Folder for food prep

S

saberahul

Joined
Mar 20, 2012
Messages
12
So I've been a lurker for quite a while now but still a newbie when it comes to pocket knives. I recently bought a Kershaw Shallot and absolutely love the knife. One thing that's been bugging me though is food prep with it. I use it to cut packages and other things but occasionally need a knife to, say cut an apple.

If I were to use the knife for food prep, how would I go about cleaning it? Can I just rinse with water and towel dry it? My goal is to try to use the front of the blade as much as possible to avoid juices going into the pivot screw. Also, can this but put in the dishwasher? I have the stainless steel serrated version.

Would I have to oil the knife every time I use it for food prep? I just want to be able to cut food, wipe it, fold it, and move on. Possible?

Any advice/tips would be greatly appreciated.
 
With stainless steels you should be able to rinse in very hot water and wipe/blow it dry: good to go.

My favorite food prep folder is this GEC traditional trapper in elk stag and 440C stainless. Great to use around other people,
because it's pretty and because the stainless blades don't show any patina, which the unschooled think looks dirty.

ElkTrapperMark.jpg~original
 
:thumbup: nothing like a traditional for food prep!

It would be worth looking at the stainless opinels, which both LOOK like food knives, and the thin blades work wonderfully for food.
 
The ESEE Zancudo is excellent for food prep. As far as cleaning, if I use the knife and get gunk/juices in the pivot I will do a 100% disassembly to clean it. All steel will rust if not cared for. My friend has an S30V Spyderco Military that had SEVERE rusting in the pivot due to food prep and other uses and never cleaning/disassembling it.
 
Rat-1/zancudo/avispa

I only own the rat-1, but I use it everyday in the kitchen. A quick rinse under the tap and it's clean and go to go again
 
Ryan Sumner said:
:thumbup: nothing like a traditional for food prep!

It would be worth looking at the stainless opinels, which both LOOK like food knives, and the thin blades work wonderfully for food.
Click to expand...

+1 on the opinel. With the geometry of the blade it should make for an excellent food prep knife.

Side note: this may get moved.
 
It's hard to beat an Opinel's blade geometry for food prep. Even though they come in stainless, the pivot can be a pain to clean, and wood can swell to make it hard to open. I like the fixed blade paring knife they make.

I really like the Svord Peasant Knife for kitchen work, but it is carbon steel, and requires a little attention. It's very easy to disassemble and clean, though. In general, I wash with hot water, blow out the droplets, most of the water evaporates from the heat.

For this application, a backspring-less construction like a liner lock makes for easy cleaning, but I don't think it is an absolute must. You just have to do some routine cleaning to keep the pivot happy.
 
If your folder gets gummed up and washing it doesn't work, take it apart and clean it. My folders regularly get adhesive in the pivots from adhesive tape. Numerous videos on taking apart practically any folder ever made!
 
dogstar said:
It's hard to beat an Opinel's blade geometry for food prep. Even though they come in stainless, the pivot can be a pain to clean, and wood can swell to make it hard to open. I like the fixed blade paring knife they make.
Click to expand...


I've found that doing the vaseline trick, (smearing vaseline on the pivot area) as well as sealing the wooden handle, is more than enough to stop the handle from swelling.
I use a number 7 carbon Opinel, without the lock, as my go to food knife.
 
A Spyderco Manix 2 XL works good for me and slices like a demon.A little soap and hot water and let her dry out for a day .Lube once a month and you are good to go............
 
If you put that knife into the dish washer, I guarantee you it will rust like no other. Maybe consider having a specific utility knife and another food prep knife. I don't cut apples, rather I just bite into them. It makes life a bit easier, or I use a paring knife.
You can wash it with warm soapy water of the pivot gets gummed up, just make sure you dry it completely to avoid rust.
 
I use carbon steel knives in the kitchen a lot. As long as I wash & dry them after use, rust is not a problem. Sn opinel no 9 or 10 would be my choice.

AG Russell has a folder designed for food prep.

Ric
 
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