(big?) folder for food prep?

Opinel 13 would do it.

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How about an A.G. Russell Hocho? It's got a 4 and 1/4" blade of VG-10 and opens up to resemble a santoku.
 
I cooked a wine braised flank steak rolled around goat cheeses and roasted red pepper using a FFG Endura. My other options, at the time, were dull serrated steak knives.
 
mendelb said:
Oh, I have my mind on a XL voyager.
Any experience with the "stonewash" finish?
Can it flake off, like those black coatings? (I don't sniff paint, why would I want to eat it?)
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I frequently use an XL Voyager for food prep. Good edge for cutting and easy to clean. Others I have used are a Military, which I used to prepare and carve a large turkey, and the CS Pocket Bushman, which is very effective for food prep (possibly my favorite). Lastly, I have also had great success with a $7 CS Kudu, a great slicer for fruits and vegetables.

P.S. - The stonewash finish is part of the steel and won't come off.
 
how about buying a proper cooking knife from italy whilst there -great souvenir of a great place and useful .
just google italian cooking knives and there are heaps Especially from Firenze;)
 
Surprised no one has mentioned it yet, but my recommendation would be a Kershaw JYD-2. Great blade shape for food prep, but still heavy duty enough for other chores around camp. Great knife all the way around!

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Opinel #12 It's large, has a nice thin blade grind, carbon steel, and is under 20 bucks however if the handle got wet it could swell temporarily and it wouldn't be able to fold.
 
crowmagnon said:
Boker has a series called "Outdoor Cuisine" I have the #3 on the way. It was only $15 though, so I don't know what to expect.
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Do not expect much, this is the biggest piece of crap I have ever purchased. I bought it to turn into a comb, which is lucky because I don't think it can actually function as a knife. Fit and finish is non existent. The lateral pressure of spreading cream cheese would most likely snap it in half. I cannot think of anything to compare its horrendous blade play to except possibly one of those wacky waving inflatable arm flailing tube men.
 
Hello,


The Spyderco Endura4 is my favorite steak knife and works decent in the kitchen. The Spyderco Resilience would be another great choice. Anything in the 4 inch range is better then the dull knives most non knife people have in the kitchen.

Have a good one,

Chris
 
My favorite is the EKA 597 Camp. It's sporting a thin (1,5 mm) 12 cm long Sandvik 12C27 Kataba ground blade and a composite handle. The blade is lockable, featuring a s.c. lanyard tab lock. The handle gives room for push cut.

MinEKACamp-1.jpg


MinEKACamp2.jpg


MinEKACamp3.jpg


~Paul~
 
I have wowed some people in the kitchen with my Military. Ideally I'd want something a bit longer, and thinner, but I don't know of any besides maybe the Opinels, and those big ones are way bulkier in the pocket. If the rock lobster was an even 4" I'd probably have one by now. It's just in that range below being great for folding food prep, but the blade shape and thin blade are on point, but I guess that quarter inch isn't a huge con.... I think I just talked myself into a rock lobster.... :p

I'd love for spyderco to come out with something like the "Cali4". Keep it real thin and slicy, with even more blade length for food prep. The average pocket knife is way too thick anyways, would still be a great EDC.
 
There are a bunch of companies that make folding filet knives (example: CRKT surf and turf), that might be a good option.
 
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I was going to suggest/recommend the AG Russell folding hocho too. Great knife, takes a wicked edge, if a little delicate at times.

Or, if you'd like something that could turn its hand to other tasks too the EKA Swede 82. I find this has a nice depth of blade for proper chef chopping. I found on the Rock Lobster, this wasn't quite enough.

Alternately the Ka-Bar Folding Dozier spear point, is surprisingly good in the kitchen (and I have the mini version).

And if you are feeling a bit spendy, then I have read that teh DH Russell Classic Folder is also a dab handy kitchen companion.

This has REALLY piqued my interest though....

dePaul said:
My favorite is the EKA 597 Camp. It's sporting a thin (1,5 mm) 12 cm long Sandvik 12C27 Kataba ground blade and a composite handle. The blade is lockable, featuring a s.c. lanyard tab lock. The handle gives room for push cut.

MinEKACamp-1.jpg
Click to expand...
 
For ether being the Chef on the go or Cookouts, my choice of folding Kitchen Cutlery is:

In this order:

Buck 110
Case 4 1/4" Trapper in SS
Case 5 1/4" Folding Hunter in SS
Queen Mountain Man lockback in D2
Umnumzaan in S30V


New take along cooking folder for 2012
Buck 277 Alpha Hunter Rosewood Knife. 5" in 12C27 Mod Sandvik
 
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