How great a slicer does YOUR regular EDC need to be ?

DocJD said:
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 ?
Click to expand...

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.
 
DocJD said:
...So , is super slicing ability a EDC necessity for you ?
Click to expand...
I'm more interested in cutting ability as I seldom slice anything other than an envelope with a folding knife. So, that is not the critical issue as to my choice of an edc folding knife.
 
Smaug said:
This is often repeated here, but it's completely false. The longer blades have terrible tip control, compared to the shorter ones.
Click to expand...

I've also been trying to pick up whittling with a Stockman and Tuff-Lite, admittedly I'm just a noob, but I'm finding my 4" folding pry bar, while certainly not as good, isn't that all far behind when I rest my middle finger in the forward finger choil, and pinch the blade half-way up between my index and thumb. Actually I'm using the pry bar more.... well, just to see if I can, and if I can manage to live with a single do-it-all. Certainly the Stockman/Tuff-Lite doesn't split wood like my pry-bar.
 
Very slicey. It is a knife, after all. It's meant to cut things. That said, my EDC has been a Cold Steel Code 4 for over a year now and it's a great slicer by my standards. I'm sure there's someone out there who'd call it a "sharpened prybar" just because it's one of them "hard-use" folders.
 
I've got knives that aren't very slicy that get the job done well enough, but there's definitely a pleasant and extremely noticeable difference with the thin and slicy blades. Especially those with a FFG, and relatively narrow blade .

They gave me one of those fancy 2000 something or other box cutters at work and that's what I normally use, I can use whatever I want but it's got the controlled depth that saves contents as well as the holster and lanyard so I just end up using it most times.
 
Last edited:
For me slicing is not a priority. I usually cut rope, zip ties, clam shell plastic, wire, packing tape, etc. My carry knives don’t really ever touch food or get used to splice insolated wire/cable.

But better slicing adds versatility and that’s always a good thing.
 
You must log in or register to reply here.
Back
Top