What Knife would you Choose?

I'm thinking Becker bk15. Good for food prep and very useful for other tasks.

$75 leaves room for an aftermarket sheath which is needed for less conspicuous carry.
 
My first choice , opinel #10 .. is perfect for my hand size , and has been my main go to for decades . I have bought a lot of other better looking knives , but none come near it for comfort and practical useability , edge geometry or retention for any length of time , in my experience .

2nd choice would be IzulaII , one tough little fixed blade .. and another that I carry more often than not .
 
If you can do a new Buck 110 w/ a leather sheath, do it.

Otherwise, either a SAK or Cold Steel something (they're tough for the price) for a folder.

A BK-11 or D'Eskabar for fixed.

Manix?? Isn't that the one where I can squeeze the scales together??
 
An 8-10" chef's knife.

Can get by without carrying a pocket knife for a year much easier than cooking+prep without the right tools.
 
Another blur in s30v, since its my favorite EDC already with 3 in the regular rotation, I can definitely see myself carrying one exclusively for a full year.
 
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Damn, a whole year??

Ok well the only knife that I've owned that I would find suitable and I guess, could work in the kitchen would be something from spyderco, folding.
Maybe this.
Spyderco Endura 4 Knife Flat Ground Black FRN (3.75" Satin Plain)

I don't love EDC'ing fixed blades so the Endura could handle EDC chores and also the decent blade length and thin stock could work in the kitchen.
 
BUCK Ranger Skinner #113 - fixed blade knife.

You can buy one for a BIT less than the suggested retail price so it would fit into Your Price Range in your original post. (I did not have a price limit for this knife.)

I LIKED IT and the simple lines.

I chose the BUCK NAME since it meant something to me.

I could use this knife in the kitchen if I had to do it since you mentioned ONLY one knife in your original post.

(I use an Estwing camp axe and a Sog Fasthawk for NON knife things.)

I CARRY this knife on a daily basis. It fits my hands well and I can handle it easily using the sheath that comes with it.

Cate
PS: I would do a commercial for BUCK knives when it came to this MODEL of knife too!
 
The rules at my workplace won't let me carry fixed. :grumpy:

So I'm limited to a locking folder, with a 3" blade.

For the price, I would get another Cold Steel Mini-Recon. I might try a tanto this time, and the old AUS8 blades can be had for quite a bit less than seventy-five. I was not impressed by the edge retention, but the lock and the pocket clip are solid, I don't have to worry about loaning it to co-workers, and I can sharpen it on the narrow edge of a vehicle window.
 
Buck 119 Special...not my favorite but it will do outdoors well enough...and as it stands its the only knife in my kitchen drawer I use..
 
Izula with the Vic Farmer my second choice. Either would probably work for most of my needs when paired with a saw or hatchet.
 
+1 to the BM mini grip. Great little knife.
Spyderco Delica ZDP-189. I don't have one, but I like my endura. Delica is a better edc size for me.
Maybe a nice Kershaw Blur with s30v blade. I really like the blue/silver twill one I see around.

If I saw those three siting on a table and could walk away with one, it would probably be the mini grip.
 
Isn't the Mini-Grip about $20 over budget?? Enduras are about $60, like the Blur. I actually like the Endura, however, lol. :D
 
Another vote for the Endura, it's versatile enough to be used for kitchen duty and most other tasks. Or get an Izula and some kind of an Opinel, that's what I got on me right now, the Opinel handles delicate/precise cutting tasks, the Izula is for everything else.
 
Endura FFG. I use my edc way more than I use a knife in the kitchen, and I think I could pull off just about any food prep short of breaking down a watermelon with it.
 
If this has to cover kitchen use, too, then my choice is my cleaver. It can clumsily handle any job my other knives can do, but there are certain jobs that only it can do.

I'd probably change the edge angle of one of the corners to make slicing jobs easier.
 
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