First Post - A Chef's dilemma: Spyderco Paramilitary 2 or Benchmades ? Pls advice

[darthwayne]

I work in a kitchen as well. I use Benchmades quite regularly for the same tasks as you described. My regular users are the 940, 581 Barrage, and a Ritter Mini Griptillian. As far as your concerns about the 940 & Grip? I have zero issues. The 940 my look dainty, but is one tough SOB (also it's got a flat, saber grind, and is not hollow ground). Also, regarding the Grip... well it isn't named the "GRIP"tillian for nothing. I've used it to cut open bags of chicken breasts while wearing latex gloves (which can get pretty slick when covered in chicken goo) then immediatly break down boxes afterwards after a dip in sanitizer. I haven't dropped it yet.

I had a PM2 but sold it. That G10 handle material is murder on kitchen pants.

Hope this helps, and good luck on your search!

Dave

thanks a lot....i have never touched g10 so that was insightful.
i also should get a non-tactical looking knife as i live in cities

As a knife, the pm2 is plenty tough. If it has a weakness, it's the s30v blade. If you really want one, I suggest the bladehq jade m4. You can get them off the exchange here for under $200.
Never underestimate the benchmades, their builds are geared towards tough, and they back it up with replacement warranty.

As for the pictured op knife, it's horribly dull according to the ragged cardboard cuts. Put a good edge back on and continue using it. It might get better.

the replacement warranty might be very useful...i heard spyderco doesnt offer as comprehensive warranty as benchmade.....

i just sharpened the egde and its hair shaving sharp with this awesome stone..but i dont know how long it will last as 420HC doesnt really hold an edge very long

i avoid those carbide sharpeners as they essentially tear the steel



thanks a lot everyone...i might look into more benchmade models as many of you claim they are tough even though they look very sleek.

 

[19-3ben]

OK, so I'm about to suck. I apologize in advance, but I'm no fun. Way too realistic here.

Darth- i think we're confusing a couple of things. You were complaining about the Link, not because of lock strength, but because the edge wasn't holding up well enough. In response, we're all talking bout the "strongest" knives, but frankly, I think the answer to your problem is not overall strength, but edge stability and abrasion resistance.

The tasks that you listed as what this knife would have to do included:
Food prep, deboning chicken, cutting cardboard, opening packages (lets assume that includes plastic straps, clamshell packs, zip ties etc...).

None of these are particularly taxing on the lock of a knife. You could do all those things with a traditional slip joint if you were so inclined and never have a problem. The issue is the edge. Cardboard has a lot of abrasive crap in it, zip ties can be tough on edges etc...

So ultimately, I wouldn't give a hoot about whether a BM Grip is stronger than a PM2. They are both more than strong enough for what you need. Doing the things you do, you'd never ever wear either of them out.

If i were you, looking in your budget, I'd go for something simple that either has some really tough steel, or something that can be touched up easily.
The PM2 is going to be a better slicer than the BM Grip (in my experience owning both), so may be a better kitchen knife. But then again, for keeping a nice sharp edge, sometimes more really is more, as you can spread the work out over a longer edge and prevent excessive wear. So perhaps an Endura. Awesome knife, more durable than you'd ever need, and better at kitchen duties than your other options while not sacrificing anything as an EDC knife. The VG10 will hold up better than the 420HC, but not as well as the modern super steels.

Stupid as it sounds, even something like a Kershaw Leek Composite, with D2 could be an interesting choice. The D2 edge would put up with a lot of the rougher stuff, while the very sharp point would actually make for a very very good poultry knife.

If you can swing a fixed blade, a BK24 might be a great choice as well. They are DCed so snag one while you can. That's going to be stronger than any folder option while being small enough to remain work friendly. Also much easier to sanitize due to fixed skeletonized frame.

Whatever you decide, I strongly encourage you to think about WHERE you want the strength and what you really need for your purposes.

 

[Deer]

Benchmade 940 not rugged
The 941 and 940-2 are my EDCs on a farm, I promise a kitchen wont give it any trouble

Actually with age this 941 is the smoothest knife I own. Blade drops and swings freely and has perfect lock up.


