YOUR sliciest folder?

For moderns I'd say it's a close call between my CruWear Manix and my mini Ritter in M390. Out of the box, the Manix was a much better slicer. After a few sharpening sessions, my mini Ritter quickly turned into one of my sharpest knives. I can S cut phonebook paper with ease using either knife.

Traditionals... I'd say my GEC 73. The combination of 1095 and a really thin edge that I've sharpened to my liking makes it an unbelievable slicer.
 
For me, it’s (un?)surprisingly my carbon Opinel. I have a lot of higher end knives with more exotic steels, but the thinness and ease of sharpening make the antiquated Opinel slice supremely slim.

My Delica wharncliffes and Queen or GEC sodbusters seem to be fairly slim, but they can’t top the lowly Opinel.
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Either my Boker Exskelibur or Spyderco Gayle Bradley 2 for me. I prefer using the Gayle Bradley due to it having much more comfortable grip. The Exskelibur sure does carry nicely in the pocket though.
 
PoorUserName said:
My Manly Wasp S90V , It`s full flat and the stock edge is 15 degrees and it`s so thin the tip goes to nothing.
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This ^

Same is true of the Spyderco UKPK.

Not at all convinced that Opinel outslices either of those. I have been using and losing Opinels for decades, just not convinced they slice better than the above mentioned, and certainly not better than a venerable Mercator K55K or Douk Douk, for example.
 
Best slicer, seeing a lot of kitchen duty is my Case Sodbuster. The Gerber LST is also an excellent slicer though the blade is a little short.
 
I’ve owned most of the knives listed so far and I gotta agree with Miso2 and Katanas. There is no production modern folder I have ever owned that came with a slicier blade than my Boker Exskelibur 1s. They are on a whole other level from full flat ground Enduras or other slicey Spydercos.

Miso2 is right if you want to find a slicier knife it pretty much means you’re going to have to start looking at traditional designs, regrinds or customs.

Oh and for the record the sliciest Spyderco is the original Nilakka before they started putting microbevels on them. So thin I would be scared to use the knife for anything but filleting a fish, or cutting paper. They say it is supposed to be a woodworking knife. Balsa wood maybe.
 
Imho paper slicing is just cutting with the sharpened edge. S curve can be easily done on thick blade stock as well as thin. Paper is not any indication of how slicey a knife is.

Though, cardboard and food like carrots, apples and what not will tell you better about how slicey your blades are. The two mediums will surely differ on different blade geometry sometimes too.

This is my sliceyest knife. And I dislike that boker makes it so bad. Trevor Burger makes the custom version.

Boker Plus Decade Edition Exskelibur I

boker-plus-01bo152-large.jpg
 
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Mo2 said:
Imho paper slicing is just cutting with the sharpened edge. S curve can be easily done on thick blade stock as well as thin. Paper is not any indication of how slicey a knife is.

Though, cardboard and food like carrots, apples and what not will tell you better about how slicey your blades are. The two mediums will surely differ on different blade geometry sometimes too.

This is my sliceyest knife. And I dislike that boker makes it so bad. Trevor Burger makes the custom version.

Boker Plus Decade Edition Exskelibur I

boker-plus-01bo152-large.jpg
Click to expand...
Are the custom Burgers as thin and slicey?
 
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