Shorter slicer knife, any recommendations?

LordRiffenstein · 06-26-2019, 06:18 AM

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?

m-fine · 06-26-2019, 06:47 AM

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.

bschoen · 06-26-2019, 06:51 AM

You could cut 4 inches off the 12 incher. Though I agree with m-fine that an 8 inch slicer may not perform well.

nweave2614 · 06-26-2019, 07:48 AM

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.

LordRiffenstein · 06-26-2019, 07:56 AM

Quote:

Originally Posted by m-fine

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.

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.

LordRiffenstein · 06-26-2019, 07:57 AM

Quote:

Originally Posted by nweave2614

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.

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 · 06-26-2019, 08:43 AM

I would think something like this may fit the bill. Its not the same as a slicer, but whats said above is correct.

rb

OSD · 06-26-2019, 10:23 AM

Here's one that is good and on sale...

https://www.cutleryandmore.com/chefs...g-knife-p15125

They have many that would work for you depending on what you want to spend on a slicing/carving knife

m-fine · 06-26-2019, 01:45 PM

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-Culina...ons&psc=1&th=1

MeatChef · 07-03-2019, 12:44 AM

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.

thirdeye · 07-03-2019, 03:48 AM

Compared to my 14" slicer.... you already have a short slicer.

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.

06-26-2019, 06:18 AM	#1
LordRiffenstein is Blowin Smoke! Join Date: 06-27-17 Location: Langdorp, Belgium Name/Nickname : Yoeri	Shorter slicer knife, any recommendations? 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? __________________ 20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven

06-26-2019, 06:47 AM	#2
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	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. __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

06-26-2019, 08:43 AM	#7
rus_bro Full Fledged Farker Join Date: 03-15-16 Location: 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 __________________ Shirley Patio : WSM : Kettle : Weber Genesis - KCBS CBJ - Smoke On The Bayou BBQ Team

06-26-2019, 10:23 AM	#8
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Here's one that is good and on sale... https://www.cutleryandmore.com/chefs...g-knife-p15125 They have many that would work for you depending on what you want to spend on a slicing/carving knife __________________ Jim

06-26-2019, 01:45 PM	#9
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	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-Culina...ons&psc=1&th=1 __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

06-26-2019, 06:51 AM	#3
bschoen Babbling Farker Join Date: 12-27-17 Location: State of Denial Name/Nickname : Bruce	You could cut 4 inches off the 12 incher. Though I agree with m-fine that an 8 inch slicer may not perform well.

06-26-2019, 07:48 AM	#4
nweave2614 Knows what a fatty is. Join Date: 04-01-19 Location: Oswego Name/Nickname : Nick	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.

07-03-2019, 12:44 AM	#10
MeatChef Wandering around with a bag of matchlight, looking for a match. Join Date: 05-27-19 Location: Scottsdale Arizona Name/Nickname : MeatChef	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.

07-03-2019, 03:48 AM	#11
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Compared to my 14" slicer.... you already have a short slicer. 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. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln