Whats your best Slicer?

I reprofiled a ZDP189 Spyderco Calypso Jr. so the back bevel was so thin it went past the "hamon." Perfectly stable for my uses with a microbevel, has better edge holding than any other steel I've used and cuts circles around an Opinel.

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So what's everyones best push cutter? :D
 
Opinel #7 in Carbon, Opinel #8 stainless, Kershaw Double Cross, Kabar Dozier Thorn D2. Impressed? I managed to squeeze in a modern one hander in super steel.:D:thumbup:
 
As far as production folders go,the Fallkniven U2 is THEE sharpest I've ever had.The Spyderco Volpe is also a great slicer,since I reprofiled it.

The sharpest fixed blade I have is this one by Richard Edwards.1075 Chisel grind,convexed on one side,will whittle hair.
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My SAKs, Opinels, and spyderco Centofante 4 come close, but for me the clear winner is a lowly Douk-douk! It's a knife that any collector should have.

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Bob W said:
Opinel is the best I've ever used in the field. It's on par with, or better than, the Victorinox blades. Much better than any of the modern black-plastic tactical knives, and noticeably better than other traditional knives I've used.

In the kitchen, my vote goes to the Wasabi Nakiri.
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more or less same for me, exepted that i prefer Doukdouk to Opinel, and in the kitchen, shosui takeda !:thumbup:

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Benchmade 615 for now, although I suspect my CPM-D2 Syderco Para Military would do better. I haven't gotten arough to trying it in the kitchen yet.
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Some peoples best slicers are not slicers at all. Bringing your rd-9, or your best tactical folder to a sliceing contest is like entering your john deere at a drag race.
 
morati said:
Currently mine is a ZDP-189 Caly 3. I have high hopes for a Small Sebenza which will be shipped to Tom Krein for one of his Re-grinds however.
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Same as yours, a ZDP189 Caly 3. Second place for me is a tie between a VG10 Caly 3, a mini-RSK, and an H&K 14210 that has a really good edge on it.
 
donny bee said:
Some peoples best slicers are not slicers at all. Bringing your rd-9, or your best tactical folder to a sliceing contest is like entering your john deere at a drag race.
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Perhaps you can enlighten us as to what would qualify a knife as a slicer? In my ignorance I thought it was the sharpest knife in our collection. The one that requires the least amount of force to... well... to slice.
 
Definitely my Green River butchers knife. I honed the edge probably and it slices like a dream. My Opinel slices just as well but doesn't hold the edge as long. Plain old carbon steel with a properly honed edge is hard to beat for ease and satisfaction. Chris.
 
A standard Buck 110 I bought 2 years ago, is one of the best slicers I own. A few passes on a leather strop and it can slice Italian bread into paper thin slices ( effortlessly)

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My Spyderco Stretch 2 is a nice slicing knife. Flat grind and sharp zdp, it does well.

But ya, given the same level of sharpitude a thinner knife should out slice a thicker one. Unless maybe the thinner one has sand glued to the sides of it while the thicker is polished.
 
My best slicers are:
1. Mike Alsdorf Interframe Jack(s)
2. Tom Mayo TNT
3. GTC Prisma
4. RJ Martin Q-36
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My Case large stockman is my best slicer, specifically the main clip blade. My 52100 Spyderco Mule gets honorable mention, as does my large Sodbuster and Moose.
 
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