Is there such a thing as too sharp? Which Nesmuk do you have? D2 steel can be sharp but toothy and will sometimes tear rather that cut cleanly.

It sounds to me like your Nesmuck is the wrong knife for the job, not a sharpness issue.

Outdoor wilderness knives have their place as do cleavers and fillet knives designed for kitchen duty. Why not try a simple Butcher knife? Or maybe one of the many Chefs knives available. A Santoku is another kitchen knife that works well slicing.