Folder for meat processing

[Arathol]

Why take any risk at all ?

Yup, just go to the store and buy a pound or two of beef......
Other than that, there is little difference in what you use to cut up meat. Folder or not, as the OPs intent was to cut up parts in the kitchen, it makes little difference in the end. I cut up bacon, ham, beef and chicken all the time with a pocket knife. I've cut up deer with a Spyderco Military. A knife is a knife, the meat doesn't care. After all, what is steel compared to the hand that wields it?

Apparently you haven't priced high end kitchen knives ?

I have more than a few in fact.......but in a commercial processing setting knives cost pennies.....

 

[DocJD]

the hand that wields

We can agree here ^^^... but some hands and knives are sloppier/dirtier than others .

 

[scdub]

I've never heard of any massive outbreaks of food poisoning or salmonella or anything else.....

Well I’m guessing most folks processing deer with a pocket knife aren’t going to feed enough people to create a “massive outbreak” of food poisoning. Probably just confined to friends and family yeah??

Anyway you aren’t arguing against CLEANING a knife after cutting up meat right? I’ve always just assumed most meat is cut up with clean knives…

 

[Dav1]

My kitchen camp knife is a stainless Opinel No10 - (sealed exposed end grain). It's predominantly used for fish, chicken breasts and veggies and fruit. Tough stainless, and due to geometry a superb slicer. It does me.

 

[tiguy7]

There are many ways to get the job done. The only knife without an open back is the folding cook’s knife.View attachment 1875582

 

[ADBrown]

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.

NSF is the standard for food safety applied to any utensils, products, etc. designed for processing food in a commercial environment. I use an NSF Victorinox (sealed polymer handle) for kitchen duty involving breaking down cuts of beef, poultry, etc. Not a necessity of course, but as mentioned you need to thoroughly clean your knives after processing food to avoid cross-contamination. A folder can harbor a lot of undesirable food products unless cleaned after each use.