Which slippy is your snackin knife?

A

Amos Iron Wolf

Joined
Mar 7, 2006
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Like others on here I find myself using my knife around the kitchen or at work for snack and lunch time to peel and slice fruit or veggies, cut the occasional sandwhich, and other sundry food chores. I admit, I just enjoy using my slippies for these tasks.

So I got curious. What patterns do you use and find most useful for on the fly food needs? Do you use whatever you have in the pocket? Do you carry a particular pattern because it works well for the purpose? Do you think this is all just silly and don't really use slippies for such things?

For me, I've found the slim blade on my Case Barehead Slim Trapper, the similar blades on a muskrat, and my Sodbuster Jr. work well for this.

Hey, my doc told me to eat better, so it seems like a good excuse to use my EDCs. I don't really need one, but it is nice to have one to play some more now and then.
 
I like my SAK Soldier for food use. It gets a lot of "apple duty." I like the texture of the handles. They make the knife very stable even if I have wet or food-covered hands.
 
I eat apples with a wharncliff case mini copperhead.
It's a frequent edc in my change pocket, too ....
 
These days I've been using my recently acquired, cider vinegar-treated Case CV sodbuster. It is a great EDC and I'm testing the patina to see how it performs. About 4-5 weeks in, it's good!! I'll write more later when it's been around for a significant time.
I also use ( I can hear the shouts of "traitor", and "turncoat" now!) my S30V Leek occasionally, just because it's always there too!
O.K, O.K. so I am an equal opportunity employer!! Of knives that is!!
 
I use what ever I'm carrying that day. I switch around alot. My two favorites are my Schrade 8ot and my Case amber bone texas jack. Both are great apple pealers. :thumbup:
 
Like Grateful, it is whatever I slipped into my pocket that day. It could range from an equal end made in the early 1900's, an SAK, Peanut, Queen Dr. knife or Huffman whittler.
 
My EDC Delica has seen a lot of kitchen duty, even at home. My old SAK has spread a lot of peanut butter.
 
Laguiole Del' Artisan. Its nearly four inch blade is long enough for most food chores, including the cutting of sub sandwiches.
 
Usually my old sak soldier or tinker will do the snack cutting. The sak makes quick work of pepperoni.:D
 
In the kitchen it's a Opinel Nr.12
at work either a Lütters spearpoint or a Lütters Sailor slippie, both in carbon steel.
Only on weekends or other special days it's a Lagiole Gilles - carbon of course :)
 
Great to hear how many knives get used for a good basic purpose like feedin' our faces. I even got that Remington Daddy Barlow in on the action in the kitchen yesterday. I find it a simple pleasure just using my carry knives for direct work in providing sustenance. In a world where most people do the kind of work that doesn't have direct, visible action on their survival, where most work goes off on a paper trail to return in the form of paper payment, it is nice to do even such simple things that have an immediate, tangible result. Hey, call me sentimental or a hopeless romantic, it just feels good.

Thanks for the responses. Nice to have a little company. I think I hear an apple, or maybe it's the mango, just asking to be peeled and eaten.
 
For cheese and crackers (usually smoked Gouda on Club crackers), I use a Fontenille Pataud “Rouen City” knife. That’s basically the only thing I’ve ever used it for.

My Opinel #9 has seen some action cutting meat. A couple of weeks ago, I used it to slice up veal in a mushroom and garlic sauce. The carbon steel blade was instantly stained with iridescent purple, brown, and blue colors.

Lately, I’ve been carrying an Eye Brand large Stockman and it’s a good knife for snacks. I use one of the small blades for opening bags of chips or packages of sunflower seeds. The longer clip point blade works well for slicing rolls.
 
Before I got my Robert Rossdeutscher Slippie (You can see in the thread at this forum :D ) it was this one:

http://www.messerforum.net/attachment.php?attachmentid=15469
http://www.messerforum.net/attachment.php?attachmentid=15471
http://www.messerforum.net/attachment.php?attachmentid=15468
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A farmers knife, made by German Willi Kneissler. It`s a very rough made knife, he makes for the farmers around his place at a more than affordable price!!!
He charges ~23.-€ (~ 30.-USD) only, for this knife with carbon steel blade and cow horn scales.:thumbup:
I like it a lot! :D
 
I don't have a special one for prepping chow, I use whatever's in my pockets at the time. Usually works fine, unless I need to, say, halve an apple and only have a Vic Classic on me! ;)
 
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