I have a 12" F-Dick slicer, the one below but am looking for something short like 8". Haven't found one but know they exist. Any recommendations?
Shorter slicer knife, any recommendations?
- Thread starter LordRiffenstein
- Start date
m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rocheste...
That style slicer is designed for long pulls that wouldn’t work with an 8” version.
Tell us why you want an 8” knife and what you will use it for, and we can better suggest a style to meet your needs.
Tell us why you want an 8” knife and what you will use it for, and we can better suggest a style to meet your needs.
nweave2614
Knows what a fatty is.
Most chefs knives are 8-10 inches so you could start there but its not going to be a true slicing knife, more of an all purpose knife.
The one I have works well for brisket but is rather big for doing ribs. Mainly, I want a smaller one because this one doesn't fit the nice leather knife bag I got for Christmas and that I take with me when I'm cooking on location. 8" or perhaps 10" would fit fine and still be plenty for cutting most stuff.
I've used a chefs knife and it's ok for ribs but not as good for other stuff.
I prefer using this type of slicer.
rus_bro
Full Fledged Farker
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- Mar 15, 2016
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- Humble, Tx
I would think something like this may fit the bill. Its not the same as a slicer, but whats said above is correct.
rb
rb
OSD
is Blowin Smoke!
Here's one that is good and on sale...
https://www.cutleryandmore.com/chefs-choice-trizor-professional/hollow-edge-slicing-knife-p15125
They have many that would work for you depending on what you want to spend on a slicing/carving knife
https://www.cutleryandmore.com/chefs-choice-trizor-professional/hollow-edge-slicing-knife-p15125
They have many that would work for you depending on what you want to spend on a slicing/carving knife
m-fine
is One Chatty Farker
- Joined
- Apr 25, 2016
- Location
- Rocheste...
I would go with a 6” boning knife for ribs, or maybe a 7” gratin edge santoku style over a slicer.
https://www.amazon.com/Mercer-Culin...=1561574655&s=gateway&sr=8-1-spons&psc=1&th=1
https://www.amazon.com/Mercer-Culin...=1561574655&s=gateway&sr=8-1-spons&psc=1&th=1
MeatChef
Wandering around with a bag of matchlight, looking for a match.
I do everything with an 8” Chef Knife, 4” Paring Knife, and an 8.5” Flexible Fillet Knife. The Fillet Knife is excellent as a slicer. It does perfect brisket slices with one pull stroke; ribs also.
- Joined
- Jan 14, 2006
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- At home...
Compared to my 14" slicer.... you already have a short slicer. :mrgreen: But I would probably have to custom order a knife roll if I wanted to pack my slicer around.
Victorinox makes a 10" slicer, but longer is always better, an 8" model might defeat the purpose. Other than a Kershaw Blade Trader kit I keep in my backpack.... my universal traveling knives are fillet knives that I keep scary sharp. I do like bschoen's idea of cutting a few inches off your knife and re-profiling the end, I've modified a few NSF paring knives for membrane use, by rounding off the tip and killing the cutting edge.
