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Hmm..Spyderco Salt of some sort or an AUS8 CRKT for food work?

G

GarageBoy

Joined
May 23, 2003
Messages
5,952
I want a dedicated folder for food, and I'm deciding between the CRKT's (which are EASY to clean IMHO) and the Spyderco Salts. The only problem I have with the Salts, or any other FRN spydie, is that how do I get food outta the pivot area and locking bar (from underneath)? Thanks
 
The Salts can be run in the dishwasher. I do it all the time with two of mine. Never hurt them or my Catcherman at all. Washes out the handle a little after the first wash but not enough to worry about it.

Steve
 
No dishwasher here. Any other method? I'd really like to go with a Spydie, but I've gotten fruit bits stuck between the lockbar and handle
 
I use the Endura sized salt for kitchen work. All the talk about cutting tomatos with SS and the edge degrading led me to H-1. It has been great. I haven't even had to sharpen it yet, ~good part of a year. Run it in dishwasher all the time. Also, cutting potatos, the slices don't stick to the blade as something flat ground.:thumbup:
 
Salt series knife, soap and water, good stiff long bristle brush and a blast of air from a cranked up compressor after rinsing. That should clean out anything you are worried about.

STR
 
While not one of your choices I find my Kershaw Leek to be one of the best kitchen knives I have and that includes some rather expensive dedicated cooking knives.
 
why not a smaller fixed blade if you are worried about cleaning.
 
I agree with vhp. There's nothing better than a fixed blade for kitchen work, I don't see any advantages in using a folder in your kitchen (I've done it in the kitchen at work because I can't carry a chef's knife there).

If you're looking for an excuse to get a new folder (which is proper knife knut behaviour!) I'd take one of the H-1 Spydies over a CRKT folder.
 
Find something full flat ground or buy a Victorinox 3" Paring knife and a wal-mart sheath and call it a day.

Unless you have nothing else the Salt series is poor for food use. Hollow ground blades bind in fruit, get stuck in meat and generally offer much poorer performance than full flat grinds.

P.S. A toothbrush and some good dish detergent cleaned my Salt when I was testing it around the kitchen.
 
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