How to slice smoked salmon really thinly? I have recently decided to try to home smoke fresh salmon (FYI using a half-size school locker). Once I have the product, though, I am not sure how to slice it thinly, as it is commonly sold commercially.

I have a half-baked idea that I could freeze it, then run it through a slicer, but I am afraid the freezing (not to mention the cutting) might damage the flesh. 

Is there a best practice for this?
First off, chill it in the refrigerator overnight.  Preferably in the coldest part of the refrigerator (the bottom).   After that put it in the freezer just long enough to get stiff enough to slice thinly, but do not let it completely freeze.   

The initial chill will help keep any ice crystals that form inside the cells small, thus decreasing the risk of the meat getting mushy.