EDC Knife for food/BBQ/cooking

Opinel #8 Inox is what I use most of them time. It is possibly the best fruit pealing knife that I own. You might also consider a Victorinox 111mm knife such as the Adventurer.
 
Ive read a few reviews of the AG hocho, it seems to perform well but is not comfortable and is not easy to clean. The blade doesnt look removeable.
So i think ill scratch that one off my list.
Id still love an MCUSTA if they had a kydex sheath, and if i know whether the handles were sealed on there well.
Right now im leading towards a bark river knife.
 
I cant find the bark river or the MCUSTA knives with nice kydex sheaths, especially ones good for EDC. The seki cut knife i have would be just perfect if it werent for the leather sheath, and somewhat questionable resistance to juices. I jsut dont know how well those wood handles are stuck on. Maybe i could just take those off and put my own Koa wood handles on. Not pressure treated but nicer looking and i could be sure they were sealed...
 
If the lack of a Kydex sheath is all that's keeping you from a Bark River, contact these people.. http://sharpshootersheaths.com/ They are located in the Bark River shop and are making all of the BRKT stock sheaths. I'm sure they could whip up something in kydex for the knife of your choice.
 
It may sound weird but the Spyderco Mule coming out soon might be right for this. Its just a blade so u can put any scales on it, theres plenty of people on the forums that could do it and make a nice sheath for it too.
 
Kim Lau said:
It may sound weird but the Spyderco Mule coming out soon might be right for this. Its just a blade so u can put any scales on it, theres plenty of people on the forums that could do it and make a nice sheath for it too.
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Not really suited for this purpose. I am putting the scales on my Spyderco Mule now but the blade is too short to make the long cuts a brisket can require.
 
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