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I have an orikasa folding bowl. it makes a great cutting board unfolded.
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Thin blades?
- Thread starter Fjell
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We own three of the *thin* LFK's (Light Field Knife) made by Mike Mann of Idaho Knife Works. The LFK's we have range in blade lengths from 4" to 4-3/4" and most resemble a stiff boning knife in use. Really a nice, light weight little knife for the trail or around the camp kitchen. We have been on a number of lengthy backpacking trips where the SAK's and LFK's were the only knives used.
I use the same thing, HD. Great minds think alike, eh?
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The excellent idea by hollowdweller to use his orikaso folding bowl as a cutting board prompts me to share my cutting boards...
I've always used cutting boards for cutting (obviously!), food preparation, stove stands/windscreens and whatever else I could jury rig.
My favorites are the rigid Snow Peak Solo Cutting Board, which has a stove support on the flip side, fitting the 100, 250 and 500 gas canisters. Size is 7" long, 4 3/8" wide and 1/4" thick.
I also use an 0.8 mm, A4 size polypropylene sheet (from art supply shops) which makes for a good size food preparation base, cutting board, funnel, straw, tube and stove windscreen. It weighs nothing and rolls up small. If needed, with a small strip of electrical tape the A4 polypropylene sheet becomes a water container. Sizes A2, A3 and A5 are also available.
Finally, my Sea To Summit Kitchen Bits/Kits cutting board, like this one. Size 225mm long, 114mm wide.
The flexible boards seem popular, Coghlan's make this one.
I've always used cutting boards for cutting (obviously!), food preparation, stove stands/windscreens and whatever else I could jury rig.
My favorites are the rigid Snow Peak Solo Cutting Board, which has a stove support on the flip side, fitting the 100, 250 and 500 gas canisters. Size is 7" long, 4 3/8" wide and 1/4" thick.
I also use an 0.8 mm, A4 size polypropylene sheet (from art supply shops) which makes for a good size food preparation base, cutting board, funnel, straw, tube and stove windscreen. It weighs nothing and rolls up small. If needed, with a small strip of electrical tape the A4 polypropylene sheet becomes a water container. Sizes A2, A3 and A5 are also available.
Finally, my Sea To Summit Kitchen Bits/Kits cutting board, like this one. Size 225mm long, 114mm wide.
The flexible boards seem popular, Coghlan's make this one.
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We own three of the *thin* LFK's (Light Field Knife) made by Mike Mann of Idaho Knife Works. The LFK's we have range in blade lengths from 4" to 4-3/4" and most resemble a stiff boning knife in use. Really a nice, light weight little knife for the trail or around the camp kitchen. We have been on a number of lengthy backpacking trips where the SAK's and LFK's were the only knives used.
I use the same thing, HD. Great minds think alike, eh?
What's the thickness on that guy? I've been looking at the koster barrakuda lately but it's 3/32. Not really "thin" enough for the thread.
Also to the guys who have the Vic knives. They use the same steel as they do in their SAK's?
Edit: Googled it. Looks almost the same specs as koster's actually. Don't know if his is tapered toward the point like yours.
Last edited:
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Shotgun, The LFK in the photo is .075 and has a nice quick distal taper. The other two are .093 (3/32") with a good taper. The knives are just stiff enough to shave up fuzz sticks for the fire and, just thin enough to do an excellent job of filleting up your fish for the pan. Comfortable, well-rounded handles, decent blade length for a variety of chores and, a total sheath/knife weight of 4-1/2 ounces (as light as my SAK). I also have a couple of the thin 1/16" "Cliff Knife" models which I sometimes pair with the LFK's.
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Opinel all the way for me! Love those super thin slicers.
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My main choices would be a stainless Mora or one of my Opinels - the Opinel knives are especially good for food prep, they are great slicers. Since the Opinel knives fold up you don't need a sheath for them, they aren't very big to pack and they don't weigh much - what more could you want in a outdoor food prep knife? I have a #6, #8 stainless & a #9 - they're pretty good choices IMO.
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I usually just use my SAK for eating with.
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I have one of these for on the go food prep. Many different colors. Mine is red. Very thin blade. Complete with blade cover. These can be found in many kitchen gear type stores and my local grocery store.
http://www.crateandbarrel.com/kitchen-and-food/prep-utensils/black-picnic-knife/s358650
http://www.crateandbarrel.com/kitchen-and-food/prep-utensils/black-picnic-knife/s358650
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I like a nice bit of distal taper so stock thickness alone isn't a determining factor. The below is 4mm stock tapering down to nothing at the tip. What with the grind and the way I sharpen it zipping through foods out in the sticks is never a problem.
That said, if I was to be doing a lot of food prep [beach BBQ] I'd likely reach for the Victorinox I use for fishing. It's has a good comfy handle, even thinning a bit at the front [no not for that silly chest lever abomination, but for a better pinch grip], improved even more with rubber bands. The blade is 1mm stock tapering to the point and flexible. Obviously it's quite soft compared to sports knives but it only takes a moment to bring back on some 1500 paper [I never strop this]. Cuts great. Shade over 3oz and bucket friendly.
That said, if I was to be doing a lot of food prep [beach BBQ] I'd likely reach for the Victorinox I use for fishing. It's has a good comfy handle, even thinning a bit at the front [no not for that silly chest lever abomination, but for a better pinch grip], improved even more with rubber bands. The blade is 1mm stock tapering to the point and flexible. Obviously it's quite soft compared to sports knives but it only takes a moment to bring back on some 1500 paper [I never strop this]. Cuts great. Shade over 3oz and bucket friendly.
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I like a nice bit of distal taper so stock thickness alone isn't a determining factor. The below is 4mm stock tapering down to nothing at the tip. What with the grind and the way I sharpen it zipping through foods out in the sticks is never a problem.
