I do not get the " Food Prep" people talk about knives

Why? people did that for hundreds of years. What do you think Green River style knives were?
ryanv403 said:
in my youtube knife reviews i talk about food prep with a knife because im a backpacker and it would be extremely stupid to take a kitchen knife into the backcountry, and you have to cut your food somehow
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jdm61 said:
Why? people did that for hundreds of years. What do you think Green River style knives were?
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I used to do it all the time until I got better fixed blades for that type of use.

Kitchen knives really do work well in the field.
 
I'm lazy, here:

Cynic2701 said:
I really try to only eat food that I make myself as much as I can. I use my knives for food prep fairly often—I love food, and I love to eat, but I don’t always have access to my kitchen knives. Maybe I’m at a friend’s place, and all she has are plastic knives and forks (she honestly doesn’t own any kitchen knives), so I have to use my pocket knife. One time I was at her place and they didn’t cut the pizza we ordered; I used an Izula to save the day. Other times I’m on the road and want to make myself a sandwich, so I stop at a grocery store to pick up the ingredients. Long story short, I end up cutting a fair amount of food with my knives.
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Cadillac J said:
A few weekends ago I was in northern MI with friends in a cottage, and one of my buddies was going to smoke 2 huge pork shoulders...but the cheap house knives were not able to trim any of the fat before throwing it on.

So I pulled out my Para2 and cleaned both of them up with ease. I never expected to have to use an EDC to cut raw meat before, but it worked well in a tight situation.
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DUDE...WEIRD! I was at my friends house like 2 months ago and his roommate was getting a brisket ready to smoke and all of their kitchen knives were dull pieces of junk. I handed him my PM2 (weird, right?) and he trimmed the fat off like he was cutting off pieces of butter.

As I hand him the knife: "Why are you just carrying this thing around?"
After he was done: "Wow, that thing was sharp! It worked great!"

:rolleyes:
 
RogueBowie said:
DUDE...WEIRD! I was at my friends house like 2 months ago and his roommate was getting a brisket ready to smoke and all of their kitchen knives were dull pieces of junk. I handed him my PM2 (weird, right?) and he trimmed the fat off like he was cutting off pieces of butter.

As I hand him the knife: "Why are you just carrying this thing around?"
After he was done: "Wow, that thing was sharp! It worked great!"

:rolleyes:
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The same situation happened to me. Using other people's kitchen knives don't really cut it for me. They are never sharp enough to even cut a tomato cleanly so I just whip out my Para2 and it cuts beautifully. Even in my own kitchen some knives are just dull so it would be better to just use my EDC :)

I really need to get to sharpening all of my kitchen knives...but they just seem too cheap :(

Sooner or later, I'm getting a set of Shun :D
 
I just like to use my EDC knife. Also, I don't have chef knives in the kitchen, only some cheap large blades that are usually less sharp than my EDC knife. I don't like cooking, so using my EDC knife adds a bit more fun.
 
i was at a friends house and his kitchen knives were all dull. to filet the chicken breasts i just pulled out my benchmade 550, rinsed it off and went to work.

i don't always use my pocket knives for food prep, but if what i'm carrying would come in handy i don't hesitate to use it.
 
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for some reason, i never got around to upgrading my kitchen cutlery. i have the mako set (serrated.) it's ok but i had a 1-pound piece of beef strip loin that i wanted to turn into beef stroganoff, and serrateds aren't very good for that. so out comes the plain edge endura zdp 189...
 
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Because, sometimes, the one in your pocket is the only one you got.

Moose
 
It wasn't for prep, but my Spyderco Titanium Miliary made eating that extra thick pork chop at work yesterday much easier.:)
Certainly easier than it would have been with the disposable plastic knife that was there...

I think my wife said it best when I told her of the conundrum:

"Why wouldn't people use them? They're knives...I thought they were meant to cut stuff."
 
c10darren said:
I happen to be away from home for training for a few months. While I'm here, I'm renting a furnished apartment. Sure, It came with a block of dinky kitchen knives... but I haven't even touched them. I have been using my Becker BK-2 for all my kitchen cutting duties. Is it overkill? Yes. Does my wife think im being silly? Yes (but she isn't here). Does it make cooking a bit more fun? Absolutely.

