Grimpuppy That looks really good. I have always been interested in trying blood boudin that Departing Contestant refers to but it seems largely unavailable commercially.

Ridley Acres If it holds and edge and cuts a clean slice, that should be the primary concern.

First make sure the blade is sharp. If the blade is sharp and you still have to use a lot of pressure on the carriage while slicing or if the slices are uneven or leave a ragged edge then you might consider a replacement blade.

If the blade is in good condition with no major nicks , defects or signs of abuse you should be able to get it sharp enough slice with it.