Alox vs Celidor for food chores.

[Aloha]

Do you have a preference?  I was sitting down to have a snack today, an apple.  I instinctively reached for my SI that I have on me vs my MT.  I have been leaning towards not using my Celidor SAK for food if I can help it.  I'll just carry Alox for those chores.  I feel I can wash the Alox out and not worry about crud getting behind the Celidor scales. 

Anyone feel the same? 

[zrxoa1]

Yep. Only use alox but also only really carry alox.

In the few cases i carry non alox, usually something 111mm, I cut certain foods but try to be more careful to only use the front 2/3 of blade to not risk crud getting in the scales.




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[LoopCutter]

I EDC a Vagabond/Manager, with Celidor scales.  And, I have not really given any thought to food getting behind the scales for two reasons.  I cut with the blade, fingers on the scale and wipe down the blade when done.  Second, I suspect that there is enough pocket lint behind the scales that there is not room for food to find much room and hopefully a good fresh water rinse handles flushes any build up.

I do use my OH Treker (111cm) for food work when outside, as I do like the serrated end of the blade of slicing and dicing chores in the field.

Fix blade for game prep, and large meat cuts.

Cheese is the worst regardless the blade however

[Butch]

I only own 1 Alox & it is a shelf queen.  Cellar door on my champs. But they get washed at every food use.

[cbl51]

I EDC a Vagabond/Manager, with Celidor scales.  And, I have not really given any thought to food getting behind the scales for two reasons.  I cut with the blade, fingers on the scale and wipe down the blade when done.  Second, I suspect that there is enough pocket lint behind the scales that there is not room for food to find much room and hopefully a good fresh water rinse handles flushes any build up.

I do use my OH Treker (111cm) for food work when outside, as I do like the serrated end of the blade of slicing and dicing chores in the field.

Fix blade for game prep, and large meat cuts.

Cheese is the worst regardless the blade however

This.

I pay very close attention to cutting and make it a point not to go deeper than the blade kick. When done, the blade its a wash down and ry with a clean paper towel. Most foods only go about 2/3ds the way up the blade. If it's a really thick sandwich, I turn it over and cut halfway through from the bottom, then turn it right side up and cut down the top half. Works out great and never gets crud in the joint.

[Greg Jones]

Like others have said, I use Celidor with care, I've never had concerns or anything negative happen

[Rapidray]

I’ve never really thought of it...the SAK is a tool and is used as such. I do clean after food prep, and cleaning/wiping down after usage. Then again I try to take care of everything I own.

[Aloha]

I may have been over thinking.  I've also been carrying my SI a lot recently.  I guess theres no documented illnesses from crud behind Celidor scales so alls good. 

[AndyTiedye]

Food prep needs bigger blades!
I use a 130 for food prep when I'm camping.  No alox option there.
The Hunter Pro Alox looks good for that sort of thing, I hope they expand the 111 alox line a lot.   Gimme a Work champ Alox!

[El Corkscrew]

I prefer a 93 mm alox for food prep.. the little bit of added length on the blade really helps especially for things like apples and tomatoes and oranges.
Alox seems like it's easier to clean up as well

[Aloha]

  More blade is not a bad thing for food items.  I don't want to really over think it but I'd agree Alox just seems like the better choice for me.  No harm in carrying Alox and Celidor  . 

[Rapidray]

More blade is not a bad thing for food items.  I don't want to really over think it but I'd agree Alox just seems like the better choice for me.  No harm in carrying Alox and Celidor  .

and when I’m not doing a challenge, I usually do carry both with me.