Question About Winkler Field Knife

Aias

Aias

Joined
Aug 1, 2012
Messages
5,188
Hello all,

Does anyone know if the caswell finish on the Winkler Field Knife is food safe? I was thinking about getting one for a general purpose camp knife, and wasn't sure if I could use it for food prep.

Thanks,
Anthony
 
Shoot him an email at the address on his site. He’s usually very quick to respond, and no one would be more likely to know.
 
I know they did at least have a Field Knife in Damascus with the tribal detailing on the maple handles ... so I would imagine they offer it with other handle materials also.
 
If been using the Utility knife going on 2 yrs now which also has the Caswell finish...never really gave it any thought considering I haven’t seen any wear with the finish...I never apply any type of oil on my blades since I use them from food to wood cutting....then again I do have a Teflon pan in the cabinet that after a year is beginning to chip...I’d much sooner throw it out .
 
JJ_Colt45 said:
I know they did at least have a Field Knife in Damascus with the tribal detailing on the maple handles ... so I would imagine they offer it with other handle materials also.
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Yeah I saw that, I think it was a Shot Show display but I'm thinking maybe it was a special one off for someone.
 
I've never seen the field knife w/ Damascus, only the belt knife--and that was a Knifeart dealer exclusive. My preference is for the larger field knife. It looks like a great blade--understated and tough. Not sure I like the sheath, but it's not a deal breaker
 
Boggs said:
If been using the Utility knife going on 2 yrs now which also has the Caswell finish...never really gave it any thought considering I haven’t seen any wear with the finish...I never apply any type of oil on my blades since I use them from food to wood cutting....then again I do have a Teflon pan in the cabinet that after a year is beginning to chip...I’d much sooner throw it out .
Click to expand...
Thanks; I'm probably being overly cautious, but I thought it wouldn't hurt to ask. Which steel is your knife made of--how do you like it for outdoor use?
 
Pretty sure it was one of the Traditions line shown at a Shot Show but still not finding the exact picture.
 
Thanks for looking; I'm striking out too. I've searched for other older threads that might have some answers about the coating/whether food safe, but there is not much out there. There was a guy on an Australian board that raised the same question without much resolution (except likely not safe), and that's about it.

Too bad, I've had my eye on that knife for a while. Seems like a good all-arounder--not too heavy, but hefty enough for rough use, and enough blade to get most knife tasks done. The dark maple handles look good as well.
 
Alias....

You asked about the steel used on my Utility knife.. at the time Dan was using 154cm and the handle is Maple...
As far as use outdoors, I really couldn’t ask for more..I have never been concerned regardless what I might be doing...prying,digging and I hate to admit batoning....the knife simply lends confidence
 
Boggs said:
Alias....

You asked about the steel used on my Utility knife.. at the time Dan was using 154cm and the handle is Maple...
As far as use outdoors, I really couldn’t ask for more..I have never been concerned regardless what I might be doing...prying,digging and I hate to admit batoning....the knife simply lends confidence
Click to expand...


Boggs, thanks for the reply. I figured as much--Winkler knives seem to be tremendously solid, and their simple designs are really appealing.
 
I haven't ever looked it up as a scientific answer ... but the Caswell finish is tough ... and I think unless you had just sharpened it and not cleaned it up and left the dust on it ... I can't see it contaminating food.

I use my Winkler II Blue Ridge Hunter ... and the Winkler II Hunting knife for field dressing and breaking down big game regularly and they hardly show any wear.

And they both work well in camp ... they are thicker stock so I usually grab a Mora or something thinner to slice food up ... but the Winklers with a bit of thinning behind the edge and a slight convex cut much better then you might think.
 
I have been really looking at the new Winkler / Jason Knight colabs ... are a couple that really caught my eye.
 
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