All I can comment on is what I have had. But i'd be glad to share.
(Please keep in mind Andy's knives are all ground by hand. No two are ground exactly the same. He's not a machine ya know)
The first knife was a 5/32" saber grind Hunter. Sure it was sharp, and it served me well for a deer season or two. After a while I sent it in for a spa treatment and got back a full height grind convex. With the thicker steel, THAT was a game changer. While the spine thickness remained the same, the edge was noticably thinner and cut like a laser!! It was shocking to see the difference, to me anyway.
Knife two was a 1/8" saber grind Hiking Buddy. The thinner steel makes for a very nice slicer. I like this size a lot.
My current fav is the Bushfinger I've got. It's a saber ground 5/32" but in all honesty, I, personally, am not tough on my knives. After having a few 5/32" thick blades, I really feel like its too thick. My grail knife would be a relatively high (not full) saber ground Bushfinger in 1/8" O-1. I can understand why the thicker steel is so popular. It certainly makes for a tough knife. But I want a knife to be a knife.

I like a mean slicer!!
If you wanted and extreme cutter, I'd look out for a full convex in 1/8".
Scandi's are certainly sharp but not what I would classify as a slicer unless it was 3/32" which does come out of the Fiddleback shop from time to time.
I hope some of this made sense for ya.