It's Grilling Season Again.

555

555

Joined
Feb 5, 2007
Messages
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Yes, It's Grilling Season Again. :)

I Cook outside a lot, be it Gas, Charcoal or Campfire.

I also use my Traditional Folders for cooking and like to have designated Food and Work Knives.

Who wants to cut their Steak with the same knife that was working around Oil, Antifreeze or breaking a seal on a jug of Roundup in the Morning only to have it end up around your food in the evening. :eek:

Besides, with Food and Work Knives I really NEED twice as many knives that way. :D

And cooking is where I really like Case stainless steel in a Large Stockman, Trapper and Folding Hunters and I also like the same frames in Queen D2.
I have a standard Buck 110 in 420HC which I put to work when Grilling Chicken for 30 to 35 people.
Just received this in the Mail to add to my cookout tools.
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Great Eastern Pioneer
Year: 2008 Condition: EDC
Misc:
Handle: Egg Harbor Black Bone
Steel: 440C SS Size: 4 1/2"
GEC ID: GEML235208EH

Cooking out, sitting by the campfire on a cool Summer evening with family and friends, to me it doesn't get much better than that.:)

Traditional Folders, Food, Fun and Fire. :cool::thumbup::)
 
All those should work fine, and that's a nice #23! I do more grilling and food prep at work then I do at home; I'm ready for some too!
 
I have been thinking about smoking a nice brisket for months...lol...

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my favorite outdoor cooking knife isn't exactly a traditional but I love my folding Hocho from AG Russell...

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555 said:
Yes, It's Grilling Season Again. :)

Who wants to cut their Steak with the same knife that was working around Oil, Antifreeze or breaking a seal on a jug of Roundup in the Morning only to have it end up around your food in the evening. :eek:

Traditional Folders, Food, Fun and Fire. :cool::thumbup::)
Click to expand...

Hi,

You mean I shouldn't do that? Now you tell me after a lifetime of using #2 diesel as a dipping sauce.:D Probably explains a few things about me.

I seldom use a knife at the grill. And when I do it's often a kitchen knife rather than a slippie. But that GEC Pioneer looks like it will fill the bill perfectly.

dalee
 
Thats a great lookin knife 555. It is time to get out and start bbq'n..


With the size of party you throw, I'm sure we will all be getting invites :D
 
For me cooking with a slip joint started many moons ago, when I would camp as a kid with my friends.
I always had a slip joint on me of some kind.

Later in life, I started using knives from the kitchen, which worked out fine as long as I was cooking outside near the kitchen.

The next thing I know I'm married and cooking at the in laws hunting camp where you guessed it, they did have a decent knife to cook with, let alone sharp one.

The slip joint is very portable and Folding hunters are great for food prep anywhere.

I find Cleaning a slip joint isn't all that bad. Lots of soap and water with a couple of drops of mineral oil for the joints.
 
Another thing about slipjoints is they are usually a damn sight sharper(and better quality)than most kitchen knives.

That GEC should work well indeed. I use my Chambriard Le Compagnon a lot as a veggie prep knife and it can slice a steak very nicely too. I'm looking forward to smoking some fish outdoors very soon-when the Scandi weather warms up.
 
I use my slipjoints all the time when cooking outdoors. Most of the time it's just easier to use the knife that I have on hand. When it comes to eating I'll take a good pocket knife any day over a serrated steak knife.
 
Yeah, I'll agree with Dagon on the Opinel. Nice thin ground blades with a fair amount of belly. Really is my favorite food knife. Most any slippy will get the job done and I'll use whatever I have on me, but if I know food is a consideration, there's an Opinel going in my pocket.

My wife has just gotten used to the idea that an Opinel #8 or #9 is my standard steak knife at a restaurant.

Syn
 
Ariel Salavierra makes some very cool damascus bbq tools that he posts up in the knifemakers gallery from time to time. ;) Love his work.:thumbup::cool: (sorry no slip joint here...just cool stuff)

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(image by Salavierra)
 
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Very funky carving set there,what style:thumbup:

Only problem is, you'd have to have the best meats possible to do those beauties justice, great pix Kerry.
 
KnifeHead said:
Ariel Salavierra makes some very cool damascus bbq tools that he posts up in the knifemakers gallery from time to time. ;) Love his work.:thumbup::cool: (sorry no slip joint here...just cool stuff)

200410asadoset1.jpg

(image by Salavierra)
Click to expand...

:cool::thumbup:

With this set I'd have to start serving Champagne at cook outs instead of Pepsi/Coke, Beer/Wine or Water.:D
 
I have never used my knife as a cooking or eating tool. I never wanted to get the grease on it. I'm a sucker for shinys. :D
 
from last weekends mini bow jam and campout

the tea kettle was my grandmas
reckon it must be 90 yrs old by now
she died 20 yrs ago at age 93
and she'd had that tea kettle for most of her yrs
she was an avid hunter fisher outdoors woman
grew up in the hills of arkansas
then settled in the mtns of idaho after my grandpops died in 1957
that tea kettle has seen many a campfire and will as long as i can get out in the woods
the kids/grandkids can use it when im done

btw the other pot is full of chili....

sorry do most of my food prep with fixed....

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these are the blades i took with last weekend...

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these are the blades i took with last weekend...

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Can't make camp without an ESEE or two...
 
I got this on Ebay a few months back and this weekend I'm going to see how it handles grilling duties.

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