Food prep EDC blades.

[Aias]

:thumbup:

you beat me to it...

 

[sogflash]

I don't see what's wrong with stating that a 0,19 inch (4,82 millimeter) hollow ground blade wont slice as well as a 0,07 inch (1,8 mm) flat ground blade.

At least that's how I interpreted it.

You can cut your food with a shovel for all I care, but a thin FFG blade might just work a little better. Whatever floats your boat.

 

[Lee D]

*note to self: from now on I must bring kitchen knives on campouts because I cant possibly prepare a meal without them

 

[Lance23]

Let's all just ignore the parade-rainers and enjoy the point of our knives, to use them how and where we want, when and how it pleases us. I never imagined so many people would feel so inclined to share their opposing views instead of just looking away. Oh but wait...It's the Internet.

I don't have any new food prep pics but I think I might make more jerky sometime soon and try the new ZTs at slicing.

 

[TBL]

It's not closed-minded, it's just that most non-kitchen knives don't work well for food prep. I can't imagine how anyone who knows how to use a kitchen knife could deny this.

While you are correct, purpose designed blades will out preform others used for the same tasks; The whole point of my apple test was to find out which of my EEC's would work better for certain food prep

A proper FFG paring knife around 1mm in thickness would out preform any of them. All of the blades (regardless of grind) were just too thick for chef style apple cutting. Most would baton through the apple rather then slice. This is the reason why I took the pictures I did. But the fact remains that I had plenty of fun doing it, and the end result was the same. The apples got cut and skin was removed and I ate them.

The best pocket knife or EDC blade for use on food would typically be your SAK, Traditional slipjoint, or Opinel. However in the places where these blades excel for assisting me with my lunch, they would fail if I used the same blade for light prying or (god forbid) in a situation where a life would be on the line.

AntDog sums it up perfectly "I'm sure most folks know kitchen knives outperform most other knives for food preparation. However, the point of this thread is to have fun, and experiment with other knives in the kitchen.

I see no harm in that. It's just another way to use your knives and enjoy them. Even if it IS less efficient."

Its all for fun, why own multiple beautiful pieces of cutlery if you are not going to use them to cut EVERYTHING!

 

[Lance23]

Bought a small whole chicken and figured I'd try my hand and roasting it, turned out really nice and the RMD handled the bisection and small bone removal fun.
Can't imagine being able to split an entire chicken with such ease using a regular kitchen knife.
Even a cleaver Is more unwieldy and less pointy.
IMO the RMD in a FFG variant like many have would make a wonderful kitchen knife.
The saber grind lends itself more to strength and hard use but the extra weight definitely makes for confident cuts.

The ZT 0562 is obviously a wonderful slicer, the peppers were no match.













My wife said "are you gunna cut his butt off!?"
Yes, yes I cut his butt off.


This was as I put them in the oven.

After adding rice and mixed veggies for 10 minutes before removal this is the result.



It was great and alsomy first time cooking "whole chicken".

Tonight I made bison steaks so ill show those pics when I get a chance to upload them.

 

[Krissig12]

Closed minded attitudes like this, along with Justin Beiber, make me consider throwing myself into the ocean.

PRICELESS RESPONSE:thumbup:


Anyway..... Today I used my brand new domino to cut up the lamb we had for dinner

 

[Filoso]

Wine and cheese.... With one Carlos Quintana of Taramundi, traditional folder of Asturias, in the North of Spain....

 

[AVWIII]

Beautiful knife! Is it a friction folder?

In hopes of adding to the thread, here's my work lunch from last week:

I cook for a living, so I refuse to purchase knives that can't function decently for food prep. Having a thin flat ground blade in my pocket has helped me out greatly whilst making dinner at a friend's house.
Long ago in my knife infancy I carried some thicker saber and hollow ground blades, but I hated the wedging that would occur with denser/more fibrous vegetables. Nowadays I carry Opinels over my Spyderco, kershaw, and esee knives. I miss some edge retention (especially vs. ZDP189), but love the thin flat grinds.
But, I live in a major metropolitan city, and my priorities are definitely more concerned with saving dinner parties than survival.

