Best slicing performance

[Boozoo Chavis]

Para-Military 2 slices like a demon out of the box

 

[Emre]

What folding knife has the best slicing performance (with the stock edge) that you've used?

My Dozier folders cut like nothing else. Something about the grind and the way he heat treats the D2 steel. They cut like a laser, retain their edges well enough, but are still pretty easy to sharpen. I can put a mirror edge on one with just a Spyderco Sharpmaker (with the extra-fine stone).

 

[whp]

My cruwear military was one of my best slicers for a big knife out of the box. But slightly better out of the box was my holdout 2.

 

[whp]

It's still....

One of the nicest knives Benchmade has ever had.

 

[whp]

As I read through the rest of the thread and think about it, my Stretch zdp is at least the equal of any slicer I ve ever had. And keeps an edge.

 

[Gradyw]

Buck 110... they come scary sharp out the bo. I've bought two andthe both been the same... the centofante 3 from spyderco is a great slicer too but I don't think mine was near as sharp as the two bucks I bought were...out the box anyway.

 

[19-3ben]

Either Buck 110 (hollow grinds, IME, slice like just about none other) or my Delica. Can't decide which is the better slicer.

 

[Badhammer]

Spyderco Gayle Bradley

 

[353]

Delica, thin bladestock and FFG = lazercutter.

 

[HARDBALL]

Hi all,

I just did the "Paper" slicing test on about a dozen of my Knives at Hand. My best performers were my TOPS LITE TREKKER, my vintage MARTIN, HALL & Co. (SHEFFIELD) Antler Handled (modified) Carving Knife and perhaps THE sharpest knife I own, my vintage "OLD HICKORY" Knife (modified and sharpened by JKL Knives). I just can not believe how SCARY Sharp one can make an old Carbon Steel
"Old Hickory" Butchering Knife!

http://2.bp.blogspot.com/-dtZhlUNuzOI/UxN6iAqkADI/AAAAAAAADxQ/p3Y8EZqqAp8/s1600/IMG_7766.jpg


http://3.bp.blogspot.com/-QDKQbV5G4SM/UxN6zJXD68I/AAAAAAAADyE/Dq0a3djJA8Q/s1600/IMG_7775.jpg




HARDBALL

 

[Twindog]

The sharpest, best slicer from the factory that I've had is my full-size Rukus. The blade geometry was relatively thick and the edge was a little north of 30 degrees inclusive. But someone was having a good day at the factory, and the edge was so sharp that it cut like crazy. I remember using the tip to effortlessly cut jig-saw like puzzle pieces out of the side of a Kleenex box.

For slicing:

Sharp is better than dull.

An acute edge bevel is better than a more obtuse edge bevel.

Thin edge shoulders are better than wide edge shoulders. Good factor bevel widths are usually between 0.020 and 0.030 inches at the edge shoulders. But the best slicers are much thinner, usually below 0.015 inches.

Thin blade stock is better than thick blade stock (0.10 inches and below).

Blade grinds are also important. Hollow grinds cut better than full flat grinds which cut better than saber grinds.


Josh (Razor Edge) did a regrind of my ZT 0562 that did all of these things, and the results were crazy.

Here's a comparison of a stock 0562 and the regrind. Notice how narrow the edge bevel is on the regrind vs the stock. Both are 30 degrees inclusive: