Ultimate STW question

I’ve realised that apples taste better when eaten in slices. I’m eating a few to replace my out of control crisp habit. I figured if I’m going to be slicing apples there is one question that this forum was pretty much designed to answer…….

What knife for apple slicing. Over to you!

Opinel 7

You are absolutely correct, they are much nicer in slices and the answer to your question is a Wusthof classic 9cm paring knife sharpened on a 1000grit wetstone

Small paring knife like Kitchen Devils like this one.

My fruit knife.

https://heinnie.com/crkt-ceo-folding-knife/

It’s not the question STW wanted but it’s the question STW needed. 😀

The one you used to cut the cheddar chunks to go w the apple slices

GOogle Gemini AI says this
For regularly slicing apples, a paring knife is the ideal choice. It’s small, nimble, and perfect for precise cuts. Here’s why:

Size: The smaller blade is easier to maneuver around the apple’s core and curves.

Precision: The pointed tip allows for accurate cutting and peeling.

Versatility: While great for apples, it’s also useful for other small fruits and vegetables.

Here are some popular paring knife options:

Victorinox Paring Knife: A classic and affordable choice, known for its durability and sharpness.

Wüsthof Classic Ikon Paring Knife: A high-quality option with a comfortable handle and excellent edge retention.

Global G-2 Paring Knife: Sleek and modern, with a lightweight design and a sharp blade.

Additional tips for slicing apples:

Sharpness: A sharp knife is essential for clean cuts and prevents slipping.

Cutting board: Use a sturdy cutting board to protect your knife and countertop.

Technique: Hold the apple firmly and use smooth, controlled motions.

By choosing a good paring knife and following these tips, you’ll be able to slice apples with ease and precision.

has anyone asked Chat GPT about planes and conveyor belts?

I’m not taking advice from AI on apple slicing. Computers can’t eat apples and don’t have the level of knife based knowledge needed to make this decision. STW on the other hand.

The Opinel 7 is looking good. Simple and effective whilst not costing more than I’d spend on apples in a year.

https://www.lakeland.co.uk/27720/dreamfarm-red-flapple-apple-slicer

Get it all done at once without risk of terrible apple slicing injury.

Opinel is a strong contender. Without trying to open up a debate though… Just remember it is illegal to carry a locking knife without a purpose. So you can’t just carry one about incase the opportunity for some scrumping arises.

More important is that you finish the slice so it can be directly conveyed to your mouth on the blade.

What you do with an apple is crunch into it.

That’s the whole point of an apple, and teeth. What kind of fastidious individual doesn’t like a bit of juice dribbling down their chin? Dag nab it! Don’t slicey slicey round the issue.

I bet some of you folks don’t even eat the core…

Chris Reeve knives

https://www.bladehq.com/item–Chris-Reeve-Impinda-Slip-Joint–85511

Anything less and your apples will taste french.

Yes a knife use any knife, preferably a stamped steel knife.

Some from my mate…

https://www.clementknives.com/

Someone recommended Victorinox on another thread, so I bought a set. My fingers are sliced to pieces. Like little bastard razor blades they are

.https://www.amazon.co.uk/dp/B0012MBCKC

Tear it apart with your bare hands. Anything more is just a skills compensator.

Opinel is not ideal really, It’s a carbon steel blade which will be stained by the acid in the fruit.

No no no don’t waste valuable riding time and risk injury with a knife! Buy this, ideally not from Amazon, for £3.99 https://amzn.eu/d/ezZEyHM

+1 for something like that Lakeland apple cutter.  Made a big difference in getting the kids to eat some fruit chez Chaos.

https://www.lakeland.co.uk/27720/dreamfarm-red-flapple-apple-slicer

Get it all done at once without risk of terrible apple slicing injury.

Are those not more of a segment than a slice?

What’s your optimum slice dimension op?

What? No-one suggested a skills course? So you need to sign up to a knife making course (bladesmithing?), then build a back garden forge and post your progress up here… obvs.

I think there is a knife maker on here….?

The old penknife your grandad used to cut apple slices for you when you were a kid.

old penknife your grandad used

Flint handaxe

Opinel is a strong contender. Without trying to open up a debate though… Just remember it is illegal to carry a locking knife without a purpose. So you can’t just carry one about incase the opportunity for some scrumping arises.

Technically true, however I doubt very much anyone’s ever been done for carrying an Opinel. I used to carry one around all the time, not so much lately, but I do put one of mine in my pocket every now and then.

Opinel is not ideal really, It’s a carbon steel blade which will be stained by the acid in the fruit.

Again, true, but there are stainless versions of Opinel knives, and honestly, so what if the blade gets a bit stained, it’s a very cheap knife, it takes seconds to wipe the blade on a tissue, and patinated blades are just part of the knifes working life. I’ve got a #6 and a #7, and I’ve customised both – I’ve added a brass-lined lanyard hole to both handles, and reshaped both blades to a semi-tanto, the upswept tip I found a bit of a nuisance, it kept catching on things, so I spent a bit of time working on them with a couple of large diamond stones.

Anyway, a good carbon steel blade isn’t harmed by a bit of staining, or corrosion, take this one, made by Ellis of Sheffield. It’s the knife I’m currently carrying around in my pocket, it’s over a century old, and the blade is easily as sharp as the two Opinels.

I use either a Global GS-5 vegetable knife or a Global GS-1 kitchen knife. The veg knife slices very nicely but the kitchen knife is easier for removing the core parts.

WCA Apple slicer

https://photos.app.goo.gl/iqnre3BbhJ2XMbBS8

Apple slicers? Where’s the fun in an apple slicer? Too quick. I want to take my time slicing an apple in to whatever sized slices take my fancy and eat then directly off the blade. As for just using my teeth, it just doesn’t taste the same for some reason. No idea why.

You lot have changed. Although I’m glad to see someone has suggested making my own. That redeems the thread.

You haven’t asked how to slice them though…

I used to quarter, cut the core out, then slice. Too many cuts. I’ve now changed to just four cuts to separate, a bit like offset quarters with a square core left behind, sort of swastika style cut. Then slice each piece into slices, core goes to wherever you fancy – dog, compost, bin. Done. Very quick.