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

[G8R8U2]

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

Yep, going with the Vic too. Obviously a Havalon, practically being a scalpel, makes a pretty good slicer.

 

[facablade]

carbon Opinel nº 8 my best slicer ;-)

 

[VictorKilo]

EKA Swede 88 closely followed by Opinel #6. Hollow or convex ground, thin 12c27 doesn't disappoint in the slicing department.

 

[Blue Sky]

Of knives I own, in no particular order: Opinel carbone #8, Vic Solo, Case CV canoe, Buck Mayo (no longer available ). Almost as good are my 110/112's. In the kitchen, any of my Old Hick's.

 

[mystro]

The Yojimbo 2 is like a utility knife.

 

[bobnery]

Carbon No 8 Opinel is on the way. I had always put it off, but little carbon Cases I've had, have always been nice lil slicers, so we will see

 

[statmonster]

I use a Spyderco Anso Zulu daily for slicing. High hollow grind that is very thin at the edge.

 

[Locutus D'Borg]

Do you realize how cool that knife is? I've heard about them but first time I saw one. And it is Love at First Sight.

The Yojimbo 2 is like a utility knife.

 

[Houndstooth]

This little Busse BAD is an outstanding slicer.

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[LX_Emergency]

Mcusta Tactility and a Tim Britton medium Avatar those japanese dudes know how to sharpen a blade. And so do those custom makers (At least Tim does)

 

[MRaymond]

I think it depends on what you are slicing. If I am slicing something no thicker than the top of the hollow grind on my insingo sebenza, it slices as well as my Alox sak. I think the slicing ability of the PM2 diminishes slightly when you are dealing with thicker material because the spine is relatively thick. For a good compromise in slicing and toughness, I think the PM2 and Sebenza are very good.

 

[bobnery]

I've used all the FFG Spydercos mentioned, and the Gayle Bradley, as well as the Sebenza in the 21 and insingo. I consider all very good cutters, but not insane slicers. Actually the big ass BM Forester I had out sliced them. Actually a Mini Northstar with the convex edge outperformed many of the FFG spydies. IDK I guess I consider slicing different than cutting

 

[Ankerson]

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.

That Fillet knife is thinner than an SAK.... That's spine thickness.

Not even going into behind the edge thickness.

And the blade is almost 8".

I use it to make lunchmeat out of roast, filleting it.

 

[FortyTwoBlades]

Yeah that's a beautiful looking slicer, dude. I can only imagine! :thumbup:

 

[Ankerson]

Yeah that's a beautiful looking slicer, dude. I can only imagine! :thumbup:

Thanks.

The more I use it and get used it to it the more it amazes me.

 

[TotalDbag]

Smatchet

 

[Bill1170]

My best slicer is a Shun 7" santoku. FFG plus very thin behind the edge makes for effortless cutting.

In folders, I have a FFG Delica that I thinned out and mirror polished on water stones that outcuts my SAK's.

 

[seelow123]

The Chokwe is a fine slicer. Definitely not the best but it's nice.

 

[sodak]

That Fillet knife is thinner than an SAK.... That's spine thickness.

Not even going into behind the edge thickness.

And the blade is almost 8".

I use it to make lunchmeat out of roast, filleting it.

Thinner than a SAK? What's it made out of, sheet metal?

 

[G. Scott H.]

Folding slicers? Any Opinel, and my new A.G. Russell Orca looks like it'll be a slicing machine: FFG, 3/32" spine, just a hair shy of 1.5" wide. For fixed blades it's hard to beat Cold Steel's (unfortunately discont'd) K Series kitchen knives in VG-1: wide, paper thin, FFG.