Just wanted to mention that the Spyderco KO5 model is one great little kinfe. 4.5 inch blade, fully serrated , in MBS26 steel for great rust/stain resistance.
I know serrated kinves are'nt the most popular for EDC, but they rule in the kitchen, hehe. This thing will push cut right to the plate goin through a 1" medium rare steak, against or with the grain. Mild pressure ,then "pop" it's through the meat. Slicing is almost effortless. The fully tapered blade gives great ergonomics when slicing, putting more of the blade length in contact with the work. The black rubberized handle is very grippy, even when wet & is nicely textured. Slicing tomatoes , grapes & apples are all very easy & food dose'nt want to "stick" to the sides of the blade.
Edgeholding is very good with the spearpoint blade needing no touchup after 2 days worth of food prep, including cleaning a nice trout.
It's not as "hot" as a Battle Mistress, but it's now my EDU in the kitchen, retiring 2 other knives. Great value for the money.You can find one here.
http://www.osograndeknives.com/Spyderco/spyderco_-_small_utility_knife.htm
I know serrated kinves are'nt the most popular for EDC, but they rule in the kitchen, hehe. This thing will push cut right to the plate goin through a 1" medium rare steak, against or with the grain. Mild pressure ,then "pop" it's through the meat. Slicing is almost effortless. The fully tapered blade gives great ergonomics when slicing, putting more of the blade length in contact with the work. The black rubberized handle is very grippy, even when wet & is nicely textured. Slicing tomatoes , grapes & apples are all very easy & food dose'nt want to "stick" to the sides of the blade.
Edgeholding is very good with the spearpoint blade needing no touchup after 2 days worth of food prep, including cleaning a nice trout.
It's not as "hot" as a Battle Mistress, but it's now my EDU in the kitchen, retiring 2 other knives. Great value for the money.You can find one here.
http://www.osograndeknives.com/Spyderco/spyderco_-_small_utility_knife.htm