EDC II Which knife or knives are you carrying today?

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paul
sweet!!
 
Today's carry.....

Kershaw Volt 2 SS
Mini Leatherman Squirt
Pro-Tech Sprint Auto

I'm really diggin this Volt SS, even though its not a pricey knife, I love the RJ Martin design.
 
My 66 opened a packet of Fig Rolls! :D
I find myself needing a knife for a lot of those tasks. I've got one more week off in-between college terms, so I ended up buying a cooking book/magazine, lol, it reminded me of this thread. What do you suggest for a multiple blade food prep and all arounder? I have a large Case Amber bone CV Stockman, but I sealed it with marine Tuf-cloth. I think I just want to buy something in stainless though. I just thought I'd ask since you do a lot of food prep.
 
I find myself needing a knife for a lot of those tasks. I've got one more week off in-between college terms, so I ended up buying a cooking book/magazine, lol, it reminded me of this thread. What do you suggest for a multiple blade food prep and all arounder? I have a large Case Amber bone CV Stockman, but I sealed it with marine Tuf-cloth. I think I just want to buy something in stainless though. I just thought I'd ask since you do a lot of food prep.

If you're at home, all fun aside, it's hard to beat a good kitchen knife! :D I have a set of Wostenholm knives I've had over 30 years, but Sabatier and Victorinox kitchen knives are good, I'm sure others will chime in with other reccomendations. I enjoy using my folders in the kitchen, and since I don't hunt or fish anymore, it's one way of building up an honest patina ;) I'm liking the Sodbuster pattern for food prep, while I know others like Opinels.
 
> I sealed it with marine Tuf-cloth. I think I just want to buy something in stainless though.

this was a brand new Charlow that was treated with tuff cloth, after which I used the blade to spear some smoked oysters, 2 days ago. This created a slight patina at the tip. The same evening treated with Tuff cloth again, in an experiment to see if it would remove the patina, and prevent more. The Tuff cloth reduced but did not remove the patina.

Then I made lunch, which involved cutting green onions...

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By the time the bagel had been cut and toasted, and the cream cheese and lox applied, here is the patina I think is caused by the onions, about 5 minutes later.

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My conclusion is that Tuff cloth is a waste of time if your goal is to avoid patina. It will probably work better on stainless :-)

So I decided to do a Hot Vinegar Wrap for about 15 minutes

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Seems the TuffCloth interfered, a little bit, with getting an even patina. Further use and or vinegar will change that. Thats the nature of patinas, ever changing..

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An interesting knife is offered by AG Russell, it is a folding chefs knife. I could take a pic of mine if anyone is interested. I have used it on some small catered events and brought it on road trips.
 
If you're at home, all fun aside, it's hard to beat a good kitchen knife! :D I have a set of Wostenholm knives I've had over 30 years, but Sabatier and Victorinox kitchen knives are good, I'm sure others will chime in with other reccomendations. I enjoy using my folders in the kitchen, and since I don't hunt or fish anymore, it's one way of building up an honest patina ;) I'm liking the Sodbuster pattern for food prep, while I know others like Opinels.

Thanks, I am like you, that I have kitchen knives I use daily (coring an avocado for premade lunches) I have an Al-Mar Ultra Chef for my chef's knife, then a beater Shun paring knife. I wonder if cooking knives are traditional? I'd get some pics of them if they were. I haven't tried Opinels, maybe there worth that $8 shot.
 
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> I sealed it with marine Tuf-cloth. I think I just want to buy something in stainless though.

this was a brand new Charlow that was treated with tuff cloth, after which I used the blade to spear some smoked oysters, 2 days ago. This created a slight patina at the tip. The same evening treated with Tuff cloth again, in an experiment to see if it would remove the patina, and prevent more. The Tuff cloth reduced but did not remove the patina.

Then I made lunch, which involved cutting green onions...

By the time the bagel had been cut and toasted, and the cream cheese and lox applied, here is the patina I think is caused by the onions, about 5 minutes later.

My conclusion is that Tuff cloth is a waste of time if your goal is to avoid patina. It will probably work better on stainless :-)

Thats great that you got pictures of it happening (nice). I may just have to boil the thing in vinegar, jk :eek: It's a cv experiment for sure.


An interesting knife is offered by AG Russell, it is a folding chefs knife. I could take a pic of mine if anyone is interested. I have used it on some small catered events and brought it on road trips.

Ooh yeah, I was just looking at that not too long ago. I'll go grab my catalog. My GF got a little nip on the main blade of my peanut while on a vacation just this last week, so I'm wondering that maybe a little bit longer of a knife would work for her.
 
Here is the picture of that folding kitchen knife from A.G. Russell, if anyone is just flipping through this thread. A.G. actually added me as a friend not too long ago after posting in the same thread he was in. Great guy :thumbup:

HK-14.jpg
 

Great pics Jon :thumbup:

An interesting knife is offered by AG Russell, it is a folding chefs knife. I could take a pic of mine if anyone is interested. I have used it on some small catered events and brought it on road trips.

Here is the picture of that folding kitchen knife from A.G. Russell, if anyone is just flipping through this thread. A.G. actually added me as a friend not too long ago after posting in the same thread he was in. Great guy :thumbup:

HK-14.jpg

That's an interesting knife :)
 
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