This one hits close to my heart. One of my requirements for a knife is that it would be not much trouble to cook with them. Back when I was in the scouts, my carry knives were a machete and a chef's knife. Every EDC I have ever gotten had to work like that chef's knife I kept bringing along.
@@adksherm Yup, I looked ridiculous. Especially since I had cheap, poor fitting sheaths. Got the job done but, hell, I looked goofy with those knives rattling around.
21:46 i’ve had this silax over a year now and i love it. with a static cord it is the perfect pocket carry very accessible. something that goes unnoticed is the second tip. cooks usually cut away from themselves in a push cut so the heel of the knife what is usually called a choil is actually a second tip similar to how a tanto has two tips. the silax it easy to sharpen and you can get two hands on it and even though it is kind of slippery you can get some great leverage. it’s awesome to see a knife this size that is thin behind the edge.
Great episode, food prep is probably 95% of the use my knives get when I’m not camping so having a blade that is a good slicer is pretty important. White river firecraft 3.5 probably a great food prep knife as well.
Love the concept here! This is something I don't hear talked about often yet I personally end up at gatherings, family get togethers, barbecues and parties where I end up helping in the kitchen and my pocket knife is usually the sharpest thing in the person's house. I'd also add to this list the Real Steel G-Slip and Metamorph.... PHENOMENAL kitchen knives.
Great that you start with the Opinel. While I have a bunch of other knives, the Opinel (Inox) would also be my first choice to do anything with food. I love the olive wood version #8 for that. I actually see them more as a foldable kitchen knife than as a folding knife that can do food prep on the side. That's also where their origins are. I would definitely recommend getting the #8 in standard wood, and for the price, just get 2 or 3 of them. Never had any issues with the wood, and that's under quite extended use - my oldest one is at least 25 years old and still works perfectly fine.
I have carried a stainless Opinel No.8 as my personal hiking/camping food prep knife for about 30 years (I've gone through 3 of them). Love it. Cheap, light, compact, slicey. Depending on scenario it might be my only knife or (more likely) maybe one of 2-3 knives. If preparing food for more than 2-3 people I'll take my Tops Tex Creek XL or even a kitchen knife. DCA - my eyes lit up with the Nordsmith Canteen. Excellent blade shape, geometry & steel for larger scale food prep. Thanks for the vid.
I love how the YT algorithm dishes me up a KC video just after I've already made a purchase. I have just bought my mom an Opinel Breakfast & Brunch knife. Thanks for the info DCA. Pity YT didn't tell me about it last week.
For a table knife you really want something with serrations. The tips of the serrations protect the edge from getting dulled by your plate (which is probably going to be ceramic or glass… guaranteed to blunt a plain edge almost immediately). This is why steak knives always have serrations. Another thing I’d look for is ease of cleaning. A great choice is the victorinox serrated folding paring knife. It’s quite long (well over 4 inches) but weighs practically nothing (like a Spyderco dragonfly with a huge blade). It also has a liner lock. The blunt tip makes it people-friendly. Victorinox says you can put it in the dishwasher. Downsides… it won’t chop. Also the blade is slightly flexible (like a typical steak knife). But it’s good at slicing (similar to Victorinox’s “tomato knife”) and thanks to the serrations it will even be capable of slicing a bagel or bread. It’s a very capable food knife and less than $20 at Knife Center. I’m surprised it hasn’t taken the edc community by storm.
Hi DCA, I've been seriously binge watching your knifecenter videos, partly due to my interest with the subjects presented in the videos, but I mainly enjoy how you articulate and expand on each review. I watch a lot of other reviews where at the end I ask myself, why didnt they mention this or that. You, however, never seem to miss a detail. Thank you for that and keep making this great informative content.
I have an Opinel No. 8 I use as a vegetable knife and a stainless Mora Companion I use to cut up chicken. I have a couple of Mams I use as paring knives and a Laguiole I use as a steak knife. They're all perfect.
The CJRB Silax looks great, thanks! Would like to recommend the Mora Companion and Victorinox Swiss classics kitchen for the smaller 10-15$ budget, they work without any drawbacks and will stay for years.
Thanks for doing this video. I use my knife/knives every day and it seems like at least half of the usage goes toward prepping food for my kiddos. Good stuff👍🏻
I will love an actual demo comparison of these knives (like the one you did on cardboard) cutting meat, veggies and fruits. Let's see those largely-than-average-hands doing the demo, instructing slicing, and showing how to remove food detritus from the knives. Anyways, thanks for the vids!
Nice, DCA! I really would like to see this category get more attention, especially the folders. I DO have a gripe tho....no food prep knife should have a hollow grind. That should be a disqualifier. I really like the Liong Mah design, but his handle is too wide and it loses the finger clearance, and the clip is not deep enough for good carry. I just ordered a Gerber Sumo, despite its barely-adequate steel and goofy material choices, for use as a food-prep EDC. Wish they would do an upscale version of that design. To the folks that insist that they don't use and EDC for kitchen stuff, I have two points. 1.) Why are you here complaining? and 2.) I am forever finding myself in camping\picnic\backyard scenarios where some cheese\meat needs slicing, peppers & onions need dicing. Now if we can just figure out an EDC cutting board. I KID!!! I KID! Stop yelling! Thanks again, DCA!
Was at a brewery recently where you could make up your own cheese and meat platter from their fridge and the knives they had sucked. Had my edc on me of course. Worked a treat.
Hey man I have the White River cleaver and one thing you fail to mention is that when you flip it over the flat front edge acts as as a stir / spatula and has the perfect angle for such use and is a genius design
I was kind of shocked to see a CRKT knife (I just started watching your channel a couple of weeks ago and just haven't seen them). I really enjoy my CRKT knives. I have several. I feel they are good entry level knives for EDC for anybody wanting to collect knives. I'm looking forward to getting a some higher end knives in the future for EDC. Love your videos. Really helpful for looking for a "next knife buy"
I have my eye on the black and white spyterco. I’d take anyone of them on the table. Even if I have one I’d take another. Why not. The condor tools are always nice. Cant go wrong with spyterco or white River. The green Micarta that’s a nice touch. The sheath on the last one is nice and simple with a hint of green good to go. Have a good day to all. Knife center always has Options. Thanks dca
I own the Revo & the Condor already, but I wish your design were a bit more affordable because it would not only be my camp food prep, but my edc as well. Thanks for putting the time into the design. It just looks so classically attractive.
Great video for me, as food prep is one of the major uses of my knives. My own EDC food-prep champs are all Cold Steel - Large Voyager Clip Point, Rajah III, Spartan, and 4" Talwar. The Voyager is a do-everything and the other three are all WICKED slicers with lots of belly, knuckle-clearance, and the resulting ability to do rocking cuts. Spartan is the big shocker in this for me. Bought it on a whim (and a sale) as more of a novelty. Turns out the thing is supremely useful for a whole lot of things!
Wasn't a bit surprised to see Opinel there. Agree with your choice, as I didn't know it existed and yep, mine likes to bind up a bit occasionally. However, a quick rap into the palm snaps it back out no problem. BUT... Looked like yours came with a harmonica built-in too!
I *love* my Grohmann knives. In the kitchen i mostly use my #1 (flat grind), for slaughtering pumpkins a always take me #103 ("Short Blade Skinner", normal grind). I never had better knives. Outdoors i love my #3 ("Boat Knife", normal grind). 😃
Knuckle clearance is less of a problem if you adopt the chef's pinch grip on the blade spine. Love the KUF. Paper cut test on some 100 dollar bills if you can afford that one!
Great subject! I use the Boker Bob as my do-everything kitchen knife. A little heavy, but fits great in the hand with the micarta grip and as you get use to handling it, the blade geomertry works really well. Also, do have to stay on top of stropping the Aus 8 steel.
Great subject for those of us who are spoiled by high-performance kitchen knives. My own priority for food prep is a nice thin blade. Because of the bushcraft thing a lot of outdoor knives you see are these great slabs of steel and that's not great for food prep. BTW I let my first Opinel go through the washer more than once. Once it dried out it would be fine. Not recommended but I wouldn't worry too much about a little moisture getting in. Best slicer on the table there if you ask me. Of course there are other great options. I like the SypdieChef a lot but it's pricey; that Silax looks like an all-around winner including the price.
@Paul Smith And in every picture I've ever seen of the river traders who'd go deep into the wilderness in the 18th century with trade goods and come back with furs, they had a knife _and_ a hatchet. Those guys lived off the land for months at a time and I guess it was important to have the tool suit the job. I actually got a replica trade knife just for food prep because the blade width is 1.5mm. I'm often the guy who volunteers to handle the cooking part, so I want to have a knife that can cut the gig, so to speak.
With Benchmade coming out with their culinary line, it'd be really cool to see a comparison between the Benchmade, spyderco, and bradford culinary knives (and any others I missed)
@@z50com check out the bradford gatsby. According to his Facebook he's looking at doing another run soon, and those will be M390. Not sure what the price will be. I've got the M390 chefs knife on my Christmas list!
@@peterv1318 they donated money to senators who represented the district they did business in. They may not be as pro 2A as we might like, but they aren't like Dick's, donating to moms demand action.
@@0mfgno - ok thank you. I thought they were like Dick’s and others like them. But still I will pass on them. They do make good knives I will give them that.
Good episode! I'm a chef by trade and love my knives, also piggishly protective of them. That said, I've contacted CRKT and asked them if they could use their 'Field Strip' tech on a kitchen friendly folder. Of course it was a suggestion I'm sure no one listened to, but that would be cool. Anyways, fun vid!
Since you are a chef I do have a question for you… how does one clean their knife after say using it to make a sandwich or slice an apple… I have seen people just fold it and shove it away but that seems unwise to me… is it actually ok or would you recommend cleaning the knife at end of day if it was used with food?
@@Bawrabawla always clean your knife. In a pro kitchen there are usually stations nearby with a sanitizer/ water mix . At the very least, a knife is typically wiped down with this and a rag. It should be cleaned between uses and definitely cleaned and dried at the end f the day. General rule, when in doubt, clean it. Atleast wipe it off with sanitizer. If you are concerned about this at home, set up a spray bottle with some bleach or other sanitizer and water and designate a towel for the cleaning between tasks. But yeah, I've seen people too careless with their knives. This is one of the many reasons most chefs won't let others use their knives.
@@oddsavage Thanks for the detailed response, at home I always hand wash my kitchen knives with soap/water after cooking. I have been concerned about using damaging folders by cleaning them. Going forward, I will make it a point to clean them after every use or atleast end of day with soap and water.
Before I became a knife enthusiast I did everything with my trusty SAK. These days I like a Spyderco Endura for food prep when camping. But that Canteen knife and the Sylax are calling to me…
Where's the Victorinox parring folding knife.i use mine as a dieseal mechanic and thing is awesome food prep and anything you need it to do. Mine is the serated version love it. My new Swiss army knife.
I'd throw the Steel Will Nutcracker on there, it's got the sheep's foot, dicing jive. The Cutjack is great too, big handles, very slicey, and the large finger choil lets you get in close to the blade for paring or peeling.
I’ve been using the kershaw camp 5 for some time now, only gripe with it is the plastic handle gets a bit slippery and looks murdery. Females in the camp would often not use it because it looks scary. The silax looks great, it actually looks like a traditional kiritsuke style knife and not at all stabby looking. I just placed my order.
While I use an 8" chef's knife for everything in the kitchen, my father swore by a 5" utility blade -- that Silax would be the only thing in his knife block. That's a terrific price for a really well-designed blade. Hrmmmm...
Dangit, DCA, I was doing such a good job with not thinking about how much I want the spidiechef. Also gotta give a shout out to the folding victorinox "paring knife" which I consider much more a steak knife, but do use it for food stuff very often.
Not to weaken your resistance-and I want it but can't justify it either-but LC200N is IMHO as premium as you need in every way, a true all-rounder, but it excels in corrosion resistance and that's kind of huge with food prep. I know an oceanfront campground in the Middle Keys where that thing would be perfect. I already have a UK penknife salt version as a fishing knife. This one doesn't offer the same value but boy would it be sweet if I camped at the beach more often.
Thanks for the great rundown DCA! Further solidified my aim for either the L Northern Hunter or the Canteen, but didn’t help me in my indecisiveness. Maybe I’ll just have to get both 😄
I love my Byrd Wings for picnic kinda stuff - plain edge for cheese, salami, fruit etc & the serrated edge for slicing bread 🙂 Can be handy for keeping one blade cleaner too (although obv that's compromised as soon as they're closed together). Wish the blades were a little thinner & taller, but that's outweighed by having the two blades.
That Canteen is beautiful! Great job! I was wondering where the nessmuks were. Great food prep profile. Speaking of… I’m surprised Revo Ness Flipper wasn’t on this list. It’s my go to EDC/camping/food prep knife.
Great video as always KnifeCenter...for the upcoming videos,could you guys made a video for a new copper and brass design knive..a lot of copper/brass lovers will really aprreciate it..thank you
CRKT needs to learn the lesson the other companies have. When asking $50+ for a Chinese made knife, it needs to at least have D2 steel. Preferably 14C28N. 8cr13mov is a $20 knife in my mind.
@@The4cp Anyone asking for better steel from CRKT is in for a LOOOONG wait. CRKT is in reality a "printing press" for custom knifemakers the world over (Ken Onion, Kit Carson, Alan Folts, etc). Most (probably ALL) of CRKT's knives are available in premium materials from their respective designers. CRKT will NEVER make premium knives because they know as well as we do, if we had "premium-knife" money we wouldn't be buying a CRKT. CRKT's business model is selling everyone an entire knife COLLECTION, $40-$50 at a time. Then you go buy the PREMIUM knife you actually want with a little knowledge, a lot more confidence, and 10-20 CRKT knives in an old wooden box.
Great video with nice suggestions or options. I'll stick with my Bick 110/112 in clip or drop point as so many have done for generations now for a folder or a Case Finn 3(not the new short one) /Finn 5. Buck Kalinga, 103 Skinner, 102 woodsman, 113 ranger skinner, and one of my favorites the Buck Vanguard.
I’ve been in the market for a chef knife. I might just go for that white river for strict kitchen use! That thing is a beauty. If I could allow myself, I’d definitely go for the DCA design••••That Micarta and toxic green along with the blade and handle shape is like a symphony. Nice work.
I’ve been eying that Silax for a few weeks now, i almost want to get one just to keep in the kitchen for food prep or just to keep in my camping gear , especially at that low of a price i think I’m gonna have to pull the trigger.
The Kapara is a great food prep knife, I am surprised it did not make the list. That was it's original intent. More of a paring knife feel but it is great for fruit, veggies and even lighter meat cutting. One of my favorite knives all around. A little funky looking in photos with the curved spine but beautiful in real life.
@@MarylandWearAndCarry it's a great knife. I've got lots of great knives, many costing several times more than the Kapara and it still gets carried often. In fact, I've got it in my pocket right now.
And with the Opinel you can blow the integrated whistle when dinner’s ready.
Bro you my comfort youtuber. You show me your arsenal and only suggest the best. You my knife guy
This one hits close to my heart. One of my requirements for a knife is that it would be not much trouble to cook with them. Back when I was in the scouts, my carry knives were a machete and a chef's knife. Every EDC I have ever gotten had to work like that chef's knife I kept bringing along.
Lol thinking of myself with my scout uniform and a machete and giant kitchen knife strapped on.
@@adksherm Yup, I looked ridiculous. Especially since I had cheap, poor fitting sheaths. Got the job done but, hell, I looked goofy with those knives rattling around.
@@georgebulbakwa9017 lol, I love it! Miss the scouts- great times in my troop man.
21:46 i’ve had this silax over a year now and i love it. with a static cord it is the perfect pocket carry very accessible. something that goes unnoticed is the second tip. cooks usually cut away from themselves in a push cut so the heel of the knife what is usually called a choil is actually a second tip similar to how a tanto has two tips. the silax it easy to sharpen and you can get two hands on it and even though it is kind of slippery you can get some great leverage. it’s awesome to see a knife this size that is thin behind the edge.
Great episode, food prep is probably 95% of the use my knives get when I’m not camping so having a blade that is a good slicer is pretty important. White river firecraft 3.5 probably a great food prep knife as well.
That Revo knife looked nice love the spear point.
Love them knives my friend has the firecraft 7 it's a monster
Love the concept here! This is something I don't hear talked about often yet I personally end up at gatherings, family get togethers, barbecues and parties where I end up helping in the kitchen and my pocket knife is usually the sharpest thing in the person's house.
I'd also add to this list the Real Steel G-Slip and Metamorph.... PHENOMENAL kitchen knives.
Great that you start with the Opinel. While I have a bunch of other knives, the Opinel (Inox) would also be my first choice to do anything with food. I love the olive wood version #8 for that.
I actually see them more as a foldable kitchen knife than as a folding knife that can do food prep on the side. That's also where their origins are.
I would definitely recommend getting the #8 in standard wood, and for the price, just get 2 or 3 of them. Never had any issues with the wood, and that's under quite extended use - my oldest one is at least 25 years old and still works perfectly fine.
I double on the olive handle. Less swallow as well, aside from just looking great.
...and a modified No9, for general outdoors use!!! mod: Drop point, patina blade, burnt handle)
The whistle on the Opinel doubles as a dinner bell!
Im so glad you made this video. Props to those who suggested it.
I have carried a stainless Opinel No.8 as my personal hiking/camping food prep knife for about 30 years (I've gone through 3 of them). Love it. Cheap, light, compact, slicey. Depending on scenario it might be my only knife or (more likely) maybe one of 2-3 knives. If preparing food for more than 2-3 people I'll take my Tops Tex Creek XL or even a kitchen knife. DCA - my eyes lit up with the Nordsmith Canteen. Excellent blade shape, geometry & steel for larger scale food prep. Thanks for the vid.
I love how the YT algorithm dishes me up a KC video just after I've already made a purchase. I have just bought my mom an Opinel Breakfast & Brunch knife. Thanks for the info DCA. Pity YT didn't tell me about it last week.
For a table knife you really want something with serrations. The tips of the serrations protect the edge from getting dulled by your plate (which is probably going to be ceramic or glass… guaranteed to blunt a plain edge almost immediately). This is why steak knives always have serrations. Another thing I’d look for is ease of cleaning. A great choice is the victorinox serrated folding paring knife. It’s quite long (well over 4 inches) but weighs practically nothing (like a Spyderco dragonfly with a huge blade). It also has a liner lock. The blunt tip makes it people-friendly. Victorinox says you can put it in the dishwasher. Downsides… it won’t chop. Also the blade is slightly flexible (like a typical steak knife). But it’s good at slicing (similar to Victorinox’s “tomato knife”) and thanks to the serrations it will even be capable of slicing a bagel or bread. It’s a very capable food knife and less than $20 at Knife Center. I’m surprised it hasn’t taken the edc community by storm.
Hi DCA, I've been seriously binge watching your knifecenter videos, partly due to my interest with the subjects presented in the videos, but I mainly enjoy how you articulate and expand on each review. I watch a lot of other reviews where at the end I ask myself, why didnt they mention this or that. You, however, never seem to miss a detail. Thank you for that and keep making this great informative content.
I have an Opinel No. 8 I use as a vegetable knife and a stainless Mora Companion I use to cut up chicken. I have a couple of Mams I use as paring knives and a Laguiole I use as a steak knife. They're all perfect.
That Opinel is stellar doing veg. So thin. :)
Lol, I saw it in the lineup right away. This is why I got the Spyderco bowriver. I definitely recommend it, very good ergonomics.
Really like the Silax- currently using my Benchmade Bushcrafter 162 for food prep in the kitchen because it makes me happy
I would REALLY like to see Morakniv's rendition of a camp cooking knife set in Sandvik, from paring to cleaver.
The CJRB Silax looks great, thanks! Would like to recommend the Mora Companion and Victorinox Swiss classics kitchen for the smaller 10-15$ budget, they work without any drawbacks and will stay for years.
My wife loves the cjrb silax.
I Love the Nordsmith canteen knife, it is designed beautifully.
Thanks for doing this video. I use my knife/knives every day and it seems like at least half of the usage goes toward prepping food for my kiddos. Good stuff👍🏻
I will love an actual demo comparison of these knives (like the one you did on cardboard) cutting meat, veggies and fruits. Let's see those largely-than-average-hands doing the demo, instructing slicing, and showing how to remove food detritus from the knives. Anyways, thanks for the vids!
I've been using a Gerber flatiron for several months. It's very good in the kitchen and an inexpensive alternative.
Kizer Baby,CRKT Minimalist Cleaver,Victorinox SwissClassic foldable vegetable knife,Spyderco Pacific Salt 2,Gerber Flatiron,Outdoor Cuisine III,Tops Bull Trout,RealSteel RealSlim,CIVIVI Minimis,Benchmade Hidden Canyon,Morakniv Kansbol,ESEE-3HM,ESEE xancudo
😄😄😄😄😄
I love edc-kitchen knives!!!!!
Nice, DCA! I really would like to see this category get more attention, especially the folders. I DO have a gripe tho....no food prep knife should have a hollow grind. That should be a disqualifier. I really like the Liong Mah design, but his handle is too wide and it loses the finger clearance, and the clip is not deep enough for good carry. I just ordered a Gerber Sumo, despite its barely-adequate steel and goofy material choices, for use as a food-prep EDC. Wish they would do an upscale version of that design.
To the folks that insist that they don't use and EDC for kitchen stuff, I have two points. 1.) Why are you here complaining? and 2.) I am forever finding myself in camping\picnic\backyard scenarios where some cheese\meat needs slicing, peppers & onions need dicing. Now if we can just figure out an EDC cutting board. I KID!!! I KID! Stop yelling! Thanks again, DCA!
Was at a brewery recently where you could make up your own cheese and meat platter from their fridge and the knives they had sucked. Had my edc on me of course. Worked a treat.
My Spyderco Kapara works well for me
First time I've heard anyone describe butternut squash as 'aggressive' 😆. Love it!
This answered the question I posed in one of your earlier videos. Thanks, DCA!
Hey man I have the White River cleaver and one thing you fail to mention is that when you flip it over the flat front edge acts as as a stir / spatula and has the perfect angle for such use and is a genius design
I was kind of shocked to see a CRKT knife (I just started watching your channel a couple of weeks ago and just haven't seen them). I really enjoy my CRKT knives. I have several. I feel they are good entry level knives for EDC for anybody wanting to collect knives. I'm looking forward to getting a some higher end knives in the future for EDC. Love your videos. Really helpful for looking for a "next knife buy"
I have my eye on the black and white spyterco. I’d take anyone of them on the table. Even if I have one I’d take another. Why not. The condor tools are always nice. Cant go wrong with spyterco or white River. The green Micarta that’s a nice touch. The sheath on the last one is nice and simple with a hint of green good to go. Have a good day to all. Knife center always has Options. Thanks dca
I own the Revo & the Condor already, but I wish your design were a bit more affordable because it would not only be my camp food prep, but my edc as well. Thanks for putting the time into the design. It just looks so classically attractive.
Great video for me, as food prep is one of the major uses of my knives. My own EDC food-prep champs are all Cold Steel - Large Voyager Clip Point, Rajah III, Spartan, and 4" Talwar. The Voyager is a do-everything and the other three are all WICKED slicers with lots of belly, knuckle-clearance, and the resulting ability to do rocking cuts. Spartan is the big shocker in this for me. Bought it on a whim (and a sale) as more of a novelty. Turns out the thing is supremely useful for a whole lot of things!
Wasn't a bit surprised to see Opinel there. Agree with your choice, as I didn't know it existed and yep, mine likes to bind up a bit occasionally. However, a quick rap into the palm snaps it back out no problem. BUT... Looked like yours came with a harmonica built-in too!
Nick S
The plastic handle models have a built in whistle 📢.
The last knife in the line up was by far the coolest!
I thought that also until the close up of the handle end. It resembles the tip of the male member lol….. I can’t unsee now.
Surprised the Old Hickory brand isn't represented in this episode. Great at food prep and capable of field/bush crafting
This is what I am waiting for a long time, thanks.
I can't say enough about my LT Wright knives including the Canadian. Well done.
I *love* my Grohmann knives. In the kitchen i mostly use my #1 (flat grind), for slaughtering pumpkins a always take me #103 ("Short Blade Skinner", normal grind). I never had better knives. Outdoors i love my #3 ("Boat Knife", normal grind). 😃
I've been using a Civivi Praxis for my basic kitchen tasks. I really enjoy the feel.
Knuckle clearance is less of a problem if you adopt the chef's pinch grip on the blade spine. Love the KUF. Paper cut test on some 100 dollar bills if you can afford that one!
Great subject!
I use the Boker Bob as my do-everything kitchen knife. A little heavy, but fits great in the hand with the micarta grip and as you get use to handling it, the blade geomertry works really well. Also, do have to stay on top of stropping the Aus 8 steel.
Love my para 3 for food prep as well. Works really well.
I'm a trucker that lives and cooks in my truck. The Kizer butcher is my knife of choice
I use the Civivi Mini Mastodon myself.
Its pretty handy in my kitchen and its a regular in my outdoor food prep kit.
Great subject for those of us who are spoiled by high-performance kitchen knives. My own priority for food prep is a nice thin blade. Because of the bushcraft thing a lot of outdoor knives you see are these great slabs of steel and that's not great for food prep. BTW I let my first Opinel go through the washer more than once. Once it dried out it would be fine. Not recommended but I wouldn't worry too much about a little moisture getting in. Best slicer on the table there if you ask me. Of course there are other great options. I like the SypdieChef a lot but it's pricey; that Silax looks like an all-around winner including the price.
@Paul Smith And in every picture I've ever seen of the river traders who'd go deep into the wilderness in the 18th century with trade goods and come back with furs, they had a knife _and_ a hatchet. Those guys lived off the land for months at a time and I guess it was important to have the tool suit the job. I actually got a replica trade knife just for food prep because the blade width is 1.5mm. I'm often the guy who volunteers to handle the cooking part, so I want to have a knife that can cut the gig, so to speak.
With Benchmade coming out with their culinary line, it'd be really cool to see a comparison between the Benchmade, spyderco, and bradford culinary knives (and any others I missed)
I'm looking at the Single Table Knife with CPM-154 blade. I thought they only sold the set, but know I see they sell singles.
@@z50com check out the bradford gatsby. According to his Facebook he's looking at doing another run soon, and those will be M390. Not sure what the price will be. I've got the M390 chefs knife on my Christmas list!
Benchmade is anti gun. Just letting you know. May not matter to you. They donated money to gun control senators.
@@peterv1318 they donated money to senators who represented the district they did business in. They may not be as pro 2A as we might like, but they aren't like Dick's, donating to moms demand action.
@@0mfgno - ok thank you. I thought they were like Dick’s and others like them. But still I will pass on them. They do make good knives I will give them that.
The Nordsmith Canteen looks great! I love Nesmuck knives too 😁
The L.T. Wright large Northern Hunter is my go-to food prep knife in the kitchen.
Thank you!! I keep ONE knife super sharp in the kitchen (wife has bad hands) right now its been a Cold Steel Roach belly...been looking to upgrade!
Good episode! I'm a chef by trade and love my knives, also piggishly protective of them. That said, I've contacted CRKT and asked them if they could use their 'Field Strip' tech on a kitchen friendly folder. Of course it was a suggestion I'm sure no one listened to, but that would be cool. Anyways, fun vid!
That would be cool.
Since you are a chef I do have a question for you… how does one clean their knife after say using it to make a sandwich or slice an apple… I have seen people just fold it and shove it away but that seems unwise to me… is it actually ok or would you recommend cleaning the knife at end of day if it was used with food?
@@Bawrabawla always clean your knife. In a pro kitchen there are usually stations nearby with a sanitizer/ water mix . At the very least, a knife is typically wiped down with this and a rag. It should be cleaned between uses and definitely cleaned and dried at the end f the day. General rule, when in doubt, clean it. Atleast wipe it off with sanitizer.
If you are concerned about this at home, set up a spray bottle with some bleach or other sanitizer and water and designate a towel for the cleaning between tasks. But yeah, I've seen people too careless with their knives. This is one of the many reasons most chefs won't let others use their knives.
@@oddsavage Thanks for the detailed response, at home I always hand wash my kitchen knives with soap/water after cooking.
I have been concerned about using damaging folders by cleaning them. Going forward, I will make it a point to clean them after every use or atleast end of day with soap and water.
@@Bawrabawla folders are different, I don't use mine with food very often, tho I have in a pinch.
Before I became a knife enthusiast I did everything with my trusty SAK. These days I like a Spyderco Endura for food prep when camping. But that Canteen knife and the Sylax are calling to me…
Great, well made and super inspirational video!
Greetings from Sweden
I would have expected the Amare Knives Folding Creator in this list. However, awesome video!
I've been waiting for this video for soooo long.... Thanks!!!
I wish someone would make a camp knife similar in shape to a nakiri. Imo this is the perfect shape for food prep in the field.
Where's the Victorinox parring folding knife.i use mine as a dieseal mechanic and thing is awesome food prep and anything you need it to do. Mine is the serated version love it. My new Swiss army knife.
As always - thumbs up for the Nordsmith. Still absolutely love mine.
Still loving my Nordsmith Canteen knife. Thanks DCA!
I'd throw the Steel Will Nutcracker on there, it's got the sheep's foot, dicing jive. The Cutjack is great too, big handles, very slicey, and the large finger choil lets you get in close to the blade for paring or peeling.
How about making a video introducing the best kitchen knives (chefs and paring knives) ? We woud looooove that!
I’ve been using the kershaw camp 5 for some time now, only gripe with it is the plastic handle gets a bit slippery and looks murdery. Females in the camp would often not use it because it looks scary. The silax looks great, it actually looks like a traditional kiritsuke style knife and not at all stabby looking. I just placed my order.
I was waiting for the Silax to finally be released in order to make this video. Very cool knife! -DCA
The spydiechef is great in a pinch grip.
While I use an 8" chef's knife for everything in the kitchen, my father swore by a 5" utility blade -- that Silax would be the only thing in his knife block. That's a terrific price for a really well-designed blade. Hrmmmm...
I love the Cjrb Silax it's a great knife.My wife and I use it all the time.
Great variety,prices not bad ,some of them not so good.Nice variety for cooking Thanks
Mcusta tsuchi are also perfect as pairing knife replacement
Dangit, DCA, I was doing such a good job with not thinking about how much I want the spidiechef. Also gotta give a shout out to the folding victorinox "paring knife" which I consider much more a steak knife, but do use it for food stuff very often.
It is worth EVERY penny.
Not to weaken your resistance-and I want it but can't justify it either-but LC200N is IMHO as premium as you need in every way, a true all-rounder, but it excels in corrosion resistance and that's kind of huge with food prep. I know an oceanfront campground in the Middle Keys where that thing would be perfect. I already have a UK penknife salt version as a fishing knife. This one doesn't offer the same value but boy would it be sweet if I camped at the beach more often.
@@mfreeman313 I got it and I don't regret it
@@AlexanderSLeBlanc I got it and yes... yes it was!
I like the spyderco bow river it looks like a great filet knife
Thanks for the great rundown DCA!
Further solidified my aim for either the L Northern Hunter or the Canteen, but didn’t help me in my indecisiveness. Maybe I’ll just have to get both 😄
Spyderco siren has been my go to camping/vacation home knife since when it came out last yr. not to mentioned a stable paring knife at home.
I love my Byrd Wings for picnic kinda stuff - plain edge for cheese, salami, fruit etc & the serrated edge for slicing bread 🙂
Can be handy for keeping one blade cleaner too (although obv that's compromised as soon as they're closed together).
