Food prep EDC blades.

That wasn't me. I won it in a gaw by Mykel. It looks better than I expected. I wasn't sure about it until I got it in hand.
 
Haha! Thanks guys... yes, very sharp, I honed the edge on a ceramic stone just before going to work. And yes, I read an article in Outdoors Life (I think) about using a hatchet to process game in the old days (and still so in some parts), so I thought to give it a try. The hatchet would push cut receipt paper before I cut the ribs.
 
As for the ribs, nearly done... The meat is just falling off the bone!
 
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dogstar said:
SSS, I like the "stag" finish you made on that Opinel handle.
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Second that! Great work!

Those ribs stood no chance! Overkill or not I'm sure it was a blast, which is the point.
As much as I put into this hobby I like to integrate it into my life as far as possible. Cumbersome, slow, maybe uncomfortable sometimes.. But it's all about the enjoyment. If you enjoy using your kitchen knives then more power to you:)
 
dogstar said:
SSS, I like the "stag" finish you made on that Opinel handle.
Click to expand...
Second that! Great work!

Those ribs stood no chance! Overkill or not I'm sure it was a blast, which is the point.
As much as I put into this hobby I like to integrate it into my life as far as possible. Cumbersome, slow, maybe uncomfortable sometimes.. But it's all about the enjoyment. If you enjoy using your kitchen knives then more power to you:)
Frankly all my "kitchen knives " at home are worthless.
 
Hahahaha!!!! I saw those couple ribs you stripped clean! If they all look like that now, you gotta be hurtin!
 
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Aias said:
The traditional is a Great Eastern Cutlery #42 Missouri Trapper w/ natural stag. It's my favorite pattern of traditional knives--I have one w/ Cocobolo too (which happens to be my true edc, along with what every else strikes my fancy for the day).
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Pictures of the GEC 42 or it hasn't happened.

Seriously, would love to hear about how well the 42 carries in the pocket compared to, say, a Buck 500 Duke.

Why?

A quick story from yesterday. I took my Buck 500 to church as I had recently found that a buddy there carried a Buck and, frankly, I wanted to show off my Duke, which is a fine looking knife. [If anybody wants to point out the irony of taking material possessions to church to show off, I'll take the hit...]

We got home and grabbed stuff for a picnic lunch.

I instinctively swapped the Buck 500 for my Opinel 9.

Why?

The issue for me is blade shape. It's all about the blade. And this is where the Buck 500 falls short.

The Opinel blade is longer and able to cut larger subs in half and reach deeper into a chicken. But it does this with just the right balance of length and belly. It's not too big spine to edge. Nor is it too shallow in this respect. It is not true that you can spread peanut butter with any knife. When the blade is too pointy or doesn't have enough belly, it's like spreading jelly with a nail.

As for the issue of using a pocket knife for food prep and more personally...

One reason I backpack (and stuff like that) is to occasionally reduce life to something much more simple. Which sweater will I wear? The sweater that I have. The single sweater. No choice. Make do with what you have and bring things that are the most versatile.

My Opinel is a mental reminder of that mind set for me. I *could* find other knives in the kitchen. But I have the knife. The single knife that I need already. No choice needed.

Add to this, knowing that I have a food capable knife with me changes what food I take for lunch.

Getting back to the blade shape, repeatedly, having any other knife that I've used and using it with the Opinel near at hand, I repeatedly find the Opinel's blade shape better suited for nearly all food prep tasks.

(Thinking about the 42 as it has a similar shape.)

Opinel by Pinnah, on Flickr
 
pinnah said:
Pictures of the GEC 42 or it hasn't happened.

Seriously, would love to hear about how well the 42 carries in the pocket compared to, say, a Buck 500 Duke.
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Since I don't own a Buck 500 Duke or many Bucks for that matter in general, I can only comment on the #42. It is a large slipjoint at 4.25" long (closed length) and the two blade version which I have is heavy in the pocket but not unbearable. I carry mine in a leather (size large) KSF pocket slip so it doesn't get banged up by coins and other pocket debris. The single blade version is thinner and carries nicely. Another you might consider is the Northwoods Madison which is a single blade (made by GEC) at the same size and it carries nicely in the slip. The Missouri Trapper is my chosen slipjoint EDC. Many think it is too large, but I like a larger pocket knife (but not too large as the #23 is too large for me) for cutting stuff. Hope this helps.
 
Hey pinnah, the 42 is not bad in a pocket slip--I know it's there, but it is not a PITA. If I can place it in a belt sheath (socially), then I do. Its clip point is rather narrow, but its skinner looks like the opi in your pics. I don't have one, so it's had to be sure. Below is a pic of the clip point w/ cocobolo and the skinner w/the stag covers. Personally, I love the 42; it's enough blade to get things done, food or otherwise, while not being as large (and socially menacing, around here at least) as a gec #23 or a buck 110... Which I think are just fine, btw.
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#42 is my favorite GEC blade. Pinnah, you need one. It is much like the Becker boys saying you need a "9".
 
Anything with a full flat wide blade is going to be a great slicer. For me, my Spyderco Resilence and Military do a great work in the kitchen. Opinel, RAT2, etc.. they all do well. Saber ground blades with small bevels... just pry appart veggies and fruits (like the Spyderco Endura).

Mikel
 
Aias said:
Agreed--taking the hatchet to the ribs was overkill... my wife confirmed that, but she was got into the fun and snapped the pics. Half of the three racks went into the slow cooker, and the others are marinating for the BBQ. As promised:
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Very cool! Does the hatchet have a pointy end on the handle to help fend off intruders following their nose?
 
All this #42 talk is making me hungry! Errr.. For a new knife.
Never seen that pattern before, but I'm a noob by all definitions.

Here are some shots of me actually using my EDC at work, making food for my employees and coworkers.
Phillip Kelleher Custom slicing kiwi and "choppin" lettuce.
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And then my custom 940 slicing strawberries and showing off for the cooks.
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