Cooking with your EDC

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One of the fun things I do with my EDC is to try making dinner with it. I always end up appreciating the knife more afterwards. I just made dinner with my small Brown Mule sodbuster, pictured with an Opinel and a Svord Peasant that I've also cooked with. The brown mule is 3.5" closed, with a 2.75" blade, which is the smallest knife I've made dinner with. I could probably do this with a 84mm SAK, but I don't think I will try this with my Buck 309 or Victorinox classic.

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I'd say the Opinel has the ideal geometry for cutting. Its thin, slightly convexed blade worked very efficiently. I barely missed my full sized kitchen knives. The Svord looks like a mini chef's knife and also does pretty well in the kitchen. With the Brown Mule, I had to get creative, such as cutting a carrot as I would sharpening a wooden stake. It's a fast way to cut thin slices that didn't occur to me until I had a small knife. I was rewarded with a nice patina afterward, too.

At the end, you see my Buck Vantage, with its thin hollow ground blade, making a fine kitchen knife.
If you haven't tried your EDC in the kitchen, give it a sharpening and have at it!

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I've never food prepped with my edc. Usually a CRK or my Yuna. Looks like fun tho. Makes me think I should give it a go. I prep food with my GL Drew knives when I camp, and that's lots of fun. At home tho, I think my Shuns might get jealous. Your meal looks delicious tho. Looks like you had fun too.
 
The only knife I'll use for food prep is my Tramontina. Othwise everything else just lacks any excitement. ;)

Seriously though, very cool. I'm sure you're able to slice garlic so thin you could likely read news print through it.
 
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I wish I had snapped pictures tonight. I fried up some bacon, used my Opinel to slice some potatoes about 3/4 of the way through, and stuffed in the bacon and some cheese. I baked them alongside some chicken thighs. It came out very nice.

My Opinel has become my go to kitchen knife.
 
jimmyd1982 said:
I wish I had snapped pictures tonight. I fried up some bacon, used my Opinel to slice some potatoes about 3/4 of the way through, and stuffed in the bacon and some cheese. I baked them alongside some chicken thighs. It came out very nice.

My Opinel has become my go to kitchen knife.
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Opinel is the little knife that could. Absolutely love those knives. I almost said little knives but some are far from little.
 
I do it all the time. It's just one of those little instances where you get that little extra satisfaction from your purchases.
 
My Tenacious practically made my entire breakfast this morning haha
 
I own a small Hotel and the kitchen is perfect everything in it,even five handmade kitchen knifes but i am using most of the time my opinel number 10 and sometimes my rat1,i don't know why but it is fun!have to get one with a carbon blade.
 
I do, but not super recently. I'll get some pictures up when I do. I am actually trying to decide between a few traditionals right now that I plan to use for food prep when necessary. Thin blades!
 
I don't have any kitchen knives at my apartment, so using my EDC blade is the norm. The Opinel and Spyderco Military are some of the best for food prep IMO.
 
Although I don't typically use my EDC or other non-kitchen knives for cooking I have been known to use my EDC while eating. Usually if I'm at a resteraunt and having steak and the provided steak-knives are just duller than your average butter knife. I know that's not the same thing as OP was asking about but it is food related.

In short, I'll often use my EDC at restaraunts for foods like steak when the provided steak knives suck.
 
ALLHSS said:
I do, but not super recently. I'll get some pictures up when I do. I am actually trying to decide between a few traditionals right now that I plan to use for food prep when necessary. Thin blades!
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Go with a carbon blade. It's really cool watching the patina form over time and seeing how different foods affect the color.
 
A pocket knife is supposed to be used for everything anytime. That's how I use and judge them... and I love to prepare food with them. It's a pleasure and a kind of trial... If it doesn't do well, it's probably not a good EDC.
 
My wife (Certified ServSafe Instructor) would likely flip out if I was using my pocket knife for food prep but it sure looks fun! I like using her 10 inch chef's knife for the speed and control is all.
 
I have dedicated kitchen knives, French, paring etc. But I still generally use one of my folders for vegetables, not so much for meat though, because they are often my sharpest cutting tools.
 
I have Shuns in the kitchen, and I use those for prep. When I'm grilling or camping, then I'll break out my folder to slice food.
 
Hairlesstwinkie said:
I do it all the time. It's just one of those little instances where you get that little extra satisfaction from your purchases.
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Exactly this, I cook dinner with my EDC all the time. I don't buy good kitchen knives, just have a few cheapie KAIs that I got at Marshalls but my folders do a great job and it's way more fun.
 
My Slightly modified (Sanded handle, dropped point) Opinel no.9 is my main kitchen knife and is where it gets used most of the time. It excels at everything. Cutting up onions, butchering chicken, filleting fish, potatos, whatever, it never misses a beat. Honestly thinking of Getting rid of most of my kitchen knives because my Opinel no.9 can do everything I need, and mostly better than the kitchen knives I have. After food prepping, wash it, dry it, and drop it in my pocket and it becomes my pocket knife. Such a useful tool

I also use my Okapi sometimes for food, and while I could live with the Okapi if it was my only knife, the Opinel does a better job. I have never used a knife in the kitchen that has satisfied me as much as the Opinel. I have other edc's, but they are a bit small for general kitchen duty
 
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