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Message: [QUOTE="storrsroars, post: 3000581, member: 2500"] While I don't want to further get away from the issues of Superjohn's blood pressure, there's a certain zen quality to sharpening your knife and slicing away at a roast for a bit of time to prepare jerky. I have a specific knife - and yes, this is humblebrag territory - that was bequeathed to me by a chef friend from Queens who passed in 2009, but assured me this knife had been used often in Jacuqes Pepin's kitchen where he used to work. It's a carving knife that could be confused with a bread knife, and has a pretty crappy plastic handle, but a blade that responds to sharpening on my Chinese stone like no other. I have an oven with a dehydrator setting. It works beautifully, if a tad noisy. My jerky process is ritualistic and quite calming. Not sure I'd get the same satisfaction with a meat slicer even if it's more efficient. [/QUOTE]