Traditionals and Food Prep?

H

Humint

Joined
Apr 1, 2011
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963
I just have a quick question regarding traditional knives and food prep. Since I am a relative noob in this area I figured I would pick some experts brains. I like having at least 2 knives on me everyday. One for everyday cutting tasks and one for dedicated food prep on the go (happens a lot especially being a father). With that said, I used to use a Spyderco Military as a food prep knife (but have since gotten rid of all modern production knives since turning "traditional"). Now I know a folder will probably not be the best knife for that task, but with the mostly open construction and materials it was built with, it was extremely easy to clean. My question is, how do traditional knives, like slipjoints and lockbacks, work for food prep? Do any of you do it? If so, isn't it a lot harder to clean since they lack open construction and the materials used (carbon steel and such) rust since water may become trapped in tight places? Any thoughts would be appreciated. Thanks!

P.S. I have been using an Opinel Inox #8 for the task know, but would prefer using a slipjoint/lockback.
 
Paging Jack Black and his Tidioute Jack... I think it's the only knife he uses in the kitchen!

Humint, I frequently use any number of my bone or stag handled slipjoints in the course of food prep. I just make sure to thoroughly wash them (paying close attention to the joints), dry them on a towel, and add a drop of oil to the joints from time to time.

-Dan
 
Lol, go to my thread "Did your traditional knife get a workout today" and you'll see some real masters at work. The guys who do use their knives for food prep use a variety of knives including the Opie. I've done it myself and although care does need to be taken to keep the juices from fouling up the joint between the tang and the liners I've never had much of a problem.

Will
 
I much prefer traditionals to modern knives for food prep. Usually thinner blades and no thumb stud to get in the way. Wash your knife when you're done, dry it off and if it's carbon blade wipe it down with an oily rag when you get a chance.
 
jimmyd1982 said:
I much prefer traditionals to modern knives for food prep. Usually thinner blades and no thumb stud to get in the way.
Click to expand...

This.
I think food prep is the sort of task where you can see the supremacy of traditional folders and their thin blades. In my personal opinion, for example, nothing can beat an Opinel.
I could resort to a modern folder for other kinds of cutting tasks, but not for food prep.
As to your suggestion, and if you want to carry a dedicated "food" slipjoint, I would go for a single blade (you don't need 3 blades to peel apples and slice onions) stainless (to avoid the metal taste that most carbon blades give to fruit and vegetables) knife, possibly a clip blade. Some 440C GEC for example would work great, or a single bladed Case sowbelly. But then again, I would stick to your Opinel honestly :)

Fausto
:cool:
 
When not at home I use them quite often, and sometimes even at home in the kitchen just for fun.
As for taking care of them, that really depends on the user :)
I LOATHE dirty knives. My knife hand is always clean and I pay attention that nothing gets in the joints. So maintenance is really easy, just clean the blade with water (and soap), that's it. If the joints are dirty by accident they obviously get cleaned and oiled as well.
(When no water is available I lick the blades clean and wipe it on a handkerchief. Some think this is not sanitary, but it's only me who eats it so I don't care :D)
When the whole knife gets dirty and sticky, a simpler one-bladed knife might be a better choice (Opinel, Sodbuster...).
 
I´m with my previous posters, I use my traditional knives for food prep as well as any others of my knives. Especially on work or out in the fields.

The only thing - when I realize that there is any meat-liquid inside the joints etc - I use a ultrasoundbath on the whole knife - just for hygienic results. I actually love to use my knives on tasks like this.
 
Parke1 said:
Paging Jack Black and his Tidioute Jack... I think it's the only knife he uses in the kitchen!
Click to expand...

Actually, he uses quite a few. It's just that Tidioute has been his fancy lately.


If you check out the "Did your Traditional Knife get a workout today?" thread, you can see all of his getting put to work!
 
I use mine. I'm mindful about getting the food too close to the joint and getting the water out, but it's not usually an issue.
 
Parke1 said:
Paging Jack Black and his Tidioute Jack... I think it's the only knife he uses in the kitchen!
Click to expand...

:D

Woodrow F Call said:
Actually, he uses quite a few. It's just that Tidioute has been his fancy lately.
Click to expand...

Hi fellers, sorry I've been over in Sheffield all day(more about that another time), just got back home at 10.45pm. I think my favourite in the kitchen lately has been the Case Sodbuster Woodrow sent me :)
 
I use mine for food prep all the time, as everyone else has said, clean it afterwords with soap and water if you can and apply some oil to the blade if its carbon steel. I don't always have access to soap and water, so I sometimes just wipe what I can off with a cloth or my shirt and give it proper care at home later.

I mostly carry Swiss Army Knives these days so rust isn't much of an issue for me, but cleaning out gunk from between all those tools is, so I am careful not to get the joints mucky if I can.

The Opinel is the best knife I have ever used for food prep, simple design, awesome blade for slicing, inexpensive, comfortable, and I could go on but I think you get the point, its like a folding paring knife.
 
sturzi said:
(When no water is available I lick the blades clean and wipe it on a handkerchief. Some think this is not sanitary, but it's only me who eats it so I don't care :D)
When the whole knife gets dirty and sticky, a simpler one-bladed knife might be a better choice (Opinel, Sodbuster...).
Click to expand...


I thought that I was the only one:rolleyes: :D
On my carbon blades, after cutting fruit I lick the blades to clean them and wipe off with a paper towel. When doing this I can taste the little bit of electrical activity that is going on from the acid and the steel, don't believe me!? Try it! A little tingle can be detected on the tounge from this phenomena. Plus, my Opinel #6 which has only been used in such a manner has the best most natural patina of any of my carbon blades :)




#6 on bottom with natural patina...
 
I find a Case Slimline Trapper in Stainless Steel to be an excellent food prep knife on the go, at least for me.

This isn't a great pic, but here's mine:



I leave this in the bag I carry to work with me every day in case I bring apples or something. Stainless steel washes up just fine. I rinse it out in the sink after use with a little dishwashing liquid, wipe it dry with paper towels, then stick it back in the bag.
 
i often use whatever folder happens to be in my pocket to cut up food.
a quick internet search suggests stainless steel is only about a hundred years old so people got by with non-stainless knives for much much longer. thousands of years, presumably.
 
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