Sebenza Food Prep

M

masters2010

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Jun 7, 2014
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Howdy! Do you use your Sebenza for food prep? Sometimes even in your own home? How do you clean it afterwards? Anything else I should know about using it in this facet?
 
The hollow ground blade and thick spine makes it not ideal for food prep. I'd much rather grab a proper chefs knife.

In terms of clean up, a simple rinse and wipe should be sufficient for light jobs.
 
I use it all the time in the kitchen. When really dirty (e.g., cutting up chicken) i wash it like any tool with soap, water and a towel dry. I run the corner of the towel through the inside to get the last drops. The crk grease used as lube seals and protects the pivot assembly.
 
I use mine all the time, though my sebenzas has considerable shoulder removed for easier slicing. For cleaning, hot water and fish soap works well.

Yes kitchen knives work much better but sometimes the sebenza is right there.

I even use it to 'fork' steaks or chicken.... just be careful.
 
I use mine when grilling all the time. The chef must sneak a few samples to gauge how well done the meat is;)

I just wipe it off and go. These things don't need to be babied...but I don't make a mess of it either.
 
I rarely if ever use it in the kitchen but I do use it when BBQing or out and about. The balde on the Sebenza is probably thought of as slim by todays standards and works well as a slicer. The fairly shallow hollow grind gives a nice thin edge as well. I carry a large Regular so the balde is a bit different to that of the Classic/21 but they both work well, it wouldn't be a first choice when at home though. :)
 
Food prep, no. Cutting cooked food with my knife happens all the time though. My Sebenza's favorite task is cutting chicken up into pieces for my daughter:thumbup:
 
CRK designed a Kitchen knife didn't they? I use my Damascus Sebenza to cut my steak on steak nights. Lol I get some looks at the dinner table.
 
Not my first choice, but when I'm cooking at someone else's house and the choice is a very dull kitchen knife, or my Sebenza, well the Sebenza wins hands down. (We really should travel with sharpening equipment.)
 
I like to use my knife just as much as the next guy, but I don't use any folding knives for food prep unless it's something like peeling an apple when I'm not at home or have access to a proper kitchen knife.
 
I have used mine a time or two for prep out of necessity. Many times I have used it at steakhouses that had crap knives though.

When it gets dirty from all the glorious steak, I just take it to the bathroom and clean it with soap and water. I have never had an issue and it brings back the original look of my micarta inlays.
 
I use mine all the time, 21 and 25, from thin slicing tomato and garlic, to slice up beef, chicken and pork sausages..Cutting up grape tomatoes and small cloves of garlic is much easier for me with a small blade..my sebenza's make paper thin slices..Sebenza works great in the kitchen..
 
While camp'n-YES.
Have used it as a steak knife many times also.
Also used to 'dress' game I have taken.
I have even used mine to scrape gasket material.
LG
 
Yes, especially when I can't find a sharp knife in the condo we rented in Costa Rica. You can see the discarded kitchen knives to the side. All were so dull they wouldn't cut melted butter. So, I pulled out my CRK and prepared this fresh Mahi Mahi.

 
Usually for sampling food off the grill or cutting food at work or anywhere else there aren't any readily available utensils.
 
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