Recommendations for Camping and Cooking Knife?

EngrSorenson said:
I completely agree. In my own kitchen I actually elect to use only 3 kitchen knives:
8" chef, 3" pairing and 8" bread knife. I do almost all my cutting with those three tools.
The chef and pairing see the most work, and it's usually a question of what size blade makes the task more manageable.
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Very similar here … 8” chef, 4” pairing, plus a fillet knife. If the knives are sharp, I don’t need the bread knife … and the wife loves meat :)

If you add camp chores, a sturdy chef+fillet combo (like the CPK UF in my pic) plus a folder will do the trick for most work …
 
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SimplyMinded said:
Fire drill, you glamper. Okay, flint and steel but it has to be an actual flint you find out there. Bonus points for carrying an ember from a lightning strike in a hollowed out gourd filled with dry grasses.
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Double the bonus points if you strop your knife on buckskin. It has to be a live buck though.
And, released unharmed…leave no trace.
 
GPyro said:
So the OP asks for suggestions and is snarky at the same time.
From the start.

And then judges folks he doesn't even take the time to get to know.

Lol.

"Does anyone know of a good measuring cup to take camping?
I hate mine".
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Sea to summit x cup I think has measurements.

It is an amazing cup in terms of portability and accessibility.

And it means I don't drink from the container I cook in. And my fragile lips are protected.
 
EngrSorenson said:
It could be the pretentious, condescending intro in a post in the general knife forum at large that essentially tells the majority of people to go take a dump in their headgear.


The only thing I'm really concerned about here is that I don't believe OP checked the resumes of all the people who offered suggestions he liked.
I'm really concerned he's going to end up with a combination chef/camp knife that is lack luster in one or both qualities.
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I don't see it. I thought he was fine. But it's all water under a burned bridge at this point. I got a lot out of the suggestions, myself.

Zieg
 
cbach8tw said:
We did do a camp fire for stew one time, wasn’t cast iron and it turned out good, but had to watch how hot it got and keep from burning the bottom. That was slicing and dicing. Then our friends, on another trip used a cast iron Dutch oven to make peach cobbler, not much cutting in that cas, open can dump into the pan and cover with pie topping….again from a can.

The Grohmann #4 would be a good camp knife if in a flat grind, and the OP says he likes 440A, I had mine reground to a flat grind and it is sharp.
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Grohmann offers the No. 4 in a flat grind at the same price as the saber grind. I actually had something to do with them flat grinding that model but only as an alternative to a new model I suggested. Still have flat ground Model 4 No. 1 and it has served well in many camp kitchens for me.
 
ops gone but sure seems like he needs a custom maker to help him match all his wants in this knife. bonus points if that custom maker was also a chef........

I know of one with a forum here, actually.......
 
DMG said:
Turning him away was the makers prerogative. Bragging about it in this thread was bad form.
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Spankings all around.
Blues will probably saunter in here with his wisened beard and steepled hat and remind us to be nice.


For the record I’m pretty sure Blues is Gandolf.
 
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