Case knife for kitchen duty?

I'll jump on the full size trapper bandwagon ;), and add that the kitchen is really the ONLY place I use a big trapper, and I prefer using the spey blade for most of the cutting/slicing I do in food prep. I WILL sometimes carry a Case slimline trapper, but mine has been assigned to permanent kitchen duty except for very occasional pocket carry.

But I once used the spey blade of a Case mini trapper for several consecutive weeks for kitchen duty, and rarely wished for a bigger blade. But bigger blade size seems more versatile in the kitchen the way I cook. I liked using a new Tribal Lock in the kitchen when I first got it. In fact, most of my new knives - whatever the brand , pattern, and size - get a week or two of kitchen duty just to help me learn what the knife is like. One of the first single-blade knives I ever owned was a Sodbuster Jr; after using it in the kitchen for a couple of weeks, I became far less prejudiced against single blade knives than I had been originally!

FWIW, here are the knives that are ALWAYS on my kitchen counter these days, but I may well pull something out of my pockets that's in my carry rotation for the week and use it for food prep. I've had NO problem keeping both carbon and stainless blades clean in the kitchen, just washing right after use with soap and water, drying blade and handle with dish towel, and occasionally folding a little scrap of paper towel to run back and forth down in the blade well to dry that out.
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- GT
 
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Like others here, I prefer fixed blade kitchen knives, kept sharp, for kitchen duty; but, if I were to use a Case slipjoint, the trapper would be it. Sodbuster would also be good. Full-size, not the Jr.
 
JohnDF said:
Thanks. Looks like it comes with a good markup. I'll keep hunting ;)
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That's the problem I have all the time my friend I find a knife I'd like to have but by the time I see them for the first time they are scarce and expensive. :eek::eek: I'll keep my fingers crossed for you and if I come across one I'll let you know. :thumbsup:
 
In three decades of chef's work I always used 3" to 5" fixed blade FFG paring knives. I recently began favoring small FFG folders for their unique ergonomics. I've been reaching a lot lately for a 3.4" Laconico Keen and will get a 2.875" EZC soon which I suspect will be even handier. Even my 4" Shiro F3 has seen extensive kitchen service. I'm thinking about trying out out an Emerson Mini A100, Skaha II, and maybe a Boker Exskelibur.

Sanitizing is simple. Wash thoroughly, then soak in a tablespoon of bleach in 2 qts hot water for 20 minutes every couple of days, depending on use.
 
Me, I vote Peanut!
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Ran a month or so of prep...worked and put one hell of a patina on!
 
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My method is to use whatever knife is in my pocket for whatever task is at hand. Last chili made was a week ago. I was carrying my Case 3318 (my usual EDC) - needed to cut the plastic vacuum wrap to brown the meat - Turkish Clip was up to the slicing job. OH
 
Buzzbait said:
What? No love for the Case Backpocket? Big long blade that cuts like crazy. Lots of cover options to choose from. There's even a 154-CM option.

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I was thinking the same thing, Buzz. I never got around to posting it.
I've got one of those and it's a super slicer. I think one in G10 and trusharp would do well in the kitchen.
 
meako said:
Backpocket
Tribal lock or
Large Stockman...
And training course for other kitchen users
How to Not make the Kitchen Knives Go Blunt...101.:thumbsup:
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I taught that course to my wife when we first married. I'm glad she paid attention, because all our knives remain sharp. She now loves a sharp knife, and can't abide all the blunt instruments she has to use whenever we're visiting with friends or family and helping out with dinner.

My daughter has attended the same course. She is now doing graduate work, "How to Keep Your Knives Sharp."

:D
 
popedandy said:
big trapper and a Panama trapper both work well. A large sodbuster should also do fine.
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It's a shame this is the Traditionals forum cause I can't post my real kitchen folder work horse (that I find to be large enough) ((((( C.S. Holdout I ))))).
I use my many Case Trappers all the time in the kitchen because I jus love using them.
but
They are a bit short.

I was going to suggest the Panama. I don't have one yet so I can't talk about it.
Hey . . . there is always the Case Hunter which is a folder.
https://www.knifeworks.com/traditional-pocket-knives/case-knives/case-folding-hunter-knives.html

It's a shame Case doesn't make a fruit testing knife anymore (they quit making those right ) ?
The thing is compact to fit in the drawer but has ginormous blade length. I had to reprofile the heck out of my cheepy (not a Case). Before that it would't cut a soft roll in half . . . afterward . . . ooh la la.
 
I just made breakfast this morning with my Sobuster Jr. Its a cheap knife in delrin, easy to clean with just 1 blade, and gets very sharp. Plus, its got a good blade shape for food use. Its spreads things well, and can pierce, and has the belly to slice and trim well.
A trapper would be good too. Or a Backpocket.
 
kamagong said:
Methinks you need to do a better job of keeping your kitchen knives sharp.
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Yeah, I recently bought a WSKO w/BG for that purpose. ;) However, my Case knife will only see the KME when it needs it if stropping becomes not good enough. :thumbsup:
 
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