(big?) folder for food prep?

[nightman]

Benchmade onslaught

I second the onslaught. I use mine in the kitchen.

 

[Nternal]

I second the onslaught. I use mine in the kitchen.

I always wanted to get one but I just never quite pulled the trigger.

 

[nightman]

I always wanted to get one but I just never quite pulled the trigger.

After I got it in the mail and realized how thin the blade was, it went to the kitchen. Been there ever since.

 

[coop1957]

A fully serrated knife - Endura 4 would be my pick.

 

[Andrew Colglazier]

A great choice would be a stainless opinel 10 or 12.

Or even the 13. They can be had in stainless, they are inexpensive, easily obtained in Europe, and great slicers.

Andy

 

[Andrew Colglazier]

I second the onslaught. I use mine in the kitchen.

The Onslaught would be a very good choice. Nice thin blade, pretty good length, stainless steel, great cutter.

Andy

 

[Joshua J.]

As soon as the Cold Steel Hold Out 1 hits the market it will be doing a lot of kitchen work. I also recommend the Spyderco Resilience and Military.

 

[dePaul]

This has REALLY piqued my interest though....

It's the only folder I use regarding to camping/food prep. chores.

Here it is: http://www.lamnia.fi/items.php?lang=en&search=EKA Camp&x=0&y=0

~Paul~

 

[NoFair]

Spyderco Catcherman (the MBS-26 full flat ground is the best)

 

[Infi-del]

For food work in a folder I would suggest a few features that would be important. ALL metal construction so you can sterilize it. With G10 or FRN or other materials... you may trap tiny particles of food that can become contaminants down the road. Something like an all steel Spyderco Endura would be excellent and affordable and you could even put it in the dishwasher or clean it out with a powerful solvent. Not sure if G10 or FRN can handle a lot of heat, and I know micarta will hold water all day long. Micarta will also trap milk and juices that can become rancid after a while. Second, you wanna make sure the blade and handle material are stain resistant. So Stainless or Titanium handles are gonna work best. There's lots of good stainless steels out there. I prefer either CPM 154CM or S110V. But VG10, S30V, S90V, and even 440C are all excellent steels and will resist rust and staining from acids that you find in foods. Just something to think about. There are several offerings with such features so just take your pick. I just got a titanium framelock with CPM 154CM blade for this very reason. It'll be up to the task of food prep plus any other jobs I toss its way, and be easy to clean after the fact.

 

[mr.trooper]

You guys crazy?

Spend the $15 and get yourself a new stainless Opinel #12. HUGE folder - literally a folding slicing knife. You could trim a brisket with the thing easy.

Also, If you loose it or customs takes it, no big deal. If you don't like it, you can give it away and make a new friend. If you DO like it, then you can keep it for decades of faithful service.

If it were me, there is no way in heck I would risk traveling abroad with a +$200 USA made Spyderco. I know Italy is a first class developed country, but realize, there is a huge percentage of people in this world that couldn't buy a top tier Spyderco with a years wages.

Something like an all steel Spyderco Endura would be excellent and affordable and you could even put it in the dishwasher or clean it out with a powerful solvent.

Any folder is going to trap particles in its joint. Also, since when are "powerful solvents" food safe?

 

[orangish ducktape]

Spyderco Resilience would fit the bill well. Great slicer, super high value and big enough to handle most kitchen tasks.

Once again I have to agree with this guy!
I just got a Spyderco Resiliance and it's sick!
It's big, sharp and the ffg blade makes it a superb slicer

-orangish ducktape

 

[dogstar]

Yeah, Opinel. You can find them in Europe easily I bet.