EDC Knife for food/BBQ/cooking

eyeeatingfish

eyeeatingfish

Joined
Dec 9, 2003
Messages
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I think ive found the next type of knife that I dont have and need.
Im looking for a knife that would be good for cutting produce or steaks at a steak restaurant or food at a potluck that someone forgot to bring a knife.
It can be fixed or folding but if it were folding it would have to be easy to clean. Easy to take apart or able to wash without taking apart. No serrations.
I really like my fallkniven F1 and it fits the bill decently but it is a bit thick for a food knife and not all that pretty. Size and shape are good. I have a seki cut rainbow fixed but with the wood panels I dont know if it would prevent meat juices from getting underneath the wood slabs Its a good sie and shape and thinness. The fixed griptillian is nice but a little big and the sheath is weird.
My griptillian is hard to take apart with the washers for example, it there were something easily taken apart then a folder would be fine. I guess a handle that has too deep of a pattern would be bad too because it would be hard to clean.
I saw acouple of cheap cold steel knives that I didnt really like. Im not sure where to go with this one. I know AG russell has a fruit testing knife but its not my favorite design and i dont think its a locking blade.

So ready for recomendations! Pictures are appreciated too.
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These Mcusta fixed 3.5" blade knives might just be what you want. They look awesome in my opinion:

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Cool thread. I would recommend something inexpensive and easy to clean like you suggested. Initially I though stainless but since you mentioned cleansliness it leads me to believe you may carefully maintain your blades. In that case carbon works great too. As for a folder for some reason the bladetech ulu comes to mind. Though it is not for everyone it appears easy to clean and versatile. Personally I like the two mentioned and would also consider a Bark river blade.
 
I like the A.G. Russell Woodswalker for that, we already call it the "Steak Knife!"
 
I use the Blade Tech Ganyana lite for just those kind of uses. It is easy to clean,
without having too coarse of a texturing on the scales. So it does not trap food
in the handles. It is easy to wash through the knife. And if you feel you need to
remove the blade, for deep cleaning. There are no washer bushings to worry about!

The blade shape has a nice curve to it, on the tip end, that works excellent on steak.

The blade is slightly offset, from the handle. And there is deep ample jimping on
the top of the blade. Also the blade is flat ground. All these things add up to a very
good food slicer!

Good post by the way!
 
Here is what I use for cooking away from the kitchen, the AG Russell Folding Hocho. It has a 4 1/4 inch blade, all stainless construction, dishwasher safe, pocket clip, and is a lockback. I bought one for the SO who is at Purdue when she had to take a couple of cooking classes and she was lucky to keep it, everyone wanted it!

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When I BBQ, especially when I make brisket & fajitas I use my Mora 2000. It works great, is very sharp, and if I loose it I just get another. Its not the greatest design for cutting meat but it works.
Great thread,
-frank
 
Absintheur said:
Here is what I use for cooking away from the kitchen, the AG Russell Folding Hocho. It has a 4 1/4 inch blade, all stainless construction, dishwasher safe, pocket clip, and is a lockback. I bought one for the SO who is at Purdue when she had to take a couple of cooking classes and she was lucky to keep it, everyone wanted it!

HK-14.jpg
Click to expand...

That one would be my choice! :thumbup:

Andy
 
+2 on the A.G. Hocho. Mine lives in a duffle with my Lodge Logic cookware for camp use. It's a very slick little knife!

Jeff
 
Dagon said:
These Mcusta fixed 3.5" blade knives might just be what you want. They look awesome in my opinion:
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They do look awesome. I wonder if the handles are pretty well sealed on there? I dont think the leather sheath would do so well with meat juices but I guess I guess i would have to just make sure the knife is clean before i put it back in. At least kydex you can rinse off.
 
Absintheur said:
Here is what I use for cooking away from the kitchen, the AG Russell Folding Hocho. It has a 4 1/4 inch blade, all stainless construction, dishwasher safe, pocket clip, and is a lockback. I bought one for the SO who is at Purdue when she had to take a couple of cooking classes and she was lucky to keep it, everyone wanted it!
Click to expand...

Can you dissasemble it for cleaning?

Right now I like all 3 AG russell suggestions. The MCUSTA is awesome, i really want that but it has a leather sheath... and that bark river looks beautiful too, dont have any of their knives. Probably the most comfortable of them all. Not so sure about that 12c27 steel. never heard great things about it. Also I cant find a good website that carrys much of the bark river line. Do i have to order direct or something?
 
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Fish, you can get Barkies from Knives Ship Free, DLT Trading, or several other distributors. Take a gander at the Bark River forum over on KnifeForums... they have a "Get them here" thread that lists their stocking dealers.

For what you're talking about, check out the Seax (on special at DLT)

http://www.dlttradingcompany.com/index.php?cPath=320_425&osCsid=1358e49519b5eb5f7ef5058d29efce86

Edited to add: Bark River does very good things with 12C27. You wouldn't be disappointed.
 
A large or small Sodbuster works for me. I just got one of each several weeks back and I really have enjoyed their simplicity! My employer through a Big BBQ for the entire plant last friday, about 120 people. I was cooking on one of two very large charcoal grills. I have all sorts of knives and was going to bring a Buck 110 for whatever cutting chores popped up but instead brought the two Sodbusters. They were awesome. A small Casexx with a CV blade and a Large German Eye with Solingen steel. They did what ever was needed and were so un-dangerous looking no one even noticed em. They looked like a couple of butter knives. When I was done, a little hot soapy water and they were clean. Canned Air them dry and put a drop of oil on them and away we went. These are my new cooking knives!!!!

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maybe an opinel folder, like #9 and bigger. or any mora.

edit: yeah....actually i was mistaken a #8 is fine...haha..thats what i bring to the farmers market.
 
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I always keep an Opinel in my bag for food. It's kept clean and only used for food. That and a spork.
 
From experience, an Opinel #8 works fine. :) That or, as several people have said, any Mora. 760 would be my preference.
 
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