Plz help in budget kitchen folder

P

Puppadore

Joined
Jan 18, 2020
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97
Hello,

im looking to get a budget (under $50) folder that has blade similar to Opinel. That has about 3.5 - 4 inch blade.

i like the Opinel’s blade but I hate the collar lock, the wooden handle, and nail nick. I dont know what the blade type is called but the grind from cutting edge to the spine is flat. I like how it is very thin behind the edge. And it is not that tall like a chef knife.

perhaps Im looking for a folding steak knife.

So far, Byrd Cara Cara 2 is the closest to what I want.

thank you all
 
I used a byrd cara cara 2 for three years exclusively for everything. Food prep, zipties, boxes, you name it. Its a very good choice. You're enviable going to get the Ontario Rat 2 in aus8 (over d2 for kitchen prep). Which is also a good suggestion. You can also go Cold Steel Voyager in clip point configuration. Its thicker in the handle but just as slicey.

If I was going for straight budget I'd go Byrd. If its under 50 gor for the Voyager. I recommend Byrd knives super often and buy them as gifts for bdays and holidays. I'd say pull the trigger on the byrd. You will not regret your decision.
 
Puppadore said:
Hello,

im looking to get a budget (under $50) folder that has blade similar to Opinel. That has about 3.5 - 4 inch blade.
i like the Opinel’s blade but I hate the collar lock, the wooden handle, and nail nick.
Click to expand...

hey op! look no further ;-)
i figure its a portugese take on
the opinel, but with a liner lock
0003D3F3453D94.jpg

http://www.filmam.com/produtos/default.aspx?pg=1&idfam=1728&idsub=1733
 
The performance of the Opinel is due, in part, to the slight convex blade grind. They also make fixed blade paring knives.

For a folding steak knife, I like the large Case Sodbuster.
 
The Case sodbuster is a great suggestion. I was thinking along the lines of a Buck 110 LT.
 
I keep a brass Buck 110 in my butcher's block and use it for my utility knife BUT...

I've dramatically thinned the blade on that 110 and have basically flattened out the top of the hollow grind. It's a much better slicer now. Not as good as an Opinel but close.
 
Any folding knife that you can't take apart is a bad idea for food use. Food particles in the pivot are very difficult to completely clean out.
Honestly if this is going to be for kitchen use only, just get a 6" Victorinox chef's knife. It's around 20-25 bucks plus another couple for a KnifeSafe case for easy transportation. The blade height is much shorter than the more common 8" knife and it will work much better than ANY folder.
If it HAS to be folding I would say a RAT1 is one of your best options. The larger blade will make it less pron to gungking up the pivot than a RAT2.
 
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The Opinel outdoor knives take cere of one issue for you with their plastic handles. Remove the collar and grind an easy-open notch in the handle, obviating the need to use the nail nick. Voila.
 
Dexter Russel. SaniSafe knives are very inexpensive and dishwasher safe. But not folders.
 
Go to "The Jungle" site and search for "folding cleaver". You will see a bunch of them, including a couple of offerings from Gerber, CRKT, Kershaw and others. Find the one you like and then buy from an approved vendor/member here.

Then do a search for "folding chef knife", and buy from one of the guys here.

A few years ago all that was on the market was one Boker some off brand stuff, and the knife that A.G. Russell made that Alton Brown used. I was doing some light catering at the time and thought one of those folding kitchen knives would be great, but due to my aggressive chopping of large quantities of food, I just got a fixed blade knife from the local kitchen supply store with a sheath and have been happy with that. None of the stuff that is popular now was readily availble then.

I like the comment above that for any purposeful use of a kitchen knife, it should not be a folder. To hard to clean and sanitize properly.

Robert
 
Buck 110

A 800 series one hand opening Buck
(sorry, I don't know which is the 110 size)

RAT 1

MAM

Opinel and don't use the lock or close it?

Cold Steel KUDU or ELAND
(opening the ratchet lock is easy. closing the ratchet lock ... yeah ... that can be a regal royal pain ... and a pain in the finger you cut.)
They both have a pinchable blade, so you don't need to use the nail nick.

Whatever the name of the knife is the Cold Steel Kudu/Eland is a copy of, with or without that cursed ratchet lock.
 
afishhunter said:
Buck 110

A 800 series one hand opening Buck
(sorry, I don't know which is the 110 size)

RAT 1

MAM

Opinel and don't use the lock or close it?

Cold Steel KUDU or ELAND
(opening the ratchet lock is easy. closing the ratchet lock ... yeah ... that can be a regal royal pain ... and a pain in the finger you cut.)
They both have a pinchable blade, so you don't need to use the nail nick.

Whatever the name of the knife is the Cold Steel Kudu/Eland is a copy of, with or without that cursed ratchet lock.
Click to expand...

Those ratchet knives can be fun once you take some of the starch out of the spring so you can pinch/flick it open and close it one-handed. The Kudo is easier to work with, but the Okapi ratchet is much more stylish.
 
NorthernSouthpaw said:
Any folding knife that you can't take apart is a bad idea for food use. Food particles in the pivot are very difficult to completely clean out.
Honestly if this is going to be for kitchen use only, just get a 6" Victorinox chef's knife. It's around 20-25 bucks plus anothe couple for a KnifeSafe case for easy transportation. The blade height is much shorter than the more common 8" knife and it will work much better than ANY folder.
If it HAS to be folding I would say a RAT1 is one of your best options. The larger blade will pake it less pron to gungking up the pivot than a RAT2.
Click to expand...
Personally, I really agree with what's been said here. Though it may sound like a good idea to use one knife for everything, the necessary effort to keep the knife clean after cutting (raw) food just may not worth it.

Btw, Opinel or similar design may not be great working in wet environment. The wood may expand and the knife may be wedged tight to open or close(that's why there's a the "baking" trick to wick out the moisture)
 
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