Best pattern for gents office/fruit/sausage/food

My go to knife is the Vic Waiter. You never know when cheese and sausage will lead to wine and canned goods. :).
Best

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C CoolBreeze are you in Europe? Not that it matters because these are available here too ;) but as you describe, I think this one is a particularly classy slicer.

Le Thiers NATURE - there is also a smaller and larger version but this one is 11.5 cm folded with an 8.6cm blade. It's a lock back too. Lots of variations on the handle options. :thumbsup:
 
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Another vote for the Slimline trapper here. Mine is CV steel but a fantastic performer for all things slicey...15816371137621351137248.jpg
Another option to consider could be a stainless opinel, the handles are kind of fat to begin with, but they're super easy to mod to your own preference. That's if you're into such things...
 
Previous post mentioned melon tester. Those are really good - super long blade. Look for some vintage ones at a fair price.
 
CoolBreeze said:
Yeah the big problem is that gec is nearly impossible to find here. And buying from the states brings a hefty customs import fee on top
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I have left a message on your profile. If you want discuss gec in europe/uk get in touch.
 
I think this little Carl Schlieper looks classy and pocket and office friendly.

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CoolBreeze said:
I’m just recently getting into traditional folders coming from modern knives. I am just falling in love with the class, pocket friendliness and slicing capabilities of these beauties from days past. I have a case peanut and while it is a great utility knife I’m looking for a knife pattern that suits my needs even better as a secondary (or primary) knife. I work in an office environment and looking for an Apple peeler/slicer during the weekdays. In the weekends it needs to be a good kitchen companion. Slicing some salami or chorizo (for those wonderful wine and cheese nights), cutting grapes for the kids and that kind of stuff.
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Styles aside, with respect to bolsters, horn vs Ti or G10, etc., an observation I've made goes to blade shape geometry. The traditionals follow practical patterns with low blade profiles to allow for turning when cutting through a material (like coring an apple). Modern folders tend to sport tall blades designed for maximum strength with thick spines and full flat or hollow grinds. But also limit their versatility.

Longish, narrow and thin blades tend to appear more often in so-called "gentleman's folders". There's good reason for it that many modern designers overlook.Try peeling and coring an apple withe a Koenig Arius, as opposed to a Lagioule pattern knife.

Some designers and companies have recognized this and offer slim designs with modern lines and materials. They're not among the most popular patterns in these pages.

In an office environment, to the uneducated at least, some of these designs look more like a memory stick than a knife. At least when folded. Just a thought.

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Omg so many patterns! Looking at a mini trapper now. Would be perfect if the spey blade was a small penblade for utility and a big clip for food duty. Also found a medium jack that would fit the bill. Only available (to me) in synthetic covers where I’d love some bone handle.
How useful is a spey aside for other tasks? I don’t have any neutering to do lol. Is it more useful than a penblade?

really falling down the traditional rabbit hole here
 
Go for a single blade, Jack patterns carry heavier in the pocket in my exp.

CASE Swayback Gent is a great knife but a bit small to deal with larger apples or big cheese slabs.

CASE Slimline Trapper in stainless is an excellent choice, long slim and yet a lighter carry.

Consider Chambriard's le compact about 9cm closed great food knife, comes in woods and stag

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CoolBreeze said:
How useful is a spey aside for other tasks? I don’t have any neutering to do lol. Is it more useful than a penblade?
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A spey blade is great for coring a pear or apple. It's better than a clip blade for spreading butter, peanut butter, mustard, etc. It's good for minimizing the chance of a puncture. I prefer the full size trapper, but I guess it's not as "pocket friendly" as a mini trapper.
 
chuck4570 said:
Some of my favorite Case knives that fits this bill are, Slimline Trapper, Mini Copperlock, Mini Trapper, and Russlock. All can be had at a reasonable price, and many different handle materials.
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Whole heartedly agree on the Mini Copperlock and Mini Trapper. Great knives for what you describe, easy to carry, and some really diverse scale choices. Most folks in my largely office environment think they are "pretty" so they don't get much notice. I'd also toss in the Teardrop for consideration.
 
As much as I love the Case swayback, it doesn't seem right for the tasks you describe. I think the slimline trapper would be a good fit. Regarding the mini trapper, I find the Wharncliffe version more to my liking (Wharncliffe replaces the spey).
 
Case Slimline Trapper in SS was my choice for an apple slicer at work, when I could do that sort of thing. Did a good job, easy to wash and rinse in the sink in the breakroom. Different work situation currently, so no pocket knives.

In the kitchen at home, I use kitchen knives, not pocket knives.

Another option for your office knife is just to get one or two of those brightly colored paring knives that come with a plastic sheath, and leave that in your desk. They are generally inexpensive and use a soft steel, but they also sharpen up quickly if you know how to sharpen and have a simple Arkansas stone.
 
I keep a slimline trapper in my lunch cooler. It is nice and slicey, the 3.2 inch blade is great for slicing sausage, cheese, fruit and veggies and I like the handle shape better than a toothpick model. Mine is stainless steel so I don’t have to worry about corrosion and patina on the blade never interested me anyway and I can see better when it’s clean. The regular large and mini trappers are nice as well as the copperlocks. I guess it depends on what length blade you like and pattern.
 
Peregrin said:
A Slimline Trapper or Toothpick should serve you well. If you're coming off modern knives you might want to stick with stainless steel. As has been mentioned, a Laguiole would also be a good choice.
I think a Clip blade on any of the above will be more usefull then the Wharncliffe on the Swayback, for the tasks you've listed.
Let us know what you decide!
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Yes, agree that stainless is a smart recommendation C CoolBreeze
If getting a Case knife, look for SS in the model code.
Case's CV is not stainless. It will rust and can impart a slight metallic flavor.
 
CoolBreeze said:
Omg so many patterns! Looking at a mini trapper now. Would be perfect if the spey blade was a small penblade for utility and a big clip for food duty. Also found a medium jack that would fit the bill. Only available (to me) in synthetic covers where I’d love some bone handle.
How useful is a spey aside for other tasks? I don’t have any neutering to do lol. Is it more useful than a penblade?

really falling down the traditional rabbit hole here[/QUOTE

See JohnDF’s Dogleg Jack a few posts back for mini-trapper w/ pen instead of spey.
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