What is the best type of grind for meat slicing????

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boki_zca

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I have an interest in Dozier type of grind....does it slice better than full flat grind or theres no difference?Can you recommend some good folders and fixed blades that are excellent slicers(mostly meat).I like thinner blades !
 
Grate question I have been thinking about the same thing I have tagged this thread and look forward too seeing what people say. Thanks boki_zca
 
boki_zca said:
I have an interest in Dozier type of grind....does it slice better than full flat grind or theres no difference?Can you recommend some good folders and fixed blades that are excellent slicers(mostly meat).I like thinner blades !
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The best steak knife I've ever used is my Case 6375 pattern stockman, using the clip blade in particular. A thin, high hollow grind, with an acute edge bevel. Having experienced that, I'd agree with your sentiment, as highlighted above. :thumbup: :)

So long as the steel is fairly good quality, and can take & hold a fairly thin edge, I'm inclined to prefer thinner blades generally, for food use.
 
For meat I like a toothy edge on very thin-shouldered edge. I currently use a well-worn diamond rod steel freehand to sharpen most all my knives. It ain't a polished edge, but works well as an all-around edge and excels at soft kitchen cutting of meat and veggies like tomatoes and eggplant.

The best I've found are the very thin stock Japanese kitchen knives from Murray Carter at http://www.cartercutlery.com/ and Shinichi Watanabe at http://www.watanabeblade.com/english/standard/index.htm They are not cheap, but they can get just stupid sharp due to the thin stock and very, very thin shoulders just behind the cutting edge.
 
Yes, I prefer a thin hollow grind. Dozier does make a fillet knife that is an excellent boning blade. His others for field use are top notch as well. DM
 
Boki,
When you make reference to "meat slicing" are you referring to cutting one's steak at the dinner table, or butchering an elk?:confused::confused:
 
I have similar type of grind on my Spyderco Moran........it slices really good!Maybe you can make me some bowie type of knife Richard....smtg similar to Spyderco Fred Perrin bowie...that is out of profuction that kind of shape...
 
Im looking for something similar to a knife on your website that you made for your friend Pat....beautiful knife.What would the price be for a piece like that?
 
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