One question: Did you took the blade out of the machine for sharpening (the pattern makes me think so) or you left it attached to the machine just taking out the guard and other pieces (like we do in kitchens for cleaning purposes) and using the natural spin of the machine to sharpen it? (the way we do in the kitchens too).
My slicer has a blade more like a chisel and has 2 very coarse and horrible stones as part of the machine itself that are used for sharpening, but 99% of the times, the cooks abuse them and make the life of the blade very short, for that reason, I disabled them and I use my whetstones on it (Gesshins 400 and 2000) which I barely touch for seconds and with very light pressure, the results are not that professional is just like a retouch, I don't even try to get a burr BC I'm afraid of damaging the blade, and of course that doesn't don't look as good as what you did, but the edge improves it's performance for a few more days.
If you can elaborate a little bit on the process, it will be appreciated.
Thanks in advance.