Kitchen folders - What We Have

Charlie Mike said:
Cold Steel Pocket Bushman.
Click to expand...
spydercomil said:
I use my spyderco military for everything including food prep and it works great. It has a long wide ffg blade that comes to a fine point, it almost looks like a shrunken chefs knife.
Click to expand...
If Wilkins Ryback (with thickness of 4mm) is a kitchen knife then Spyderco Military and Cold Steel Bushman are kitchen knives too.:)
Bimmer1 said:
Check out the Blade-Tech ULU. That is made for kitchen use and locks in two distinct ways depending on the task at hand.
Click to expand...
Again it's too thick (3.5mm) + it's a dedicated chopper(not slicer)
 
Last edited:
Gray.Wolf said:
Hello guys, I'm a new here like a writer. According to the market we are all warriors, street beaters, self-defenders ... (at least, think so). Knives' market offers a huge selection of tactical folders for us, tough boys. It's great - no questions!!! But in real life, most of us are campers, hikers, picnickers, barbecuers :). And the question is where are kitchen folders on the market? Except a Boker Magnum Cuisine (discontinued), a few fillet folders - nothing!!! I think we need good folding kitchen (slicer, at least 4" long - 5" is better, 2-3mm thick) knives with Spyderco, CR, Strider,... snout. I'll be the first in line. I would like to cut a salad, meat, .. with Emerson folder and think how tough I am. I'll be first in line for the kitchen folder from famous knife makers.
What do you think?
Click to expand...


Well as an electrical contractor and a fisherman/outdoorsman, cutting food is the task I do the least with a knife. Does that mean the knives I use aren't real? Am I following this?

Ps. When I cut a steak, I like to use a steak knife, no pivot, liners etc. to get gunked up or rust up in the dishwasher.
 
Got an e-mail from Knife Center yesterday that featured a "santuko folder". Just glanced at the photo & I didn't save the e-mail but if you're willing to dig through their multiple pages of folders you might be able to find it.
 
Gray.Wolf said:
If Wilkins Ryback (with thickness of 4mm) is a kitchen knife then Spyderco Military and Cold Steel Bushman are kitchen knives too.:)

Again it's too thick (3.5mm) + it's a dedicated chopper (not slicer)
Click to expand...

I'd love to have a Wilkins Ryback in full Ti handles with tip up for L/R carry. I'd wave it.
 
To me a knife optimized for kitchen use must have offset blade, where the cutting edge is actually forward of the handle. This allows the entire cutting edge to touch the cutting board, so you can use a rocking motion to mince food. So far I see only A.G. Russell Folding Hocho and Cherusker Messer Ryback fitting that criterion.

My experience drives me away from a folding kitchen knife, because a folder is not as easy to clean as a fixed blade. When I cut raw meat and raw chicken for grilling, I want something that's easy to clean thoroughly. Today I use Cold Steel K4 for field kitchen duty.
 
I agree with Sep, a kitchen knife needs to easy to clean and with a folder that means a knife designed for the owner to dismantle and reassemble.
 
ras said:
I agree with Sep, a kitchen knife needs to easy to clean and with a folder that means a knife designed for the owner to dismantle and reassemble.
Click to expand...

So, a Sebenza? :)

I also agree with Sep. The blade needs to be offset to allow for full use of the blade. Place the great majority of folders, edge down, flat against a cutting board. You will find that only the foward 1/4-1/3 of the knife actually can make contact with the cutting board. Holding it in your hand will require an awkward grip, which will become rather uncomfortable for much longer than 30 minutes of cutting.

I've used a FFG Endura for food work a lot when I'm at someone's house and their knives are questionable.
 
Maybe the answer is not a folder?

My AG Russell Woodswalker is equally at home in my kitchen and in my hip pocket.
 
Gray.Wolf said:
Great and stylish knife + thin blade I guess, but luck of tactical look.
Click to expand...

I take it that you mean 'lack of tactical look', right? But I fail to see how does this fit in with a kitchen knife. I mean, how 'tactical' do you need to be when you are in the kitchen? :confused:
 
Cynic2701 said:
So, a Sebenza? :) . . .
Click to expand...
A Sebenza might work. I have a paring knife that gets a lot of use that has the same blade length as a large Sebenza, blade is 1/2 as thick and 2/3 as wide with a very shallow hollow grind -- hmmm . . .

I just might use my large Sebenza in the kitchen for a while and see just what it can do with carrots. onions and chicken. Off hand I'd think thinner blade stock would perform better at slicing veggies, but the added stiffness may be beneficial. A little empirical testing will be good.
 
I have the big stainless Opinel BBQ knife.

You should see the looks that I get when I pull that thing out!
 
I just found this video. Good demo of the Ryback for kitchen use.

[youtube]wyf7whhxJms[/youtube]
 
The large Russel folder is a little short on knuckle clearance. You have to hang the handle beyond the edge of the cutting board. Kershaw makes some blade exchanger kitchen knives which are quite compact and offer many styles of blades as well as utensils.
 
CRK Insigno was my kitchen knife before I got the Sikayo. :)

The Military also works very well.
 
You must log in or register to reply here.
Back
Top