Favourite Food Prep Blade?

theedge13 said:
Williams-Sonoma

They are pretty sharp too.... my buddies say they are cute too when i whip em out to slice the limes for the dos equis! lol... :p
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Would it be rude to ask how much one of those costs? :o
Don't know why, but they have a certain attraction... :)

Jontok
 
I buy them at Marshalls for like 10bux when you can find them. They also have a small santuko that also comes with a blade cover that works great as field kitchen knife.
 
I love the Bark River Mountain Man for food prep.

Big enough for most chores and thin to make a wicked slicer.

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jontok said:
Would it be rude to ask how much one of those costs? :o
Don't know why, but they have a certain attraction... :)

Jontok
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Right at a ten spot each. I bought one for every cook in my family after i got my first one. I think online you can only buy them in a 2 pak (even better imo) but if you have an actual store they sell them in singles. They are usually by the other cooking gadgets like spoons, peelers, etc.
 
I have several I use.

On the Busse side, I often use a Game Warden or Cultellus.

From Scrap Yard, I have an excellent Bird Dog.

From ESEE, my sturdy RC-3 or -4.

On the small side, a Case Peanut can do wonders.

I also use a number of woods knives by Andy Roy. The handles are sublime.
 
In my experience, a half decent 6" or 8" santoku or chef's knife outperforms most any belt or pocket knife I've used in terms of food prep, especially if you're cooking for a group. Those can be pressed into service, and do adequately, but they are almost always way thicker than a good food prep blade should be IMO. The thin stock on my kitchen knives tend to make for a pretty light blade, so I usually put a simple sleeve over the blade, and pack it with the rest of my cookware.
 
Blind Horse Knives Tiger Knap. The one my wife uses for food prep has a wicked patina on it and it works great.
 
Honestly, the knife I've been using most in the kitchen at home is a good ol' Frost's Mora Clipper. My 10-yr-old daughter has pretty much adopted it, because it's comfy to use and she can handle the moderate blade size. She even uses it to cut her waffles in the morning, which isn't necessary but hey, she knows not to grind the edge on the plate so what's the harm? I guess she needs one of her own :)
 
I use Old Hickorys also. 1095 holds a great edge, easy to sharpen, and once patinad, doesn't rust so easily. I like the rustic knives in the kitchen.
 
I love Camp/Outdoor blades as much as anyone but once you use really good kitchen knives for foood prep, its like getting beat with a club to use camp knives for food duty, Just aas I wouldn.t use a 300.00 Shun for batoning wood.
 
Dannyboy Leather said:
For food preparation, I and the other camp cooks like an efficient thin blade (1/6" - 3/32").

The forged, thin and tapered fixed blade in the photo has seen its share of camp kitchen duties over the years. The knife is by Bethel Forge.
hornknives2io.jpg


When the weight and bulk need to be kept at a minimum, such as wilderness canoe trips (our backpacking foods are already cut, dehydrated, packaged, etc.), I use one of my thin (1/16") Idaho Knife Works "Cliff Canoe" fixed blades. These knives slice and dice as good as any and, accomplish other camp chores with equal ease.
cliffknife7no.jpg


IKW's (Mike Mann) also makes the LFK (Light Field Knife) out of 3/32" steel. The knife handles and operates like a heavy-duty boning knife and has been immensely useful in the wilderness camp kitchens and hunting fields. This one has a 4-7/8" blade. A great companion with the Cliff Knife, or other.
lightfieldknife1.jpg
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Nice gear as usual. Like your horn. Nice patina.
 
My butcher saves me the "garbage" which I mix with rice, fruit and veggies and feed to my dogs.
As I stand in front of my meat grinder I have a Buck alpha hunter in my hand.
Fixed. Folders are for gurlz;)
As far as I'm concerned it's one of the best designs ever.
 
When camping, I use either a ss mora, or an ss sodbuster jr. SS doesn't turn fruit brown and cleans up easier than carbon.
 
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