Another RC3 question

C

Castillo

Joined
Feb 20, 2008
Messages
45
Am thinking of getting an RC3 for camping and use round the house. My question is how does it deal with food prep, in particular cutting up apples for example? Does the blade coating make slicing more difficult than an uncoated blade? Thanks
 
Probably a little bit. I don't know, I haven't stripped my RC3 to see if it slices better. However, these don't have so much of a sandpaper-like coating like some blades do. IMO, they have no trouble slicing vegetables or meat.
 
Some people claim it does others don't. I have a stripped and coated RC-4 and they cut equally well. I do notice that when you baton with the knife that you get a nice smoothing of the coating particularly at the edge. I think this actually does help a little bit.
 
in other words:
BUY THE RC-3!
it's a great knife for a variety of tasks; not too thick and not too thin
make sure you use mineral oil to protect the edge if youre going to use it for food prep.
 
I've been using my RC-3 in the kitchen ever since I got it.

I think it's a good slicing knife. Just last night I made a curry, chopped garlic and onions, diced some beef, sliced some peppers, peeled and chopped up a huge potato.
Afterwards I peeled and chopped a persimmon for dessert.

I like the fact the blade is relatively thin yet has a deep belly.
 
I think that qualifies as a definite "yes" to slicing! Thanks guys. Now to decide what finish.
 
It works great for food prep. Here's a pic of some peppers and onions that I cut up to go in the black beans and rice with pork chops. It did well with the vegetables and did great with getting that membrane off the back of baby back ribs.

007-2.jpg
 
Now you're making me hungry! Is the coating on the RC3 smoother than that on the TOPS knives?
 
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