Is there a folder for the kitchen

C

Ch-wang

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What is a good folder in the kitchen by design.


Lets say you Are slicing an onion or a piece of meat. in the middle of the chopping board. your knuckles will hit the surface of the board before the blade goes all the way through the union. You have to pull whatever it is you are slicing to the edge of the table. :confused:

A bit silly but it crossed my mind yesterday when i was using my folder.

Also some folders are hard to peel with.

What is a good folder in the kitchen by design.
Is there a folder for the kitchen :D
 
Thank you Jsun,

I meant normal folder. I have plenty of fixed blades in the kitchen but I look for any excuse to use my folders:D Sometimes, I invent new uses for folders
:thumbup:
 
Ch-wang said:
Thank you Jsun,

I meant normal folder. I have plenty of fixed blades in the kitchen but I look for any excuse to use my folders:D Sometimes, I invent new uses for folders
:thumbup:
Click to expand...

I know what you mean. If I had to choose a folder for the kitchen, I'd reach for my Spyderco Military. Long (for a folder anyway) flat ground blade and relatively easy to clean. I've read that Spyderco's big cheese, Mr Glesser sometimes puts his folders in a dishwasher.

For peeling an apple or orange, I'd just use the wharncliffe blade from a slipjoint.
 
Some of my favorites are the Spyderco Catcherman, Military and the stainless Opinels.


- Frank
 
If you have good kitchen knives it is hard to justify using a folding knife there. Folding knives generally don't work efficiently on a cutting board and heavy duty folding knives are unecessarily thick for kitchen use. The other big problem is clean up. The only ones that make sense to me are folding knives that are designed as fishing knives. These are made to come apart for easy cleaning and have thin blade profiles. There are some made by Normark Rapala:
http://www.stevesfishingsupplies.com/Category/filletknives/images/bp405fs.gif
 
I like to try out all my folders in the kitchen. It gives me a chance to see how they cut different sorts of things. Food preparation is a basic function of knives, anyway.

Most of them are adequate, at best. Folders with a bit of belly, like the Military or the Sebenza, work well. I keep couple of Opinels in the drawer, too.

My favorite kitchen folder is the CUDA Maxx bowie. The blade is long enough at 5.5" and is thin with a flat grind. Washes up easily. And the D2 just stays sharp.
 
what about a folding knife made just for the kitchen? I have one "in the works"...;)



The Benchmade Skirmish seems to do ok on the cutting board - due to the wide belly.....but it's not the best at cutting up an apple - too thick.
 
I like the Pacific Salt and the Salt 1 as well as the Catcherman in the kitchen. All these are of course Spyderco knives. I've used them in the kitchen a lot and even run them through the dishwasher.

The handles wash out a bit but the blades are unaffected for the most part.
 
Esav Benyamin said:
My favorite kitchen folder is the CUDA Maxx bowie. The blade is long enough at 5.5" and is thin with a flat grind. Washes up easily. And the D2 just stays sharp.
Click to expand...

I prefer the Cuda Maxx Bowie for kitchen use, too. The guard doesn't lower cutting performance since the blade is long enough.

The leaf shaped blade of the Spyderco Manix (flat grind) can also replace a kitchen knife but is more difficult to clean and has a shorter blade.
 
Both the Spyderco Military and the Benchmade 805 TSEK make excellent "kitchen folders".
 
I think the Pacific Salt works rather well. But just as Jeff said, it can't touch a full fletched Chef's knife or a paring knife.
 
My favorite kitchen folder is my Microtech LCC D/A. The blade is very wide, flat ground, and extends slightly below the bolster. I can hold that one, and get a nice rocking/chopping motion. It doesn't have a lot of belly, so it works out perfectly on a cutting board.

I do plan to use, (and have in the past) my Cuda Maxx on the Turkey. The easy-clean build, and long blade make it ideal for carving. Chopping isn't as easy, though.

My favorite slicer was my Buck/Mayo TNT, with a very thin high hollow grind. It took care of tomatoes like nothing else. I also like the Cabela's Alaskan Guide Buck 110 with the S30V blade. That one can slice very well. Mine reduced an 8lb. pile of vine-ripened home-grown tomatoes to thin slices on its first day out.

Daniel
 
STR said:
I like the Pacific Salt and the Salt 1 as well as the Catcherman in the kitchen. All these are of course Spyderco knives. I've used them in the kitchen a lot and even run them through the dishwasher.

The handles wash out a bit but the blades are unaffected for the most part.
Click to expand...

I do the same and find the "Salts" H-1 very useful in the kitchen. The blade grinds may not be the best for this use, but luckly I don't know better so it works just fine for me! :thumbup:
 
Get an A.G.Russell catalog and look at the "HONCHO" folding cooks knife. I always kinda' wanted one.

Mikey - Littleton, CO
 
Well, I've had a Chicago Cutlery folding filet knife for many years.

My wife got hold of it in the kitchen one day and now she won't give it up. Uses it every day.

She just likes the way it's shaped and the balance.

Folders clean up fine.....you just wash them good.
 
Like Esav, I try all my folders, and some fixed blades in the kitchen just to see how they cut. Some I saw as good in the kitchen were

Sebenza, Large Classic
--easy to clean even after those messy jobs

BM Grip, sheepsfoot

Spyderco Endura, Pacific Salt
--even tried the serrated versions of each and they did fine

BM NRA 12200
--used it to cut up vegetables and meat for a stew, excellent little cutter

Buck/Mayo TNT

Some great kitchen fixed blades were the Spyderco Temperance and Moran

Best for peeling apples, oranges, etc
a plain spey blade on a stockman or a Spyderco PE Delica
 
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