Apple slicers

A no.8 or 9 Opinel should do a great job for ya. Or anything with a good thin blade with a full flat grind.
 
my kershaw leek with a thin wharncliff blade is outstanding for apples...
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the only blade thinner is gonna be something like an opinel
 
The Benchmade Bugout is a great choice, when you're looking for a nice slicer. As several people have already mentioned the Opinels have a lot of nice rustic looking slicers that are less likely to freak out 'knife sensitive' people around you. Other than maybe the Opinel No. 13...
 
From the traditional folders, Opinels are among the best apple slicers.
This is not accidental, since they were originally marketed as peasant knives with the major intented usage being an eating utensil first and foremost for the laborers (slicing bread, cheese, sausages, fruits and vegetables).
I second the No. 8 or 9 suggestions as large enough to handle most apples, yet small enough to carry comfortably.
They are great for both slicing and peeling.
I find the effilet models too pointy and flexible for my liking, but they will work too.

There is also another traditional pattern which excels at slicing and peeling apples: the fruit or sausage testers. they have long, flat ground spear point blades, the best sizes fir this tasks are the ones with 4 to 5 inches, for me the 4-4.5 inch being the sweet spot.
In Hungary there is a version called the “szalonnázó”, i. e. the bacon slicer. There is another variant with a somewhat wider blade, called the “rác bicska”, i. e. the Serbian pocketknife. I personally like this one the best.
 
I've never found a flat grind to out-cut a similarly dimensioned hollow grind (blade stock, grind height, edge thickness, edge angle), and I've tested that hypothesis on two nearly identical knives specifically on apples, among other cutting media.

The trouble is that it can be very hard to find two similar enough knives to test this out with.
 
My go-to blade in public is the small SAK blade, and I was trying to use it to cut up an apple in a Panera bread, it was too small, so I switched to the main blade, yessir. I cut the apple just fine after that, the benefit to me is being able to get slices that stick to the knife and eat the slices.

However my girlfriend uses an Opinel for this purpose, which is great. I use one too for apples, cheese and meat during picnics, it is a classic picnic knife. I believe that is a convexed grind.

Is the hollow-grind not good for apples because it is so thin, like trying to chop carrots with a straight razor?
 

Can't beat a vintage 4510 for a slicer.
This one isn't mine but - mine is just like it.
My son has the one with the partial serrations and my wife has the smaller version with a smooth blade.
 
littleknife said:
There is also another traditional pattern which excels at slicing and peeling apples: the fruit or sausage testers. they have long, flat ground spear point blades, the best sizes fir this tasks are the ones with 4 to 5 inches, for me the 4-4.5 inch being the sweet spot.
In Hungary there is a version called the “szalonnázó”, i. e. the bacon slicer. There is another variant with a somewhat wider blade, called the “rác bicska”, i. e. the Serbian pocketknife. I personally like this one the best.
Click to expand...
I haven’t tried it on an apple yet, but recently found a Case 4100 in my girlfriend’s dad’s collection. It’s effectively new. We use it as a letter opener. Hand for scale.

https://imgur.com/a/qsymGs6
 
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I'm confused...
Isn't this what teeth are all about?
But I suppose an .090" Bugout would be pretty slicey...
 
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