Nice knife. Must be a zombie killer based on whatever the heck you are cutting up.
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That's tripe. Got to say I'm the one that needs to be in zombie mode to eat that. I've cooked it twice for myself and once someone else gave it to me. It doesn't taste bad as such but the texture doesn't agree with me. I'd sooner eat a quantity of earthworms of the same weight. I think it would make for a neat test for any of the urban-locked folk here that are interested in their mental aptitude at the survival stuff if they wanted to run an simple simulation.
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I think I get what you are driving at. There's a genuine element of seriousness in my post though.
Whilst I understand that on this forum the 'survival' element is rather more about play than say a discussion forum of the Mountain Leadership Training Council or the St John Ambulance come to that, for myself I believe it should be at least grounded somehow. Human nature I guess [perhaps chimps, dogs, dolphins etc, too] that once a skill is mastered it is looped round and round to the exclusion of other things. I figure that has something to do with wanting to feel good about yourself and self efficiency beliefs.
Monkey makes endless pine resin fires, figure 4 traps, and goes through fire steel after fire steel. I'm really strong at all that stuff and my weaknesses lay elsewhere. For this play to be of any worth to me at all I need to ramp up on survival stuff I'm weak at. I'm shockingly bad at mechanics so it's in my interest to practice that instead. Despite having a copy of Rosetta Stone I'm shoddy at ethnic languages but I should stay on at least one of them for travel abroad surely? I saw someone eat a sea urchin and it made me gag, so I must try that. I don't need to practice hitting a sheep size target with an Enfield #2 'cos I can already hit something much smaller. I also know a sheep will just look at me mournfully while I put a bolster between its eyes ready to hit with a club hammer. I know this forum is supposed to be about fun, but if it is to provide me with any real value at all in terms of instilling true confidence it's point is to aid me in plugging gaps in my skill sets. Any idiot can cringe under a poncho 'till morning and cub scouts can be taught to make a fuzz stick in a few moments, but my guess is that many will baulk at foods that trigger disgust sensitivity. I think for many a bit of full colour tripe that looks like that will be an easy to access tap to it. If that's not enough to engage it find something that does. That worked well enough on me though. Not sure I'll ever be able to keep a raw sea urchin down, it triggers about the same flight response as thought of drinking a spittoon with the contents of a condom and a raw egg thrown in. If I ever come across the right raw sea urchin though I've got to give it a go. If I won't I might as well pack up now and go master something else I'm weak at. Playing at survival won't even be playing at survival if it isn't at least tenuously grounded. It's just a bunch of people I've already read.
Anyways, back to topic.
There's a genuine element of seriousness in my post though. Whilst I understand that on this forum the 'survival' element is rather more about play than say a discussion forum of the Mountain Leadership Training Council or the St John Ambulance come to that, for myself I believe it should be at least grounded somehow. Human nature I guess [perhaps chimps, dogs, dolphins etc, too] that once a skill is mastered it is looped round and round to the exclusion of other things. I figure that has something to do with wanting to feel good about yourself and self efficiency beliefs.
Monkey makes endless pine resin fires, figure 4 traps, and goes through fire steel after fire steel. I'm really strong at all that stuff and my weaknesses lay elsewhere. For this play to be of any worth to me at all I need to ramp up on survival stuff I'm weak at. I'm shockingly bad at mechanics so it's in my interest to practice that instead. Despite having a copy of Rosetta Stone I'm shoddy at ethnic languages but I should stay on at least one of them for travel abroad surely? I saw someone eat a sea urchin and it made me gag, so I must try that. I don't need to practice hitting a sheep size target with an Enfield #2 'cos I can already hit something much smaller. I also know a sheep will just look at me mournfully while I put a bolster between its eyes ready to hit with a club hammer. I know this forum is supposed to be about fun, but if it is to provide me with any real value at all in terms of instilling true confidence it's point is to aid me in plugging gaps in my skill sets. Any idiot can cringe under a poncho 'till morning and cub scouts can be taught to make a fuzz stick in a few moments, but my guess is that many will baulk at foods that trigger disgust sensitivity. I think for many a bit of full colour tripe that looks like that will be an easy to access tap to it. If that's not enough to engage it find something that does. That worked well enough on me though. Not sure I'll ever be able to keep a raw sea urchin down, it triggers about the same flight response as thought of drinking a spittoon with the contents of a condom and a raw egg thrown in. If I ever come across the right raw sea urchin though I've got to give it a go. If I won't I might as well pack up now and go master something else I'm weak at. Playing at survival won't even be playing at survival if it isn't at least tenuously grounded. It's just a bunch of people I've already read.
Anyways, back to topic.
Yes, the Opinel is a good option also.
Carried it for a long time. However, the paring knife I use now just works better for me. First of all, I prefer the fixed style over the locking mechanism of a opinel. Besides, the fixed knife is weighing less than the opinel. And most important, it's slightly thinner than the opinel. And that's why I carry it of course.
2 comparison pics of some blades. (my edc: spyderco tenacious, a mora clipper, opinel no.7, and my favorite thin blade knife: the Robert Herder knife)
Carried it for a long time. However, the paring knife I use now just works better for me. First of all, I prefer the fixed style over the locking mechanism of a opinel. Besides, the fixed knife is weighing less than the opinel. And most important, it's slightly thinner than the opinel. And that's why I carry it of course.
2 comparison pics of some blades. (my edc: spyderco tenacious, a mora clipper, opinel no.7, and my favorite thin blade knife: the Robert Herder knife)
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I've made knives for people as thin as 1/16". Most recent was a UNK. K. Estela has asked me for several in 1/16" thickness. I think he actually batoned with one of them. They are actually harder to grind because you have no room for error. For food prep and carving, that size is hard to beat.
Scott
Scott