A folder for kitchen use

A

augostos

Joined
Sep 15, 2011
Messages
378
Hello!

I love to use my folders in the kitchen as well, even my EDC stuff. Mostly for breaking meat and alike.

My mom also got used to my folders. She liked the Spyderco Military, when it was sharp. But I couldn't get it sharp back.

Anyways, I have an Emerson Horseman, but it is not very convenient in the kitchen -- the disc is on the way, the bottom protrusion of the handle hurdles cutting. In this regard, Military was really nice one. But because it was too long closed, I decided to get rid of it.

And I was looking for a new folder too. So, any advice regarding a convenient folder for kitchen usage as well will be appreciated. Although, I understand that folders are not that appropriate for food work.

Right now pondering over Kershaw Blur, Cold Steel Recon 1 in 4" blade, Pocket Bushman or some kind of Spyderco serrated hooked blades (just to get the feeling).

Thanks a lot!
 
Opinels are definitely on my list. I was postponing getting them for some reasons, but I think I need to try one or another.
 
Recon 1 is too heavy.

Spyderco Endura in both plain edge and full serration would make excellent slicers.

Of course, cleaning any folder, especially after processing raw meat, becomed more work than worthwhile.

But really, for the price of these folders, you could buy purpose-built kitchen knives that would out perform them.
 
I recently handled a Opinel and that knife would have been great for food prep, if the normal kitchen knives weren't handy. It wasn't expensive either.
If you want to spend more money though, I'm sure a Spyderco would work well.
 
I use a Spyderco Caly 3.5 a lot in the kitchen. It works great for mincing, dicing, coring, paring type work, and has a decent blade size and design that allows for pinch gripping. They can be found fairly cheap right now, but in 6-12 months it will be harder to find and almost impossible to find at a decent price.
 
If your looking at CS for a knife to use in the kitchen would suggest a Hold Out 1 or 2. I also would suggest buying a knife with a uncoated blade or you"ll end up with it in your food. Spyderco Military and BM 710 also wouldn't be bad.
 
Al Mar Ultralight Eagle or Falcon. Both great slicers. Thin blades and good cutting geometry.

Ric
 
If you want a big folder may e the Manix 2 XL work fit the bill. It should be a great slicer.
 
Get a chefs knife. For $35 you can get an 8” Victorinox chefs knife that will outperform any knife mentioned in this thread.
 
If you don't want a proper kitchen knife, I recommend the Large Buck Vantage. It has a nice thin hollow grind blade.
Buck_Vantage_Dinner.jpg
 
Spyderco Resilience its even bigger than the Caly 3.5 sharpens easily , is from their cheaper range of knives and it is seriously good for food prep .
Here's a pic of mine next to a 93mm Alox Farmer for a size comparison .

c4d207ce13a5de362c32e086bdfed5af_zpsab4693e3.jpg


Ken
 
depending on you price range this would be absolutely perfect. Its light and the blade is essentially a folding chef's knife. And while the flipper is rather long most of the blade would make contact with a cutting board and would not get in the way.

 
A large folder is just the size of a paring knife. It won't do what proper kitchen knives will do. Get your self some decent kitchen knives, since food needs more than paring knives.
 
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