YOUR sliciest folder?

Opinel and this guy

Ewd6UX9.jpg
 
My Opinel No. 7 by far. I've tried comparing it against some of my more modern folders, and the Opinel slices like crazy. I also accidentally cut my finger with it once, and it seemed like I barely hit my finger, but it was the cleanest and deepest cut I have gotten from one of my knives lol. Wasn't pretty.
 
One of my slickest slicer is a cheap Normark Big Swede, that Sandvik stainless takes a crazy edge and hold it for a long time. then it would be My Opinel #9 followed by the SAK's that are good slicers too for their limited size.
 
Lapedog said:
Here’s an interesting tidbit. miso2 miso2 you probably will be interested in this too. I can no longer find the literature on his site but I read from David Boye that virtually all hollow ground knives are ground wrong in his estimation. He grinds his hollow grinds in a unique way which is easier to demonstrate in disgram than to explain.

Ok the two semi-circles show the profile of the hollow grind when looked at from the front. The red V shows where the edge is ground. We are looking at the blades directly from the tip.

G2N2cqn.jpg


You will see that unlike most hollow grinds David Boye’s hollow grind puts the edge where the two circles are the closest. Other hollow grinds let the two circles come away from eachother abit before it comes to the edge. You can actually feel this if you pinch either side of your hollow ground blade and drag your fingers down past the edge. You will feel that little bulge at the bottom where the grind gets wider just before the edge.

David Boye claims this is why his hollow grind style slices like few other hollow grinds.
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This is interesting but opposite of my understanding.

I have a few Buck knives from the 70s that have a grind similar to the picture on the left. I've heard some Buck old-timers refer to this as a "semi-hollow" grind. It's pretty easy to see with a glare line and very easy to feel with your finger tips.

Current Bucks and every other hollow grind I own appear to be more like the picture on the right.

I think the benefit of a hollow grind (as on the right) is that it is thinner behind the edge and thus continues to cut self-separating materials like meat, even as it dull. Perfect for hunting knife like a Buck 110. IME, the downside of a hollow grind is the sharp shoulder at the top of the grind, which can cause drag in materials that don't separate easily like potatoes.

I think the secret to the Opinel's slicing ability is two fold. First, they have relatively thin blades compared to most knives of the same size and thinner slices better. Two, they have a slight convex grind and I think that helps "split" non-self-separating materials like potatoes in much the same way that an axe blade splits wood. I have an old fixed blade Schrade H-15 that is similar.

I've got a Buck 110 (hollow grind) , large Case Sodbuster (full flat grind) and an Opinel 9 (thin, flat convex grind) and that is their ordering from worst to best in terms of slicing.
 
AG Russell knives, any one of them.

I don't know what it is about them, they're really plain in design, similar blade shape across all of them with the modified droppoint, wharncliff and spearmint kind of. Not the greatest steel, just the usual.

But theyre really sharp, like skin pricking easily sharp, and stay that way for a long time. I really AG Russell. Underrated appeal.
 
miso2 said:
My subjective slicer ranking of factory knives I own or owned.

Slicey.JPG
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Awesome! Thank you for putting that together!

Not surprised to see that to beat the Exskelibur you gotta get into traditionals.

Btw is that Feist in the diagram before or after you had it reground!
 
Lapedog said:
Awesome! Thank you for putting that together!

Not surprised to see that to beat the Exskelibur you gotta get into traditionals.

Btw is that Feist in the diagram before or after you had it reground!
Click to expand...


Feist before reground.
I would place the REK reground Feist along with traditionals.
 
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