The Onomatopoedic Verb of Slice

Slicing once, slicing twice…


I’m thinking this would be an excellent addition to my arsenal. The knife that seems frivolous, until you use it. In a wink and a slice, it edges out all others. My prediction.

The name of this knife is a turn off though. If anybody asks, I will not tell them the Junior Super Slicer is my go to. Right up there with the Double R Bar Burger for names I cannot utter without embarrassment.

(The bread on the above sandwich looks like it sat on the set too long. This is a case of needing a spritz of Armor-all to retain moistness. That or replace the bread…)


Ideal for making sandwiches, and also adept at slicing and carving an array of fruits, vegetables and meats, Wüsthof introduces its new Junior Super Slicer in the company’s best-selling precision-forged, full-tang Classic collection. Modeled after the wide blade design of Wüsthof’s popular 10-inch size Super Slicer, the new Junior Super Slicer features a smaller 5 1/2-inch blade for greater ease of use and versatility.

Classic Junior Super Slicer is priced at $79.95 suggested retail. With a “$100 value” according to the Sur La Table site. What the what?! According to whom? That is just plain dumb. (My two cents – with a 15 cent value.)



Sporting a wide blade that tapers gently at the end, the new Classic Junior Super Slicer features a razor-sharp serrated edge that cleanly slices through the thickest sandwich or panini without tearing or crushing. Perfectly balanced and designed with an offset handle for knuckle clearance on the cutting board, the smaller 5 1/2-inch blade is the perfect size for effortlessly slicing sandwich bread, cheese, as well as tomatoes and other foods with a hard exterior and delicate interior.

Classic full-tang knives are precision-forged from a single piece of an exclusive high-carbon, stain-resistant alloy, which is engineered to enhance edge-retention and to facilitate re-sharpening. The steel used for the Classic line features a hardness that is approximately 58 on the Rockwell hardness scale.  Completely buffed and polished by hand, the Classic knife blade is seamlessly attached to highly durable black handles with triple rivets for a totally hygienic and secure fit.

 Sharpness has increased by 20 percent, and Classic knives now maintain their edge twice as long.

Twice as long as what?

And… New? Classic? New Classic? Huh? Just sayin.

Thanks to the Sublime Miss M.

One response to “The Onomatopoedic Verb of Slice

  1. Looks neat, I love Wüsthof.

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