Best Thin Profile Bladed EDC?

Thanks again for the help guys. I decided to go with the Skyline. Will definitely either get a Centofante or the Delica next:D

I just can't believe what I got for the money with the Skyline. Exactly the blade thickness I was looking for. Also, I have read some posts and seen some youtube videos that have not given the thumbstud a very positive review but I actually think it works really well with the knife.
 
Brocket21 said:
Thanks again for the help guys. I decided to go with the Skyline. Will definitely either get a Centofante or the Delica next:D

I just can't believe what I got for the money with the Skyline. Exactly the blade thickness I was looking for. Also, I have read some posts and seen some youtube videos that have not given the thumbstud a very positive review but I actually think it works really well with the knife.
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If you like the blade of the Skyline, please go handle a RAM. You'll love that knife.
 
The studs on the Skyline's studs are ment as a blade stop for the most part.

BTW you owe it to yourself to pick up a RAM.
 
A friend of mine has something called a "Gladioulous" that supposedly will shave the whiskers off a flea's, um.... well, you probably know what he'd say... never saw him try it though :D
 
My Spyderco Delica 4 FFG is the best slicer I have, has a nice tall and thin flat ground blade (the thinnest FFG Spyderco currently makes). My Benchmade 943 is also a great slicer. I don't have it, but I've heard the Fällkniven U2 is great for this purpose too.
 
00ChevyScott said:
If you like the blade of the Skyline, please go handle a RAM. You'll love that knife.
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I did handle a RAM at Sport Chalet where I bought the Skyline. It was probably the best feeling life I have ever handled, but it was a bit menacing looking and I live in Los Angeles where knives aren't exactly looked upon kindly. Would be a bit nervous to carry it as an EDC.
 
Food cutting performace isn't so much about the thickness of the blade, but the angle at which it is ground (the blade grind, not the edge grind specifically). Therefore, the thin, narrow traditional blades (SAC, Opinel) are realy not much better at slicing if any than a wider, distal tapered Spyderco. The FFG Endura or Delica are good cost effective options. Even a high hollow grind will suffice, if the food to be cut isn't tall or prone to splitting (carrots, onion etc). For sandwiches or peeling apples they will do fine.
 
FlyingKiwi said:
Food cutting performace isn't so much about the thickness of the blade, but the angle at which it is ground (the blade grind, not the edge grind specifically). Therefore, the thin, narrow traditional blades (SAC, Opinel) are realy not much better at slicing if any than a wider, distal tapered Spyderco. The FFG Endura or Delica are good cost effective options. Even a high hollow grind will suffice, if the food to be cut isn't tall or prone to splitting (carrots, onion etc). For sandwiches or peeling apples they will do fine.
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Im not so sure I agree. I used a Cold Steel K-4 the other day, and it is THIN! And it cut much better than my thicker Delica or my Stretch II.
 
FlyingKiwi said:
Food cutting performace isn't so much about the thickness of the blade, but the angle at which it is ground (the blade grind, not the edge grind specifically). Therefore, the thin, narrow traditional blades (SAC, Opinel) are realy not much better at slicing if any than a wider, distal tapered Spyderco. The FFG Endura or Delica are good cost effective options. Even a high hollow grind will suffice, if the food to be cut isn't tall or prone to splitting (carrots, onion etc). For sandwiches or peeling apples they will do fine.
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When your cutting things like firm fruits, veges and such a thin opinel craps over a thicker blade...less resistance is the goal (basic physics at work), and I dont think I own a thinner blade then my opinel no.6 :)
 
Another for the ....
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if you don't mind the AO feature which I really like!
 
I don't have much experience with it yet, but I second (or third?) the Caly 3.

I'd also suggest a FFG Endura. I've had to cook with one on numerous occasions--most people have terribly dull kitchen knives/all serrated kitchen knives. I once cooked a wine braised flank-steak rolled around feta/mahon/roasted red peppers with a rosemary and thyme wine gravy. It was also the first time I've ever seen three girls lick a saute pan at the same time.

Basically I'm suggesting the following: FFG Spydercos will dramatically increase your chances of having dinner (and seven bottles of wine!) with three girls.
 
goodeyesniper said:
Spyderco Centofante sits right at 3", and it's pretty thin from spine edge, and in overall thickness. Same thickness as a Leek.
spyderco%20centofante%20iii.JPG


Other than that I'd look at some slipjoints.
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+1 on the Centofante 3, I'm using it as my EDC now, love the thin blade. BTW nice picture :thumbup:

here's mine:
DSC01324.jpg
 
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