is there any ways physically possible, perhaps via edge geometry or whatever, to reduce stiction on a Konosuke HD suji? I have this suckling pig dish on my station, which involves slicing guanciale a la minute, and it's ruining my life. A co-worker has a slicer (it's fairly common, but I'm blanking on the name) with a heavily dimpled surface, which does fine, but it's impossible to slice the stuff without massacring it with my kono. As I understand it, the kono, being a 'laser', is so thin it practically has no grind geometry to speak of, and therefore doesn't shed food. Now, since the Kono is my only slicer, and I don't want to ask my buddy to use his slicer every night, is there anything I can do?
My guess is that most of your answers will be something along the lines of "that's an excellent excuse to buy another one!" But I'm broke. I mean I'm a cook, what would you expect?
As usual, thanks ahead of time for the input.