Best cutting knife?

Hawk45 said:
Properly stropped Spyderco Gayle Bradley in M4
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Out of the dozen or so folders I have left, including Spyderco and a few traditional, the GB is the best at cutting and slicing. I'm going to give it to the geometry because its not the thinnest knife of the bunch.

The Tops Dragonfly is right up there for hard use fixed blades performance.
 
Chris Larrikin said:
For me it was a DCL Knives (forum member knife maker) small hunter in 3V. It was incredibly slicey. It had a great edge and brilliant geometry for slicing.
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It would be this for me too. Drew makes one hell of a nice knife! The edge on mine is so thin, it's almost imperceptible. It almost just blends into the blade grind. A true zero edge.



Believe it or not, my old Remington stockman also slices like a demon:

 
By far the Opinel. I've noticed a lot of people mention the Gayle Bradley, as well. The GB is one of my favorite knives of all time, and a superb slicer. I carry it regularly. However, I've compared the Opinel and GB side by side, and even a less than sharp Opinel out cuts a very sharp GB...
 
I've had a boatload of knives, never an Opinel though guess I need to try one, best cutter so far is my Murray Carter neck knife, it's rediculous.
 
draperfish said:
I've had a boatload of knives, never an Opinel though guess I need to try one, best cutter so far is my Murray Carter neck knife, it's rediculous.
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My opinel has shined for slicing compared to my "kitchen knives". How is that Carter? Ive been drooling over them for months now
 
I'm loving them, I'll put it this way, I sold my 2 Hinderer XM18's, a Strider SNG, and a bunch of Benchmades to buy a few more Carter neck knives. I love the ergos, the fit and finish is outstanding, and I love the white steel. I haven't put them through any hard use yet but they are easy to sharpen and take a really fine edge. Plus Murray seems like a really down to earth guy.

yjackets07 said:
My opinel has shined for slicing compared to my "kitchen knives". How is that Carter? Ive been drooling over them for months now
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draperfish said:
I'm loving them, I'll put it this way, I sold my 2 Hinderer XM18's, a Strider SNG, and a bunch of Benchmades to buy a few more Carter neck knives. I love the ergos, the fit and finish is outstanding, and I love the white steel. I haven't put them through any hard use yet but they are easy to sharpen and take a really fine edge. Plus Murray seems like a really down to earth guy.
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Ever since my discovery of the guy I thought the same thing. If only I were able to get one without selling one of my firearms to supply it lol
 
I have many production knives and a few customs...but if I am honest I have to admit that the cheap opinels work the best.
 
elkins45 said:
Victorinox_40601.jpg


Sometimes the cheap stuff works just as well as the expensive. My $3 Victorinox paring knife cuts better than any of the $100+ folders I own. As Cliff Stamp once said: steels don't cut, edge geometry cuts.

It won't hold an edge as long as M390 and you can't baton it through an oak tree, but for pure cutting tasks it is second to none.
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I have one of those which I thinned down the blade and reprofiled it to an more acute angle. It's downright scary even when it's dull. It will outcut overbuilt folders slicing up cardboard which are sharp when this thing is as dull as a butter knife. Only downside is the steel is now so thin it flexes easily and heats up quite fast cutting something as abrasive as cardboard. It's the only thing that slices up cardboard better then my Opinel.

One of these days I need to buy an Opinel to mod to see if I can top that knife for cardboard duty.
 
Pretty impressed by out of the box FFG Delicas and Enduras...was amazed at a couple of cheap $20 Cold Steel Spikes how sharp they came. Could cut hard plastic blister-packaging like it was melting...
 
I'm a big fan of proper serrations. large fully serrated folders are monsters.
 
Custom Phil Wilson CPM Cruwear . .005 with a rc 63 blade. It began slicing into the wooden cutting board by mistake when I was slicing down at around 25 degrees. It startled me but no damage was done. Not to the knife edge anyway. :)

The cutting board is pretty soft wood though.
 
My scandi knives outperform all of my other knives in terms of sharpness, doesn't matter which steel or make.
 
I might have a knife or two that could out perform it but the Spyderco Gayle Bradley works so well I always seem to choose it when I really need to cut something.
 
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