Best pattern for gents office/fruit/sausage/food

[Chui]

- whatever you choose, my preference would be for a stainless steel blade for sure (I can smell/taste the carbon in other blades and prefer no dulling/patination when it comes to direct contact with food) - and one that is long, slim and pointy - to sort out the pips, segments and cutting techniques while keeping the bolster/handle just clear

 

[Will Power]

What about a Lambfoot? Readily available across the pond.

True or a single-blade Sheepfoot, the problem being that most of these knives are carbon and for quick food prep in the office or picnics stainless is a better choice, no taste feedback either

 

[Will Power]

See they even work on asparagus

Brushed stainless blade, jigged delrin cost me 27 USD plus postage

G-10 is attractive stuff too

 

[Will Power]

My favourite Lag is a lockback version and much smaller than the usual 11 or 12 cm. this one in Horn from Fontenille-Pataud at 9cm is now lost but I still have two others

 

[Will Power]

Why has nobody suggested a CASE Sodbuster junior in Yellow Delrin? another great foodie type. I have no pix of mine.

 

[Eli Chaps]

Another nod to the Chambriard Compact.

 

[chuck4570]

I carry my own utensils to every restaurant we go to, I have hand tremors and I need flatware with extra weight, in my kit I carry a Case Slimline Trapper not so much for the weight but it is a much better steak knife than almost every restaurant hands you.

 

[Llasi]

A Laguiole is ideal. Trapper or Stockman too.

 

[Woodrow F Call]

Personally, I use a Peanut for those tasks. Just got to rotate the apple. Once done, I carve out the core. Then I make thin slices and eat them off the blade. The peanut makes very thin slices.

 

[CoolBreeze]

I have settled on a gec 48 thanks to magizm7. Beautiful improved trapper in Blackwood. Now time to shop for more cheese and apples!

 

[kamagong]

Take a look at the Cudeman Vendetta. The large bolsters add a bit of weight, so the shadow version would be a better choice if you are going to regularly carry it.

 

[Boxer .45]

GEC Dixie Possum Skinner in whatever flavor handle scales. The elderberry jigged bone is awesome. Its thin, long enough blades, good W&T and F&F. Anyone that has one will agree.

 

[Old Hunter]

Case also offered the Slimline Trapper in a two blade version. Not sure if it is still in their current catalog but there are plenty out there in the secondary market - with the two blade Slimline you have useful blades for nearly all purposes. OH

 

[Old Hunter]

Ps. Buck offered a nearly identical knife in stainless steel construction, the BUCK 311. Discontinued, but on the secondary market regularly at reasonable prices. OH

 

[Corso]

Assuming no blade lengh restrictions some sort of slimline trapper would be perfect

 

[Onebigbill]

True or a single-blade Sheepfoot, the problem being that most of these knives are carbon and for quick food prep in the office or picnics stainless is a better choice, no taste feedback either

Once you gain a patina on a carbon blade the taste pretty much goes away.

 

[JohnDF]

I think the Canadian made Grohmann slimline would fit well in this categories

That would fit the bill for me, for sure. A handsome office/kitchen/outdoor knife.

 

[CelloDan]

That would fit the bill for me, for sure. A handsome office/kitchen/outdoor knife.

You are the best at humour and quick come backs John
Don’t ever change !
I love it

 

[Zachary]

The Bob Loveless “city knife” made by AG Russell I might be a perfect fit for you. Unfortunately they are no longer produced and can be difficult to find.

However, I think Fantoni still produces a very similar knife called the dweller which comes out of Italy.

 

[Frailer]

Of the choices listed I’d opt for the slimline trapper.

A couple of other options are a single-blade doctor’s pattern (arguably more “classy,” but not quite as efficient as a slicer) and a Victorinox Solo (not as classy, but great at slicing and spreading, and absolutely rust-proof).