Pardon the repeat of the same thing on MeWe but I got an answer to the question on meat slicers. Friend who lived in the restaurant world suggested a 12” rather than 10” blade if it’s going to be used a lot. First choice is to find a good big used commercial one from a restaurant sale, but for new, he said the Vevor brand is good. He suggested getting one with a built in blade sharpener and a spare blade is a good idea.