I also have been using my Victorinox knives for opening can and beer bottles. There is a good can opener here, but when the hell else am I ever going to use my Vic's can opener?
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You're using only the BK2 for all your food preparation for months? You really should just drop the $27 or so on a Victorinox 8'' or 10'' chefs knife. At that price you can just give it away to a homeless shelter or some charity food place when it's time to move back. I have a BK2 and there's no way I'd use it exclusively in the kitchen for months on end.

I don't mind using whatever fixed blade or folder I have on hand when I'm out camping because I never prepare elaborate meals. Slicing a lot of vegetables, mincing garlic, and slicing meat is easiest with thin, wide blade, which is why most chefs knives are designed the way they are. I'll use some of my knives in the kitchen for fun but if I'm wanting to prepare anything with more than a handful of ingredients I'd rather not spend way more time by using something other than a chefs knife or paring knife.

I went to a friends house for dinner and she asked me to help prepare the meal. She wanted me to slice some carrots but her knife was so dull it took a lot of force to mash through the carrot. I was afraid the knife would slip and I'd maim myself but unfortunately I had forgotten my edc at home so I had to make due. At home my Vic chefs knife glides through everything so I'm used to not exerting a lot of pressure. I can't believe how dull most people's kitchen knives are. It seems like everyone I know has dull kitchen knives. People around here talk about scary sharp but really I think we should talk about scary dull.
 
I use quite a few of my knives in the kitchen, not necessarily EDC blade, but I do use them. My 561 has opened more than a lot of packages, boxes, and onions in its life. So has my FBF Bushcrafter, and so on.

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I actually own a set of kitchen knives. I'll have to look for them sometime..........


Moose
 
I think it has more to do with when we're away from the kitchen. If I'm in a kitchen with reasonably sharp kitchen knives, I'll use those, especially when a chef's knife is called for. It's hard to do an 8" knife's job with a 3" knife. However, when I'm out camping, or away from a kitchen for any reason, then the only knife I have is whatever I'm carrying. That's when it helps to have an EDC knife that is better at food prep than other knives--I'd rather have an Opinel #8 for food prep than a superfolder with a 3/16" spine.
 
By "Food Prep" I mean cutting the corner off whatever's grilling to make sure it's done.
 
Well, I use to live with my best friend and his mother and it was about impossible to keep a sharp set of kitchen knives around them. So that would be one reason for using my EDC instead.

Other than that there are times where maybe I grabbed an apple and decided I don't want the skin--sometimes it bothers my gums. Anyway just one specific example in which I just took my EDC out to skin the apple.

Then there's always the odd picnic or camping trip where taking a kitchen knife along would just be a sharp thing to have to find a place to pack. In that case it's the kitchen knife that becomes the inconvenience.
 
Nearly every day at work: the chicken strips on their salads are cut too large, and the compostable-plastic they supply takes to long to rip it into bite-size pieces. So the Para2 does a great job on 'em. Also, many times I bring a garden fresh tomato to drop on top - gotta wedge or dice that baby. Sometimes my apple needs a bruise cut out, my peach needs halving, or my pear needs slicing.

Camping - too much risk of dropping, losing, or cutting on stone or metal. I leave the kitchen knives at home, and use bussekin, kabar, buck, or spyderco depending on the task.
Visiting friends or relatives, last minute, they need something cut up, but don't even have the proper tools for sharpening their dull-as-a-plate knives first. So out comes the EDC.
Also, cutting fruit to make lemon drops, margaritas, and such - I'm not always in the kitchen; the EDC Para2 is usually the most convenient blade. And it works as well as anything else, if not better.
This is the same blade I use to cut rope and cardboard, open packages, trim threads, and cut whatever needs cutting throughout the day. I clean it daily - more often if I'm cutting something sticky, slimy, or yucky - with soap and hot water, and frankly would be much worse off if I didn't have it around for food prep as well as other EDC tasks.
 
I simply like to use thin fixed blades for outdoor cookery and assorted food prep.
Food prep with thick blades is usually not fun, unless you're not a perfectionist.
 
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