Folding shop knife for food prep

K

Kievanr

Joined
Mar 3, 2014
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I bought a Benchmade 940 with the intentions of keeping it in my toolbox at work for cutting up food at lunch time and break.
The problem is I really like the knife and it is now my EDC.

So I am looking for a folding knife preferably under $100 and preferably with an axis lock that would be good for cutting up food at work.
Might be good to point out that I am not a fan of Spyderco.

Thanks
 
I use all my edc's for food prep, just keep em' oiled with something food safe (mineral oil, veg oil, frog lube, etc). Carry an alcohol wipe or two if you're worried about getting the knife dirty.

However, if you really want a dedicated food knife, the grip/mini-grip is a great choice. 154cm is good enough to cover all bases and stay sharp:thumbup:

Just be careful with carbon steels, they don't do well cutting fruit/veggies unless you clean/oil it right away.
 
If you're already EDC-ing the Benchmade, and need something for cutting up lunch, just go buy a small kitchen knife. Then you don't need to worry about food safe oils, centering, blade steel or locks that fail when you baton that apple.

...but that's just me
 
The veryvbest is a stainless steel Opinel or a trapper slipjoint. Both are like awesome non serrated steak knives.
 
A folding knife just for food and you want a benchmade for it?

Are you sure?

I'd just get an opinal. It's going to cut way better and is super cheap.
 
Opinel. Light, cheap, easy. Replaceable.
Note: I'm edc'ing my 940 right now too. Sweet.
 
if you like the axis lock you could also get one of the Enlan knives that has an axis lock, and they are low priced, good budget blades.
 
Styg said:
A folding knife just for food and you want a benchmade for it?

Are you sure?

I'd just get an opinal. It's going to cut way better and is super cheap.
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I agree with this guy. Wouldn't want to expose my Benchmades to tons of food prep. Want the best food prep knife get a Cold Steel Hold Out 2. Got a bunch of high priced folders and this one has been getting tons of attention and use. Best slicing knife i have. The combination of the blade shape and lock make it an unstoppable slicer. My favorite knife right now. Just bought a Hold Out 1 & 3 and another 2 today. Their at about $30 at the moment though i paid $50 for this one. For the price unbelievable value. Here's some food prep pic of cutting through frozen bacon like butter. Cold Steel's Aus 8 is a great steel don't care what anyone says even though most agree i think. Haven't had to sharpen it since i took the serrations off of it and haven't had to sharpen it in a month. Has been getting tons of use stabbing wood, slicing wood, lots of food prep ect. Like i said i can't get enough of it. It's one i'm nuts over. First knife i've bought multiples of.

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Are you sure you want to use a folder for food prep? There is potential for food to get trapped in the pivot area and create potential health problems. Personally I would just get one of the victorinox paring knives that have a sheath and use that for food prep.
 
Bob6794 said:
Are you sure you want to use a folder for food prep? There is potential for food to get trapped in the pivot area and create potential health problems. Personally I would just get one of the victorinox paring knives that have a sheath and use that for food prep.
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As long as the cutting portion of the blade doesn't have old food left on it ,I don't see any danger with using it for food prep, just keep it clean and wipe it before and after using it for food.
 
Another vote for Opinel. Their sharp thin blades are great for food preparation. At the office I keep an Opinel #7 for cutting fruit, cake and other food.
 
Get a small fixed blade. Much easier to clean and you can definitely save some money. If you're set on a Benchmade, I'd either choose the 550hg or the Ritter. Both are thin behind the edge and great cutters.
 
A Mora would be just fine. A folder is not so good for food prep. Food or juices can get into the pivot and then become an absolute breeding ground for bacteria, and if you clean the knife after every use you have the rust issue. Kitchen knives aren't folders for a reason!

If you INSIST on a folder, get a folding kitchen knife like the one that AG Russell sells.
http://www.agrussell.com/hocho---folding-cooks-knife---with-vg10/p/AGhhh135VG10/
 
I EDC a Sebenza 21 many days, but there's an Opinel 6 in my lunchbox for cutting food at work. If it gets moldy and I can't clean it I can just buy a new one.
 
Thanks everyone for the views. Ill be going with an Opinel as they are easy to get in Canada and inexpensive as well.
 
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