Folder for meat processing

A

augostos

Joined
Sep 15, 2011
Messages
378
I know, folder for meat processing is kinda weird. But I think Spydercos with their wedge shaped blades are good for that task. I had Spyderco Military in S30V and It was the goto knife that was used for meat breaking. I need to mention that is just regular supermarket chunks of lamb or beef, nothing fancy, like deer processing.

Anyways, I made a mistake and tried to sharpen my Military after one year of usage, though it was still relatively sharp. I never were able to get it decently sharp and sold it in 2013.

Recently I got Paramilitary 2 in S110V. And also used it while cooking. Great steel, great knife, but, unfortunately while breaking lamb's foreshank I snapped the very tip (it is on the photo with keyboard background). So, I had to resharpen the tip. The result in not that great but hopefully with several sharpenings it will get smoother. I read that supersteels are fragile, but I experienced that in person.


Photo of broken tip:

ZwfvVvH.jpg


Somewhat resharpened tip:

tDq29sm.jpg
 
shane45-1911 said:
Folders aren't ideal for meat. They are a pain to clean and sterilize after use, and get full of gunk in no time. Salmonella is a real risk if you use a folder for meat, continuously.

There's a reason why butchers use fixed blades to process/cut meat.
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Just toss the Military into the dishwasher. It'll sexy up all the plain jane forks and spoons too.
 
I've used a cold steel spartan when I 1st moved into my present place
I didn't have a lot of cutlery then, so had to make do

However I agree with Shane45-1911 . Folders aren't Ideal for meat or any cooking
I presently use a Victorinox Chef's knife
 
That picture is AWESOME!!
For anything much other than fish: I'd be cautious about using it. That .060" blade is mighty thin for anything other than filleting...
 
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If it’s not to large a piece of meat but smaller then I’ve used 3 + inch blade folders like a large trapper for lots of game meat and sausage rolls. I’ve used a Buck 110 on lots of deer cuts of meat. If you’re careful and use good hygiene practices that’s the main concern. Of course I don’t submerge my whole knife into it, I prefer to use the blade only. 😆
 
Lesknife said:
If it’s not to large a piece of meat but smaller then I’ve used 3 + inch blade folders like a large trapper for lots of game meat and sausage rolls. I’ve used a Buck 110 on lots of deer cuts of meat. If you’re careful and use good hygiene practices that’s the main concern. Of course I don’t submerge my whole knife into it, I prefer to use the blade only. 😆
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Heck... We just crawl inside the carcass with a 110 held between our teeth. We kick out the stuff that we don't eat and use the ribs to build a fire for the stuff that we do.
 
Bob Denman said:
Heck... We just crawl inside the carcass with a 110 held between our teeth. We kick out the stuff that we don't eat and use the ribs to build a fire for the stuff that we do.
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Sounds like a wild adventure 😆 , I’d like to see that and maybe try it if I can find a deer large enough for my carcass to fit in. 😂
 
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