The 940 has taken everything Iv thrown at it. Tens of thousands of plastic bags full of dirt dragging the blade through dirt. Insulation, dry wall, carving, food prep, shaving, hammering, prying staples, precise cutting, and the list goes on. Theres very little I can imagine that this knife cant do. Id imagine it can do mini batoning Point is, I'm fairly abusive to my EDCs and the 940 is my favorite so far. Have 4 and still have 3 more to grab



Also another great option for a larger blade (3.9") would be a 710-1401. G10/M390 would be awesome in the kitchen.

-Benchmade 940-2 G10/s30v
-Benchmade 940-1501 G10/20cv
-Benchmade 940 alum/s30v
-Benchmade 943 alum/s30v (clip point)
-Benchmade 556-1 G10/20cv
-Benchmade 710-1401 G10/M390
-Doug Ritter mini grip M390

 

[darthwayne]

I work in a kitchen as well. I use Benchmades quite regularly for the same tasks as you described. My regular users are the 940, 581 Barrage, and a Ritter Mini Griptillian. As far as your concerns about the 940 & Grip? I have zero issues. The 940 my look dainty, but is one tough SOB (also it's got a flat, saber grind, and is not hollow ground). Also, regarding the Grip... well it isn't named the "GRIP"tillian for nothing. I've used it to cut open bags of chicken breasts while wearing latex gloves (which can get pretty slick when covered in chicken goo) then immediatly break down boxes afterwards after a dip in sanitizer. I haven't dropped it yet.

I had a PM2 but sold it. That G10 handle material is murder on kitchen pants.

Hope this helps, and good luck on your search!

Dave

As a knife, the pm2 is plenty tough. If it has a weakness, it's the s30v blade. If you really want one, I suggest the bladehq jade m4. You can get them off the exchange here for under $200.
Never underestimate the benchmades, their builds are geared towards tough, and they back it up with replacement warranty.

As for the pictured op knife, it's horribly dull according to the ragged cardboard cuts. Put a good edge back on and continue using it. It might get better.

OK, so I'm about to suck. I apologize in advance, but I'm no fun. Way too realistic here.

Darth- i think we're confusing a couple of things. You were complaining about the Link, not because of lock strength, but because the edge wasn't holding up well enough. In response, we're all talking bout the "strongest" knives, but frankly, I think the answer to your problem is not overall strength, but edge stability and abrasion resistance.

The tasks that you listed as what this knife would have to do included:
Food prep, deboning chicken, cutting cardboard, opening packages (lets assume that includes plastic straps, clamshell packs, zip ties etc...).

None of these are particularly taxing on the lock of a knife. You could do all those things with a traditional slip joint if you were so inclined and never have a problem. The issue is the edge. Cardboard has a lot of abrasive crap in it, zip ties can be tough on edges etc...

So ultimately, I wouldn't give a hoot about whether a BM Grip is stronger than a PM2. They are both more than strong enough for what you need. Doing the things you do, you'd never ever wear either of them out.

If i were you, looking in your budget, I'd go for something simple that either has some really tough steel, or something that can be touched up easily.
The PM2 is going to be a better slicer than the BM Grip (in my experience owning both), so may be a better kitchen knife. But then again, for keeping a nice sharp edge, sometimes more really is more, as you can spread the work out over a longer edge and prevent excessive wear. So perhaps an Endura. Awesome knife, more durable than you'd ever need, and better at kitchen duties than your other options while not sacrificing anything as an EDC knife. The VG10 will hold up better than the 420HC, but not as well as the modern super steels.

Stupid as it sounds, even something like a Kershaw Leek Composite, with D2 could be an interesting choice. The D2 edge would put up with a lot of the rougher stuff, while the very sharp point would actually make for a very very good poultry knife.

If you can swing a fixed blade, a BK24 might be a great choice as well. They are DCed so snag one while you can. That's going to be stronger than any folder option while being small enough to remain work friendly. Also much easier to sanitize due to fixed skeletonized frame.

