Folders and food prep: Yay/Nay?

[IUKE12]

In a pinch I might use a folder for food prep, but ordinarily it's a fixed blade for me. I don't need the extra work cleaning a folder.

 

[Blop]

Maybe it´s not about how the knife is buildt (fixed or folding), it´s more about how it is used.

I never had any trouble with food preparing with folders, nore did i had to wash a knife like shown in the beginning. No wonder, that ppl. are so worried about rust.

 

[marthinus]

I am a student. So cutlery is limited. Yay for me! Food prep or anything around the fire or kitchen that needs cutting!

 

[dan oliver]

If good kitchen knives are available, I use them. They are designed for specific food prep applications. A folder is not. There are times & places however, where my folder is the best knife around. Obviously, it is then my knife of choice. For me, I've used my folder a number of times as a steak knife, when the restaurant provided version was terrible. It's a pleasure to slice up a steak with a sharp folder.

 

[Absintheur]

Normally at home I use my custom set of kitchen knives, not pictured are the Mora's I use as paring knives.

However when I am cooking outside or away from home I will used a folder that was made for cooking, my AG Russell Folding Hocho, seen here in the middle.

I also have a Cold Steel Folding Bushman that is a dedicated food knife...

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I normally have a largish knife in a belt pouch, a smaller slippie that rides along side my wallet as well as a pocket clip knife so carrying a dedicated food folder doesn't limit me at all. My food knives are cleaned using soap and water, well dried and then I use food grade mineral oil to lube and protect.

 

[Sep]

I avoid using folders for raw food prep if at all possible, simply because I'm anal about cleaning it afterward. You know, rust and contamination issues and all. You can bet that I will disassemble the folder afterward for thorough cleaning and lubrication.

That being said, I will use a folder if I can't find a sharp enough kitchen knife for the job. As a matter of fact I did use my ZDP Endura to prepare sashimi once. None of the kitchen knives I had was sharp enough, and I misplaced my DMT kit.

 

[SPXTrader]

I regularly use a Kershaw ENER-G II in the kitchen. The high hollow grind makes it a great slicer. And I have a Koster Bushcraft that makes a good boning knife.

 

[Gadgetaholic]

I like to test knives out at home before I try them camping - so I have used several of mine for food prep at home. My Endura 4, RAT-1, Opinel #6, #8 & #9 have all proven to be quite capable food prep knives. I have used them for slicing tomatoes and I have used them for cutting steak as I eat it. I actually prefer the RAT-1 over my kitchen knives for slicing tomatoes - mainly because it it sharper. I sharpen some of my favourite knives while watching TV and I have sharpened my RAT-1 enough so that it can now whittle hair, it is hard to express how nice it is to use on a tomato when it is that sharp. The blade is also a good size and shape and grind for food prep.

I haven't had an issue with cleaning - I usually just run some hot water and rinse the knife under the tap, then I dry it. My RAT-1, Endura 4 and Opinel #8 are all stainless. I also only oil them with foodsafe oil so no worries about that either.

 

[BlueyM]

Food hygiene is an issue. I once used a Spydie Native to carve a chicken (in the absence of a decent kitchen knife) and the amount of grease and gunk that accumulated on the knife was amazing.
I took it home and disassembled it and boiled the parts to clean it properly.
Fruit and vegetables seem to be less messy, but I stick with the dedicated kitchen knives these days.

 

[rangerover_95]

Any co-worker/customer response when used the Sebenza?

I got a few looks from new staff when I'd be at the server station slicing lemons with my Atlantic Salt to help out during the rush. I'd run it through the dish machine several times during the night and never had any food safety issues.

I've been working at the same place for about 5 years, and behind the bar for the last 4... Most of the time I dont get any reaction, as there is either no one around (prior to open), or people know me.... I am always very careful to make a point of demonstrating proper cleaning procedures.....


I have had a couple of odd looks from a manager or two, but they know me as the knife guy, I even am called upon to sharpen the kitchen knives in the back from time to time....

 

[Whitedog]

Folder or fixed blade work for me. It's no problem to wash a blade before and after use. I generally use kitchen knives for food prep but sometimes the Grip or the Spyderco UKPK do a great job.

 

[Wanderlust]

I have no issues using my Grip (551) or ritter grip for food work. I actually prefer it due to my lack of good kitchen knives and the fact that most other people have dull knives. My 551 grip has even cut up a pig at a pig roast. They only had one good knife so out came my grip, it did an amazing job and got one hell of a cleaning afterwords.

 

[bearcut]

I use kitchen knives, i.e. chef, paring, boning, bread, etc. because that is what they are made for.

Although mine are very good quality, even cheap kitchen specific designs work better than any super expensive folder.

 

[FlaMtnBkr]

Many folders are similar to a paring knife so I don't know how using a super sharp pocket knife does not work as good as a dedicated kitchen knife. I also don't see the need to scrub the heck out of them because for most uses only the blade needs to be rinsed off and dried. I will use whatever is in my pocket if the kitchen knife I am trying to use is dull and I need a sharp knife. I guess I am just used to using the knife in my pocket anytime the need for a sharp knife comes up.

I have also used a folder for cleaning deer, hogs and alligators quite a bit. They will get fairly dirty after cleaning a whole animal but some soap and hot water and they clean right up. I admit they will smell for a couple days but I normally don't sniff my knives and it goes away pretty quick. A fixed blade gets just as dirty and also smells for a couple days so I don't always go look for a fixed blade and just pull out what is in my pocket.

 

[ElectrikHellfire]

I prefer a fixed blade. Especially on messy items and meat. Unless you completely break the folder down and wash it, there is going to be residual food stuff/bacteria in the knife.
A gentle rinse is not enough to remove all of that and it would remain a source of potential infection. Just my opinion.

Oddly, the knife I use the most in the kitchen is a cheap-o Cold Steel Finn Bear.

 

[Ankerson]

Fixed blades are just easier to clean up.

 

[Billy516]

I have no issues using a folder for food prep when I'm away from home and will also often use whatever's in my pocket for home food prep (more for slicing fruit, bread, cheese, etc.) as well. For EDC I have recently taken to carrying either an Opinel #8 or #6 as a dedicated food knife along with whatever else I happen to be carrying for regular EDC chores. Kinda like those that carry a dedicated SD knife along with their regular EDC.

 

[mmarkh]

If it is all I have at the time I will use my Sebenza for food prep but at home I prefer to use my kitchen knives. I get as much pleasure out of my Tojiiro knives as I do using my folders.

 

[Vivi]

Unless you completely break the folder down and wash it, there is going to be residual food stuff/bacteria in the knife.
A gentle rinse is not enough to remove all of that and it would remain a source of potential infection. Just my opinion.

Not true if you don't let the foods you're cutting contact the handle or pivot area. In that case a simple rinse is plenty.

 

[Cisco Kid]

I use the right tool for the right job: kitchen knives.