- Joined
- Jul 28, 2003
- Messages
- 2,790
I just helped my mom chop up some vegetables for dinner and I decided to use my (cleaned) knives to give them some food prep work.
6" (with ricasso) Brian Goode 0-1 Civilian fixed blade: I used this one to cut up red, green, and yellow bell peppers. It went through them like butter and made short work of getting a good heap of julienned fixings. The blade showed no dulling using a wood cutting board, and minimal darkening after cutting 5 peppers. I chose this knife for this task because the strips were not supposed to be too think, so the 5/32" stock size wouldn't be a problem. I think I could have easily gotten really thin slices anyway, as it's flat ground and doesn't really wedge. I also needed a larger knife as the peppers were pretty big.
FRN Spyderco Delica (PE): I used the Delica to cut half of a red onion into half-round pieces. The blade geometry and killer edge that it took with my sharpmaker made it great for this job, but unfortunately the blade was just a little too short for the size of the onions so that makes this knife's food prep abilities limited, but it's not any big inconvenience. I liked putting my index finger on the ramp over the opening hole to get a good position with better control.
111 mm Victorinox Outrider SAK: While this cannot take as mean an edge as my Delica can, it makes up for that with its brilliantly thin flat-ground blade. It also wedged less than the Delica's slight hollow-grind did, and I could get much thinner slices with it without tearing/ripping. The blade on the SAK is longer too, which made it easier to cut with.
All in all, I think that the Outrider and and the 0-1 Civilian could easily handle general kitchen cutting tasks, and they'd make a great cooking team in compliment to each other
An Endura would really be great for this stuff as well, for those of you who find yourselves doing a decent amount of food prep with your folders.
6" (with ricasso) Brian Goode 0-1 Civilian fixed blade: I used this one to cut up red, green, and yellow bell peppers. It went through them like butter and made short work of getting a good heap of julienned fixings. The blade showed no dulling using a wood cutting board, and minimal darkening after cutting 5 peppers. I chose this knife for this task because the strips were not supposed to be too think, so the 5/32" stock size wouldn't be a problem. I think I could have easily gotten really thin slices anyway, as it's flat ground and doesn't really wedge. I also needed a larger knife as the peppers were pretty big.
FRN Spyderco Delica (PE): I used the Delica to cut half of a red onion into half-round pieces. The blade geometry and killer edge that it took with my sharpmaker made it great for this job, but unfortunately the blade was just a little too short for the size of the onions so that makes this knife's food prep abilities limited, but it's not any big inconvenience. I liked putting my index finger on the ramp over the opening hole to get a good position with better control.
111 mm Victorinox Outrider SAK: While this cannot take as mean an edge as my Delica can, it makes up for that with its brilliantly thin flat-ground blade. It also wedged less than the Delica's slight hollow-grind did, and I could get much thinner slices with it without tearing/ripping. The blade on the SAK is longer too, which made it easier to cut with.
All in all, I think that the Outrider and and the 0-1 Civilian could easily handle general kitchen cutting tasks, and they'd make a great cooking team in compliment to each other
An Endura would really be great for this stuff as well, for those of you who find yourselves doing a decent amount of food prep with your folders.