Blade for Golf course kitchen worker.

Folders aren't food prep knives. And there is no point in getting a quality chef knife to use in the got dog shack at the turn. ("You'll get nothing and like it!")

As far as a folder that you carry and would work for non food cutting at work? Any one of those Spdercos would be a great choice. Since you are new to knives, get the VG-10 Delica. Its a classic, beloved knife that every knife fan needs to own at some point.

Now is the time.
 
The Manix II Lightweight rocks - Made in the USA; CTS steel and co-polymer frame; the FFG is great for food prep AND slicing cardboard; it's super lightweight (3 oz!) so you could carry two (one for food, one for every thing else); great lockup and strength; clipit wherever (or remove the clip); and super 2nd-kinda-cool. One of my all time favs.

 
Any of the knives you mentioned should sharpen well on sharpnaker.

From the description of possible use: Pacific Salt with reason: the whole knife is rustproof, no washer (IIRC, the washer is the FRN molded into pattern) & no liner so that you can dunk it & thoroughly clean it even in chlorinated water (someone did a test & it didn't leave a single mark) for hygiene. The semi blunted tip will be great for prying frozen food, but I'd 2nd the suggestion of using a screwdriver to be safe (less danger getting injury if slipped). It sharpens easily but won't be the best tonato slicer.

If you go multiple knives route, I'd suggest Byrd Cara Cara 2 FRN for general purpose, add Victorinox 4" paring for your tomato slicing & a flathead screwdriver for the prying (you only carry the Cara Cara, leave the screwdriver & paring at the station).
If you want one multipurpose (incl. tomato slicer), it has to be big: Resilience is the 'poor man' Military while Cara Cara FRN is the 'poor man' Endura.

Good luck!
 
klphoto said:
Nice picture. (photography/camera's was my job for 34 yrs). On Amazon I'm seeing this knife but it says it has a new BD-1 steel. Is that the same? (sorry for the ignorance)
http://www.amazon.com/Spyderco-Mani...431256283&sr=1-1&keywords=manix+2+lightweight
Click to expand...

Thank you for the compliment, my friend. And yes, the newest iteration of the Manix II lightweight comes with the CTS (Carpenter Steel) BD1 (a powdered steel technology) - great steel for kitchen duties.

Btw, that image in the link you posted is of the older version with a pinned (non-adjustable) pivot - you can tell because the older model had a clear polymer cage on the ball lock; the newer version (like mine) has a torx adjustable pivot and a black polymer ball cage. Make sure you get the one you want - pivot adjustment is a requirement for me, so I never bought the older version. Once the new model came out, I bought a handful of 'em, and I absolutely love 'em.

If you're interested, Nutnfancy did an outstanding, feature length, Youtube knife review video on the first version of the Manix II LW - worth the watch, IMHO:

https://www.youtube.com/watch?v=9751H0NmnC0

Cheers,
Derek...
 
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I realize this maybe slightly off topic buts it regards a knife I own that i referenced in the initial post. Its a Kershaw Model 1820 Needs Work. I thought for fun I would look it up again to see how the reviews stack up. I purchased it from Amazon for $37.40 in January 2014. Apparently it has been discontinued and the few places that are selling it they are going for $115- $150 !!:eek:. Is this a common thing in the world of knives? I guess I lucked out with my first knife purchase lol! The reviews are stellar. I guess I should take better care of it now.:D
 
I work in a professional kitchen and am Serve Safe certified. the only thing food related I use my folder for is cutting open cryo bags and separating frozen burgers (and I use the belly not the tip for that). In a professional kitchen you really shouldn't be using a folder for any food prep. Schmutz can get in the pivot and can cause rust. Not to mention the risk of cross contamination. There are just too many places on a folder for bacteria to hide. Not worth the risk. You need to have a decent chef knife 6-8" for almost every other task.

The folders I use are for opening boxes & bags and breaking down boxes more than anything else. I usually rotate between 4 knives. BM 581 Barrage (M390), BM Ritter Mini Grip (M390), Spyderco PM2, and occasionally my Kershaw CQC-6k.

