I try to avoid folders for this, as the fruit juices gum everything up. They are also harder to clean. I also avoid carbon steels, as they can impart a metallic taste on foods.My smallest food prep knife is the Outdoor Edge, Wedge. It's a small easy to clean necker with a two finger grip. Larger than that, I have a Cold Steel Roach Belly and Boker+ TUF. Those two and my HiVis Mora have the added advantage of being strong enough for heavier work than just foodstuffs.If there is not the scope for a fixed blade for whatever reason, it's hard to beat a 84-91mm SAK for slicing performance. The grinds are perfect for the job. I just hate getting all the pivots and springs gummed up, plus I am always conscious that it's a less hygienic option.
For fruits, a slim knife is best. A Pioneer Solo will do just fine for apples, the 108 mm Safari Solo will handle bigger fruits as well. Both may be cleaned with water and soap, no harm done.
Quote from: 50ft-trad on November 14, 2016, 06:34:00 PMI try to avoid folders for this, as the fruit juices gum everything up. They are also harder to clean. I also avoid carbon steels, as they can impart a metallic taste on foods.My smallest food prep knife is the Outdoor Edge, Wedge. It's a small easy to clean necker with a two finger grip. Larger than that, I have a Cold Steel Roach Belly and Boker+ TUF. Those two and my HiVis Mora have the added advantage of being strong enough for heavier work than just foodstuffs.If there is not the scope for a fixed blade for whatever reason, it's hard to beat a 84-91mm SAK for slicing performance. The grinds are perfect for the job. I just hate getting all the pivots and springs gummed up, plus I am always conscious that it's a less hygienic option.I take your point about folders not being ideal for cutting-up fruit and the like, but in the UK aren't we banned from carrying fixed blade knives in public places of any length, unless a convincing need to carry one can be provided (for "cutting fruit" is apparently not a good enough reason)? Maybe for camping in the outdoors and fishing, but I don't think you can easily carry one legally as an EDC knife.
Quote from: Oxford_Guy on November 15, 2016, 06:49:30 PMQuote from: 50ft-trad on November 14, 2016, 06:34:00 PMI try to avoid folders for this, as the fruit juices gum everything up. They are also harder to clean. I also avoid carbon steels, as they can impart a metallic taste on foods.My smallest food prep knife is the Outdoor Edge, Wedge. It's a small easy to clean necker with a two finger grip. Larger than that, I have a Cold Steel Roach Belly and Boker+ TUF. Those two and my HiVis Mora have the added advantage of being strong enough for heavier work than just foodstuffs.If there is not the scope for a fixed blade for whatever reason, it's hard to beat a 84-91mm SAK for slicing performance. The grinds are perfect for the job. I just hate getting all the pivots and springs gummed up, plus I am always conscious that it's a less hygienic option.I take your point about folders not being ideal for cutting-up fruit and the like, but in the UK aren't we banned from carrying fixed blade knives in public places of any length, unless a convincing need to carry one can be provided (for "cutting fruit" is apparently not a good enough reason)? Maybe for camping in the outdoors and fishing, but I don't think you can easily carry one legally as an EDC knife.For everyday day carry, you are quite right. However, I have kept knives at work (though not all workplaces would permit this). Also, if I'm going on a longer day hike, so long as I'm not going anywhere that is likely to be overly concerned about me making my lunch with proper equipment, I sometimes carry a fixed blade knife AND a cheapo lightweight chopping board. Nobody goes out intending causing bodily harm with a plastic chopping board, and it seems to help softening the image of a sheath knife if you happen to be observed, although discretion should still be applied of course. At times, I have left the sheath knife in the bag when the setting felt inappropriate for a proper knife, and just used a SAK - but I don't like doing it. For shorter walks, or when I don't think a sheath knife would be appropriate, I simply take foods that don't need a knife.Just my way of doing things. I plan the foods around what equipment will be available. I'll use a folder for opening packaged food, but prefer a fixed blade for preparing food.