Heck with "Hard Use" what's your favorite Slicer?

[Steel130]

Spyderco Caly 3.5 in Super Blue, Spyderco Gayle Bradley, Spyderco Yojimbo 2, Kershaw Echelon, Kershaw Random Task 2, Tom Krein Ultimate Caper in CPM-154. No favorite, those are just some of the blades I have had with decent thinness behind the edge, and overall pretty thin geometry.

 

[Ankerson]

This.

 

[FordFan]

Anything from William Henry.

+1 for William Henry. I have a couple and my EDC10 is a great slicer.

 

[Brasso3]

Opinel is the best slicer.

 

[whp]

Its geometry, not the steel. Steel matters when it comes to edge holding, toughness etc..
Your ZDP Endura likely had a thinner edge than your others. My ZDP Caly 3 had the thinnest edge of any of the Spyderco's I have ever had.

I wondered if it was my imagination. But it seems that the edges I put on my Elmax and m390 and zdp blades slice through paper more easily and quietly than some other steels, when the edge angles are identical off the wicked edge. Possibly the thickness behind the edges is a factor, but not so much for phone book paper. Back on topic, any thin well polished edge on a thin blade should work well. Always striving for a sharper blade.

 

[rpttrsn]

Anything else besides FFG spydies? I've ezperienced them all, and while I like them, I'm looking a step further. That WH is beautiful, but more coin than I wanna spend. Anybody used the Fallkniven U2?

Not the U2 but my Fallkniven P3GY is a fantastic slicer.

 

[powernoodle]

For just pure, unadulterated slicing, I'll take a Victorinox SAK.

 

[desmobob]

The Opinels are incredible slicers, and cheap!
I have a 7 or 8 for food prep in my camping gear.
Stay sharp,
desmobob

 

[mnblade]

Case CV peanut ...... for when reality calls.

 

[bo36]

While that Phil Wilson filet knife looks hard to beat, I'm a fan of DFarmer knives for slicers.

 

[sodak]

Lots of good suggestions here, but if you don't want to spend a lot, I have yet to find a cheap(er) knife that will outcut a SAK. Not sexy or expensive, but they work better IMO than almost any other out there.

 

[Charlie Choil]

Small Sebbie.

 

[grybsh7]

When in doubt, thin it out.

 

[Allen R.]

my gayle bradley will slice with the best of em, I sharpened up the grits on the edge pro then the 2,000 and 3,000 grit tapes then stropped with white compound , then the green kniveplus strop , and that knife will slice like a laser. It's also sharpened to 15 degrees per side.

 

[Esav Benyamin]

I've almost ordered one of those. I can't imagine another folder out there that would out slice one. Narrow blade, and it must be very thin at only 2oz for a 4.25" blade.

2.5 mm by eye against a ruler.

 

[FlaMtnBkr]

I wondered if it was my imagination. But it seems that the edges I put on my Elmax and m390 and zdp blades slice through paper more easily and quietly than some other steels, when the edge angles are identical off the wicked edge. Possibly the thickness behind the edges is a factor, but not so much for phone book paper. Back on topic, any thin well polished edge on a thin blade should work well. Always striving for a sharper blade.

I would bet it is because you are getting those steels sharper. People complain about getting some 'super' steels sharp, but I find with the right equipment it is actually easier to get them sharp if you maintain them and touch them up after use. My super steel knives seem to be the sharpest and hold it the longest as well. And that is with a fairly stock edge angle. Reprofiling with hand tools is a bear.

Opinels seem to be really thin and the carbon versions get really sharp. That said, I much prefer a modern folder.

Also, it isn't very helpful when someone posts pictures and then just says "This". If you are going to go to the effort of posting pictures, take the 5 seconds to add the maker and model.

 

[FCM415]

Stretch, Caly blades are ground real thin and FFG.

 

[Esav Benyamin]

This. I don't use a chef's knife now that I have this puppy.

"Italien Messer", right?

Dang ya,
dang ya,
oughta take a rope and hang ya
hang ya from the highest treeee!

Would ya sell that knife to me?

(Apologies to the late great Roger Miller.)

---

Edit to add: "Italien Messer", right? Nope. 9" Trimming Knife, right. Even better ...

 

[PB Wilson]

Also, it isn't very helpful when someone posts pictures and then just says "This". If you are going to go to the effort of posting pictures, take the 5 seconds to add the maker and model.

The maker's name is marked pretty clearly on the blade. A quick search would yield some good info.

To answer the OP, my Scrapmax is an excellent slicer in the kitchen. I didn't expect it to be so, but it works very nicely.

 

[FortyTwoBlades]

"Italien Messer", right?

Dang ya,
dang ya,
oughta take a rope and hang ya
hang ya from the highest treeee!

Would ya sell that knife to me?

(Apologies to the late great Roger Miller.)

Nope! Not the "Italien Messer" cleaver--though that fellow accompanied me on an overnight tarp camping trip on the side of Big Moose Mountain (by Moosehead Lake) in the middle of a snowstorm and it did a fine job of hatchet/large knife duty! I knew the guys I was with were likely to be under-gunned so I brought both it and my Baryonyx Machete prototype. I think they used both of 'em more than I did!

The one in those pics is their "Trimming Knife--Extra Wide Blade". It slices like a manual version of a rotary deli slicer, scoops large handfulls of chopped/sliced food with ease, the straight spine scrapes chopped food off of a cutting board into the pan, and the continuous curve of the edge allows it to be rocked much like a mezzaluna for rapid and thorough mincing work. The flat of the blade crushes garlic like nobody's business.