best knife to cut an apple

G

gary777

Joined
Dec 15, 2000
Messages
77
What would be the best knife to cut an apple with? (new to the forum-and I work in an office setting)

I've used my swiss army knife, the screwdriver portion to start the peel of an orange, but it starts to get a little gunky.

So I'm also wondering about the clean up part after you cut fruit. Do you rinse the entire knife off? Or just get a paper towel and wipe the blade?
 
I assume you mean "best knife that won't get me fired from the office for being armed." The Victorinox's woth the locking blades tend to be long enough and solid enough for this type of work, and since it is a Swiss army knife, it probably won't get stares from you office mates. There are several of us in my office who carry small fixed blades and no one has screamed yet (knock on wood). As for cleaning, if the pivot area is getting gunked up, clean it out. Rinse it real well and get it as dry as you can with a paper towel. Re-oil it when you get home. As long as it is stainless, this should be fine. None of my Victorinox have rusted yet from this kind of treatment.
 
I think your question is too specific; I think you're looking for guidance in maintenance, but the composition of the knife is a key factor.
For example, some people work in salt water. A few years ago, Benchmade made the 970ST, a titanium knife. That knife would have just needed a rinse under tap water. A carbon steel knife might have needed to be completely disassembled, rinsed, dried and carefully oiled.
I cut apples all of the time with a completeely stainless Ka-Bar Hobo knife. I first clean it hours later. As a boy, I sliced an apple with a Cub Scout pocket knife, and the blade was purple by the next morning.
Research this column for threads on maintenance, there's some good info.--OKG
 
if you want to be that specific a pairing knife, of course most of those do not come with a sheath, so go with a crkt bear claw, it peels and slices apples like few other knives i know, it even does a better job than half of my pairing knives, and it has an exceelent sheath and is quite useful for othwer tasks. its onlydrawback is that some sheeple find the forward curved blade intimidating
 
Apple, plug of Days Work chewing tobacco, whatever, the only propper way is with a stockman. Then just wipe it off on your overall legs and be done with it!
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Stainless is best, because it won't oxidize like high carbon blade, I don't think getting water all over the rest of the knife is to good for it. I would just wipe the blade with a damp cloth, it won't hurt stainless and if it's carbon, make sure you dry it good so it does'nt rust or corode.....Ironhorse....
 
Will York...he meant just the Apple, not the Tree
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Cutting an apple, hmmm well the SAK is most common to use, I have the locking bladed one called the Cowboy and that works well, but lately since I made a sheath for it, my Whitewing lockback folder is great for that!

G2

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"The Road to Hell is Paved with Good Intentions!"
Take the time to read your Bible Now, don't be left behind...
 
I agree with the Swiss Army Knife suggestion. Use one with both the large and the small blades. There are even basic SAKs which have only these two blades: e.g. the Victorinox Secretary or the larger, but still very thin alox hanled model. You can find the latter one on http://swiss-knife.com.
Go to advanced search, type Pioneer, you will find it among the other alox handled knives.
The steel Victorinox uses is quite stain resistant , of course it is not a champion, but under $50 it is hard to beat...
 
I use my Boye Dendritic Cobalt folder. Just a quick rinse when I am done and on to the days events.
Oh yeah, this particular knife is very non-threatening to the masses of sheeple.(Am I the only one who gets a kick out of that word?)
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Never do I worry about rust or discoloration. Gotta love these little knives.
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[This message has been edited by Roy (edited 12-18-2000).]

[This message has been edited by Roy (edited 12-18-2000).]
 
If one wishes to pare an apple or other fruit in public with elan, and not be concerned with clean up (a simple wipe will suffice), may I suggest the Kit Carson paring knives with Talonite (r) blades (3" or 4") and Corion (r) handles?
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If one's panache will not be diminished by washing the blade and applying a rust preventative after paring, then Ed Caffrey's Spiders 'n Snakes with Paua shell handle will perform exquisitely well:
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I sincerely hope this helps, Walt
 
I like to carry a William Henry Lancet as my "apple and sandwich" knife.
 
One of Tom Mayo's TNTs would be just the ticket. Clean up afterward or don't clean up afterward, it doesn't much matter.
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Semper Fi

-Bill
 
There is only one folder made specifically for this. An Opinel. Yes, it's carbon. Yes, it will stain. Yes, you can't flick it open. Yes, you have to sharpen it more often than INFI. I like it that way. When lunchtime comes around, the Opinel comes out of the pocket. BTW, it's a nice cheese slicer as well.
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Hoodoo

I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
JKM
 
While I usually have a Spyderco or Benchmade clipped inside the waistband of my jeans, I'd never use them to dress fruit.

For tasks like that, I usually have a smaller and cheaper pocketnives (picked from a box of old Camillus, Buck, Schrade, etc.) tucked in my back pocket.

The cheap alternate knife is also the one I offer when someone says, "Hey, anyone have a knife I can use to cut this thing?".

 
By the way, I keep a tin of 'Tarnite' handy for stain-removal. This stuff is great for removing any oxidization on blades (or any other brand name stuff with oxalic acid as the active ingredient).

Good stuff!
 
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