Apple slicing knife? (another good excuse to buy another)

M

mrjefe2u

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Oct 19, 2010
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I guess I could just chomp down on the apple, but why do that if

I could buy another knife and have those nice thin slices.

It probably needs to be a thin stainless blade like 420c-440c or ATS-34.

That improved Muskrat wharn/clip looks good.

Let's get down to the core and plant seed.

What would be a delicious knife?
 
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A Wharn/sheepsfoot pattern with a clip in stainless is my choice as well, If you look up Victorian fruit knives on ebay you can see some cool sterling silver fruit knives that work great. I just found in a collection and sold one that was from about 1900 made of a sterling silver blade and coin silver handle with a Apple engraved on the handle.
Silver has anti-microbial properties to it and was what the well to do ate off of back then.

My choice would be a handle of 4" that would be comfortable to work towards me for apples and fruit in general.
 
Seeing as we're in the traditional forum... A slim Sandvik Opinel #8 might just be the perfect apple knife.
 
I'm using a Case mini Trapper w/wharncliffe but I'll probably hand it down at Christmas.
 
This GEC 3-7/8" trapper in 440C steel is my usual apple slicer.

ElkTrapperMark.jpg~original
 
Case Swayback Jack or Swayback Gent. The wharncliffe blade, combined with the reverse "swayback" curve of the handle make it perfect for draw cutting.
 
My primary apple slicer is a Case Slimline Trapper in Case's Tru-Sharp stainless steel (Latrobe 420HC). Long enough for a full cut slice, nice thin and narrow blade makes it easy for fruit cutting. Easy to just rinse off with soap and water and wipe dry with a paper towel.

Here's a pic of mine next to a Case Small Saddlehorn:



The GEC #48 Trapper (single or double blade) in 440C would be another good choice.
 
As a few others have said I have an Opinel #7 that I keep in my desk at work that is used for nothing but slicing food especially apples. I have a carbon version though because I like the patina it takes on from the fruit and after the first few apples it doesn't give the fruit that metallic flavor anymore.
 
thanks for putting me onto those victorian fruit knives, very interesting blades.

Anyway, since an apple is sometimes my only reason to carry a knife some days, any knife will do the job. Perhaps a longer blade does it a little better, the thin long blades of the BF 2012 trapper are great, my Pemberton is more of an apple 'sculptor' than apple slicer.
 
I favour a CASE Yellow Slimline Trapper-stainless. Delrin will stand a washdown no problem.

A more costly and more beautiful alternative is Chambriard's Le compact or the bigger Compagnon in various woods,bone,stag. Distal tapered Sandvik makes a supreme slicer, all stainless liners and filework means no brass taste either...
 
I like to use my Case sodbuster Jr. , with it's nice thin hollow grind it works great for me. It is not stainless but I like a good natural patina.
 
I did a search for:

A.G. Russell™ Fruit Testing Knife

Interesting. They have been discussed some on BF.
 
I like the clip blade on my Case Medium Stockman best for peeling apples. CV takes a nice patina slicing apples.:)
 
jkulysses said:
I have an Opinel #7 that I keep in my desk at work that is used for nothing but slicing food especially apples. I have a carbon version though because I like the patina it takes on from the fruit and after the first few apples it doesn't give the fruit that metallic flavor anymore.
Click to expand...

Opinel no. 6 for me.

BTW, that bit about the patina not giving off a funky taste after awhile bears repeating. It's a short-term thing with new carbon steel blades, guys. Think about it: For centuries ALL kitchen cutlery was carbon steel. So were people tasting that funky patina flavor in everything they ate?* :rolleyes:

-- Mark


* Of course not.
 
Mark good point, I suspect the carbon taste is often a reaction of carbon steel with brass liners. Linerless knives or steel lined knives do seem to settle down, but brass always has a strong smell and reacts to fruit/acids etc.

Regards, Will
 
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