Food pocket knife?

G

GarageBoy

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May 23, 2003
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What's a nice knife for food that can be carried easily in a pocket? (Folder or Fixed) It has to be fully washable (meaning folders that are pinned are out, unless there is a way to clean them) and has a nice thing slicing geometry. Any thoughts?
 
Something as cheap and basic as the spydie delica can be used for food. The nice thing about it, is that you can wash it in the sink.

If you upgrade to the SALT line, getting h-1 steel and specially chosen metal for the other components, it's dishwasher safe too.
 
A pocket knife intended for cooking is AG Russel's Hocho knife.
Although I'm not sure it's any better than any other.....
Actually, I'd recommend one of Spyderco's flat ground knives for cooking.
good luck.
 
the long bladed SAK's are nice...
I personally use a 4.5 inch bladed Opinel as a camp food knife...
 
The Buck 172 works for me. Frame lock doesn't have a place to trap food particles like a liner lock, the open back makes it easy to wash, and that high hollow ground blade is a born slicer.
 
I often use my PE S30V Military for cutting food when camping, and the 4" flat ground blade is very effective.
 
If you're going to be cutting your food on a ceramic plate (dinner plate) use something with full serrations so you don't damage the edge.
 
Ka-bar Hobo knife, hands down.
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Damn! I need to get me a few of those.

I carry a CRKT Carcajou for food, on a strap on my calf. It's out of the way (no need for fast draw, unless you have a very angry steak) and fairly comfortable. I can walk 4 miles (with out any jumping/running) without having to adjust it. I carry tip up, so I don't have to hike up my pants as much.

I would recommend a fixxed with some kind of plastic sheath, that way you don't have to worry about eating lint or leather.
 
The Vagabond is a bit big and I prefer a sheath. How do you dry a delica after you dunk it in water? (Might go full serrated Delica as I cut on plates often)
 
GarageBoy said:
The Vagabond is a bit big and I prefer a sheath. How do you dry a delica after you dunk it in water? (Might go full serrated Delica as I cut on plates often)
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Rinsing it with very hot water will heat up the knife and help evaporate water that you can't get to. There still could be water in the pivot area of the knife though. If it's a stailness blade I'm not sure if this is really that big of a deal, but you could use some food safe oil, I think WD40 is safe, to keep water from sitting in places it shouldn't. I think Tuf-Glide is non-toxic as well, but double check that. :)
 
I can tell you from my own "soaking in saltwater then placing in damp saltwater soaked rag for two weeks" experiment that the stainless on a SAK is REALLY stainless, so a SAK might be in order. One with a corkscrew would be good for when you're a little older. ;)

Maybe I should try the experiment again but this time with vinegar.
 
For a pocket knife, I've used my Audra Draper Aloha Cowgirl for steak - and now it's got a gourgeous patina!

although it's not a pocket knife... (I use whatever knife I happen to have,) but at home, in the kitchen, I've been using a Camillus/Fisk OVB for food...
and all's I use on my blades that'll see food is mineral oil...
 
I think that the Spyderco Calypso jr. or Salsa make good food knives since they are thin flat ground knives that slic vey, very well. Open backed liner locks also make good food knives.
 
I'll look at the sadly discontinued Salsa. I may just go with a cheap CRKT, since I have the most experience in diassembling their folders
 
I don't mean to hijack the thread, but I think it's better to post here than to start a new thread. What's a good folding pocket knife, preferably with a clip on it - for cutting fruit? The blade has to be able to take getting citric acid or any sugars or whatever is in a fruit and not be washned for a day (it'll get wiped down with a napkin immediatley, but not rinsed off until the end of the day). It also needs to be a straight (i.e. not serrated) blade and look good. Also, it doesn't need to be dishwasher safe, but it needs to be able to get rinsed under a sink. Would it be rinse a knife with speedsafe? Short of recommending a particular knife, recommendng a particular steel would be helpful too.
Thanks,
Richard
 
Add to the requirements list that one handed opening, be it via a stud or hole, should be possible.
Richard
 
Camillus CUDA Maxx 5.5 makes a fine kitchen knife, fits in the pocket well too!
 
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