Favorite folder for food preparation?

[Steinar]

Personally, I think there is no substitute for a fixed blade when it comes to food, but sometimes there's only room for a folder. So, what folder do you prefer to use if you have to use it for preparing food or as an eating utensil?

[ducttapetech]

What ever one I am carrying at the moment. Sometimes it maybe my Surge or a SOG or just a Case slippie.

that's us mobile

[styx]

I'm actually in a different situation so I have an Opinel always in the kitchen. This is mostly due to the regular pairing knife being damaged and blunted by other users and I don't always feel like fixing someone else's mess

[captain spaulding]

Spyderco Pacific Salt in H1 steel.

[enki_ck]

Opinel #8. Nice thin sharp blade that locks so it woun't get stuck in those hard root type vegetables, easy to sharpen if needed.

Yes, the handle will swell if left wet but if you sand the insides of the pivot area it will work good.

[bmot]

I once cut a watermelon to pieces with my Wave 

[Aloha]

Spyderco Pacific Salt in H1 steel.

What a great choice Capt.

I use an Opinel as well for a lot in the kitchen.  The blade is wicked sharp and has cut through everything I've put in its way.   

[pfrsantos]

Opinel, also. Very sharp, thin, easy to keep sharp and easy to clean.

[captain spaulding]

Spyderco Pacific Salt in H1 steel.

What a great choice Capt.

I use an Opinel as well for a lot in the kitchen.  The blade is wicked sharp and has cut through everything I've put in its way.   

The Pacific Salt really appeals to me for food prep since there is no worry of cutting anything acidic and having to worry about rust. There is also no liners so it cleans out very easily. 

[Cupboard]

The only knife I've ever used for food prep is a Victorinox Tinker Small (84mm).
It did the job but could have been bigger.

[Goatlord666]

Sent from my Cruize W280 using Tapatalk

[willc]

For food I normally use an Opinel No.8 or a Condor Mini Bushlore.
Both are carbon steel so I try to clean them right after use.

[Steinar]

(Image removed from quote.)

Using a balisong sounds like a really good idea. Open, simple construction should make it very easy to clean.

... but balisongs are illegal where I live... 

[dks]

A SS one..... 

I have only used, regularly, an Opinel 12 slim (a fillet knife) and a Cold Steel Kudu.

I have on occasion used a variety of folding knives, some SS, some Carbon Steel but I prefer a fixed blade for that (easier to clean). If I am outside and picking/eating fruit I just use whatever I have on me.

[dmanuel]

Boker Haddock, that hollow grind makes for some awesomely thin slices and it's super easy to choke up on your grip to get maximum control.

Not my pictures

[Goatlord666]

(Image removed from quote.)

Using a balisong sounds like a really good idea. Open, simple construction should make it very easy to clean.

... but balisongs are illegal where I live... 

. It was was pretty easy to clean and i can open with one hand especially if the other hand holds pan

Sent from my Cruize W280 using Tapatalk

[nmpops]

I cut cheese, slice bagels, sausage etc with whatever happens to be in my pocket that day. Usually a stockman or a SAK.

[Luna Knife]

Without a doubt it is the Vic OHO Trekker Serrated Blade.  Chops and slices veggies and tears through frozen food like a chainsaw.

Many chef knifes are chizel ground to allow food seperation when slicing

[cbowt]

     I've found my Rough Rider Trapper was born for food prep. The spey blade works great for spreading things, such as mayonnaise, jelly, peanut butter etc.
    if i don't have a trapper around, my SAK fills in nicely.

[kkokkolis]

Opinel #8 Jardin (but I can clean my Bahco easier).

[PTRSAK]

SS Opinel #8 or one of these cheapie Ceramic Folders

http://www.ebay.com.au/itm/2-X-CERAMIC-POCKET-KNIFE-FISHING-KITCHEN-CAMPING-WORKSHOP-HOBBY-OFFICE-HOME-BL-/151224347019

[magentus]

I mostly use whatever SAK I'm carrying at the time. The SI is comfortable to use, but they're all ok.

[RT1969]

Opinel No. 08 Carbone. Just wipe it clean and oil once in a while.
Though I am thinking to get a No.10 or No.12, as the 08 is pretty small for some tasks.

I fell in love with this knife for food prep. The only thing I would change is to file the spine down at the tipso that the back is flat for scraping off the cutting board. I have to get my fingers on a No.12, might become a good kitchens knive.

[edcgear]

Boker Haddock, that hollow grind makes for some awesomely thin slices and it's super easy to choke up on your grip to get maximum control.

Not my pictures
(Image removed from quote.)
(Image removed from quote.)

That Boker looks great!! 

I use whatever is on me more or less...

It was RAT 1 for a while, now it's BAK...

[getahl]

I've used Opinels, Sodbusters, a Pacific Salt, and a Case Trapper to good effect, usually when there isn't another knife available, I.e. Camping or something of that nature. I don't like using a knife that has been in my pocket on food that I'm going to be serving others, just gross.

[jekostas]

The only folder I've ever used for food prep is some type of SAK while camping.

Otherwise I have a wealth of sharp, expensive and fun-to-use toys in my kitchen that don't get used in other situations (mostly because it's hard to pick your teeth with a 8" chef knife).

[Tomahawk Rob]

I frequently use my CS Rajah 2 in the kitchen.