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

I generally carry knives with blades that are suitable for slicing; a few of my favourite slicers include The Victorinox Cadet, Spyderco Rock Lobster, CRK Sebenza and the Al MAR Falcon Ultralight. All of those have moved on to new homes so my current "slicer" is the Perceval L10. I bought it because it had all the features of a slicer (long thin blade, FFG, thin behind the edge and an acute factory bevel) and over a couple of months of daily use it has earned that title.

 
My Becker BK2.

So what if I can't cut an apple without splitting it?

In all seriousness though, my PM2 comes closest to being a fine slicer and I love it.
 
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Case Slimline Trapper.

BTW, great topic!
 
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now THIS is a slicer. Carter 210mm Fukugozai Funayuki Custom.

The lock up is a little finicky, but once you put it in a concealed IWB holster you can just leave it deployed.
 
I had a Becker Magnum Camp that was amazing. It is gone, almost ordered another about five minutes ago.
 
ESEE-3

I was screwing around with my bussekin knives some day ago and, while they can certainly hold a good edge, most of them simply have crazy thick tips, and i went to get my esse3 and was like, whoa man is this an outdoor knife or a shaving tool
 
My Small And Large Sebenzas are quite thin, and slice extremely well!
I also love my Gayle Bradley, Sage2 and Shun Chef's knife!

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I believe the steel makes a difference in a knife s slicing ability. My Endura ffg with zdp 189 steel is a better slicer than any of my s30v ffg spydercos. The m 390 paramilitary2 is also awesome. How much better does it get? The Endura ffg zdp is an a great value at 90 dollars.

This. My ZDP Endura is an amazing slicer! Mostly, I'm a ZT fanboy, but dang! Nothing else I have will touch the Endura.
 
zdp endura, but i've scaled back and now sharpen at 25 degrees per side. before that, i was doing 10 deg per side but i've been getting a lot of nicks. once during a vacation trip, a couple of cans had to be opened and i was the only dummy with a knife so...
 
zdp endura, but i've scaled back and now sharpen at 25 degrees per side. before that, i was doing 10 deg per side but i've been getting a lot of nicks. once during a vacation trip, a couple of cans had to be opened and i was the only dummy with a knife so...

Unless you have a SAK/multitool with a can opener, using a knife to open a can is just dumb. I wouldn't ruin a knife doin that unless it's a super-emergency, you can open a can with anything. To stay on topic, anything thin with some belly will be the best slicer.
[video=youtube;sbxKbI9Ik4o]https://www.youtube.com/watch?v=sbxKbI9Ik4o[/video]
 
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