Ideal Food prep Knife in coastal invironment

[kalan850]

So what do we think will happen to these kitchen knives when they are put away in their tight fitting plastic sheath unwashed and wet? Rust? Mold? Let's look at the Original Post and see what the actual situation will be. I have one of these Kitchen knives with a sheath I take on vacation when I am certain there will not be a quality and/or sharp kitchen knife available. I would never put it in the sheath wet or with food debris on the blade. With a salt knife, when you get time, you can hose it off and that's it. Done. No sheath to contaminate. No rust to worry about.

Good point

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[Nap]

Just how close is "very close" to the Gulf of Mexico? Are you working on a boat? If not, you don't need a Salt, you just need a stainless steel.

I grew up in Southern California and lived for a while on the coast. Our knives didn't rust in the drawers, and they were hardly supersteels.

I do second the notion that a plain old paring knife would suit you better than any kind of folding knife, given the circumstances you describe. I have to assume you'll have a paper towel or something to wipe it down with, so even if you're going to shove it into a plastic sheath for a few hours, it'll do okay. You'll certainly get your five bucks' worth from it.

If you just want a cool new folding knife, that's fine too, and I'd suggest the Rubytec Ceram folder, which is about eight bucks. It's made of ceramic and plastic, and definitely won't rust on you.

 

[craytab]

Welp. I wouldn't want an unsheathed fixed blade rattling around my lunch box. Just the thought of the damage to the edge makes cringe.

Good point

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No problem. Get a Salt! It is so versatile. I have thousands of dollars of knives. My collection wouldn't be complete without my Pacific Salt. I carry it all the time because it is so rust proof. I gave one to my Buddy when he bought a boat. He now carries it every day and uses it for everything, not just boating!

 

[craytab]

Just how close is "very close" to the Gulf of Mexico? Are you working on a boat? If not, you don't need a Salt, you just need a stainless steel.

I grew up in Southern California and lived for a while on the coast. Our knives didn't rust in the drawers, and they were hardly supersteels.

I do second the notion that a plain old paring knife would suit you better than any kind of folding knife, given the circumstances you describe. I have to assume you'll have a paper towel or something to wipe it down with, so even if you're going to shove it into a plastic sheath for a few hours, it'll do okay. You'll certainly get your five bucks' worth from it.

If you just want a cool new folding knife, that's fine too, and I'd suggest the Rubytec Ceram folder, which is about eight bucks. It's made of ceramic and plastic, and definitely won't rust on you.

The OP clearly states he will not be able to maintenance the blade after use. I would also not recommend a ceramic knife. More than difficult to sharpen and brittle.

 

[RX-79G]

Reading this, I feel like I have never seen or used a paring knife before. They are generally not super sharp and people keep them loose in drawers. They slice by virtue of being thin, and not because they have super sharp edges. They don't need much maintenance at all to be able to slice a tomato much easier than a thick bladed pocket knife, and they won't bang around in a lunch box because they weigh next to nothing.

Buying knives is about making yourself happy, and if a $100 Spyderco makes you happy - go for it. It just isn't the ideal tool for the job. Food prep knives are ideal for food prep.


I don't know why anyone would need to sharpen a ceramic knife that is being used for lunch. Put the blade guard on and it won't break unless the lunchbox is all but destroyed.

 

[James Y]

In the kitchen, I often use a Victorinox paring knife. It gets screamingly sharp, and is easy to touch up at 15 DPS in only seconds on my Sharpmaker. I don't know if they also have sheaths for them; mine didn't come with one.

I have used Spyderco Salt knives (Pacific and Salt 1) for some food prep to see how it works. Obviously, not as clean a cut as a paring knife or SAK, but workable. I've used both PE and SE H1, and prefer it in SE. Though an SE Salt *might* tear up a sandwich unless it's toasted. I've cut up all manner of fruits and vegetables with them without problem, and the SE holds an edge way better than PE. I also like the fact that the Salts can be used for daily uses besides food prep.

Jim

 

[craytab]

Reading this, I feel like I have never seen or used a paring knife before. They are generally not super sharp and people keep them loose in drawers. They slice by virtue of being thin, and not because they have super sharp edges. They don't need much maintenance at all to be able to slice a tomato much easier than a thick bladed pocket knife, and they won't bang around in a lunch box because they weigh next to nothing.

Buying knives is about making yourself happy, and if a $100 Spyderco makes you happy - go for it. It just isn't the ideal tool for the job. Food prep knives are ideal for food prep.


I don't know why anyone would need to sharpen a ceramic knife that is being used for lunch. Put the blade guard on and it won't break unless the lunchbox is all but destroyed.