Whatever you decide, I strongly encourage you to think about WHERE you want the strength and what you really need for your purposes.

Benchmade 940 not rugged
The 941 and 940-2 are my EDCs on a farm, I promise a kitchen wont give it any trouble

Actually with age this 941 is the smoothest knife I own. Blade drops and swings freely and has perfect lock up.


The 940 has taken everything Iv thrown at it. Tens of thousands of plastic bags full of dirt dragging the blade through dirt. Insulation, dry wall, carving, food prep, shaving, hammering, prying staples, precise cutting, and the list goes on. Theres very little I can imagine that this knife cant do. Id imagine it can do mini batoning Point is, I'm fairly abusive to my EDCs and the 940 is my favorite so far. Have 4 and still have 3 more to grab



Also another great option for a larger blade (3.9") would be a 710-1401. G10/M390 would be awesome in the kitchen.

-Benchmade 940-2 G10/s30v
-Benchmade 940-1501 G10/20cv
-Benchmade 940 alum/s30v
-Benchmade 943 alum/s30v (clip point)
-Benchmade 556-1 G10/20cv
-Benchmade 710-1401 G10/M390
-Doug Ritter mini grip M390

thanks a lot both of you and others.

I have decided to go with Benchmade Griptilian after following thoughts:

I thought a lot and realized i need to look at handle also...plastic would be best for me as its light, its congruent with kitchen environment so wouldnt freak out anyone and wont mind getting wet. I like closed back knives as rounded chunk feels more natural to me like most handles in kitchen pans and chef knives.

as for 154CM blade...its almost as good as S30V for my needs and easy to sharpen with my pocket ceramic fallkniven dc4 stone.

i checked lot of reviews and BM grip is a very strong knife.

I would rather spend less on a knife because in case i lose it or it gets confiscated at airports..it wont break my heart as much as spending $180 on BM 940-2..which i also feel is too skinny for my big hands and needs...when i move to corporate office world..i might buy bm 940-2 as an office knife in future.

I heard benchmade also has good customer service which is very important to me for anything i buy.



just one question....can benchmade send me free arrow shaped thinner clips? ..the default clips on benchmade knives are too fat and dont feel they carry deep...i love those deep carry clips as i also like keeping my knife in those upper second smaller right pockets

 

[Chopper88]

just one question....can benchmade send me free arrow shaped thinner clips? ..the default clips on benchmade knives are too fat and dont feel they carry deep...i love those deep carry clips as i also like keeping my knife in those upper second smaller right pockets

I don't think there's an arrow deep carry clip from BM.
They will send you another clip if you request it, just have to figure out which one fits that you'd like to have.

 

[mycough]

Another chef chiming in, didn't read all posts but pm2 in s110v or even a military or a manix, all in s110v would be a treat for you.
I don't own any benchmades, but that 940-1 seems to be getting a lotanfoglio of love.


Russ

 

[mycough]

Just read a bit more, food prep and folders, sore subject here. Why a chef would do any food prep with a folding knife is beyond me.
If you got out a folder on my line you would be torched immediately. Even on a camping trip it makes no sense.
All done here...


Russ

 

[sabre cat]

....just one question....can benchmade send me free arrow shaped thinner clips? ..the default clips on benchmade knives are too fat and dont feel they carry deep...i love those deep carry clips as i also like keeping my knife in those upper second smaller right pockets

Benchmade has excellent customer service. They have three different clips that fit the Griptilian and will send you all of them if you ask. Replacement screws and thumbstuds too.

 

[darthwayne]

Just read a bit more, food prep and folders, sore subject here. Why a chef would do any food prep with a folding knife is beyond me.
If you got out a folder on my line you would be torched immediately. Even on a camping trip it makes no sense.
All done here...


