- Joined
- May 1, 2004
- Messages
- 1,240
There's an interesting discussion going on in the Spyderco sub-forum (Delica 4 saber grind thread) about using folding Spydercos for food prep. Makes me curious what everyone else thinks about the issue.
Do you use your pocket knives/folders for food prep? Why or why not?
I do. I've found that a good folder closely mimics the common paring knife and works well for most tasks that don't involve chopping or slicing large items. I do have a very nice chef knife for kitchen use as well as a lot of experience behind the line in restaurants but I generally don't use my work knife at home. Other than cutting up pineapples most of my cutting tasks can be handled by a 3"-4" blade. Usually whatever I'm EDCing at the moment.
Before use I generally wipe the blade down and afterwards I wash and scrub with a toothbrush and dishsoap. I've noted no problems so far, no smell, no sickness and during my regular disassembly no food items stuck in an crevices or anything like that. I guess you could say I just like using my folders like this. They're very sharp, have good quality materials and give me another excuse to cut with them.
Being trained to use a kitchen knife before I got into pocket knives gives me a different viewpoint, when I use a folder in the kitchen it expresses the ergonomics of the knife is a way I'm familiar with and allows me a better understanding of the strengths and weaknesses of the design, as they relate to my hands.
What types of folders do you find work well?
I've really taken a shine to the FRN Stretch in the kitchen. The thin FFG doesn't bind and maneuvers very well. I think H1 would be a more obvious choice but the hollow grinds have generally put me off of it's use in the kitchen, they perform fine but not nearly as well as the Stretch. Plus, kitchen knife handles just don't lovingly caress my hands like a good Spyderco does. :foot:
Do you use your pocket knives/folders for food prep? Why or why not?
I do. I've found that a good folder closely mimics the common paring knife and works well for most tasks that don't involve chopping or slicing large items. I do have a very nice chef knife for kitchen use as well as a lot of experience behind the line in restaurants but I generally don't use my work knife at home. Other than cutting up pineapples most of my cutting tasks can be handled by a 3"-4" blade. Usually whatever I'm EDCing at the moment.
Before use I generally wipe the blade down and afterwards I wash and scrub with a toothbrush and dishsoap. I've noted no problems so far, no smell, no sickness and during my regular disassembly no food items stuck in an crevices or anything like that. I guess you could say I just like using my folders like this. They're very sharp, have good quality materials and give me another excuse to cut with them.
Being trained to use a kitchen knife before I got into pocket knives gives me a different viewpoint, when I use a folder in the kitchen it expresses the ergonomics of the knife is a way I'm familiar with and allows me a better understanding of the strengths and weaknesses of the design, as they relate to my hands.
What types of folders do you find work well?
I've really taken a shine to the FRN Stretch in the kitchen. The thin FFG doesn't bind and maneuvers very well. I think H1 would be a more obvious choice but the hollow grinds have generally put me off of it's use in the kitchen, they perform fine but not nearly as well as the Stretch. Plus, kitchen knife handles just don't lovingly caress my hands like a good Spyderco does. :foot:
