Recommend me an EDC food knife

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rlewpolar

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Oct 4, 2022
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Looking for suggestions for an EDC knife that does well cutting food. Something probably in stainless that won’t rust after using it with acidic fruits. Should be easily cleaned by just running it under water. I’m thinking fixed blade since i don’t want to deal with food particles in a locking mechanism. No fancy scales that will mind being dunked in water. Should also be tough enough to cut a tough steak and yet slicey enough to thinly slice a tomato. I own a Spyderco SpydieChef that almost fits the bill but again, would prefer a fixed blade. Ditto for an Opinel 8 I own except again, not thrilled about a folder and those wooden handles don’t do well being repeatedly soaked in water.

Any suggestions would be appreciated. Maybe a Mora Companion in stainless? How do scandi knives do with food? Thanks
 
I don’t care much for scandi grinds in general, but that’s just me. How much are you looking to spend and how big, or small, do you want the knife to be? On the cheap side, Buck has the Bucklite fixed blades that are awesome in the kitchen. As a matter of fact, I bought several of them just for kitchen purposes because I don’t like using my wife’s junk knives. They can easily be carried daily.
 
I like the Swiss army picnickers. The knife is pretty big. The stainless steel is very stainless and as a whole it cleans up really well after getting food gunk.

Plus bottle opener and can opener.


Otherwise I use a Mora 2000 as my food knife. Again stainless easy to clean and quite thin and slicey. Although I would probably recommend the kransbol as it looks a bit nicer.

 
Obviously I'd like to say look in the Maker's/for sale section Here....

But if you want production knives....?

LT Wright makes a line specific to this.

Traveller
Large Pouter
Small Pouter.

I have the Traveller. It's good.
You are probably leaning towards the Large Pouter size.


My Traveller is second from the right
 
If you're dead-set on a fixed blade I'd look for something wide and non-stabby. Nothing more annoying than trying to get the last glob of cream cheese and stabbing through the container instead. Spyderco PM2 = worst food knife ever :p

Maybe something like a kephart? Obviously in a relatively stainless steel, with glued (completely sealed underneath) synthetic scales.



I would rethink the folder thing though - the blade itself is always easy to clean, but don't forget the sheath - I can put a slightly dirty folder in my pocket, but when a fixie goes into its sheath it needs to be perfectly clean, otherwise you'll be getting the gunk out of there instead.
 
edit. Having issues posting a picture at the moment. But how does S110V, Carbon fiber, small foot print sound?
 
BKTiiyW.jpeg


Depends on how much you want to spend. I personally dont prep foods regularly with my EDC, folder or fixed, but my go to fixed blade when I have to food prep with it in the field is my Spyderco Moran. VG10 steel is plenty stain resistant for the task and lightweight. Kind of mora like in the sense.

For me anything in s30v has done a good job. No rusting to think off. Buck does a good job as well with their fixed blades and field dressing can be just as corrosion inducing as food prep. If you want a more premium steel with high corrosion resistance then a bradford guardian in Magnacut would be my choice honestly.
 
If you reconsider the folder idea, the Shun Higonokami fits the bill (the KAI version is a little smaller, is 420J2, and a good bit less expensive).
 
Here are some
Civivi minimis
Screenshot_20230216_083627_Chrome.jpg
White river backpacker (I would pick this)
Screenshot_20230216_083600_Chrome.jpg
Spyderco subway bowie
Screenshot_20230216_081948_Chrome.jpg
Spyderco bow river
Screenshot_20230216_081835_Chrome.jpg
CJRB Silax (bigger option)
Screenshot_20230216_081742_Chrome.jpg
Spyderco Waterway (bigger option)
Screenshot_20230216_081722_Chrome.jpg
Enzo/Brisa necked
Screenshot_20230216_081541_Chrome.jpg

To me, food prep means you want some belly on the knife, and handle clearance (so you're not hitting your handle/knuckle on the cutting surface).

Lots of good choices besides these, have fun shopping.
 
Something I didn't see mentioned that may help.. there is no reason to 'dunk' the knife.
I hand wash with a dish rag and dish soap. If the handle has some sticky I just wipe it off.
These knives are made for outdoor/ hunting/camping use, so a wet wipe off won't hurt. My apologies if I over stepped.
Get the best knife you can afford and enjoy !
 
I would never use my EDC knife for long-term food prep. These are two different styles of knives. I edc a Spyderco Gayle Bradley #1 and for food we use a Victorinox Fibrox knife set with many different styles of knives for different tasks, chef knives, filet knives, boning knives, etc.. It is a professional rated knife set used in many restaurants.

 
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I use a bradford gaurdian 3. It is on the smaller side for what I think of when I think food prep. The benefit there is it's lived on my belt for years n never gets in the way. I've thought about getting the 3.5 cause it comes with a scout carry sheath too. I think the 3.5 just has a little longer handle. I might get one in a sheepsfoot one day. It'd be worth checking their website but the last time I was on there they had them available in magnacut. They offer different steels, shapes of blade, n finishes. Options for different handle shapes and materials. You can even choose the finish on the handle screws.
 
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