Favourite Food Prep Blade?

B

brians

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Apr 22, 2006
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Even when backpacking, the most use my blades get is food prep.

What blade do you guys reach to most when preparing food when in the field, car camping, backpacking, day hiking, whatever?
 
Case Peanut in CV for opening packages or small tasks like slicing cheese or sausage. Vic Farmer for fruits and vegies.

For stuff I don't want in the joints of my folders or for larger tasks like cutting a bag potatoes at camp I have a Mora.
 
I carry a CS K4 Neck Knife in plain edge and a mini Epicurean cutting board on my EDC pack specifically for food prep. Great combo, and a shame that the K4 was discontinued this year. :o
 
Rupestris said:
Case Peanut in CV for opening packages or small tasks like slicing cheese or sausage. Vic Farmer for fruits and vegies.

For stuff I don't want in the joints of my folders or for larger tasks like cutting a bag potatoes at camp I have a Mora.
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R,

I, too, find myself using folders for food prep. I like the blade shape of my grohmann, but the shape and size of the Schrade LB5 sure makes it a good paring/peeler - just a perfect hand fit for me :)

Got a good pic of that peanut?

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I like to use my Dave Farmer Camp Knife:

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While Mrs Pit prefers the Knatchet !

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Hey, I remember most of my trip to the Keith's Brewery in Nova Scotia ;)

"Premium White" go well with a nice steak cut by that Farmer? I've washed down a lot of steak with their India Pale Ale :thumbup:
 
GEC 3 spring whittler. This is my first traditional slipjoint and i'm to the point i reach for it first for most cutting tasks.

Has 3 blades which i reserve the pen blade for food prep only. Has a nice patina to it.
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crossada said:
GEC 3 spring whittler. This is my first traditional slipjoint and i'm to the point i reach for it first for most cutting tasks.

Has 3 blades which i reserve the pen blade for food prep only. Has a nice patina to it.
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Those GEC's look great. Three trad folders in a food prep thread. Who da' guessed :)
 
How about this one?

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:D :D :D


In all seriousness, the Scrap Yard Bird Dog LE is one of my favorite blades for food prep. The 154CM blade doesn't rust easily and holds an edge really well, the blade is thin and full flat grind for excellent slicing, and the rubberized mudder handles are really comfortable and don't absorb fluids.

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MustardMan said:
How about this one?

In all seriousness, the Scrap Yard Bird Dog LE is one of my favorite blades for food prep. The 154CM blade doesn't rust easily and holds an edge really well, the blade is thin and full flat grind for excellent slicing, and the rubberized mudder handles are really comfortable and don't absorb fluids.
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LOL, just throw up the melon and go all samurai :D

Those scraps both look good for food prep. 154CM on my fixed Grip is the main reason it sees some field time. That offset Muk looks like it would make quick work on those steaks :thumbup:
 
SAKs are good at food prep, however I usually go toward whatever folder I am EDCing that day besides the SAK. The SAK would see more use if I had the one hand opening version.
 
Rupestris said:
Case Peanut in CV for opening packages or small tasks like slicing cheese or sausage. Vic Farmer for fruits and vegies.

For stuff I don't want in the joints of my folders or for larger tasks like cutting a bag potatoes at camp I have a Mora.
Click to expand...

It's kinda stupid to carry all those knives when you are in survival mode this is more like leisure mode. I mean I don't even have different knives for opening packeging, sausage slicing or fruit slicing, or vegie slicing in my house.
 
maximus0723 said:
It's kinda stupid to carry all those knives when you are in survival mode this is more like leisure mode. I mean I don't even have different knives for opening packeging, sausage slicing or fruit slicing, or vegie slicing in my house.
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Different strokes for different folks, my man. YMMV.


I personally am a peanut butter and trail mix guy for the majority of trips I take (usually just overnights or a weekender). I guess that makes my favorite food prep knife a spoon!

I still bring along a fixed blade & a folder, just in case I lose my spoon and have to debark a stick for that last 1/2" at the bottom of the jar. :D


My wife will use whatever kitchen knife is within reach, usually a paring knife of some sort.
 
I think the frontiersmen had the right idea when they carried knives such as this...This could surely slice a few carrots, dice potatoes, cut meat, and maybe even hack up some wood for the fire...all the while still being rugged, dependable and not too heavy on the belt. Heck it's almost the equivalent of a 12" machete. I think something like this would make a great survival tool as well. I think the blades on these were pretty thin at around .080" thick or so. I plan on making a knife like this with 1/8" stock, so it should make it just a tad heavier for doing the wood chopping part.

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Even found this video on Youtube....Doesn't this look like a great knife!:D

http://www.youtube.com/watch?v=1X4GwCjRM8k
 
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maximus0723 said:
It's kinda stupid to carry all those knives when you are in survival mode this is more like leisure mode. I mean I don't even have different knives for opening packeging, sausage slicing or fruit slicing, or vegie slicing in my house.
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I'll try to explain but if I come off sounding defensive, please don't take it that way.

The Vic Farmer and the peanut are the knives I carry daily. The Farmer sees most use but I carry the peanut in honor of my grandfather who found that a small two blade Case swell-center whittler was good enough to carry for probably 30 years. After carrying the peanut for so long, I can see why he liked a small unobtrusive, sharp little knife.

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Second, the OP said "when in the field, car camping, backpacking, day hiking, whatever". Didn't say anything about survival. When car camping I'd probably have a half dozen knives floating around camp. A fillet knife, a mora, a Bark River woodland, a large butcher/kitchen knife, etc. I was just being honest.

Now, if the SHTF today while I'm at work, the knives I'll have with me are the Farmer, Peanut and the Mora that rides in my day/work bag. ;) I'm not tossing one 'til ounces count.

Chris
 
For the past 3 years a green river 6 inch butcher has handled 90% of my food prep, at home and in the field. If you ever use one, you'll never use a scandi or convex knife for food again. Not so noticeable on meat, but if your dicing some onions or chopping some carrots, you'll realise why the knives that those in the food industry use are thin, and more often than not flat ground with a secondary bevel.

Chris
 
One with a bit of handmade old school nostalgic luxury about it because they are better, obviously.

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Nah, seriously now. To my mind my utility pattern should excel at this too and shrug it off. It does.

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