Recommendation for an inexpensive, nice traditional folder?

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venemous

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Apr 7, 2014
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I have some credit with a large online retailer and am looking for a nice traditional 1 or 2 blade folder. I want something that will draw fewer disapproving stares in the lunchroom than my modern folders. Main use will be cutting food at lunch and opening packages. I would prefer carbon steel (I like patina), but can live with decent stainless. Wood or bone scales preferred. I thought about an opinel or svord peasant, but want something a little more classy looking. Ideally, price would be under $30, but I can go up to $50 if something really jumps out at me.
 
Get a Rough Rider brand knife of almost any pattern or perhaps a Case brand knife - perhaps an 18 pattern stockman or perhaps a Buck brand knife of any pattern they make.

Once you get into the GEC, Queen, Schatt & Morgan, brands you are into the more expensive brands.

Actually, you could probably get two Rough Rider knives for your low end $30.00 limit and they have proven to be good knives. Also, take a look at Colt brand knives.
 
Case Chestnut Bone CV Mini Trapper
Case Chestnut Bone CV Sod Buster Jr
Case Amber Bone CV Small Texas Jack
Case Yellow Delrin CV Slimline Trapper (yes, I know it's not wood or bone - it's carbon steel and a great food prep knife - not "classy" but definitely breakroom friendly)

The Slimline Trapper is also available in bone handles, but only with stainless steel.

In your price range for carbon steel, something from Case is going to be your main option.
 
Good advice and suggestions from John but don't get hung up on carbon. I can understand your desire for a patina but stainless steel is excellent for food prep/use.
 
I agree with Ed, grab a couple of different Rough riders to see how you like the patterns. They cut like crazy and you can try 10 patterns for the price of one in many cases.

Regards

Robin
 
I also prefer stainless for kitchen-like tasks in a folding knife. My "lunchroom food knife" is a Case Slimline Trapper in their Tru-Sharp stainless with the Bermuda Green Pocket Worn bone handles. I like just being able to rinse it off with warm soapy water in the sink when I'm done and not having to worry about being extremely meticulous about drying it fully or any sort of oil.

Patinas are fun to play around with, but outside of the hobbyist aspect of it, when it comes down to food utensils I prefer the easy clean up and lack of that slight metallic tinge in the taste of some foods sometimes imparted by carbon steel.

Rough Rider is a fine option if you are looking to save money. I don't think they make any in carbon yet, but they look as classy to the casual observer as any other traditional knife, and they are usually in the $15 or under price range.
 
Here's three Rough rider Barlows to check out.one of their best patterns for around 12 bucks or less without shipping.
Saw cut, gunstock and their normal jigging.
Regards

Robin
 
To John's (jc57) excellent advice I would add the standard Case 6254 trapper. It's big enough to handle any chore, but still slender enough to carry well. Comes in CV or SS in a wide variety (skull numbing, actually!) of handle materials and price ranges. The long spey blade is the best blade for food prep and lunching out.
 
Markesharp said:
Case Mini Trapper warncliff and clip point blade in CV. OH YES! :D
Click to expand...

Oh my... I really like this.

black mamba said:
To John's (jc57) excellent advice I would add the standard Case 6254 trapper. It's big enough to handle any chore, but still slender enough to carry well. Comes in CV or SS in a wide variety (skull numbing, actually!) of handle materials and price ranges. The long spey blade is the best blade for food prep and lunching out.
Click to expand...

Dangit, that's really nice too.

BUT, I think I will pick up a Rough Rider Grandaddy Barlow or Mini Trapper since they are 1/5th the price and looks like either would be solid for lunchroom food duty.


I have an old slim trapper pattern carbon steel knife that would fit the bill, but it's missing a bolster and looks like hell after being tossed around in boxes for a few decades (I've had it at least 20 years, can't recall who gave it to me, but it sure wasn't new then). Plus the scales are an ugly fake bone and it doesn't close right. It gets silly sharp though... Was the knife I used to teach myself to sharpen freehand.
 
A Slimline Trapper stainless in delrin is my choice or an Opinel in stainless (the French make great food and great knives...).

RR's sodbuster or dirtbuster a they call it, is a tidy compact food knife too. Some are bone handled, some delrin, some are liner-lock too. Nice inexpensive but decent knives in my experience.
 
RR sounds like the way to go for your needs. I think their steel is 440A stainless which is fine for most uses.

Cutting up food is usually not too hard on knives assuming you aren't cutting down onto ceramic dishes and dulling the blade by contact with that flat hard surface.

For their price point they get a lot of good press on this forum, which is saying something because many of the participants have high standards. I don't have one personally, though, so I can't give you a direct recommendation or comparison.
 
Other than used vintage, yard sale/flea market knives your best bet is gonna be rough rider, reasonably priced, not the best quality but dependable, consistent f&f and so far a proven track record, a good knife within its price point. :thumbup:
 
A Case Mini-Trapper can't be beat... 3.5" closed, many choices of bone colors. Two full-length blades :)
 
I've been carrying a Rough Rider bar J stockman for the last couple of months and am quite happy with it.
The main (longest) blade is a spey which works well as a steak knife, cheese slicer, etc. It's lack of a point makes
it very non-threatening. The sheepsfoot is a great box cutter while the clip blade has a good stout point for any
fine cutting. It has bone handles (scales) and cost less than $12 including postage.
 
NJ Henry said:
I've been carrying a Rough Rider bar J stockman for the last couple of months and am quite happy with it.
Click to expand...

I'll second that. I think that I'm liking the trapper a bit more, but the blade pattern on the Rough Rider Bar J Stockman makes it perfect for food prep if you're inclined to go with a stockman.
 
Opinel.
Both carbon and stainless, just to try them out.
In my personal experience, no production folder surpasses an Opinel for food prep. And for many other tasks :rolleyes:

Fausto
:cool:
 
venemous said:
I have some credit with a large online retailer and am looking for a nice traditional 1 or 2 blade folder. I want something that will draw fewer disapproving stares in the lunchroom than my modern folders. Main use will be cutting food at lunch and opening packages. I would prefer carbon steel (I like patina), but can live with decent stainless. Wood or bone scales preferred. I thought about an opinel or svord peasant, but want something a little more classy looking. Ideally, price would be under $30, but I can go up to $50 if something really jumps out at me.
Click to expand...

Just get an opinel. Make it your own. There is no other traditional I know of that will prepare food better.
 
I'd go with a Case CV mini trapper as others have suggested. $30-40 depending upon the handles and it's a great little knife. I have a yellow Delrin one I was gifted and it's just a great little pattern.
 
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