- Joined
- May 28, 2012
- Messages
- 3,189
Just tonight , I decided to slice up some rather large apples that my wife discarded as gone bad , to feed out to the deer that visit our yard .
I normally carry a old version AUS8 Cold Steel Large (5.5" blade) Espada (G10 handle) , as my working knife on my own land . Been my main chore knife for many years , for stuff not requiring a fixed blade's strength or precise work in a confined space .
It's been more than adequate to cut whatever I've needed to . But I've never had the occasion to do any food prep or similar slicing work with this knife . I've read lots of threads making various points about what makes a knife more or less "slicey" . But outside the kitchen , this has not been a priority for me .
My old Espada did just fine on them big apples . Better than I expected . Sliced straight thru very cleanly . It's no razor blade or Japanese kitchen super slicer , but seem plenty fine for what I personally need in an EDC .
So , is super slicing ability a EDC necessity for you ?
I'm practical and just want the knife to do the job I need it to do which is mostly a variety of tasks around the shop, house, and yard. My edc Gayle Bradley 1 performs this function well. My wife's Victorinox Fibrox kitchen knife set works well for all her kitchen experiments.
PS you really don't have to slice apples for the local whitetails. They will nibble on anything you just toss their way and return for more, at least where I live near White Clay Creek State Park, Delaware.