If you have already visited any of the main knife type pages on this website, you have probably noticed that I like to include a Top Three Choices list for each knife type and accessory included on this website. I do this because I like to point out the top-selling knives and accessories which have received the best consumer reviews and which appear to be the most popular. It is my belief that these options are the ones which are most likely to satisfy your needs.

I have to admit that I had difficult selecting a slicing knife for the “Best in Class” category, because there is more than one type of slicing knife available on today’s market. Despite wanting to select one which matched my own personal tastes, I decided to choose the knife which had, undoubtedly, received the best consumer ratings and reviews. I figured, consumers can’t be wrong, right? If the majority of people liked this knife, chances are that you will like it too, regardless of whether it would be my own top choice.

A Long Blade and Rounded Tip

One of the reasons that this would not have been my top choice for a slicing knife is its long blade. I prefer to work with mid-length slicing knives, about 8 to 10 inches long, so that I can maintain control over my knife as I fillet boneless chicken breasts and break down various raw meats for stew and stir fry dishes. I also prefer working with knives whose pointed tips can easily pierce through tough flesh so that I can perform those filleting techniques without any hassle.

I make that type of knife sound wonderful, don’t I? So, why would anyone prefer this long knife and its rounded tip? To put it simply, most people don’t expect their slicing knife to perform the tasks I usually expect from mine. I only prefer using a slicing knife for those tasks because I find I can better control a well-weighted slicing knife than a smaller boning or utility knife. Most people use a boning knife or utility knife to complete those tasks and use their slicing knife for one simple and straightforward purpose – to carve cooked meat.

For carving cooked meat, a rounded tip is just fine. In fact, it is actually safer, since you will have no need to plunge the tip of this knife into your meat. You will simply be using it to cut slices of meat from your turkey, chicken, ham, or roast.

The length of this knife, though a hindrance to the way I use my own slicing knife, is actually quite beneficial to those who often work with large turkeys, chickens, hams, or roasts. The 12-inch blade will allow you to effortlessly cut a slice from a 25 to 30-pound turkey without having to switch angles. One simple slice is all it will take.

Construction

Now that we have covered the length of the blade and the shape of the tip, we must turn our attention to this knife’s other important specifications. The way in which a knife has been constructed, the materials it has been constructed from, and the shape into which it has been constructed are all important to the quality of experience you will have when working with it.

This particular knife has been stamped from high-carbon stainless steel. Though the high carbon content of this steel means that it will be rather strong, the fact that it has been stamped from a sheet of metal means that it will not be as strong as its forged competitors. That being said, you shouldn’t be placing exuberant force on this knife, anyway, seeing as you will only be using it to slice cooked meat.

The knife itself is relatively lightweight. I usually recommend slightly heavier knives for other purposes, but slicing knives are often better when they are light. Holding the knife away from any sort of cutting surface and slicing off enough portions for an entire dinner party would lead to wrist and forearm fatigue if you found yourself working with a heavier knife.

Hollow Points

This knife’s blade features hollow points along both sides. This type of blade is also known as a Granton Edge. The purpose of these hollow points is to reduce friction as you slice through things and reduce the likelihood of food sticking to the knife’s blade.

You may wonder why this would be important in this type of knife. You may think to yourself “I use this to carve my turkey and it is far too dry to stick to the blade.” While that may be true, other cooked meats, such as ham, are notorious for sticking to blades as you work. If you often work with these types of meats, this knife may be just what you need. It will reduce the amount of times you actually have to touch the food you are about to serve and will help you keep your fingers away from the blade.