Spyderco Forums

My best slicer hands down is the J.D. Smith. The blade is thin from edge to spine so there's less to drag and it glides through stuff. The Centofante 3 also is a pretty good slicer with the thin blade stock and the hollow grind. The Caly 3.5 is no slouch either, thin behind the edge and great ergos.

USN catcherman :p . Otherwise Caly 3, 3.5, Chaparral, I hear the chokwe and stretch are crazy slicers too

Another vote for Chokwe

razorsharp wrote:USN catcherman :p . Otherwise Caly 3, 3.5, Chaparral, I hear the chokwe and sage are crazy slicers too

Yeah I will concur that the newer H-1 USN Catcherman may actually have the best slicing ability of any Spyder to date. But the MBS-26 models do sharpen pretty nicely.

Now I also do like the older AUS-8 full SE Catcherman for all types of food prep>> I even like the Spyderedged version much better than I do the CE version>> The AUS-8 blades were considerably thicker thus inhibiting their slicing ability somewhat.

The newer/thinner H-1 version should be here to stay in my opinion. An H-1 fillet knife just makes perfect sense all the way around :cool:

Not much help here...cause I honestly think the best slicer is my gray FFG Delica....well outta my bunch anyway...

Agree w / others who mentioned the Catcherman.

catcherman has a, what? 1.5mm stock and a nice thin hollow, its amazing for food

In the 3" - 4" range I bet the Centofante III will out-slice everything you put up against it.

It really is that good.

The Centofante III has a 2mm blade and it's hollow ground which means that behind the edge it is most likely thinner than the Chaparral.

razorsharp wrote:catcherman has a, what? 1.5mm stock and a nice thin hollow, its amazing for food

First of all you have 3 generations of the Catcherman model. The older AUS-8 models which had a much thicker blade that was hollow ground was succeeded by a flat ground MBS-26 model which had a much thinner blade.

Now I do believe that the newest H-1 Sprint model has the same or close to the same thickness of blade as the MBS-26 model had.

Albeit all of the Catcherman models are super good slicers and are good for any type of food prep, field dressing, fish processing or any other cutting chore where a thin blade is advantageous.

I do not have the Catcherman, Chokwe, or Chapparal, so I cannot comment on their slicing ability. However, of all the 50+ Spyderco's I do have, the one that slices WAY better than the rest is the Junior. With its FFG design and wide bevel, it is the smoothest and sharpest knife I own for slicing. The handle design and jimping also made it really easy to grip and control.

production model another vote for chokwe. plus imo one of the better designs for cleaning and maintenance.

For me it's probably my ZDP Ladybug since it's FFG and so thin. In full size knives it has to be the ZDP Caly 3. I'm sure the Chaparral is quite a slicer being so thin.

What you want is a Spyderco Chaparral. I think its the thinnest blade of their entire line up at 2mm thick.

rondv wrote:I agree if size doesn't matter, it stays in my watch pocket.

I'd say you could double your money with a knife that sharp. :)

Jack

2mm thick blades: Centofante, Chaparral, Ladybug... there may be more(?)

All this slicing talk made me order a Centofante 3.

Papa_K wrote:2mm thick blades: Centofante, Chaparral, Ladybug... there may be more(?)

All this slicing talk made me order a Centofante 3.

It's a great knife. It's up there with my all time favorite back lock knives. I like the Centofante 4 even more.

Chokwe
O.

This thread is a month old, did the OP buy a knife yet? If not, my vote is for the Chokwe... it's not the thinnest, but probably one of the best slicers!

SQSAR wrote:ZDP Stretch is the best Spyderco slicer I've got.

I'll second that, though I haven't tried some of the others listed above...

I've owned a few of the usual suspects i.e., Caly3 ZDP, Calypso Jr ZDP, and others with FFG. I've found that the best slicer I've used is the Anso Zulu with the high hollow grind. The comfortable handle also helps in positioning the knife for different angles of slicing.