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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
It's not the question STW wanted but it's the question STW needed. 😀
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.
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.
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.
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.
I love my opinel. Superb value for money. Made in France. I get an inordinate amount of joy every time I use mine.
If it's for snacking on the go you want something blunt, either a paring knife or any old penknife you've got tucked away in a drawer. When I slice an apple I'll cut a quarter, cut out the core and then cut the slices for eating against the ball of my thumb. And that's why the knife should be blunt. You don't need an edge to quarter or slice an apple so there's no need to get fetishistic about it. It's a defenceless apple, you're not slicing sushi with Jiro.
At home on a chopping board feel free to use whatever honed to within an inch of its life nonsense brings you joy.
I am the same as you and prefer my apples sliced but I use an apple corer/slicer rather than a knife
My picnic knife is a "Laguiole" folder with a corkscrew, like this. Feels a bit more special than an Opinel and no lock to get you in trouble with the rozzers.
I think I paid 20-30 euros from a market in France so Laguiole style rather than from the original factory. 'Proper' ones are pretty spendy.
Something like this looks like a nice option.
My picnic knife is a “Laguiole” folder with a corkscrew, like this. Feels a bit more special than an Opinel and no lock to get you in trouble with the rozzers
I've got something very similar, no locking blade but mine falls foul of the blade length restriction which rules it out as a sensible picnic option.
or any old penknife you’ve got tucked away in a drawer
Which is where the Ellis knife belonging to my late relative, and latterly my dad, languished for years, until I found it buried under the junk that accumulates in ‘that’ kitchen drawer. The blade that was designed to open condensed milk cans has been repurposed for slicing along the tape on packaging.
And honestly, unless you’re carrying any knife, legal or not, into an event or something, nobody’s going to look twice at a #6 Opinel, certainly nobody’s queried mine. But then, I don’t make it obvious when I’m using it.
I’ve got something very similar, no locking blade but mine falls foul of the blade length restriction which rules it out as a sensible picnic option.
Seriously? Whenever I’ve seen people out picnicking they’ve usually got half the kitchen cutlery drawer with them, every single knife exceeding the legal blade length! Nobody ever considers that when they’re having a picnic.
Opinel No13 anyone ? 
I work in a shop selling Opinel, so happy to field any questions as the catalogue is at my fingertips…
Opinel do a picnic knife complete with corkscrew or you could go for a Junior with rounded blade and plastic handle for those with less stabby inclinations
My Opinel goes all rustificated if I cut apples. The juice fizzes on the blade and turns it black and the fruit tastes nasty.
We've stainless Mora Companions at work. Cheap, but very sharp, durable and in lumi colours, quite the statement.
Or my Gerber River knife. It's 30 years old and sliced more apples than any other use, and yet has been used once in anger on a upturned boat and crew....so really it's my apple slicer.
