What is your sliciest knife?

S

Stache Dude

Gold Member
Joined
Jan 27, 2016
Messages
102
Out of curiosity, what is your sliciest(that is now a word) knife? Be it production, midtec, or custom, which one cuts the best?
 
I've got a fixed blade from Big Chris in thin 10V that melts through meat and little effort to chop veggies.
I'm convinced, thinner is better for slicing.
 
CCK Chinese chef's knife, followed by other kitchen cutlery options. Even the infamous geometry of the Opinel falls short of any decent chef's knife.
 
Ajack60 said:
I've got a fixed blade from Big Chris in thin 10V that melts through meat and little effort to chop veggies.
I'm convinced, thinner is better for slicing.
Click to expand...

This is exactly what I was going to say. Big Chris, 10V, 64-65 RC, 0.065" thick stock, blended primary and secondary edge bevels. Holds up like nothing else, and goes through everything from chickens to heavy cardboard with almost zero resistance.
 
My big Chris edc's for sure.
 
I would love to get a Phil Wilson blade one day.
 
Fiddleback Bushfinger

upA1NZXh.jpg
 
you mean other than this little monster ? Which almost scares ME and really thin scary sharp usually don't bother me in the least


Yah . . . I assume you mean something I could carry around with me on a daily basis . . . folding perhaps . . . although I am tempted every month to just say hang it all and make a belt sheath for my little monster.
Is that too weird ? Don't answer that.

Well for a knife that is on me or around me daily this is it for sure (bottom knife in the second photo). I practically single beveled it to the sides just for slicing rubber products at work. A bit of oil on the blade and or on the rubber and . . .
OH MY ! ! !

SAK Bantam rebeveled
 
You must log in or register to reply here.
Back
Top