Which grind makes the best slicer?

[Joe Duder]

I realize this is a complex question with many variables that require much consideration. Let's try to keep it simple. The knife is O1 stock, 1/8" thick or less, 5" in length. What grind IYO slice's through food, fish and game, wood, paper etc. the best? If you happen to have a picture of your best slicer, please post. Also include micro bevel/micro bevel's grind or zero bevel.

 

[SomeNewGuy]

I think full flat grinds slice the best for food and thin material. I cant get a picture right now but my byrd cara cara 2 slices like a champ.

 

[Ankerson]

 

[Fanglekai]

Depends what kind of food you plan to cut and other factors, but in general I'd say a full flat grind.

 

[res1cue]

Most people will say FFG, but I like a high hollow to be honest

 

[sintro]

I wonder how a thin blade only 1/4 inch would fare with a ffg. Basically it's all edge. Might not get a whole lot of life, but it might be practical in other senses.

 

[SomeNewGuy]

I wonder how a thin blade only 1/4 inch would fare with a ffg. Basically it's all edge. Might not get a whole lot of life, but it might be practical in other senses.

If you were using it for raw meats and veggies and other food it would probablly fare well. If using it for wood and card board i dont think it would last very long. I could be wrong tho

 

[res1cue]

I wonder how a thin blade only 1/4 inch would fare with a ffg. Basically it's all edge. Might not get a whole lot of life, but it might be practical in other senses.

I assume you would want it really thin steel stock too? If so, then you would run into the problem of if you got a really hard steel, then you could snap it fairly easily. It would have a lot less drag though

itd be a kitchen knife only

 

[res1cue]

I wonder how a thin blade only 1/4 inch would fare with a ffg. Basically it's all edge. Might not get a whole lot of life, but it might be practical in other senses.

I assume you would want it really thin steel stock too? If so, then you would run into the problem of if you got a really hard steel, then you could snap it fairly easily. It would have a lot less drag though

itd be a kitchen knife only

 

[Allen R.]

I prefer a ffg, or a high hollow grind as someone else said.

 

[Poez]

I have never seen a kitchen knife being anything but FFG.

 

[Art_Vandeley]

Full hight zero grind.

 

[marthinus]

I am surpeized no one has mentioned a full zero convex grind.

Have a look at CKC knives. JK knives. They can do some good convex edges.

 

[evanPGH]

My hollow grind Spyderco Persian sprint run is the best slicer I own. It's downright wicked.

I also like zero grinds for slicers too.

 

[Omega Leather Works]

High flat grinds like on the Benchmade Rift and Contego cut better (for me) than anything else, bar my ridiculous Opinel.

I was surprised at how thick the Paramilitary 2 felt behind the edge. I believe the two mentioned are thinner.