Methods of apple slicing may vary. My personal ambitions for slicing solution at the moment are these:
- Thin Blade. Thin blade slices easier. Thicker blades get stuck more easily and press/crush the sides of the cut more. Thicker blade also tend to break the apple as the blade acts like a wedge. A good test of thinness is to start slicing an apple as if you were to cut it in half, but stop when you are about 95% through. If the blade is thin enough, the apple stays together while a thicker blade breaks open the rest of the intended path. Here's an example thin blade apple slice: https://photos.google.com/share/AF1QipP ... Y5Mk1iSGhR. In the video I used Opinel 8 Slim, which produces a fine slice cut. Normally I slice the apple in half, but in the video I wedged the final 5%, which produced a rough breaking of the path. Most of my other thicker EDC knives break soon after the core.
- Blade length of about 8 cm (3.15 inches). This is long enough to slice most apples in half but also dextrous enough to perform detailed manouvers in latter part of my slicing process. A typical fixed blade fish fillet knife is thin enough but generally too long.
- Folding knife. Makes it easier to carry and do other EDC stuff. This is important for me even if it might narrow the list of available knives quite significantly.
- Sharp blade. Apple has seeds, the blade should be able to slice them (see above video example).
- Quality. Like Spyderco. :)
