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As per the title, what makes a slicer? I have knives which slice an apple like a light saber (Opinel, Victorinox chef’s knife), knives that do a good job without being spectacular (sodbuster jr) and knives which will reliably get stuck half way through and need force to complete the cut (Swindle, Leatherman, Northwoods WW). I think that it would be possible to suggest that for non woodland usage, a slicer for EDC is preferable, whether slicing fruit, meat, packages or whatever?
So what is the secret ingredient? Is it the grind, thickness of the metal, blade geometry, metal used, sharpening angle or as I’m assuming a mixture of all of the above? More to the point, if I’m looking for a slicer, what should I look for or specifically not look for?
Thought it would make an interesting discussion. I see so many EDC knives out there that look like horrendous slicers for all sorts of reasons, including most tactical knives and I just have to assume that people do not have much in the way of food usage for them.
Educate me please.
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