Is an automatic blade-sharpening system worth adding to a slicer?

Whether an automatic sharpener pays off hinges on your daily slicing load: an eight-hour run of fresh or tempered meat dulls a blade within half a shift, so the attachment saves repeated stoppages and hand-honing; occasional light prep is better served by manual honing and spare blades. Look beyond sharpening speed—check whether grinding depth is adjustable, wheel life, the thickness range retained after sharpening, and guard interlocks—then compare slice shape, linked cuts and temperature rise before and after sharpening on the same batch. Accept the unit only if a two-hour continuous run holds quality and blade changes stay quick.