Russ

when i am over at friends place..bbq, sleepover breakfast etc. nice to chop onions or slice steak etc...most people have nothing more than those crappy chinese kitchen knives with scrap metal steel

 

[mycough]

OK Darth, I am only gonna say this once, buy a small gyuto or chefs knife and keep it in your car.
While you are at it, keep a two sided stone and a strop in their too.
Chicks dig a guy that can sharpen...
Also, chefs don't let chefs prep food with folders.
If you are a minimalist camper, buy a new AG Russell folding santoku and keep it really clean.
Now I am really out...


Russ

 

[CJZ]

If you're looking for performance, any of the new S110V Spyderco's aren't very expensive right now and should do the trick. (PM2/Military/Native 5/Manix 2). Also, Benchmade has released a few of their flagships in 20CV recently

 

[GREENJACKET]

As said all the main contenders are well strong enough for your application.

The only thing that cuts cable ties easily are Snips. Its a particularity of thick soft plastics. Most knives hate it as they slide in the self lubricating material. Just a sharp edge can do the rest.

Food prep means cleaning and lots of it. All the time so all folders are a pain. Best to be dishwasher safe.

Boning, well bones in general, are tough on knives.

For clean food prep cutting, then a thin blade really helps, similar to your kitchen knives. Overall size of the blade helps too, so go for the bigger. Light weight carry, nice and flat is a plus too.
Add it up I'd go for a Spyderco as they do cutting blades well. The more beefed up the blade the less good they are in the kitchen, only takes a bit to effect the efficiency, which is fine in the outback but annoying in the kitchen. My advice keep it kitchen specific and if you need more then buy another knife with "more" in the future as the more specialised the better knives are.

 

[Deer]

BM 940-2..which i also feel is too skinny for my big hands and needs...when i move to corporate office world..i might buy bm 940-2 as an office knife in future.

I heard benchmade also has good customer service which is very important to me for anything i buy.



just one question....can benchmade send me free arrow shaped thinner clips? ..the default clips on benchmade knives are too fat and dont feel they carry deep...i love those deep carry clips as i also like keeping my knife in those upper second smaller right pockets

1. Im currently EDCing the 940-2 and I have XL hands.

2. Benchmade has amazing customer service. The best Iv personally delt with.

3. Benchmade will give you free clips, just shoot them an email or give them a call and you'll probably have them in a weeks time. I just got 2 black deep carry clips last week for free with an email. One for my 940-2 and one for my 730-1501.

 

[darthwayne]

1. Im currently EDCing the 940-2 and I have XL hands.

2. Benchmade has amazing customer service. The best Iv personally delt with.

3. Benchmade will give you free clips, just shoot them an email or give them a call and you'll probably have them in a weeks time. I just got 2 black deep carry clips last week for free with an email. One for my 940-2 and one for my 730-1501.

1. Understood. 940-2 is too pricey for me at the moment and blade is not tall enough for my current needs. but might consider in future.
2 &3. Looking forward to that

 

[darthwayne]

OK Darth, I am only gonna say this once, buy a small gyuto or chefs knife and keep it in your car.
While you are at it, keep a two sided stone and a strop in their too.
Chicks dig a guy that can sharpen...
Also, chefs don't let chefs prep food with folders.
If you are a minimalist camper, buy a new AG Russell folding santoku and keep it really clean.
Now I am really out...


Russ

light Food prep ...not for commercial kitchen but more of home cooking at friends places, slicing cooked rotisserie chicken for dinner, slicing steaks, bacon, chopping onions for omlette without taking out full 7inch santoku etc.

I am in NY so no cars...folder makes sense for other kinds of cutting at home as well.

travelling with fixed blade is just not practical for me at the moment..a more versatile knife is important.

for proper cooking i have a santoku knife

 

[TravisH]

These make excellent 'Chef' folders ...

Spyderco Endura 3.75" in VG10 or ZDP189.

Spyderco Military 4" in S30V or S110V

Spyderco Gayle Bradley 2 3.6" in M4, (hollow grind)

 

[darthwayne]

already bought and received the BM Griptilian

first impressions with lots of pics here: http://www.bladeforums.com/forums/s...551-first-impressions-review-(w-lots-of-pics)