Dedicated food knives-not silverware

[RokJok]

This SYKCo WD5 is my present go-to for food prep. There's a nakiri, 8" chef's knife, and paring knives that wait in the wings but don't see a lot of cutting board time. So far, this one handles most tasks for me.

 

[Drop bear]

The only time I'm usually using a folder to cut food with is when I'm out fishing or eating outdoors for some reason.

I always have this old SAK Adventurer in my coin pocket when I'm on the lake, and it's the one that by far has seen the most food cutting use over the years. I think it works great for that (in the context of being a folder). I also have some Opinels, but I'm just not prone to carry them much since the SAK has a few other things I generally find handy out there (bottle opener, tweezers, tooth-pick, can opener, and a Phillips on the back - and nothing else I don't usually need). I also find this style of SAK handle very comfy.

The main thing is it has a long, thin-stock slicey blade that keeps the food away from the pivot and lasers through food like a nice, thin paring knife.

If I'm going to have to prep something significant with a board, though, something like the Yojumbo is way better (obviously not as good as a real, fixed chef's knife by any stretch of the imagination), but with the long, low blade and elevated handle I can pinch-grip it and actually process stuff pretty quickly.

I like the picknicker which is similar. But has the corkscrew, can opener, bottle opener.

The thing I like about the SAKs is they seem to wash up easily and I can put them away wet.

So I am not messing around as much.

 

[Drop bear]

I just picked up one of these and I've been really impressed with it. It's billed as a folding kitchen knife and has a 4.6" blade that's only 2.3mm thick, plenty of belly and knuckle clearance. It'll work really well for food prep in a pinch but I've also found it effective at cutting cardboard.

I also have one of these that I throw in my bag when my friends get an Airbnb somewhere, since they always have awful kitchen knives. It's thick enough for a general use fixed blade but has the right shape to work pretty well as a kitchen knife, too.

How slicey are the civivis?

 

[Drop bear]

For a fixed blade that is prep to plate. I use the Mora 2000 (although I now also have a kransbol which is a bit prettier)

It is stainless and simple with very few nooks for gunk to get lodged in. And so it washes easily. And again I can put it away wet and it just air dries in the sheath.

It cuts well at a high angle which resolves the knuckle clearance.

And because it is not full tang. It doesn't fall off my plate all the time when I eat off my lap.

 

[Tsujigiri]

How slicey are the civivis?

It's on the slicier side for a fixed blade, the blade is about as thick as on some of the beefier hard use folders but much taller. Definitely not as slicey as a dedicated kitchen knife, though.

 

[Win Heger]

I've been using the smaller Dave Murphy for a paring knife and steak knife. I just added the larger one for my wife to use as a steak knife or whatever. I think the small knife has been in the block for 30 years, just liked the design and the Murphy's were a great family of knifemakers.

 

[LimpCroissant]

This is my main kitchen knife for everything except when a larger knife with more knuckle clearance is needed. This thing always impresses me though. For about a year I ate 2 apples every morning and cut them up and cored them with this guy. It just keeps cutting, and cutting, and cutting.... and cutting. Then, if I do 5 swipes on each side with my Sharpmaker, it's back to shaving. These are the kind of knife situations where you look at all the rest of your knives and wonder what the hell you're doing with all of them .

 

[dirc]

me and the wife really enjoy slicing with the mora 090 - very thin stock 0.05"
mora stainless is usually 12c27 & great, but I'd still prefer if they switched over to 14c28n like they use on the garberg

 

[Skar]

I don’t have a dedicated food knife.
i do often use what knife is in my pocket to prepare or eat with.
I find it’s easier and sharper to utilize what I’m carrying.

 

[Knives&Lint]

When I go camping the Moras are used strictly for food, one of which is the same as the one pictured above. I have other knives that I use for camp chores.

 

[Stringjam7]

If we're bringing fixed blades into the discussion, this is my current fav for outdoor food prep.

 

[BigMoney]

Now ready for summer picnics. Wiped on a little mineral oil.

 

[Choctaw Dan]

Correct, if the plate is glass, then I’ll cut over something else on the plate to help keep the edge off of the glass
G2

Yup, I learned that thru the School of Experience. Fortunately it was a Mora, and I was able to correct the damage.

For a reunion, my wife's family had rented a huge house in Las Vegas for a three-day weekend. The knives in that kitchen were in horrible condition. I grabbed the Mora Companion that always rode in the back of my Explorer, cleaned it up a bit, and set to work. The provided cutting board was tempered glass, which quickly dulled that poor Mora to the point that butter might have been a challenge.

 

[Sticky]

https://imgur.com/a/d0iu6TR

Does this count?

 

[Gary W. Graley]

What kind of sheath does it have?
G2

 

[Drop bear]

If we're bringing fixed blades into the discussion, this is my current fav for outdoor food prep.

The off grid grizzly. I use mine all the time.

 

[abcdef]

I have a Butch (RL) Harner santoku from many years back. Micarta handle and I believe 154cm.

Picture will be provided if at least 25 people request one.

 

[eisman]

I picked this up last year at the Solingen show. It was designed by a guy who owned a knife company (mostly making kitchen knives) who was disappointed by the cutlery he was being handed when he ate in public, So this is his take on a pocket steak knife. It's very slicy. I kept it on my desk at work for months.

 

[AgentSteel]

I have a box of knives in the kitchen that I use for food, and rotate them regularly. It can be a folder (Opinel, Douk-Douk or other Cognet models, Victorinox 111 or 130mm, various french traditionals...) or a fixed blade (Mora and clones, even some Cold Steel). Carbon or stainless, doesn't matter, I love 'em all

 

[Grizzly3]

The waitress would always laugh when she would see my wife cutting her radishes with my Spyderco PM-2.
For camping years ago, I used an old Gerber Bird and Trout.

At home, I have a few cheap Cuisinart steak knives that when I notice the edge is gone, just run them over a 600 grit diamond plate. They work out fine for me. Most of my kitchen knives are old carbon steel models from back when they new how to grind a blade properly. My favorite is an old Robinson 10" chef knife with beautiful Brazilian Rosewood scales. Anytime I see one for sale from that long gone company, I'll grab it.

And since you brought this up, I just gathered up the steak knives to sharpen them up for the Ham tomorrow when the kids and grandkids come over for dinner. Thanks.