Recommend me an EDC food knife

Well, after hemming and hawing, decided to get a Spyderco Waterway. I generally love the LC2000n steel (have them on a few Spyderco folders) and the Boltaron sheath sealed the deal for me. It was not easy to find one and significantly more expensive than the Spyderco Bow River but think I will be happy with it. This one is going to get a lot of contact with food so will be nice to just run it under a faucet and forget about it.

www.spyderco.com

Waterway™ - Spyderco, Inc.

Waterway designer Lance Clinton is a lifelong knife enthusiast and professional kayak fisherman who has spent literally thousands of hours on the water, making his knowledge of hard-use marine knives unparalleled. Clinton’s vision for the Waterway wa...
www.spyderco.com www.spyderco.com
 
rlewpolar said:
Well, after hemming and hawing, decided to get a Spyderco Waterway. I generally love the LC2000n steel (have them on a few Spyderco folders) and the Boltaron sheath sealed the deal for me. It was not easy to find one and significantly more expensive than the Spyderco Bow River but think I will be happy with it. This one is going to get a lot of contact with food so will be nice to just run it under a faucet and forget about it.
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That looks like it will be difficult to use with a cutting board.
 
Here is the blade I tried to post yesterday: My take on a city knife, S110V with LVA CF and red accents. Design works well cutting limes for adult beverages! Still finishing the polish on the handle before giving it a sheath and an edge.

NY3k1gV.jpg
 
rlewpolar said:
Looking for suggestions for an EDC knife that does well cutting food. Something probably in stainless that won’t rust after using it with acidic fruits. Should be easily cleaned by just running it under water. I’m thinking fixed blade since i don’t want to deal with food particles in a locking mechanism. No fancy scales that will mind being dunked in water. Should also be tough enough to cut a tough steak and yet slicey enough to thinly slice a tomato. I own a Spyderco SpydieChef that almost fits the bill but again, would prefer a fixed blade. Ditto for an Opinel 8 I own except again, not thrilled about a folder and those wooden handles don’t do well being repeatedly soaked in water.

Any suggestions would be appreciated. Maybe a Mora Companion in stainless? How do scandi knives do with food? Thanks
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I would think that something with a thin, smooth edged, flat ground blade without serrated teeth would be what you are looking for. I would avoid a saber grind or a hollow grind for food slicing/cutting.

Spyderco will have something like that.
 
VorpelSword said:
I would think that something with a thin, smooth edged, flat ground blade without serrated teeth would be what you are looking for. I would avoid a saber grind or a hollow grind for food slicing/cutting.

Spyderco will have something like that.
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Uh what? Hollow grind is perfect for slicing. Maybe not for chopping hard stuff, but a lot of chef knives have hollow grinds. It's sharp and pushes food away from the blade.
 
It's been said a few times already. Some sort of "Bird & Trout" knife. The good ones are like jacked up paring knives. Lots of production and custom choices.
 
I haven’t seen it mentioned here yet - a David Mary EDChef knife. Here are samples of the XL and regular size. Search the forum for ‘EDChef’ and you’ll likely find several more. The man’s work is outstanding.

What's happening in the David Mary Custom shop?

I've got some Osage orange kicking around here. I've been meaning to cut some up to see what it looks like. Took it out of a hedgerow we we're trimming last summer.
www.bladeforums.com www.bladeforums.com

What folder(s) do you carry with your David Mary Customs?

I absolutely love well done Micarta. Today I carry my @David Mary EDChef and the October BOTM.
www.bladeforums.com www.bladeforums.com
 
Dergyll said:
Here are some
Civivi minimis
View attachment 2084507
White river backpacker (I would pick this)
View attachment 2084508
Spyderco subway bowie
View attachment 2084509
Spyderco bow river
View attachment 2084510
CJRB Silax (bigger option)
View attachment 2084511
Spyderco Waterway (bigger option)
View attachment 2084512
Enzo/Brisa necked
View attachment 2084514

To me, food prep means you want some belly on the knife, and handle clearance (so you're not hitting your handle/knuckle on the cutting surface).

Lots of good choices besides these, have fun shopping.
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All good ...except big "NOPE" to paracord wrap for food knife !
 
I really like the Kizer Roach as a good Food and everything else carry knife

jZNQtmL.jpg




The blade is wide, thin at the bottom,. Feels like a flat grind. Cuts very well and because it is wide, it does not disappear from view when slicing. Though I can only infer the function, it seems to me that the designer designed the blade and handle to keep your knuckles from hitting the cutting board. The current steel is N690, which takes a great edge. The blade is 3.5 inches long. The handle is flat, the grips smooth ish, which makes inside the pants carry comfortable. I purchased an orange version. The black one was too good a deal, I tend to prefer contrasting handle materials, such as orange, or yellow, so I can find the thing if it gets dropped. It is a good food knife, and most other thing knife.

I think naming a knife after the cockroach was a terrible idea. While the knife is a knife, and the name has nothing to do with its intrinsic being, there will be those who would be deterred from owning a knife named after a disgusting insect.
 
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