Do You Notice Anything About These Four Knives?

The Grendels said:
A good full flat edge fixed blades would be ideal, but you can't always carry them. I keep a folding knife in the kitchen that rotates in (currently an Ontario Rat 1) just for processing packaging, to keep my kitchen knives from being misused. It sometimes gets stuff on/in it and it just doesn't get folded back up with anything on it. When I'm out at the shed to sort out chicken chow and need to cut fruit for them, I often use my Opinel #15 Slim. It's a nice fruit knife and easier than most folders to keep clean when you use it on food.

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Good choice!
 
I totally understand not liking the opening method not getting in the way of the cutting path, or getting gunked up.

I also get concerned about the pivot and handle storing stuff. Bearings and liners trap stuff and makes clean up even harder.

That is one of the reasons I like to use folders with PB bushings and liner-less handles for messy work.

The Buck 110-112 is also pretty easy to clean.
 
Niall88 said:
I agree with you 100%. The purpose of my little rant however, was suggesting that when in Hawaii, going to town or into the jungle for hunting fruit, I am not going to wear a fixed blade on my body. Also, one's attire in Hawaii is always shorts and tank tops, not jeans and a belt. So a hidden folder in the pocket is the way I go. If I was backpacking in the mountains, of course I would be carrying my 3V Bradford on my belt.
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I get you there. Spent some time on Kauai as a cook for a large group of people so I mostly brought the fruit to the kitchen to cut. But strawberry guava grew like weeds on the island as well as the best avocados ever and lots of papaya - so a handy knife would have been handy indeed. Not to mention that it seemed to rain every day, so leather belt or knife sheath would be quickly ruined and moldy over time.
 
MolokaiRider said:
I totally understand not liking the opening method not getting in the way of the cutting path, or getting gunked up.

I also get concerned about the pivot and handle storing stuff. Bearings and liners trap stuff and makes clean up even harder.

That is one of the reasons I like to use folders with PB bushings and liner-less handles for messy work.

The Buck 110-112 is also pretty easy to clean.
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Its why I like the Hinderer Project X. I took the bearing out and put in the PB washers. I'm with ya'.
 
Final Edge said:
I get you there. Spent some time on Kauai as a cook for a large group of people so I mostly brought the fruit to the kitchen to cut. But strawberry guava grew like weeds on the island as well as the best avocados ever and lots of papaya - so a handy knife would have been handy indeed. Not to mention that it seemed to rain every day, so leather belt or knife sheath would be quickly ruined and moldy over time.
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Yes, exactly.
 
brancron said:
You need a Spyderco Catcherman! The blade is so long that you can cut food without getting anything near the opening hole or handle.

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Discontinued, hard to find, and more expensive than when available due to being a collectable (all versions.) it does look like a very useful design for food. The USN version is made using rust proof H1 steel which despite not being a super steel would be my choice as well as good enough for general cutting of food.

I do notice when cutting food that lack of holes, studs, milling, etc.... does make the difference between a simple quick swipe wipe down and having to scrunch up a piece of cloth or a brush to get into small to tiny areas where food has lodged. If it's food that can form dangerous bacteria if left to decompose it's even more of a pain because it has to be very thoroughly cleaned.
 
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