Knife-slicing a ham or shoulder is an art and a ritual.
It is in slicing by hand that the character and flavour of the cured meat can best be appreciated. Knife-slicing preserves the film of oleic acid and so neither the flavour nor the smell is lost. It allows you to appreciate the difference in the flavours of the different parts of the product: you can decide to serve the sweeter part, the more savoury part, the more balanced part, or the leaner or gourmet part.
A knife-sliced charcuterie is a whole different experience, and presenting it in an artistic dish is the exaltation of this.