Case Trapper for food prep

[raja]

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I've had my yella Case Trapper for several months but hadn't used it in the kitchen. I thought as long as I had kitchen knives, I'd save the trapper for a camping trip etc.

Last night I put it to work slicing up onions, cabbage, potatoes, and sausage. I was very impressed with its slicing ability!

Kevin

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[texasbuck110]

You have the stainless version? I use my CV yellow trapper in the kitchen and BBQ-ing and it has a very pronounced patina.

 

[raja]

The yellow is CV; it just hasn't been used much yet. After last night it started developing a patina.

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[EyeDog]

My case custom Remer Stone cv trapper gets a lot of kitchen time.

 

[mnblade]

GREAT food prep knife. :thumbup: Heck, it even comes with a secondary peanut-butter-spreading blade!

-- Mark

 

[gruntmedik]

I love me some fried cabbage, and a Case Trapper seems like a great knife to prepare it with.

 

[jc57]

I have a couple of the Case full-sized trappers. A bit large for weekday carry but it is usually what I drop in my pocket on weekends when going out to eat with my wife, in case the restaurant cutlery isn't up to the challenge. I do have one of the yellow CV models, but I normally carry a stainless version for food tasks.

 

[snippy]

This one has seen plenty of food. Awesome Slicer! (it is a Mini trapper):

Eric

 

[black mamba]

Trappers make great food prep knives, and I prefer stainless steel blades for that purpose. They don't impart any flavor to the food, and don't appear "dirty" to the uninitiated public like carbon knives do with patina. I happen to prefer the 3⅞" serpentine for carrying, so primarily use the excellent #48 GEC in stainless and elk stag, or the Bulldog in pearl.

 

[mley1]

Case Trapper for food prep? You betchat!!!!

From start to finish, a Case Trapper will serve you well in the kitchen!!!

 

[mley1]

The CV blades will take a very nice patina when used for food prep. And, contrary to what some folks say, I haven't notice any problems with the flavor of my food.

 

[WuGod]

Dove? Squab maybe?

 

[mley1]

Dove? Squab maybe?

Dove, and they will melt in your mouth when cooked properly.

 

[raja]

Marty,

Thanks for the great pictures! I've used my sodbuster jr. in the kitchen; I like the blade shape but the handle is just too short for me.

 

[NMpops]

What's all this about carbon steel imparting some sort of taste during food prep? I've been using carbon steel knives in the kitchen all my llife. Never herd of this problem. Does the steel from my Case CV Trapper give off some magical odor my butcher knife doesn't?

 

[ericnpeterson]

I use my Yellow Trapper as a heavy work knife, and it's awesome in the kitchen as well.

 

[sierra11b]

I'm a ex. restaurant, current corporate hotel chef by trade, and culinary instructor. Although I'd never use my pocket knife around students I have used a pocket knife as a paring knife on a few occasions. Been thinking of a swayback wharncliffe desk knife as a paring knife for sometime but haven't pursued it... need to get on that one next. Desk knives should be called paring knives IMHO.

 

[Will Power]

What's all this about carbon steel imparting some sort of taste during food prep? I've been using carbon steel knives in the kitchen all my llife. Never herd of this problem. Does the steel from my Case CV Trapper give off some magical odor my butcher knife doesn't?

Well it does when it comes to raw foods for sure. I don't like using carbon pocket-knives for eating raw fruit & veg, it may also have something to do with reaction to brass liners and carbon as well.

It's great to use a particular pocket-knife in the kitchen, especially when visiting other peoples' homes as most kitchen knives are blunt krap The Opinel is my favourite, major slicer and yet lightweight in the pocket. But any pocket-knife that feels good in the hand is right for it.

 

[NMpops]

I get what you're saying but I have several Old Hickory knives I have used for years, some bought at garage sales, some new. Never had any issues and they are all well patina'd.