The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Yeah, and I want to watch him slice tomatoes with that Cold SteelI don't see the problem!
San Mai stainless, full flat grind, drop point, grippy synthetic handle - seems to be pretty on point for what he is asking for.
I'll agree the Case kitchen knives are probably the best bet, given the revised parameters now.Yeah, and I want to watch him slice tomatoes with that Cold Steel
To the OP, you can't go wrong with a Mora. If USA is important, Case makes some nice kitchen knives that aren't terribly expensive.
This, but you need to get the right one ...."Mora" is just a blanket term for a knife made in Mora Sweden. Modern ones have perfectly awful blades with a very small steep grind on the edge that is good for making fancy looking feather sticks but suck for slicing vegetables. What you want is a older model, preferably Frosts, that has the Frost laminated blade, The older models have thinner blades and more "normal" grind lines, making them much better at doing food prep.
Simply crazy if you canāt slice tomatoes with that knife! That said- I donāt take tomatoes camping as they donāt travel well where I go.Yeah, and I want to watch him slice tomatoes with that Cold Steel
To the OP, you can't go wrong with a Mora. If USA is important, Case makes some nice kitchen knives that aren't terribly expensive.
Imo none. Find a knife you like, keep it sharp, wipe it down after use and enjoy it (whatever the steel).
And it absolutely will not rust under any conditions. Throw it in the ocean, slice all kinds of acidic foods to your hearts content, put it away wet and dirty, it doesnāt care. It was designed as a bird and fish knife so it was born to cut through food
I can dig that! I have a lot of "non stainless" knives but lately it seems they don't leave storage very often - the stainless ones see all the action now a days.
It has been a separate topic, the latest iteration was locked a couple days ago.....
Oh gosh, too late. I posted my own thread on the topic - hope it doesn't get locked!
That is true. I was just thinking about an inexpensive food prep knife to compliment all of my carbon steel fixed blades. I guess I just realized I don't have any. Other than the indestructible Buck 650 Nighthawk.
Ooh, I like that.I use the LT Wright Large Pouter in my kitchen quite a bit. AEB-L, 5ā blade. Itās part of their Cookcraft collection. Sorry about the quick, crappy pic.
I guess toughness and price. I couldn't really afford to drop a couple hundred on CPM stainless. The budget friendly production ones are just in my price range. Don't get me wrong, I would love a Chris Reeve Pacific or Green Beret and the like.
I was just looking for a stainless to compliment the collection I guess. And to be a bit of a beater. We don't RV or trailer camp or truck camp. We go high up in the mountains with a tent where you will seldom find people.Simply crazy if you canāt slice tomatoes with that knife! That said- I donāt take tomatoes camping as they donāt travel well where I go.
I truly thought the OP was looking for an all-around knife to be used for both camp and kitchen. If it is only for cooking while camping- there are tons of choices out there.
Which I do. And I usually always carry a food grade mineral oil for coating blades with.This, but you need to get the right one ...."Mora" is just a blanket term for a knife made in Mora Sweden. Modern ones have perfectly awful blades with a very small steep grind on the edge that is good for making fancy looking feather sticks but suck for slicing vegetables. What you want is a older model, preferably Frosts, that has the Frost laminated blade, The older models have thinner blades and more "normal" grind lines, making them much better at doing food prep.
4 3/8" Laminated Frosts #2 and a small #0/3 from the 1950s with nice high grinds.
This one has soft low carbon steel cladding.
Newer 5 1/4" Laminated Frosts #2A3 with O1 and 420J cladding
I would not worry all that much about stainless either. If its only going to be used for food, just wipe it clean before you put it down. You should be doing this regardless of steel type if you are using it for food prep anyhow.
I never intended to sound flippant in responding, only that when camping I donāt really care about having the perfect knife for cooking/eating. I make do with knives I like to carry. If you are tenting/hiking, you are not needing the same cutlery as in a kitchen.
