Which of your folders is the best kitchen performer?

yobbos1

yobbos1

Joined
Mar 29, 2002
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Mine is a Boker Brend with a black (teflon?) coated blade. The giant handle allows for a number of different grips and even light chopping. The blade breezes through ripe tomatos raw meat, fish, and fruit. The coating does a good job of protecting the 440C blade from fruit acids. Runner up: Opinel.
 
Hmmmm... let me see... I've got this funny looking thing here with a weird name ... let me look ... ahhhhh... Sebenza I think it's called .... Anyone heard of them?
 
for veggies and fruits my Calypso Jr seems to do the best work. for everything else, my Nimravus 140 is the best cutter in the kitchen.
 
Lately I have been using my katz kagemusha for kitchen duty. I use my Buck folding Alpha hunter in ats34 for cutting semi frozen beef up for my dogs. I like the extra weight it has for the job.
 
My Spyderco Military actually sees more duty in the kitchen than anywhere else.
It makes a great small utility knife for the kitchen.

Jamie
 
I've got a Military that I haven't used much, but I bet it would do real well in the kitchen. My Sebenza is great, but the best folder I've ever used on food is the Camillus CUDA Maxx bowie.

It's big enough to carve a turkey, and the thin, strong, sharp blade slices easily and neatly through any food. It cleans up quickly, being an open-backed, and the titanium framelock handles don't trap dirt or corrosion. In fact, it's got the virtues of a Sebenza with a longer blade.
 
I use my Military in the kitchen a fair bit as well. I often reach into my pocket for it rather than walk that extra 2 yards across to the knife block. Probably a hygienists nightmare.
 
Strangely enough, the folder I like best is the spyderco shabaria. The curved blade is great for slicing, it's not a chopper, the tip is good for coring and mincing garlic, VG10 holds a great edge, good tomatoe slicer, about 4" so it can cut a lot. Will slice meat. The fine point and sturdy spine make it a good chicken knife. Despire what some say, the hollow grind is an outstanding performer. I was suprised and didn't expect it to have such utility since it looks so evil and could be called a dagger. However, that shows how stupid I am, becuase the design is based upon a centuries old jordan river valley design for a fixed blade fighter/utility.
 
Spyderco military with combo edge gets used a lot in the kitchen because it's usually in my pocket but i would say that my BEST folder in the kitchen is my Bob Lum Chinese folder with plain edge. It can slice tomatoes paper thin or dice crisp vegetables. It is a great spreader too since the blade is so wide. the only thing it doesn't do well is slice cheese because the cheese adheres to the wide flat blade.
 
If you just play around in the kitchen occasionally I guess any knife would do. I’m pretty particular about my knives in the kitchen since I do 90% of the cooking and have for a long time. All my knives are of very high quality and work the best for the specific task they were designed for. I would hate to use an edc to chop, slice and dice enough veggies to make a stew or soup and de-bone a chicken. Sure you could do everything in a pinch, but I would be finished eating, have the dishes in the dishwasher and be taking a nap before you finished.
 
A.G. Russell sells something called a folding Hocho that is supposed to be designed for food prep. It looks like it would work pretty well for that, but I don't know if you would want to use it for much else.
 
I really love to use my Microtech LCC D/A in the kitchen. I'll even go get it out of the bedroom just so I can use it. The main factor for me, is the blade comes all the way down to the cutting board, and can be used in a rocking motion to chop veggies. It also has a wide flat grind and nearly 4" blade that makes it great for slicing, and a significantly pointy tip that makes coring apple slices easy.

I'll have to put the Cuda Maxx 5.5 Bowie in second place, as it is long and sharp, and I have used it to carve the turkey several times, as well as slice bread.

I've seen those "Hocho" folders from A. G. Russell, and I really do need to get one. It'd be perfect for picnics, and other gatherings.

DD
 
I just looked at those Honcho knives online. Pretty trick and a good price for a production ats 34 blade IMO.
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BlindedByTheLite said:
for veggies and fruits my Calypso Jr seems to do the best work. for everything else, my Nimravus 140 is the best cutter in the kitchen.
Click to expand...
...You have a Nimravus 140 that's a FOLDER???...Damn, Where can I get one???.:D.

Are far as a folder goes :D, my best is my Benchmade 805, with its' wide, fairly thin, razor-sharp blade...The blade also has a good "belly" to it, which helps to make it a great slicer.
 
Hey don't misunderstand the question. I'm a former professional cook and believe me I know nothing can replace a good set of chef's knives. We're just having a little fun and experimenting. Besides it's nice to know your EDC is up to the task of helping to feed you in an emergency. :)
 
glockman99 said:
...You have a Nimravus 140 that's a FOLDER???...Damn, Where can I get one???.:D.

Are far as a folder goes :D, my best is my Benchmade 805, with its' wide, fairly thin, razor-sharp blade...The blade also has a good "belly" to it, which helps to make it a great slicer.
Click to expand...
hahaha
y'ever deployed your Nimravus in the kitchen? it warrants mention for kitchen-use even if it is taking the spot-light off the folders! :p
 
glockman99 said:
...You have a Nimravus 140 that's a FOLDER???...Damn, Where can I get one???.:D.
Click to expand...
Benchmade 730 Ares. Same blade shape as the Nimravus. (Both designed by Elishewitz.)
 
Mine's a Remington Large Toothpick = great for slicing. I also ensure I have it when we are picnicing, going to bbq or travelling. Nothing like sitting beside the road or in a nice park somewhere munching on cheese and fresh bread cut with the Toothpick.
 
I love to use my little Opinel number 8 for slicing vegies, mainly because it;s the sharpest knife in the kitchen. The wife NEVER sharpened the kitchen knives before we were married...she was SO impressed when i showed her you didnt need to hammer through a tommato....shudders.
She has some nice german knives that took a good edge (after lots of work) and held it fairly well. On the other hand, my opinel will cut everything and just needs a couple of stokes on the Ezee-lap stone before i put it away. I need to get a bigger version for cutting potatoes though.
 
I have two folders I love using in the kitchen. One is my Spyderco Catcherman and the other is my David Boye folder. Both can be used and cleaned in under the faucet. I've actually ran the Spyderco through the dishwasher on several occassions now and all it did was fade the FRN a bit.

I am not running my Boye in the DW. Too expensive. But being the marine use boat knife immune to salt water like it is it is a natural in the kitchen albeit a bit small. Still, I use it for slicing tomatos all the time.
 
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