Recommend me a good fruit use slipjoint

A

asdf12345

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Jul 4, 2014
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I'm not very familiar to slipjoints but I am thinking of getting one so that I can prepare fruit in public without having to use a locking, threatening-looking folder. Interested in something with:

-Non-absorbent synthetic handle material
-Good steel (CPM 3V, S90/110V, Elmax, M390)
-3.5-4 inch blade
-Thin profile
 
With a blade length and steel requirement like that you'll have to look custom.

Most traditionals feature more pocketable blade lengths (and we typically talk closed length, not blade length...3.5" is pretty standard, 4" is getting big for closed lengths) and more mundane steels such as 440c, D2, 1095, etc.
 
I use a Case Slimline Trapper in 420 HC stainless. Blade may be about 3" in length. Great for apples. There are no commercially made slipjoints in the steels you listed.
 
If you're only preparing fruit and such with it, any steel from the major traditional knife makers would be more than sufficient IMO. I use a yellow cv case trapper all the time for food prep, awesome apple slicer (and everything else), it works great and has never let me down. Closed length is 4 1/8" Just an option
 
jc57 said:
I use a Case Slimline Trapper in 420 HC stainless. Blade may be about 3" in length. Great for apples. There are no commercially made slipjoints in the steels you listed.
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I was thinking along the same lines. I've recently been experimenting with an older Camillus-made Buck 311 'Slim' trapper, for food use. I thinned it's spey blade a bit, and it's a great fruit knife; sort of reminds me of so-called 'fruit-tester' knives with narrow blades. It's in 440A, but anything in 420HC would do just as well. I have at least a couple from Case & Buck (stainless Case Sod Buster Jr. and an older Buck 424 'BuckLite' folder) that've been GREAT for these uses. Very thin hollow grinds on both, and it's well-suited to the application; they're basically folding paring knives, but better than most of the garden-variety ones you'll see in the kitchen.

No need at all for 'super steels' for these jobs, and you won't likely find many anyway, in so-called 'traditional' slipjoint folders (unless you go custom).

Might also consider a basic stainless (12C27Mod) Opinel, in the No. 08-10 sizes.


David
 
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Not many people working in those steels making slipjoints....none I can think of off hand, at least in that price range. Why do you need such fancy steel for cutting an apple? Find a pattern you like in a GEC or Case and you'll be able to prepare fruit for decades with no issues.
 
I like the Case Slimline Trapper for fruit. You don't need any fancy steel to cut fruit. If you really want to upgrade, Canal Street half moon Trapper.
 
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Ok, how about this.
Name Brand: Northwoods
Model: Indian River Jack
Covers (Scales): Smooth White Bone
Blades: 1
Steel: CPM 154
URL: http://www.knivesshipfree.com/northwoods-knives-indian-river-jack-smooth-white-bone-factory-2nd/

This is a Factory Second but all of the IRJ that I know of have just recently sold out so this would be a good chance to grab one.

DSC_5031_1__60558.1409950361.1280.1280.jpg
 
GEC #48 Trapper was offered in 440C stainless at one time. There are still a few available from dealers, though they are 2-bladed knives so not quite as thin. They just did one with a bird hook as the second "blade" which I suppose is quite handy if you are a bird hunter and use that method for removing their entrails.

I have one of the 2-blade 440C versions and it's a great knife.

Ideal solution for you would be the GEC Ben Hogan but it was never offered in 440C, only 1095. 1095 will cut apples just fine, but it will develop a patina and can impart a metallic taste to the apples that bothers some people.
 
jc57 said:
GEC #48 Trapper was offered in 440C stainless at one time. There are still a few available from dealers, though they are 2-bladed knives so not quite as thin. They just did one with a bird hook as the second "blade" which I suppose is quite handy if you are a bird hunter and use that method for removing their entrails.

I have one of the 2-blade 440C versions and it's a great knife.

Ideal solution for you would be the GEC Ben Hogan but it was never offered in 440C, only 1095. 1095 will cut apples just fine, but it will develop a patina and can impart a metallic taste to the apples that bothers some people.
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I personally use a chralow for food prep and I never noticed a difference in taste from the carbon. Not to say it doesn't do exactly as you said, I'm just saying I haven't noticed it. Same for my Case Peanut in CV that I had used for a long time...
 
I've recently become more interested in slipjoints as well.
To "diversify my portfolio" ;)
Take a look at some of the GEC in linen micarta. Models 47, 72 (lockback) , and 92.
I picked up a Tidioute # 47 wharncliffe blade around 3 inches, in Green Micarta. I think the 92 is about the same size with a thinner profile.
 
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I know you said "steel", but have you considered a folding sterling silver fruit knife. They should prove non-threatening, non-absorbent, thin, and very traditional. I don't know if anyone still makes them, but they are readily available on eBay and other internet sites for fairly reasonable prices.

Here are a few examples I found with a quick Google search.




 
Schatt & Morgan File and Wire grandad barlow.

Long thin spear point. small, thin pointy secondary blade. Or Clasp knife (even longer warncliff). Or their file and wire Coke Bottle.

Ats34 steel. Not super steel, but a good stainless I like.

Or Schatt & Morgan File & Wire: Kentucky Shiner in D2 4 inch blade.

Schatt & Morgan: File & Wire Tested - 032104 - Gunstock Jack Quart (also D2)

Not many traditionals will fit what you describe (mostly the steel).

Schatt and Morgan makes a Keystone Series - Sheffield Jack - Genuine Stag - J in BG42 steel (which I think would be a big jump up in performance)


Queen grandad barlow in D2 if you can find one.

Any Queen in D2 steel will be a good choice, provided you get a good specimen. The D2 steel for me is basically stainless when polished like Queen does. The steel holds a fine edge for along time.


Great Eastern Cutlery: #65 - Farm, Field, and Fish - Fish Knife (listed as 420HC which from GEC should preform fine. Available in black and orange derelin).

Always have the custom option.

I have a custom spear point (large two bladed Gunstock in CPM 154 or 154CM (can't remember) from J. Oeser

I was going to recommend the AG Russell Fruit tester's knife, but it is out of production, and was not a snazzy steel like you requested.
 
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For cutting up fruit I always turn to my opinels. Not just because they are cheap but because of how thin the blade is & they easily take a razor sharp edge. They cut fruit like its butter.
 
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