Recommendation? Looking for a camping/food prep fixed blade

Hickory n steel said:
Now that russeR would he a great choice.

Seriously for a camp kitchen knife, an actual kitchen knife would really he the best.
I understand a knife nut wanting some outdoors knife that happens to be okay for kitchen duty , but if that's all you'll use it for then something made for the kitchen would he the best choice.
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Those I posted are all kitchen or butcher/utility knives for foodstuffs. I've gotten Moras for less, but these seem well suited to various tasks and are fairly inexpensive. Mora makes similar ones for those who want to stick with that brand.
 
BladeScout said:
Spyderco Sprig

Nice compact quality knife.

https://www.knifecenter.com/item/SP...ggrp-sprig-fixed-s90v-satin-blade-g10-handles
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My suggestion also, albeit a little pricey.
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I'm surprised that there has been no recommendation (unless I missed it) of a cheap/throwaway chef knife. I bought some $12 stainless knife from Wally World and, when sharp, slices onions and dices tomatoes better than my expensive woods blades- they're simply not thin enough. The cheapie sits in a storage bin with my camp kitchen paraphernalia and I don't think twice about it between trips.

Sure, it's no fun but hey, I can throw it in the dishwasher when I get home and could care less if one of my buddies abuses it. Funny thing is, at home in the kitchen I'm always looking for an excuse to cut something with my camp knives.
 
If you want it for strictly food prep ...I'd probably go with a Mora ... can't beat the price and value of the Moras ...

but for me a Becker BK15 is what I reach for ... can handle any food prep well ... and is such a great all around camp knife ... even great to push up into bushcraft chores or cleaning fish and game or butchering bigger game.
 
The knife I would like to get for camping food prep is the Kiku Matsuda Akigumo in SG2 stainless steel.
 
What about the Boker Field Butcher? I've liked those ever since I saw an ad for them. I could see using one of these in my kitchen at home.

My car camping gear includes a budget three knife set from Rachel Ray. It offers a 4" paring knife, 5" serrated utility,
and a 6" Santoku. I think I paid about $13 for the set. A good friend of mine has the same thing that he uses as the main knives in the kitchen of his second home.

These three are above and beyond any bushcraft or field knife, I would carry on my person.
 
numbersman said:
I don't really like the Mora Companion for food prep. Its a little thick, not a great slicer. I often use it in that role, but I don't have anything better. That plastic sheath is so handy for a camp knife....It works OK, and I am taking mine camping this weekend, but a better slicer would be nice. I always fancied the LSpyderco Lil'Temperance as a food prep knife, but it seems a little pricey.
Edit: the Lil' Temperance is a small folder, not sure what knife I was thinking of. The original Temperance?
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Mora Craftline Flex has a full flat grind, stainless blade. Great slicer.
 
My humble understanding is that for food prep you would preffer a full flat acute ground blade. The narrower you go, the thinner it must be. If you get a wider blade, you could go a tad thicker while keeping the same angle for the grind. Anything with a saber grind (Mora) is going to wedge in whatever your are cutting (think potatoes, vegetables, apples, etc).

Something else to consider is whether are you going to cut on a cuttin board of free hand. On a cutting board a 8" Victorinox Fibrox Cheff knife is hard to beat (for the money) in slicing and dicing chores, but it is too wide to peel potatoes with it and too big to cut stuff without a cutting board.

With cutting board in mind, cheff knife, the size is up to you. Without one, narrower and smaller is better, but must be thin, paring knife maybe?

I own a Bark River Canadian Camp and a Bark River Aurora, both have been used for kitchen duty. The Canadian Camp does it much better due to the acuter grind. however, it does not compare to the Victorinox Cheff knife I have at home.

If you want a do-all blade, including wood processing and stuff... well, then anything goes. You could do everything with a Battle Mistress if you want.

Mikel
 
I’m thinking about picking up a mora kansbol for this purpose. It’s stainless and as much as I love a patina, on a carbon knife in the boonies, I’d rather not eat rust. The main reason I’m looking at mora is the sheath. The sheath doesn’t touch the blade. In fact there’s a lot of room in there. If you have to put your knife away in a hurry then you won’t have to worry about cleaning the sheath out later. Fixed blade knives are easy to clean. The sheaths...not so much.
 
My primary belt knife for camping has a 1/8" scandi-ground blade. It will work for food prep, but I prefer to carry a folder for that purpose. The Spyderco Endura FFG, Military and Police 4 all do a good job on food.

If you want a good multi-purpose camp knife, then you might want to look at the Fallkniven F1 with its full-height convex grind. I find that it does a good job at woodcraft and fire prep, while also doing a respectable job on food.
 
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