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Best spydie for fruit

A

ashshades

Joined
Apr 23, 2014
Messages
51
Like the title says ... I was thinking a serrated blade to deal with things like pineapple rinds and such ... Also thinking something in the salt series to deal with the acid in the juices?
 
To me, among Spyderco's current models, the K04 6" Utility Knife would be the best for fruit. I prefer the plain edge version, but if you feel the need for serrations, it's available that way as well.
 
If you are talking a folder, the Stretch would be extremely hard to beat. It has a very, very effective blade geometry for cutting fruit and veggies.
 
For food prep personally I'd go with a full flat grind. For pineapple, serrated. There are a few FFG serrated models and if you're looking for a bargain with those specs the Tenacious would work. Use food grade mineral oil to keep the rust away, from any model.
 
I would say the salt line would be my choice. While the others with FFG blades will be better slicers the salt line will never rust on you and their is no liners so clean up would be extremely easy. I personally would never use any folder with liners for food in any capacity. Pacific Salt would be my choice.
 
THE MILITARY. Honestly it kicks ass at food prep. I have a Military solely devoted to food prep on the go
 
I have used my Endura 4 and PM2 for food prep. They worked great.

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I went head to head on an apple with a Police g10 and Gayle Bradley. You would think the Police with its long and thin FFG blade would take it but the GB slid through with much less resistance. The Police was no slouch, and with the extra length SS VG-10 blade, it may be a better choice for more verities of fruit.
 
Resilience. Long, FFG, solid construction, and inexpensive enough to dedicate to the kitchen. I think every other one of my kitchen knives cost more than the Resilience.
 
For food prep? Hands down - the Nilakka! I have the endura; pm2 , stretch, sage 1, resilience, manix2 . Absolutely the best slicer and food prep knife( folding ) ever!
 
I'm putting my .02 in on this as well...the Military. I have a lot of different blades at my disposal for food prep and my Military is a hands down winner for a folding go anywhere do anything (within reason) knife. I cut up a watermelon for a friend not too long ago and it made short work of it. Mine utilizes M390 so I tend not to worry about acid in fruits either. If that is too big then look to a PM2. Lots of cutting power in a more compact form.
 
I am assuming EDC or camping type food prep away from your regular kitchen and chefs knives.

Military if folder. Generous blade length, negative blade angle keeps you fingers off a cutting board, open back for easy rinsing and drying, straight spine for scraping food off a cutting board. The Ti Military for really messy food prep, no liners for food and juice to collect and cause rust.

Southfork if fixed blade, it beats the Military in all aspects, except straight spine.
 
For this use I wouldn't worry too much about the juices/acidity causing corrosion. VG-10 and S30V have both done well in my experience in resisting staining. As long as you rinse it off in an hour or two it should be good. I'm assuming if you're prepping food then you have at least some sort of rudimentary camp. If you're out in the wilderness and don't have a little spare water to rinse off a knife I'd say rust spots are the least of your worries. Anything FFG and relatively thin in those two steels should suit you just fine. A longer blade will probably help as well, so...Endura or Millie?
 
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