Food prep using folders

craytab said:
Some work for slicing but I can only think of a few that would work for actual dicing or chopping. The handle positioning and blade height on 99% of folders are not adequate for me to consider serious kitchen duty. Actually, that goes for most fixed blades not explicitly designed for kitchen use as well. Handle position won't work for dicing and chopping.

Other than a new folder I am testing for slicing ability and ergos, I'm with Frank in that a folder that has been used as an EDC is not sanitary enough to get deep kitchen duty. That's different on my salt folders though. Those can just get scrubbed down before, during, and after some food prep.

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Hi craytab. Do you also clean inside the scales after use? Or just the blade and just take care not to get stuff inside the scales?

Yes, I agree with not using the work EDC on food, hehe.
 
DangerZone98 said:
Hi craytab. Do you also clean inside the scales after use? Or just the blade and just take care not to get stuff inside the scales?

Yes, I agree with not using the work EDC on food, hehe.
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Yeah. Pacific salt has no liners/washers, is just plastic, and is rust proof. Designed to be nearly maintenance free besides sharpening.
 
No I do not silly rabbit ;), because if I did, I couldn’t justify buying kitchen knives from the wonderful makers we have here.
 
It occurred to me that the OP didn't specifically ask about kitchen use, so I thought I'd post these two knives. I received the Buck 110 when I was 12, and I bought the stiletto when I was 16. They were my main EDC folders during that time, and I didn't buy another folder until I was 31. So I carried them for several years, and used them for all manner of tasks, including food.

Whether it was cutting fruit, or various cured meat snacks, or cutting torpedo sandwiches in half, or whatever, they saw their share of food.

I also used the Buck for food prep on camping/hiking/fishing trips. Including gutting several fish with it. And if I got gunk inside the knife, I simply dropped it (closed) into a little pot of boiling water for a few minutes.

And yet, somehow I survived. And I don't remember ever getting sick after using a folder for food prep.

I have always valued folders for their convenience and versatility, the ability to use them for a wide variety of things. And heck, it's not like I was using my pocketknife to cut open barrels of toxic waste, or making peanut butter and jelly sandwiches with it right after disemboweling a moose 😁.


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The only folder I recall ever using for food prep for a Benchmade 940. It was simply because I wanted to try it. Otherwise I use my kitchen knives
 
At home I prefer to use kitchen knives, they are simply much better for this. But I have some folders that I keep specially for food prep in outdoor, long business trips and so on. They are - Spyderco Police lightweight, Opinels 10 and 12, Victorinox Picnicker (old style) with serrated blade.
Nowadays many of knife guys concentrated mainly on folders and that is understandable, it’s so much fun, but there is huge world of kitchen knives with it one history and different levels of craftsmanship. I am now in the begging of my discovery of this world and very excited so far :)
 
Butchered this rabbit with a Maxamet PM2, no problem. Hit the bone a few times, but no chipping. It also did the bacon and the veggies
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