Recon 1= good slicer?

T

thatguybryan

Joined
Oct 20, 2010
Messages
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Hello everyone, I'm new to this section of BF but not to knives in general.

I have been looking more and more at the new CS Recon 1 Clip point knifecenter exclusive. I want to get one, but am unsure of whether or not it is ground thin enough to be a good slicer.

I use my knives for cutting stuff (duh) and may be slightly spoiled by my Spyderco's slicing abilities. I got rid of some other knives because they were too thick behind the edge to be useful (I.E. skinning deer). Can anyone attest to whether or not the Recon 1 will be a good slicer? Thanks.
 
I picked up the od green clip point from knifecenter the grind is very thin and very easy to sharpen
 
It should slice quite well. For all their talk about strength Cold Steel usually favors fairly thin grinds and good cutting geometry.
 
It slices well. Better than a regular Endura, not quite as well as a FFG Endura.

This may sound weird, but my barometer for how well a knife cuts, is slicing a piece of 36mo aged extra sharp Cheddar. If it can slice 1/4" slices on push cuts, without breaking them, then it is a good slicer. My Victorinox paring knife is the best small knife I have at doing this. Followed by an Opinel. A FFG Endura can get it done very well also. The thick spine and shoulders of a Recon 1 make it struggle, as the cheese will normally break with about 1/3" left to go. Great Cheddar is very crumbly.
 
I have never had a problem with quartering and peeling an apple with any of the 4-inch Recon 1s: Clip-, Spear- or Tanto-Point versions.
 
I've carried a Recon 1 for 15 years and it has never failed me in any way. Love it.
 
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