a folding chef knife, make sense?

kgriggs8 said:
This is a good idea.

If it happens, we can't get too carried away. Keep it simple and reasonably priced. Keep it as light as possible since it is going to be carried everywhere it goes. It has to be dishwasher safe as well. I think VG-10 would make a fine steel. I think the first pic is pretty close to what I would buy. FRN, lock back and a good SS like VG-10 or H-1. Keep the price to about $40-60 steet price and I think you will have a real seller. Jack up the price to over $100 and I think most people will just pack the fixed blade kitchen knife along.
Click to expand...

:thumbup: +1. I am partial to VG-10 and it would have to have an FRN handle. The santoku blade suggestion is perfect. I would definitely buy one if priced in the $65 to $85 range on the street. I can see this being a very useful knife. I would probably end up buying two of them as my wife will immediately confiscate the first for herself.:)

Alberto, this is a great idea and I agree with the others that your drawing is superb and is exactly what i pictured as the ideal folding chef.

Jeff
 
Thanks Jeep :)

I'm starting to believe that's the right combination (FRN, VG-10 and arround
$50).
I'm not sure yet with the lockback. I prefer compression lock, but I don't know if it can be implemented on FRN scales...



BETO

====================
Sorry for my english :o
 
clembrewer said:
It seems like a flat ground Atlantic Salt would fit the bill.
Click to expand...

It would be a poor fit. For something to be a Chef Knife it must be able to chop, mince, chiffonade, etc. The Atlantic Salt can't do that due to the wrong blade shape.

It does seem that there would be a lot of steel on this knife if you were planning on giving it even a smaller blade of @4 inches. Might have to sacrifice steel quality for price if you want to keep it a useable size.

I have handled a 3" Santouku and it is very poorly suited to it's task.

Also; the placement and size of the Spyderhole may be an issue since it is smack in the middle of where your thumb and index finger will go if you are holding the knife in a cook's grip. Could cause irritation or blisters and at best looks like a pressure point trap. Best bet would be to chamfer or slowly fill in the hole like on the Denmark Pen Knife so it's still there but not a problem. I have a mean callous on the first joint of my index finger from my knife, it wouldn't be very fun to have a matching pair on my thumb and tip of my index.

Keep in mind that just because the blade looks like a Santoku doesn't mean it will do the job. The blade needs to be wide enough to clear knuckles on the cutting board or it is really just another FRN folder. The skinniest knife I own is an Al Mar 8' Chef's and it's pretty close to being useless because it is only 1 3/4" wide. Perhaps the handle could be offset somehow to allow for finger clearence and chopping without losing too much ergonomics?

I like the idea though, it'd be another neat gadget to toss in my knife kit and make work a little less boring.
 
clembrewer said:
It seems like a flat ground Atlantic Salt would fit the bill.
Click to expand...

Sorry Clembrewer, the Salt would not work
The blade is too small and the shape si not right, Spoonrobot explain it very well (he is a Chef :thumbup: ).

I agree with him in almost everything, very well thought post! I think however that the knife don't need to be a "perfect" Chef knife, is more an "extraordinary occasions" chef knife, so I can accept sacrifices in length or design in order to make it more portable.

What do you think Spoon?


BETO

====================
Sorry for my english :o
 
FRN, Lockback (it's a Chef's knife, not a hard-use/MBC folder), THIN H1 or some other stain-resistant steel, and if it gets gummed up- hose it down and/or throw it into the dishwasher. I've done that w/ my Spydercos for years- Zero problems.
BTW- GOOD news about the Wilkins collab. in the works!
 
I've had the one from A.G. Russell. For a year now and love it. Got one for my nice when she went to china for a year to teach. It's the only kitchen knife she used for a year and a half and it's her primary kitchen knife now that she's back.
 
Assuming that the knife was used for camping or a picnic, cleaning it prior to closing might not be possible. With that in mind, what handle style would be best for easy cleaning (the handle)?
 
There will be a factory made, slightly re-designed version of my Ryback Kitchen Folder with a flat ground, 1/8 inch stainless blade and a frame locking system coming out in the Spring of this year (2007).

The knives will be affordable. I can't any more right now.

AG's knife has a blade made from ATS-34 steel is is a very high quality knife for the price.

Sal, I'm really looking forward to seeing pics of the prototype for our project! Hope they were ready for SHOT!
 
I've just got some random comments

1. Good idea! but sadly there are a lot of alternatives (cheap and expensive) out there. Here're yet another two knives that fit the bill of a folding chef knife:

http://www.herbertz-messerclub.de/shop.php?Article=4995
http://www.herbertz-messerclub.de/shop.php?Article=4996

2. I don't believe that the edge of the AG Russell is too thin. The blade may be too thin for utility work or some people who are using their knives without care nor remorse.
IMO there's nothing like a cooking knife with a blade that's "too thin". Exception is knives used around bones and the like...

3. I wouldn't buy one. I have a No.12 Opinel I use as a kitchen knife and it works. It's affordable and sharpens up easily, so I don't need to worry If I let s.o. borrow it.

Ookami
 
Kevin Wilkins said:
There will be a factory made, slightly re-designed version of my Ryback Kitchen Folder with a flat ground, 1/8 inch stainless blade and a frame locking system coming out in the Spring of this year (2007).

The knives will be affordable. I can't any more right now.

AG's knife has a blade made from ATS-34 steel is is a very high quality knife for the price.

Sal, I'm really looking forward to seeing pics of the prototype for our project! Hope they were ready for SHOT!
Click to expand...

Hi guys!

I'm bringing this from the dead just to see if there's any update on the production Ryback. Last weekend I had the same problem that made me start this thread: cooking on a house with out any sharp knife!

Is there any hope soon for the folding chef knife?


BETO

====================
Sorry for my english :o
 
OK,
I want one! Great idea. The Balison idea is way coool, but an FRN lockback or better yet ball lock would suffice.
 
i have worked in professional kitchens all my life and i have always wanted a folding chefs knife ... i handled a hocho from russel and while the idea was right ... the execution was all wrong the steel was kinda crappy and i just thought it alot of untapped potential ... the thought of spyderco making one of these makes me very very happy ... i reach for my stainless endura more often than any other knife while im working ... if they made a chefs knife i would have the perfect kitchen duo ... *dreaming of a folding homemaker ... and drooling*
 
Allthough Spyderco is producing another of my folder designs, the Ryback Folding Kitchen Knife is not being produced by Spyderco. The Ryback is being made by a German knife company and is indeed progressing along very well. Anyone wanting more information of the Ryback Project should send me an email for more info and pics.

Thanks!
 
Thanks for the clarification Mr. Wilkins!
I'll be looking forward for that knife :)



BETO

====================
Sorry for my english :o
 
Great pics and thread Alberto! This is a fabulous idea for Spyderco and can't believe Sal's never done it. I bought a A.G. Russell folding Santoku a few years ago and sent it back. I didn't care for the design and ergonomics when I had it in hand.

Keep this in mind Sal. I think you'd sell a bunch of them.
 
Great idea, and I've been a faraway fan of Mr WIlkins' Ryback kitchen folder. I think for a great vegie chopper it needs to be large enough or rather heavy enough in the blade region to facilitate the chopping action. Otherwise you'd very quickly get sore hands/ fingers from exerting undue and unsafe pressure from the handle to do push cuts through hard root vegies.

Love to see the new Wilkins design as well as the proto of the Spydie-Wlikins :)
 
You must log in or register to reply here.
Back
Top