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Looking for a food prep fixed blade

cheap and easy..SAK "my first SAK" single large main blade blunt tip,but sharp....excellent and for under $5...
 
Try the ALFI knife - available blister-packed 12/$18.89 as the ASB12 finely serrated or ASB12T plain. If you follow Jared to 'Subway' sandwich shops you'll see them in use. I found them at ALFI.com - buy six dozen, get a dozen free.

I use my Buck 119 - $34 at Wally-World... and still great for camping, etc. Nice butcher knife for beef, poultry, pork, etc - and veggies. Actually, I have been known to use anything in my pocket, too - including my Buck #419 Folding Kalinga Pro in S30V - at a Christmas party - in a double-wide. I was told I lacked 'good manners' - maybe so, but I trimmed the fat from my ham slices - without piercing the fine styrofoam plates.

Stainz
 
Grohman original hunting knife, with offset handle. Perfect for chopping as your knuckles won't get in the way. I recommend the flat ground and .125" should be thin enough!

grohman.jpg
 
pitdog said:
I think I'd take this over a Mora for food prep, a little more belly for spreading stuff !
http://www.coldsteel.com/20cbl.html
Click to expand...

Ding ding ding, we have a winner! The Cold Steel Grohmann rip-off is the knife I'm looking for. Cheap, light weight, good slicer, good spreader.

Thanks everyone. Some of the other recommendations were really good too. I would have gone for the dexter-russell if I could have found free shipping. The Cold Steel Canadian Belt Knife will cost me a whopping $13 shipped with a sheath. Can't beat that.

Thanks again.
 
SpookyPistolero said:
Pictorial reviews are required after all new purchases.
Click to expand...

Deal I shall slice, dice, perhaps even jullien some.. er... peppers or something. It will be a shame to not get to use my food dicing weapon of choice, my badass chinese cleaver. WAAHHH CHINESE CHOP FOOD! :thumbup:

P.S. If anyone's in the market for a chinese cleaver, and doesn't want to cough up a ton of dough just to try one, I HIGHLY recommend the Forschner Chinese Cleaver. It does indeed kick ass.
 
I think I'd just go to Target or Wally World and pick up a smallish santoku style kitchen knife and make a sheath for it. My girlfriend is a vegetarian so I tend to chop a lot of vegetables. I've found that very few knives that are not specifically made for kitchen use will work well for slicing veggies, and especially potatoes and carrots and other root vegetables. They usually act like a splitting wedge, cutting a little way into the target before the thickness of the blade just breaks it apart sending potato or carrot slices flying all over the place. The only non-kitchen knife that I've ever really found to work halfway decently in the kitchen for me is my Spyderco Temperance. The problem with that is that the handle doesn't work well for chopping since it's lower than the edge of the blade when held horizontally. Just make sure that whatever you get is thin and has a full flat grind and you'll probably be okay, but for the best slicing performance get something that's actually made to be used in the kitchen.

Edit: I missed the post where you had decided on the CS Canadian Belt Knife. With as inexpensive as it is, it may be worth it to take a belt grinder to it and flatten out the sides to help with the "splitting wedge" effect on veggies that I mentioned above. Of course if you're mostly going to be cutting meat and cheese and spreading peanut butter you probably won't have any troubles with it anyway. This thread has reminded me that I've been wanting to try that style of blade for a while now, either the CS or the original by Grohomann. I may have to go ahead and order myself one soon.
 
I know that you already decided on the cold steel canadian belt knife but I think you should consider getting the CS k4neck knife. It is a small chef knife in a Secure-Ex sheath. It will be perfect for food prep, its made out of a better steel (VG-1), and has a much better/convenient sheath.

At around $20.00, or less, it is the better knife. But at those prices why not get them both?
 
sounds like mora might be the ticket, or maybe an opinel paring knife (i think you can get these in carbon or stainless)
 
Of the dozen blades I have in the kitchen, one stands out as indispensable. My 5" Chicago Cutlery Utility Boner. It's not the new junk they have now. This is the original Walnut Tradition version. If I had to do food prep in the wild, I'd gladly take this out to do it with. 30 years it's being going!
http://www.cutleryandmore.com/img/1028.jpg
 
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