Food prep EDC blades.



First time having Firehouse Subs, pretty dang good I must say.
Didn't need the sodbuster to cut it but I had to take a pic.
Got the soddie yesterday at the gun show from an older gent who said he carried it for some years.
After some CLP and TLC it's as good as new and even kept some of the deeper pitting that gives it character.
 
My wife wanted some chicken salad for lunches this week and I wanted to make some chili.
Love the opportunity to use my non-kitchen knives for kitchen duties.
Here the contenders

EDCKnives.jpg


I get in the zone and forget to take in progress shots, so here is the finished products.

chickensalad.jpg
chili.jpg


I diced 3 onions, trimmed 5 breasts, diced 5 cloves of garlic, and diced about 10 sweet pickles.
 
The meal for tonight: butter chicken. The knife: John Greco Companion (razor sharp A2 tool steel)



Step 1: sear chicken well



Step 2: rest chicken 5 minutes



Step 3: dice chicken with razor sharp chunk of A2 tool steel



Step 4: add sauce (I would gladly make my own if I knew how, but I don't. Plus, this stuff is easy, and tastes dead sexy.)



Step 5: simmer for as long as you can stand it. Cook a mess of rice. Shut off heat on sauce and let cool 5 minutes to thicken sauce. Pour over rice and enjoy!

 
Somehow I have managed to make it through life without ever employing an EDC blade for food prep. My kitchen is equipped with knives, and the restaurants I attend provide utensils. I must be doing something wrong. :)
 
powernoodle said:
Somehow I have managed to make it through life without ever employing an EDC blade for food prep. My kitchen is equipped with knives, and the restaurants I attend provide utensils. I must be doing something wrong. :)
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Everyone's different. Some have a fully stocked kitchen like you, but it's a good excuse for them to use an EDC. I am guilty of that. Personally, I only use my EDC folders that have ideal geometries so mostly Spydies, Griptilian, and RAT 1 and 2.

I'm sure that many grown men here have limited kitchen knives, probably don't even cook and when they do food prep...Hey, why not have fun with the hobby knife right?

I bet you're in the majority overall though :) We're doing it "wrong".
 
powernoodle said:
Somehow I have managed to make it through life without ever employing an EDC blade for food prep. My kitchen is equipped with knives, and the restaurants I attend provide utensils. I must be doing something wrong. :)
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Same here. :D

Managed to make it almost 50 years without having to do it even once.
 
Stays Sharp said:
I'm sure that many grown men here have limited kitchen knives, probably don't even cook and when they do food prep...Hey, why not have fun with the hobby knife right?
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Yup. Not a single chef knife in my arsenal.:eek::D Have no woman to cook and I don't really cook enough for me to require a chef knife. My most used kitchen knife is a Cold Steel Hold Out 1. I can do just about anything with it as with most of my EDC's also.
 
Maybe someone is thinking that a decent kitchen knife is going to cost an arm and a leg... and that's why they cannot justify to buy. For a while I was in the same boat after finding about semi-decent knives such as Solingen. However I changed my mind once I found out about the Victorinox Fibrox line of cooking knives. I own a 8" chefs knife and it is amazing... and surprisingly cheap as well!

I am guilty of using a Bark River for food prep in my VW camper all the time. Can't recall the model... it is a big, leaf shaped one.
 
jlomein said:
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.
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Hi jlomein,

Sorry that I missed you comment on mine.
Yeah, they don't really allow me to EDC knives. I just keep few at home and one at work. I have to put them in a plastic bag and then a box when transferring them.
I have never visited the festival but would like to this time around, as I live closer to Seki now.


Miso
 
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Sorry, no shots of everything as it whent down, but rest assured if it needed chopping, slicing, or cutting the esee 4 took care of it.
Grilled some tenderloin, chicken cutlets, and some bacon.
uke28TU.jpg

And a closer shot of the blade:
2FMpVFm.jpg

I wish I could've picked up all the beautiful blues and oranges caused from all the meat, but this will have to do.
 
SadSappySucker said:
Sorry, no shots of everything as it whent down, but rest assured if it needed chopping, slicing, or cutting the esee 4 took care of it.
Grilled some tenderloin, chicken cutlets, and some bacon.
uke28TU.jpg

And a closer shot of the blade:
2FMpVFm.jpg

I wish I could've picked up all the beautiful blues and oranges caused from all the meat, but this will have to do.
Click to expand...

That ESEE looks well loved!
The hues that meat protein gives a patina are beautiful.
I've gotten some blues so bright they looked ano'd.
 
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dogstar said:
I mostly agree with this; kitchen knives are designed for this purpose. But, having fun with your knives is important! I think that is sometimes lost on this forum, with all this nitpicking about steels, my knife is stronger than your knife, etc.
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I totally agree with the above comment. I have asked simple questions of the forum and have been chastised by the more seasoned Knife maker. Back to EDC used in the culinary scenario. I have pulled out my small Case folder and prepared/cut whole strawberries to be enjoyed with my ice cream. The restaurant supplied knives just did not cut it. Pun intended.
 
powernoodle said:
Somehow I have managed to make it through life without ever employing an EDC blade for food prep. My kitchen is equipped with knives, and the restaurants I attend provide utensils. I must be doing something wrong. :)
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"Wheee" - just having fun. They can't be having all the fun at Gerald's.
 
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