Question for fallkniven fans.

J

Josh1992

Joined
Aug 30, 2015
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Hello knife people! I want to pick up a Fallkniven F1 in cos but in the pics it looks quite thick. I know if the grind is just right then a thick blade can preform like a much thinner one. I wanted you guys opinion on how the F1 feels and handles compared to some other knives like a garberg or a bark river gunny. Those are two knives I own right now. I also have a bravo 1 I got used for pretty “cheap”. I don’t like how thick that knife is but I will admit the weight let’s you really push through some wood! Please let me know your experiences with the F1 and if you have handled any of these other knives can you compare cutting performance?

Ps I love to keep my knives shaving sharp
And don’t mind really hard steels. I actually get a thrill from them. I also kind of baby my blades. I will baton on occasion. I like to cook so cutting performance on onion carrot and potatoes matters to me! I hate when it splits a potato instead of slices it! 😉😁
 
Smithhammer said:
I have the F1 in COS and yeah, with a full convex grind, it is very sharp out of the box. It will do real work, but it will also slice and dice in the kitchen just fine. One of my favorite fixed blades.
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That’s what I was hoping. I do a lot of cooking when car camping and a little when bush-crafting and very little when backpacking unless I get a fish.
If it can prep food well with that kind of thickness then I think it would be an awesome knife!
 
Josh1992 said:
That’s what I was hoping. I do a lot of cooking when car camping and a little when bush-crafting and very little when backpacking unless I get a fish.
If it can prep food well with that kind of thickness then I think it would be an awesome knife!
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If you are really worried about slicing and dicing performance... I strongly suggest you look into thinner stock blades. I own the S1, as well as his bigger brother the S1. Both work great, but they are on the thick side.

Once you start cutting hard thick foods (like a stiff potato or an apple), what really matters is the thickness VS width of blade. And the F1 is thick and narrow. A cheffs knife is thice as wide and thinner, so you can picture what to expect.

Other than that, it is a great knife!

Like pretty much anyone here, I owh a shitload of knives (folders and fixed). Whenever I plan on kitchen duties... I grab a Nº8 (or bigger) Opinel.

Mikel
 
I have 2 F1s. Sharp as hell. Great for field dressing game, or gutting fish waterside. But they will split an apple in half. Not slice it. If slicing is the kind of food prep you are talking about, the F1 is too thick. In fact most outdoor knives are too thick. Then again, a 4 inch blade is not much of a "food knife". Unless you're a Paring knife chef, in which case you probably already have one.
 
The F1 COS has a blade thickness of .197" while the S1 COS has a thickness of .236"

Of course the F1 isn't going to be comparable to a dedicated chef's knife, but for typical backcountry food processing and a "one knife" solution, it works great as an all-arounder. If you're base/car camping and weight isn't an issue, then why not bring a true chef's knife in addition?

And yeah, it works fine on fish, too:

IMG_2274.jpeg
 
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Smithhammer said:
The F1 COS has a blade thickness of .197" while the S1 COS has a thickness of .236"

Of course the F1 isn't going to be comparable to a dedicated chef's knife, but for typical backcountry food processing and a "one knife" solution, it works great as an all-arounder. If you're base/car camping and weight isn't an issue, then why not bring a true chef's knife in addition?

And yeah, it works fine on fish, too:

View attachment 1873961
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Yes I think I would when car camping use a dedicated blade for food prep. But when out backpacking I try to limit my number on knives. I was mostly curious about how it does with food as an all around knife. I know it won’t do clean deep cuts but if it does better with carrots then a garberg then it’s doing good. I have a bark river gunny that actually does great with most tasks and it actually has about the same thickness but a narrower design and the convex is only 3/4 of the way up the blade side

Ps the bark river is also a bit obtuse for a camp cook blade but it does better then any of my other camp blades
 
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