Folding chef knife

spud

spud

Joined
Jan 18, 2002
Messages
55
Does anyone know of a custom or high quality folding cooks knife ?

You should be able to slice,chop, peel and dice. All my folders can do the job at a push,but it's always a compromise.

A few suggestions on the design:

Thin blade.

High carbon steel (More stain resistant than opinel.)
Or even VG10, D2, etc,

Mustn't look tactical.



:cool:

I don't think you could get away with a blade of more than 5 inches, it would be useful to have something to carry in a pocket.

Easy take down for cleaning.

It must lock, whichever one is easiest to put back together after cleaning, and reliable.
My favorite lock is the Axis at the moment, but for this it just isn't practical, maybe a liner lock ?


Comfortable grips, not skinny.

Handle well clear of the blade in depth, if you know what I mean.

Serrated not an option, unless micro (Which you do yourself anyway.)


Basically a folding cook's knife !
 
the blades are longer than the other SAK's, the main blade lock, and are just as thin as most chef knives. It's stainless, and takes on a legendary Victorinox edge. Plus, you have a few extra tools for the rest of your kitchen chores.
0-8853.jpg
 
gee, I can only think of a Hubertus, about the same blade length as the Victorinox, except, it's a leaf-spring automatic.
 
Originally posted by spud
Thank's Cyblade


I'm just looking for something more practical..:) :) :) :) :) :) :)
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My gosh, Spud. What could be closer to your description of what you're looking for than this A.G. Russell??? If you're looking for the "perfect" knife, forget it. I was surprised that even this one existed.

John in Boise, jeez, whadaya want? <grin>
 
Originally posted by Cyblade
I know I can figure this one out and I think I got it http://www.crkt.com/ckpro.html or http://www.crkt.com/kombwana.html
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No, Cyblade, your first suggestion fitted the request perfectly. A folding chef's knife under 5" (and still not too small to be usable, presumably). I would be very much surprised to see something better, unless the same knife came in a 5" (then I would be tempted to buy one). Please keep looking tho' ;-)

John in Boise
 
Actually it hit my like a bolt from the blue the perfect knife for this is no longer made and the supply has run dry. The cold steel twistmaster, a really large single blade folder made like an opinel with a carbon V blade and a comfortable plastic handle. I bought the last 2 that SMKW had on clearence for 19.99 and aint nobody getting thier hands on them ::p Oh I just found this thread too http://www.bladeforums.com/forums/showthread.php?s=&threadid=164430
 
spud,

I can't understand why you wouldn't want the A. G. Russell™ Hocho, as it looks to be exactly what you are looking for.:).
 
before this thread, I never needed a kitchen knife...
I've got half a dozen fixed blades and folders that I use around the "bachelors" kitchen and they do fine.

Anyways, now that I seen it, The Russel Hocho seems to be the next "must have" for me...simply because, I don't have a Kitchen knife.;)
 
I have seen the Hocho and like you guys, I have salivated over it for quite a while. I just with that they made one alittle bit smaller...it would be a surefire EDC! Still, at 4 1/4, it is the perfect size for the kitchen IMO. I would check out the aforementioned Cold Steel or perhaps one of the large INOX Opinels.
Good luck!
Matt
 
I've always wondered what is the point in having a folding kitchen knife.

I mean, are you trying to be prepared in case you have to cut up a tomato in an emergency?;)

I would think all your food prep work would be done in a formal kitchen, where there are fixed blade 'normal' kitchen knives:)

Warthog
 
Yeah that Hocho is a pretty darn good knife.., I've had one for a while..., works great although it won't win anything for esthetics...


"Hunters seek what they [WANT].., Seekers hunt what they [NEED]"
 
I was thinking the same thing as Warthog.

I'm sure that the Honcho will be competent in the kitchen, but for less than 65 bucks you could get a great (non-folding) kitchen knife.

I would imagine that a folder such as the Honco with hollow portions and moving parts would get pretty nasty if you use it for food prep every day.
 
Spyderco Military, flat grind nice point for fine work, but still a practical EDC. A bit too tactical? Then see if you can get your hands on a Spyderco Calypso (the big one, about 4") thinner more kitcheny blade of VG10, comfy micarta handle.

The only way in which these don't fit your suggestions is the lack of a dropped edge, but on a knife of this size its not hugely significant.

A folding kitchen knife will always be a compromise. If you're looking for a scaled down chef knife, for cracking lobster and jointing poultry, go for the military, if you're looking for a finer blade, track down a Calypso.

I should add that I used my AFCK as my main food prep knife at home and work for quite a while. I worked in a bar with a very poorly run kitchen (all the knives except the bread knife were so blunt you could run them up your arm with no ill effects), when I'd get stuck with a management shift and no chef I'd be in tyhere from early on prepping away with the AFCK. The open design, is quite easy to clean and it had a secure, comfy grip. Mine is M2, but I'd go with the ATS34 for kitchen use.
 
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