Wish the blades were a little thinner & taller, but that's outweighed by having the two blades.
That Canteen is beautiful! Great job! I was wondering where the nessmuks were. Great food prep profile. Speaking of… I’m surprised Revo Ness Flipper wasn’t on this list. It’s my go to EDC/camping/food prep knife.
Hi, good episode, I use the Civivi on a daily base, and I love it, and even in my big hands it's still very good to use.
My favorite knife was the last one, your personally designed knife is 🤌🏻
Great video as always KnifeCenter...for the upcoming videos,could you guys made a video for a new copper and brass design knive..a lot of copper/brass lovers will really aprreciate it..thank you
CRKT needs to learn the lesson the other companies have. When asking $50+ for a Chinese made knife, it needs to at least have D2 steel. Preferably 14C28N. 8cr13mov is a $20 knife in my mind.
We as knife fans have been yelling at cricket to up the steel for years. They have some amazing designs that the steel keeps me away from.
@@The4cp Anyone asking for better steel from CRKT is in for a LOOOONG wait. CRKT is in reality a "printing press" for custom knifemakers the world over (Ken Onion, Kit Carson, Alan Folts, etc). Most (probably ALL) of CRKT's knives are available in premium materials from their respective designers. CRKT will NEVER make premium knives because they know as well as we do, if we had "premium-knife" money we wouldn't be buying a CRKT. CRKT's business model is selling everyone an entire knife COLLECTION, $40-$50 at a time. Then you go buy the PREMIUM knife you actually want with a little knowledge, a lot more confidence, and 10-20 CRKT knives in an old wooden box.
Great video with nice suggestions or options. I'll stick with my Bick 110/112 in clip or drop point as so many have done for generations now for a folder or a Case Finn 3(not the new short one) /Finn 5. Buck Kalinga, 103 Skinner, 102 woodsman, 113 ranger skinner, and one of my favorites the Buck Vanguard.
That blunted tip on the Opinel would make a good knife to section avocado in the skin. It would be less likely to slice through the skin.
The Bradford Guardian 3 in Full Flat grind makes a very decent small kitchen knife.
I would recommend a small fixed blade that I have used, a Muela Colibri, as a paring knife.
I’ve been in the market for a chef knife. I might just go for that white river for strict kitchen use! That thing is a beauty.
If I could allow myself, I’d definitely go for the DCA design••••That Micarta and toxic green along with the blade and handle shape is like a symphony. Nice work.
Journey Revo is a great slicer!
That peanut butter spreader was originally used for castration. Fitting evolution if you ask me.
I totally use my sheepdog and it is awesome for food prep! I keep my sheep dog XL at work because all the knives there suk hard.
These are great videos. Thanks.
I use a Cold Steel (Russell) "Canadian" belt knife everyday in the kitchen. Under $15. works great for me
Any knife I carry must cover foodprep. Lately the CRKT Obake does nice as does a Kabar mk1 with it's nice flat grind.
It's good knife center covered this topic 🔪👍👌.
I’ve been eying that Silax for a few weeks now, i almost want to get one just to keep in the kitchen for food prep or just to keep in my camping gear , especially at that low of a price i think I’m gonna have to pull the trigger.
I use a Boye Basic 3 (meat) and a Terävä Skrama 80 (veggies). All you’ll need.
F yea! I was waiting for a video like this!! Thanks DCA… and gang . 😂
Thank you! Great video.
Great video Davidsea,, some great knives there,, 👍
i just use my bug knife center exclusive red and black bugout for everything from edc to food prep.
Now show a collection of your own designs!
I love this channel 😃
Got myself a openel 8 for outdoor cooking, with a red painted handle.. but I’m thinking that civi would be a sick af secondary blade
Shout out to mr Jose I like that camp knife.
Hi DCA, for me instead of the Mastodon it's the CJRB Craig (Knifecenter exclusive) 😁💥 it's big but not to big and the action is Amazing.
Kershaw Strata and Strata XL, thin and light, plenty of length, the only downside is the d2 can stain a little/
The Kapara is a great food prep knife, I am surprised it did not make the list. That was it's original intent. More of a paring knife feel but it is great for fruit, veggies and even lighter meat cutting. One of my favorite knives all around. A little funky looking in photos with the curved spine but beautiful in real life.
I'm glad someone else said it first.
@@MarylandWearAndCarry it's a great knife. I've got lots of great knives, many costing several times more than the Kapara and it still gets carried often. In fact, I've got it in my pocket right now.
Same here. I've carried my Kapara everyday for about a year. EDC and light food prep. Love this knife.