Recommendations for Camping and Cooking Knife?

Honestly, I just bring a kitchen knife and Paring knife. They work way better than any folding or outdoor knife.
If I needed to chop bone, which I don't, I'd use my camp knife (busse tglb).
I usually eat steak when camping, I use my pocket knife for that, and feathering wood.
 
eveled said:
This is my camping cooking knife. View attachment 2462329
I found it in a drawer and remembered this thread.
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Looks like a great knife for camp cooking. But I was looking for a camp/cooking knife, meaning a knife that is great for cooking and great for camp chores.

How is that thing for making feather sticks, for example?

BUT I like that sheath a lot! And I am in the market for a 6" chef's knife. Can you tell me what those both are?
 
Buck 119. It’s very tough, excellent slicer, generous blade length for food prep, and extremely stainless. It also has a completely sealed design, so you can wash it in a river without worrying about rust developing under screw-on scales.

I’ve used mine for every camp task out there, and my girl uses it as her main kitchen knife so it works great for food prep.
 
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Spyderco Serrata with Cast 440C stainless. I haven’t got to use it yet but it feels like a small hatchet in your hand. Nice weight and a thick heavy, full tang, blade. I think it would be perfect for your needs.IMG_7459.jpeg
 
jayjaygee said:
Looks like a great knife for camp cooking. But I was looking for a camp/cooking knife, meaning a knife that is great for cooking and great for camp chores.

How is that thing for making feather sticks, for example?

BUT I like that sheath a lot! And I am in the market for a 6" chef's knife. Can you tell me what those both are?
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The knife is a J.A.Henkels. Found on the clearance rack of a big store while my wife was looking at purses.

Unfortunately I have no recollection were I got the sheath even though I know I bought it new. Pretty sure I added it to an order from a restaurant supply house, but it is no longer on their site. It is completely unmarked. I also checked my past purchases on amazon it didn’t come from there.

My first two recommendations in this thread are better do all camp knives, but would be a compromise for food prep.

Any knife can be pressed into doing any job, but doing it, is not the same as doing it well.

A pairing knife is really all I need to cook a meal. Plus it allows techniques that do not require a cutting board. Dexter Russel has paring knives that work great at an almost disposable price. You can literally buy them by the bucket. Dexter Russel also has a nice sheath that is almost bulletproof.
IMG_6093.jpeg
 
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eveled said:
A pairing knife is really all I need to cook a meal.
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Hell, a swiss army knife or even long fingernails may be all one *needs* to cook a meal. The point is do it right and to have fun doing it. If you know how to handle a cooking knife and you're stuck with a knife that can't perform right, it's like being a race car driver in a Toyota Corolla. The Corolla is a great car, and it's all you "need" to get where you're going. But it ain't *driving*.
eveled said:
Dexter Russel also has a nice sheath that is almost bulletproof.
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Thanks for that tip, I'll look at their website! And if you ever do figure out where you got that other sheath, please let me know. I think I want three.
Enzo’s Woodshop said:
Buck 119
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Oooh no way. I like the 119 and I gutted a deer with one a few months ago, but as a cooking knife? No way. Notice that one of the requisites was room for your knuckles. Not only does the 119 not have room for your knuckles, but the hilt would be the only part to contact a cutting board if you were mincing (or lots of other things.) If your girl is using one of these to prep food, take care she's not developing wrist issues. Of course there are much (much) slower ways to use a knife like that to prep food that won't cause wrist damage, , such as slicing when you should be chopping/mincing, but it's worth looking into for her wrists. People do get carpal tunnel and such from wrong technique, especially if they grasp the knife tightly which is often necessary when using the "wrong" blade for the job.
jmj3esq said:
Spyderco Serrata with Cast 440C stainless.
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That does look like a contender, and a heck of a nice looking knife! It's definitely one that I would *want* to work for cooking, because it's one I'd like to have on my belt while camping.

I've actually gone a different way temporarily while I decide which knife to land on (I have until summer). I'm playing with ulus right now first, then I'll get back to this.
 
For those who think that its not possible to "do it right" with anything but a "real chef knife", well, its actually more important to know how to do it than what you do it with.....
It slices, it dices, it chops, no knucklebashing anywhere....and if impressing others around you is important to you, this is the knife to do it with....Makes for a good camp knife too....
 
jayjaygee said:
Hell, a swiss army knife or even long fingernails may be all one *needs* to cook a meal. The point is do it right and to have fun doing it. If you know how to handle a cooking knife and you're stuck with a knife that can't perform right, it's like being a race car driver in a Toyota Corolla. The Corolla is a great car, and it's all you "need" to get where you're going. But it ain't *driving*.
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You should try getting out more, my friend.

I'm not sure if you know this, but professional chefs use all kinds of different knives....different blade lengths, blade shapes, blade styles, materials. It varies by personal preference and what works for each individual.

There is no "right" or "wrong" if a knife gets the job done.

Just because its "right" for you doesn't mean it is for anyone else. Where do you draw the line with your mentality?

Sure you can buy a knife that'll get the job done, but if you didn't make the knife yourself, it ain't knife use.

Now doesn't that sound ridiculous?
 
We don't even have evidence of anyone racing a Corolla!!!

20230527_02_01
 
J. Doyle said:
Now doesn't that sound ridiculous?
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Actually... no. Now that you say it there is a big part of me that agrees. I don't believe anyone who doesn't have a garden is entitled to vegetables, or anyone who can't cook is entitled to eat. Maybe I need to start making knives!
 
jayjaygee said:
Oooh no way. I like the 119 and I gutted a deer with one a few months ago, but as a cooking knife? No way. Notice that one of the requisites was room for your knuckles. Not only does the 119 not have room for your knuckles, but the hilt would be the only part to contact a cutting board if you were mincing (or lots of other things.) If your girl is using one of these to prep food, take care she's not developing wrist issues. Of course there are much (much) slower ways to use a knife like that to prep food that won't cause wrist damage, , such as slicing when you should be chopping/mincing, but it's worth looking into for her wrists. People do get carpal tunnel and such from wrong technique, especially if they grasp the knife tightly which is often necessary when using the "wrong" blade for the job.
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🤣
Imagine thinking that cooking with a Buck 119 leads to carpal tunnel. Wow.
 
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