EDC food knife?

Shotgun

Shotgun

Joined
Feb 3, 2006
Messages
8,250
So, I find myself wanting a knife to carry that I keep clean and sharp for both wood work and also for food use in conjunction to a "dirty"/rough use knife I use for random tasks. What's better for keeping cleanliness up, a folding knife or a fixed assuming you're somewhere you don't have access to do a good cleaning on the blade before resheathing/folding it? Also, what blade design is good for both wood work and food work? Meaning good geometry for slicing, whittling, andalso good at spreading...spreads.:D

Pics greatly welcomed. Maybe even encouraged.:D
 
I would say go for the fixed. The Kershaw Junkyard Dog blade shape, as well as similar wharncliffes, should be good for food work. For both uses you want to make sure you can get close to the edge; if possible there should be no bottom guard.
 
I think your looking for a Spyderco Military :D

[YouTube]WtYlBOjEQh4[/YouTube]
 
So-Lo said:
I think your looking for a Spyderco Military :D

[YouTube]WtYlBOjEQh4[/YouTube]
Click to expand...

The military is way too big for what I want. I did consider the Delica but then realized that the point would probably suck at getting spreads out of a vessel.
 
Shotgun said:
The military is way too big for what I want. I did consider the Delica but then realized that the point would probably suck at getting spreads out of a vessel.
Click to expand...


10-4

Your looking for a Spyderco Blunty!!! :D



(not my video)
[YouTube]8ug3JZmpUi8[/YouTube]


:D :p
 
Those newer moras, like the 2000 have that blade geometry thats meant for spreading butter and stuff. Plus they're cheap!
 
You are really gonna want something without a guard, since the guard is gonna end up hitting the cutting board and wasting a good inch of the blade (depending on how big or small the guard is)

Koster ShortNess
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ShortNess.jpg


Bark River Mini-Canadian
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Bark River Woodland Special
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Bark River PSK
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Fiddleback Karda(TOP TWO)
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Opinel No.8
2010_5_27-opinel-knife.jpg
 
Opinels or perhaps the AG Russell Hocho. I'm just not sure how well the Hocho would handle wood work. I agree on the Military though if it weren't too big for you.
 
If you are talking about in the woods, the office, or at home?

-If in the woods, go for a fixed blade. It will be easier to clean esp if there is no source of readily available running water to wash it off (fixed blades are easier to wipe down and meat juices can't get stuck and dried in the handle/liners.)

-If in the office type environment a nice small folder would be fine. Something like a Buck Stockman would be good, as it's three blade types are more than capable of handling any type of wood working/food tasks. All the while doing so without looking "scary or imposing."

-If at home just us a kitchen knife for food that's what they are made for. Calphalon makes a really nice set called their Contemporary Series that are really well made come with a good edge, hold it well, and don't cost hundreds of dollars per knife.
 
To give a +1 to a knife that MrMushroom mentioned, my go-to for small fixed blades for use with food is the Fiddleback Karda.
Mine, though, is of the "three finger" variety. The thing is practically a mini-chef's knife! I love it.

Here's an older pic of mine. Still going strong, but with a bit more patina. :P
3fKarda.jpg




Before this, I used a BRKT Pro-Scalpel II. The Karda wins, hand over fist... but the PSII was still great at the job.
PS_II_Black_Canvas_Rd_Lin.jpg
 
Ceramic blades make great food knives if you can find one. If you want steel, the Cold Steel K4 plain edge is exceptional and can be carried in its hard plastic Secure-Ex sheath. Its VG-1 blade is very sharp and thin.

The Cold Steel Voyager in 3- or 4-inch plain edges are good folders, and I use the 4- and 5-inch models to cut meat and fruit. I like polished blades that are double-edged and wickedly sharp.
 
So-Lo said:
I think your looking for a Spyderco Military :D

[YouTube]WtYlBOjEQh4[/YouTube]
Click to expand...

Did the onion do anything to speed up the patina? I saw a video on Youtube where any onion was used to remove rust, so it may have the opposite effect.
 
Victorinox One Hand Trekker?

It seems like it would cut veggies and spread butter and whatnot fairly well.
 
Pretty much what my Douk-Douk gets used for,I have the stainless version it's 440A but works....but I don't carve wood so no idea how it work on that.

vo91qr.jpg
 
WadeF said:
Did the onion do anything to speed up the patina? I saw a video on Youtube where any onion was used to remove rust, so it may have the opposite effect.
Click to expand...

It did seem to stain it a little, nothing a little rub down would not remove. Can't decide yet if I want this to patina, or just keep a light dab of mineral oil on her and keep her nice and clean?

I'm thinking I'll let it go a week then I'll decide :)
 
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