 

[Filoso]

This knife in particular has liner lock, but Taramundi knives in general usually are slipjoints or friction folders...
I also like Opinel knives...one number 8 is in my kitchen drawer

 

[pinnah]

Beautiful knife! Is it a friction folder?

In hopes of adding to the thread, here's my work lunch from last week:

I cook for a living, so I refuse to purchase knives that can't function decently for food prep. Having a thin flat ground blade in my pocket has helped me out greatly whilst making dinner at a friend's house.
Long ago in my knife infancy I carried some thicker saber and hollow ground blades, but I hated the wedging that would occur with denser/more fibrous vegetables. Nowadays I carry Opinels over my Spyderco, kershaw, and esee knives. I miss some edge retention (especially vs. ZDP189), but love the thin flat grinds.
But, I live in a major metropolitan city, and my priorities are definitely more concerned with saving dinner parties than survival.

Wonderful!

Just so you know, I'm going to use that line and I won't be bothering to quote you. That's a keeper.

 

[AVWIII]

This knife in particular has liner lock, but Taramundi knives in general usually are slipjoints or friction folders...
I also like Opinel knives...one number 8 is in my kitchen drawer

Wow that taramundi is affordable too! If I can find One that'll ship to Canada, I'm definitely buying it.

Wonderful!

Just so you know, I'm going to use that line and I won't be bothering to quote you. That's a keeper.

w

Sorry, it's going in my new book of knife related musings
Nah, feel free!

 

[jlomein]

Cutting up some Japanese vegetables with my EDC knives......

Great stuff! I brought all my EDC's when I lived in Osaka last year, but they didn't see much use. Few qualified for lawful Japanese carry, and I had heard of police hassling foreigners even with legal sizes.

You should try checking out the Seki knife festival next Fall. Kicking myself for being sick and missing it this past year.

 

[Rum. Monkey.]

99% of the knives posted in this thread are inherently piss-poor for food prep because of their shape. A $10 chef's knife would outperform them.

This kind of stuff, along with skull-shaped pocket clips, is making me consider throwing all my knives into the ocean.

So cutting food with your EDC blade is akin to having skulls on your knives? Foolish talk.

 

[Icky Thump]

http://i1178.photobucket.com/albums/x370/apache7/20140803_210132_zps08cfc2b0.jpg[/IMG]

 

[AntDog]

Nice pics Icky!

I was sitting on the couch watching football and just happened to glance in the kitchen.... My wife was cutting cookie dough with her rat 2! She said it cuts a lot better than any of our kitchen knives (uh oh... Better sharpen em up!)

Anyhow, I shot a few pictures. By the way, this was NOT set up in any way. I just happened to look around the corner, and this was the knife she was using. That's my girl!

 

[Rhinoknives1]

99% of the knives posted in this thread are inherently piss-poor for food prep because of their shape. A $10 chef's knife would outperform them.

This kind of stuff, along with skull-shaped pocket clips, is making me consider throwing all my knives into the ocean.

Hey, If dinner is in a can a Kar-bar works great! LOL ..
These boys are just having fun! I agree that Skulls have reached epidemic proportions out there but I wouldn't throw myself in the ocean for anything with the intent of getting out

 

[michaedma]

I don't have a picture, but for good prep I use my Spyderco Resilience. The size is great, it's sharp and easy to sharpen (8cr13mov), easy to get a good grip on it and I don't know, I love it

Same here, I was scrolling through the comments wondering if someone would mention the Resilience. Love that big full-flat-ground blade.

 

[Aias]

Beautiful knife! Is it a friction folder?

In hopes of adding to the thread, here's my work lunch from last week:

I cook for a living, so I refuse to purchase knives that can't function decently for food prep. Having a thin flat ground blade in my pocket has helped me out greatly whilst making dinner at a friend's house.
Long ago in my knife infancy I carried some thicker saber and hollow ground blades, but I hated the wedging that would occur with denser/more fibrous vegetables. Nowadays I carry Opinels over my Spyderco, kershaw, and esee knives. I miss some edge retention (especially vs. ZDP189), but love the thin flat grinds.
But, I live in a major metropolitan city, and my priorities are definitely more concerned with saving dinner parties than survival.

Cool pic, love the cutting board! What kind is it?

 

[knives_in_nature]

Awesome pictures everyone! I like my manix 2 or 710 for food prep