I would say out of my small collection of users... first Opinels, then Spyderco Centofante 3, Spyderco Military and finally a Booker I don't recall the model name... full flat ground rules! Although the hollow grind on the Centofante 3 works great. All my Enduras and Delicas are Saber ground... I wish I had a full flat version!
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What is your sliciest knife?
- Thread starter Stache Dude
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herisson
Apple slicing rocking chair dweller
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Kitchen knives, kitchen knives all the way... My four Tojiro Shirogami knives are amazing cutters.... (paring, chef, usuba and santoku). Pure cutting bliss. The Kai Shun Classic chinese cleaver is right on top, too. I have a preference for this last one. I cook almost only for the pleasure of slicing stuff with it : so easy, so smooth, so absolutely sharp...And you can forget it on the kitchen counter while having another beer with your guests. No stains, no rust. Pure bliss...with some extra.
Horsewright
Knifemaker / Craftsman / Service Provider
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One of my roundknives:
Or perhaps a skivver. The roundknife's job is to cut leather, the skivver's job is to bevel cut pieces of leather. Often used in a joint where several layers might come together.
A skivver is very flexible like a filet knife and its this flex that allows the control to make the feathering cuts.
The roundknife is used to cut through leather.
Trimming excess on a pancake sheath:
I made these knives. They are AEB-L stainless at 63RC (heat treat by Peters). They will cut and cut and cut. They are used daily, for hours, in fact the roundknife is the only tool that is never put away. It lives on the workbench. For 20 plus years I used commercially available roundknives. These outperform them hands down. Literally I will put the roundknife on a stone about every 6 months or so. The edge is stropped often but re sharpening almost nil. These are my sliceingist knives.
Or perhaps a skivver. The roundknife's job is to cut leather, the skivver's job is to bevel cut pieces of leather. Often used in a joint where several layers might come together.
A skivver is very flexible like a filet knife and its this flex that allows the control to make the feathering cuts.
The roundknife is used to cut through leather.
Trimming excess on a pancake sheath:
I made these knives. They are AEB-L stainless at 63RC (heat treat by Peters). They will cut and cut and cut. They are used daily, for hours, in fact the roundknife is the only tool that is never put away. It lives on the workbench. For 20 plus years I used commercially available roundknives. These outperform them hands down. Literally I will put the roundknife on a stone about every 6 months or so. The edge is stropped often but re sharpening almost nil. These are my sliceingist knives.
trevitrace
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If we're talking about an EDC knife, I'd say the PM2 - almost all belly, and full flat grind:
But if we're talking kitchen knives, my gal's fav slicer, and most used, is her 8" Miyabi Morimoto Edition #600D - crappy pics, but you get the idea:
But if we're talking kitchen knives, my gal's fav slicer, and most used, is her 8" Miyabi Morimoto Edition #600D - crappy pics, but you get the idea:
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afishhunter
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Opinel #8? Old Hickory 3.5 inch paring knife? Not sure which.
I have a number of really good slicing knives, but if I had to choose one...and one that I have pics of at the ready, it's this long bird & trout by the great Robert Erickson - it's a thin 52100 stock...52100 really is capable of getting scary sharp with its fine grain, esp. in the hands of a skilled maker - here it is:
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Benchmade 950 rift polished edge
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Maybe this, .0625 blade thick
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It's a production piece, but my SHUN 8" Chef's in VG-M Damascus decimates any meat/veggie put under it. A firm drawing motion will slice tomato into paper thin segments. Always quick to clean it though after use!
trevitrace
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Answer the question? Share a picture of your own? Contribute? That is what this thread is about. Not challenging other people's answers.
On topic, I answered a kitchen knife earlier since the OP didn't discriminate but for a folder I would have to agree with Derek, the PM2 is damn slicey! Military has to be up there too.
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Maybe this, .0625 blade thick
Holy cow, what is that?! If I had to choose one knife in this thread based only on the pic, it'd be this one...tomatoes everywhere are peeing their tomato pants right now - wow man!!
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Tops Frog Market Special.