Well, I don't know about your pairing knives but I keep mine sharp. A thin blade is not the only thing needed to cut tomatoes. I need a sharp knife to cleanly cut a tomato skin. Perhaps we are getting different tomatoes?

If the OP wants he is more than welcome to let the edge of his knife bang around his lunch box. Being a knife nut I wouldn't recommend that though.

Where are you buying a Spyderco Salt knife for $100? I have been recommending a Pacific Salt which is about $75. Smaller Salt knives go for less and there are lots of them. There are only a few knives from Spyderco in H1 that go for >=$100.

A Pacific salt knife will cut just fine. It will be RUST PROOF. It will weigh "next to nothing". It will be easy to sharpen when you get the chance. It can flex into multiple rolls, you know, like a pocket knife. Sure a cheap sheath knife will work but let's look at the OP. He wants rust resistance and is looking at an Endura. The Pacifc Salt is basically a lighter weight rust proof endura.

Some H1 knives. The Pacific is the one with the black blade:

And some pictures of a Sharp pairing knife:

 

[19-3ben]

I have the Victorinox fibrous paring knife in my kitchen drawer right now, and RX-79G has a decent point. It would actually be a good knife to put in the bottom of the lunchbox inside its little plastic sleeve that it ships in (because no blade edge should be left exposed). It's sharp enough to work, can be made sharper if you desire, would be super easy to clean and costs around $10 delivered.

With polymer handle and stainless blade, there's not much to rust, and no, it's not going to be as nice as a Spyderco Salt. But at $10, and easier maintenance, who could argue?

 

[James Y]

IME, there is no folding knife in the world that is more easy maintenance than a Salt. I've taken my Pacific Salt into the ocean, cut all kinds of acidic foods with it and left it sitting unwashed for periods of time. Then a quick rinse and it's clean and good to go. The Salt knives don't have liners, so they are EASY to clean. You don't need to clean them to avoid corrosion, but just to keep your knife clean. Sure, I wouldn't want to process fish with it then use it as my food knife, but Salts are darned versatile knives in corrosive environments.

Jim

 

[ThePeacent]

If you want a folder, H1 is the way to go.

Salt series, Pacific or Salt I.

Mine goes to the dishwasher every week. Nice and clean afterwards, everything fine after a year of EDC and food prep:

Dragonfly H1 could work too. Extremely lightweight and carry friendly. Hard to lose with that bright yellow. Relatively sheeple friendly.

Fixed, you can opt for H1 too...

Aqua Salt is a beast!

 

[billym]

I don't get a folder for deliberate food prep (not talking something impromptu like cutting up an apple).
The Victorinox paring knives (they make serrated and plain) and they come just as sharp any any of their Swiss Army knives and sharpen up super easy. They also make a clam shell style case for the blade. No reason for a food prep folder in your lunch box. They are also very inexpensive.
Victorinox makes very respected culinary knives.

 

[RamZar]

The upcoming Spyderco SpydieChef with LC200N rust-proof steel!

 

[billym]

If you want a folder, H1 is the way to go.

Salt series, Pacific or Salt I.

Look at the dirt under the zip tie and in the serrations, that is not very sanitary for using with food.

 

[craytab]

Look at the dirt under the zip tie and in the serrations, that is not very sanitary for using with food.

There is a snail shell on the blade and you criticize the zip tie?

Little dirt adds vitamins missing from our sterilized diets. I'd be far more concerned about what is growing in that Clamshell during the week rather than the dirt on a zip tie.

The Victorinox paring knives (they make serrated and plain) and they come just as sharp any any of their Swiss Army knives and sharpen up super easy. They also make a clam shell style case for the blade. No reason for a food prep folder in your lunch box. They are also very inexpensive.
Victorinox makes very respected culinary knives.

And yes, The victorinox kitchen knives are very good. I even have one! Not easy as an H1 plain edge to sharpen though.

 

[kalan850]

Thanks for all the feedback also the pics have been more than helpful.

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[billym]

Snails are food.........................

 

[craytab]

Thanks for all the feedback also the pics have been more than helpful.

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No problem! And yes, pictures of knives other knife owners have and use are excellent to see, though your wallet may not like it

 

[link2derek]

Another vote for a Salt series folder. The H1 steel is superb for its corrosion resistance.

 

[mec003]

What do you eat in your lunch that requires a knife? I'm assuming everything you are eating is already prepared to be consumed. You aren't cutting raw meats are you? Lots of good suggestions already. If by chance you are needing to cut raw meat, I would not suggest a folder. Go with a fixed blade in whatever steel you like.

 

[craytab]

Snails are food.........................

Of course. The shells though are not. Lets just extrapolate further. Rotten meat is far more dangerous to eat than dirt. And who said he used that knife for food? If he did perhaps he washed it before?