Selection of slicing knife for нарезка говядины и баранины

Flat and concave: for sliding slicers or some rotary beef and mutton slicers.

Deep flat concave: only used for collodion slicing, because the blade is thin, the blade will vibrate when cutting hard and solid materials with it.

Flat wedge: for general paraffin section and macroscopic specimen section.

Double concave shape: for cutting paraffin sections with rocking beef and mutton slicers and slide slicers.