Ideal Food prep Knife in coastal invironment

I'd go with a paring knife. Worst case, you can make a sheath out of cardboard and duct tape (or electrical tape) and make a new sheath as needed.

I lived in the Florida Keys, Ocean side, Ocean front property (I was caretaker/grounds keeper/general handyman at my friend's vacation rental place, I did not own the place - thank goodness) I never had a problem with knives rusting, not even my Old Hickory carbon steel kitchen knives, which were used indoors and out. (sometimes left out by "oops" for months at a time when we shuttered the place up for hurricane season.)
 
RX-79G said:
Nothing happens. Most have coated blades and are designed for food use. If a very easy to wipe off food knife must be put away dirty, you can leave it out of the sheath, or simply wash the knife and sheath both when you get home. That's what they are built for.

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One of my favorite kitchen knives. I have one like this and a large red one And smalle red serrated. Great knives. I mirror polished the edge on the green one, awesome little slicer.
 
mec003 said:
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.
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No raw meat just cutting sandwiches slicing cheese or fruit spreading the occasional dressing or peanut butter. Opening snack wrappers...

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TBH, the folding knife I use the most for cutting food is actually my basic red Spartan SAK. And I virtually never get gunk in the joint/internals. I usually turn or otherwise move whatever I'm cutting around, instead of just trying to push the blade straight through, especially if what I'm cutting is bigger around than the blade. Occasionally I'll pinch the shank of the blade if I'm cutting something like an orange that might squirt juice. It still makes a clean cut with very little mess. You can actually accomplish a lot with a basic SAK blade.

Jim
 
craytab said:
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.
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I assumed that wiping it across the paper towel he used to wipe mayonnaise off his chin, or even across his pants leg, was within the realm of possibility and didn't qualify as "maintenance." As in, he just meant that he wouldn't be able to properly wash it until he got home.

As for ceramics, I wasn't thinking he would sharpen an eight-dollar knife, either.
 
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Id go with the cheap paring knife. Inexpensive so if it gets swiped or lost, no biggie. Also, I wouldn't fold a knife with muck on it back just like I wouldn't sheath a dirty knife. I'd feel i have to wipe either one off or leave it out/open til I could. As far as paring knives being dull, I like mine as sharp as possible to supreme oranges, etc. Sharp is always better IMO.
 
kalan850 said:
i live and work very close to the Gulf of Mexico and it will be in a lunchbox all day so it has to be a highly corrosion resistant steel. also looking for something lightweight and a descent amount of blade length.
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Honestly, any half-way decent modern stainless steel will work for you. Worst case scenario you get a few flecks of corrosion. :eek: ;) Just rub 'em off with your jeans or thumbnail and go on with your life. A Cold Steel Kudu isn't a bad food-prep option ....



Or maybe a small stainless Mora. Dirt cheap. Spend the money you save on some good beer.
 
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mnblade said:
Honestly, any half-way decent modern stainless steel will work for you. Worst case scenario you get a few flecks of corrosion. :eek: ;) Just rub 'em off with your jeans or thumbnail and go on with your life. A Cold Steel Kudu isn't a bad food-prep option ....



Or maybe a small stainless Mora. Dirt cheap. Spend the money you save no some good beer.
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I was actually looking at a mora this morning. Interested in the mora craft line pro s model. Curious what the demension are lengthwise with knife and sheath though. I have roughly 8"

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kalan850 said:
hey thanks for all the recommendations :thumbup:
i like the idea of the H1 sounds awesome! but also like the idea of having a ffg.
what do you all think of a stainless Opinel No. 9?
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Salt series in FFG and make sure you wash the pivot out with hot soapy water every day or two so you don't give yourself food poisoning
 
I would not use a knife that's not designed for food prep. Period. Most knives have blades that are way to thick to slice foods well. My choices would be 1) the AG Russel folding cooks knife, or 2) a Victronox paring knife. the Russel is more expensive, but the paring knife is maybe $10.

http://agrussell.com/knife/106
 
kalan850 said:
Where can I find a salt in ffg?
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I don't think you can. If that is important to you the Salt series might not work. The food prep I've done with my Pacific Salt (Endura size) has not been hindered with the hollow grind. One time it peeled enough peaches for a peach cobbler. The place we were staying had no better knife available. All the pairing knives where dull as heck.

Nap said:
As for ceramics, I wasn't thinking he would sharpen an eight-dollar knife, either.
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Despite what you have read here from some, a sharp pairing knife is an asset no matter how much it costs.
 
I've decided to test a knife I already own. The manix 2 lw in bd1. Some say it's a corrosive resistant steel I'll put it to the test and see just how well it holds up.

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kalan850 said:
I've decided to test a knife I already own. The manix 2 lw in bd1. Some say it's a corrosive resistant steel I'll put it to the test and see just how well it holds up.

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Let us know how it goes. Take some pics!
 
craytab said:
Despite what you have read here from some, a sharp pairing knife is an asset no matter how much it costs.
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The point of ceramic knives is that they will go so much longer than metal without the need for sharpening. For the OP's type of uses, a ceramic paring knife would remain sharp pretty much indefinitely.
 
"Any knife can spread peanut butter..."

I've heard this a ton of times and have come to strongly disagree with it. I use my pocket knife for food on a daily basis and IME, blade shape is very important. To be useful with food, I like just enough length to cut across large sandwiches but not so much size to be cumbersome at the table. I like enough pointiness in tip to be able to cut out rotten stuff from veggies but enough belly and width to spread peanut butter. I really dislike knives with super pointy tips due to the latter.

Using a pocket knife for food is more common in Europe, I think and I've gravitated away from American classics like the Buck 110 or stockman pattern (like the big Buck 307) towards patterns with roots in Europe. The large (German heritage) Case Sodbuster and Opinel #9 (French) are my 2 most commonly carried knives and both excel at food prep. Of the 2, I would use the Case for your environment, but lots of people use the Opinel near salt water just fine too. Nice thing about the Opinel is that it is nearly impossible to foul it's joint with sand. It's my preferred knife for use on fresh water beaches for this reason.

Case Large Sodbuster and Micra by Pinnah, on Flickr

Untitled by Pinnah, on Flickr
 
Dragging a knife across a ceramic plate does... exactly what you'd expect.

Think about it for a second.

Look at your plate.

Now look at your sharpening system.

You're going to want to touch up your edge no matter what. And that's okay! Knives are meant to be used and maintained. Just don't fret over the kind of steel you're using, or you're carrying the wrong knife.
 
RX-79G said:
The point of ceramic knives is that they will go so much longer than metal without the need for sharpening. For the OP's type of uses, a ceramic paring knife would remain sharp pretty much indefinitely.
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Well, I guess that is up to the OP. Does he want a knife near impossible to sharpen or one made of metal that will be tougher, more versatile, and relatively easy to sharpen. I know what my choice would be.
 
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