My best kitchen slicer

[zorandjurkic]

https://flic.kr/p/2qSsG4R

 

[Aardvark]

Interesting choice. Certainly looks serviceable.

 

[zorandjurkic]

I don't use AI This is my outdoor, barbecue knife. It's excellent.

 

[CSG]

Pretty thick spine for even slicing (which your video demonstrates). Horses for courses...

I prefer a Wusthof 6" utility knife. Correct blade thickness for a slicer. Mine is the original Grand Prix with a molded handle that fits my hand much better. For the kind of kitchen work I do (minimal prep), I use it more than my chef's or paring knives (also Grand Prix).

 

[C_Claycomb]

If that is your benchmark, when you get something with a thin blade, really good hard steel and properly thin edge, you will be blown away. I know I was.

 

[tomsch]

Yikes! Think about how much you use a knife. For me, since I do all the cooking, I have a kitchen knife in my hands way more than any folder. If you are serious about cooking then you need to think about a 210mm to 240mm Gyuto. Take a look at Yoshikane SDKs or Konosuke HD2 if you want a western style handle.

 

[acaptainnn]

Magnacut, Acacia burl ,S-Grind,And a Big girl, 2.5 tall at the heel and 9inches of Sharp Steel .A custom order from. T Taz

 

[Taz]

Thats timos- for the maker. We are both Tim Johnsons, but in neighboring states! Lol. I would love to take credit for that beauty, but it's not one of mine!

This is my 9.5-in MagnaCut S Grind gyuto with some carbon fiber handles.

 

[tomsch]

Yes Taz! Do you have a website that you can share?

 

[Taz]

Not at this time, I have my Instagram and FB in my signature line!

 

[Chefget]

Wait, did someone say Tim Johnson timos- ?

 

[acaptainnn]

Sorry timos- I get ya,ll mixed up all the time

 

[smith357]

It depends on what I am slicing, side of beef, steamship round, loaf of bread, onion, or apple. And none of these work well with rope.