I don't think an electric knife will be useful for slicing a slab of bacon. What you need is a meat slicer. There are various price ranges. I would recommend a professional one. Seems I'm not the only one of that opinion. Check the following:
I've used and owned several electric knives over the years, and my impression is that a build-up of fat would accumulate between the blades as they shuffle back and forth. I could imagine having to stop frequently to clean the blades. But I do see your problem; a hard rind would make uniform, thin slicing difficult. Is there a reason you would want the rind to remain on the slices? Or could your problem be helped by removing the rind from the whole flitch before slicing?
Kokopuffs, both of the electric knives I've owned (one Hamilton Beach, the other Sunbeam, I believe) had two blades moving in turn. If there were an electric knife that had a single blade, that would address the clogging problem.
Are you on good terms with a butcher or deli that would consent to slice the bacon for you, either free or for a modest charge?