My only slicer is a carbonext 300 suji. It's an unspecified semi stainless tool steel (HRC about 60) which takes a reasonable edge in my fairly novice hands.
It's great on soft and uncooked protiens but it striggles when there is a crust on a roast and it loses it's keeness after carving a crusty roast.
I put a microbevel on it after the last roast (but haven't used it on a roast since).
I'm wondering what's the best knife or technique to use on a crusty roast? Do I need a harder steel ot a serrated knife or a technique adjustment or something else?
Thanks for yout insights.