters will produce a more or less hollow grind.”
I would recommend a good quality double sided sharpening stone 600/2000 or thereabouts and you should be fine…
@Rob998 beat me to it 
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I’ll get it out the bin then.
With the material being that old it might be worth the effort.
slicer
https://www.cs-catering-equipment.co.uk/chef-works-slicer-12-santoprene-handle
this has been brilliant, maintenance free, razor sharp
I got given this years ago. It is quite blunt and I have never tried to sharpen it. As I don’t own a kebab shop I am not sure what use I would have for it either
Slicing rolls of insulation.
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Hmmmm…I wouldn’t bother with the faff myself …particularly as you have no real purpose for it
looks like a smoked salmon knife. My Dad did an apprenticeship in a deli, learning to slice smoked salmon and other things, before he went to pharmacy school.
He still has a very similar knife, and can still slice smoked salmon like a master.
It has ‘Granton’ written on the blade.
I think it is one of these, design probably hasn’t changed in years.
http://www.steelcitycutlery.com/cutlery/catalog/product_info.php?cPath=727_764&products_id=27473
Spent the last 15 mins sharpening a few knives, one had some nasty chips, I live with heathens.
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Oooooh… New NANIWA CHOSERA Super Ceramics Sharpening Stone’s #1000 and #3000
Grit respectively mit associated dressing stones
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If I drop them off to you Roger, would you please sharpen my Miyabi knives? Pretty please even 
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