Your opinion of the best locking slicer style, under $200

bld522 said:
Slices like a demon, you say? That's easy. The William Henry EDC series (E6 and E10). They're a little North of $200 but they're worth it. And you probably won't see yourself coming and going if you carry one. Simply superb fit and finish. :thumbup: :)
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Those look fantastic. :thumbup:
 
Yes, to the P-Mil.
Sodbuster.
Boker/Burnley Kwaiken.
CRKT Shizuka Noh Ken.
Emerson Commander.
 
jx2 said:
Great suggestions, thanks to all; now for some fun research. :thumbup:

As to the Opinel- as mentioned above, I was referring to the handle shape; I'll definitely take a look at the slim version.
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Bet the "regular" at its widest point is still thinner than that BM 581! :)

But clearly its not your cup of tea...which is fine! (But it IS an unparalleled slicer.)
 
No love for the Nilakka? It's a zero edge super thin Scandi grind. Definitely the best slicer listed here.

Although, I'd be scared to use it for fear of breaking that blade. But if "slices like a demon" is what you're after, that's the one.
 
seedubs1 said:
No love for the Nilakka? It's a zero edge super thin Scandi grind. Definitely the best slicer listed here.

Although, I'd be scared to use it for fear of breaking that blade. But if "slices like a demon" is what you're after, that's the one.
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I do not believe that is a scandi grind. Looks like a full flat to me, and it would be an excellent slicer (as opposed to a Scandi grind, which isn't, in my opinion)
 
Spyderco calls it a "full flat" form of a "scandi" grind ;). Regardless, it's one hell of a slicing geometry.

Direct from Spyderco:
"Made from premium CPM S30V stainless steel, the Nilakka’s blade features full-flat-ground bevels that flow smoothly into a zero-ground cutting edge. This unique form of Scandinavian-style (“Scandi”) grind offers exceptional edge geometry for superior low-drag cutting performance."

marcinek said:
I do not believe that is a scandi grind. Looks like a full flat to me, and it would be an excellent slicer (as opposed to a Scandi grind, which isn't, in my opinion)
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seedubs1 said:
Spyderco calls it a "full flat" form of a "scandi" grind ;). Regardless, it's one hell of a slicing geometry.

Direct from Spyderco:
"Made from premium CPM S30V stainless steel, the Nilakka’s blade features full-flat-ground bevels that flow smoothly into a zero-ground cutting edge. This unique form of Scandinavian-style (“Scandi”) grind offers exceptional edge geometry for superior low-drag cutting performance."
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Well, I wont argue with Mr Glesser, but that aint no scandi grind! :D
 
bld522 said:
Slices like a demon, you say? That's easy. The William Henry EDC series (E6 and E10). They're a little North of $200 but they're worth it. And you probably won't see yourself coming and going if you carry one. Simply superb fit and finish. :thumbup: :)
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How much do they charge exactly? I've been waiting for them to come back in stock.
 
For slicing, it is exceptionally difficult to beat an Opinel. Sizes 5(?) and up have the lock ring. Cost? Usually between $12 to $25 depending on size and handle material. Walnut, Olive wood, etc. cost a little more than beech wood. Your choice of carbon steel or stainless steel blades.
 
What about the Boker Urban Trapper? VG10 and thin, does anyone have a shoulder measurement on one?
 
I suggest a Spyderco Military for a good slicer: the 4 inch blade with a grind that just cuts. Even more so than the PM2 by virtue of the blade length.
 
afishhunter said:
For slicing, it is exceptionally difficult to beat an Opinel. Sizes 5(?) and up have the lock ring. Cost? Usually between $12 to $25 depending on size and handle material. Walnut, Olive wood, etc. cost a little more than beech wood. Your choice of carbon steel or stainless steel blades.
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Sizes 6 and up have lock rings, while the smaller ones do not :).
 
Ultraman said:
I suggest a Spyderco Military for a good slicer: the 4 inch blade with a grind that just cuts. Even more so than the PM2 by virtue of the blade length.
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I'll agree with this. I don't have much experience with "slicers" but the military does a great job at just that and more. Check out some traditionals, the thin blade makes a great slicer. Based on price though, as everyone else said Opinel (I'm not a huge fan of the round handles either)
 
I would actually ask what it is that you plan to slice. Something hard like apple, or potatos (dinner prep), or soft stuff like cheese or salami, or something like carboard? If first is the case you want thin blade that is also thin behind the edge - in that case most of the knives mentioned here will need thinning behind the edge (mostly because none of them were designed as kitchen knives). Blade with 3+ mm spine thickness (and width only some 2-3cm) can be as thin behing the edge as it gets, it will not slice a hard stuff smoothly - it will wedge and get stuck, but it may slice well stuff that is not so hard. There is a reason why there are no kitchen paring knives with 3+mm spine thickness out there ;)

On top of it all - it is in general hard to find a really good folder that slices well, as convex grinds are apparently not in favor there (I suppose because of more difficult grinding - flat or concave is easier obviously) - another reason being that folding knives are in general made for harder use and thus have more robust blades. You are just not going to get slicing performance from a Folder even remotly comparable to well made paring knife (or kitchen knife in general) llike for example THIS one (I have it, it is awesome), but nor would I want cut any tougher stuff with it.
 
The Spyderco Chaparral is such a fantastic slicer, due to its thin, broad blade, you can slice see-through tomato slices with ease...I mean so thin it is hard to believe.
 
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