Hope this helps.
 
Some knives hold their values - or even go up - after they're discontinued, but not many. Most knives (production), if kept NIB (new in box) and pristine, will hold most of their values. Users, of course, tend to go down in value (depending on how used and/or abused they are). For the knives that I really dig, I always buy multiples - some become my users, and the others go in the safe for prosperity (and as a backup to the users in case something gets lost or stolen or damaged).
 
^^^ Everything you say is absolutely true, NorthernSouthpaw. But I was under the impression that the OP was interested in a folder. And if your stuck with a folder, the FFG blade on the Manix (and the Endura and PM2) is a good one to be stuck with.
 
link2derek said:
^^^ Everything you say is absolutely true, NorthernSouthpaw. But I was under the impression that the OP was interested in a folder. And if your stuck with a folder, the FFG blade on the Manix (and the Endura and PM2) is a good one to be stuck with.
Click to expand...

But he's not stuck with a folder for food prep, which is what I still don't get. It's funny how you always hear "right tool for the job," until it comes to food prep.
 
WELCOME!

If an inspector catches you with a 'food prep' knife in your pocket or using it for any other purpose than 'food prep', you and your employer are in for big trouble! When I used to work at a grocery, the workers in Meat, Deli, Produce were forbidden to even carry personal knives. It was an 'immediate termination' offense. NSF commercial kitchen knives can be bought from restaurant supply houses for less than $10. I'd ask you boss to get you the tools you 'need'.


Having said that ... the Spyderco Pacific Salt in H1 steel would be an excellent choice if not an Aqua Salt.
http://www.bladehq.com/?search=pacific+salt
http://www.bladehq.com/?search=aqua+salt
 
Just to be clear, this is my designated chef's blade at home (8" Miyabi 600 Damascus Morimoto); great blade - I think I got this one from Derrick at KSF:






On the road, and out and about though, I still use an FFG Spyderco with great success...
 
The point your missing is that it is a Professional kitchen. What you are talking about is personal use. 2 completely different animals. There are very specific rules that you need to follow in professional kitchens. Whether it be a 4 star restaurant or a hot dog stand, and a pocket knife for food prep is a no-no.
 
TravisH said:
WELCOME!

If an inspector catches you with a 'food prep' knife in your pocket or using it for any other purpose than 'food prep', you and your employer are in for big trouble! When I used to work at a grocery, the workers in Meat, Deli, Produce were forbidden to even carry personal knives. It was an 'immediate termination' offense. NSF commercial kitchen knives can be bought from restaurant supply houses for less than $10. I'd ask you boss to get you the tools you 'need'.


Having said that ... the Spyderco Pacific Salt in H1 steel would be an excellent choice if not an Aqua Salt.
http://www.bladehq.com/?search=pacific+salt
http://www.bladehq.com/?search=aqua+salt
Click to expand...

pffft...a folder is perfectly sanitary as long as you lick most of the mayo off before putting it away. You guys worry too much.
 
I use my EDC folder for personal food prep all the time but if I saw you doing that at an event, I'd barf and call the Health Department.

Get a Mora food knife or something like that and keep it at kitchen.
 
Surfingringo said:
pffft...a folder is perfectly sanitary as long as you lick most of the mayo off before putting it away. You guys worry too much.
Click to expand...

Seriously - flush it out with warm water and dish soap, wipe it, blow it out with some compressed air, and you're good to go. And tell the kitchen police to pound sand.
 
All valid points concerning health inspections and cross contamination etc. I guess the next time the health inspector comes around we will have to put $10,000 in their particular envelope if i decide to proceed with using my personal folder at work. The problem is the extra cash will have to come from the Fire and Police inspectors envelopes and that won't due. Hmm I guess I'll call my uncle Joey( who loves my Brats and dogs) the mob guy and tell him we are going to have to charge an extra point or two for "washing" their cash through the course. Shouldn't be an issue as the mayor is going to be getting a cut in his salary next year anyway...:greedy_dollars:

Of course the above would never actually happen in local government so it can be taken as a statement of fiction.:D
 
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