I realize a nice Chefs knife is best. What has been your experience using a Benchmade pocket knife for general food prep? What model do you use that works well in a pinch?

I find myself using the 740 Dejavoo quite a bit on food items. The blade length is enough to handle all but the biggest, most chef knive requiring tasks. The blade shape (and 15 degree EdgePro sharpen) make quick work of even the trickiest foods. And its' S30V gives no worries of rogue moisture.

Agreed on the 740 which is a great slicer, I find my 800 does even better and is more comfortable for extended use.

General food preparation, anything over 3.5".

740

- Tall flat grind like a chef's knife.

- No thumb stud in the way.

- Open back space makes for easy cleaning.

In terms of blade geometry, a drop point blade with plenty of belly seems to fit the bill. Tantos and recurves don't seem like they'd work well.

For ease of cleaning, a fixed knife would be best, though as you go up in size you quickly lose the ability to easily pocket the knife.

Perhaps it would be easier to give specific recommendations if we knew more about your situation. Is this for camping? Around the house? Taking to a cafeteria so you have something better than butter knives for cutting through their meats?

If I was in a pinch, I'd just use what I had on me, which is usually a Griptilian of some flavor. I lube with mineral oil so I don't have noxious chemicals on the blade that may make me sick.

The 950 Rift works really well for chopping vegtables and fruit. The tip isn't great for fine work but is manageable. The Ritter grip works pretty well too. Any knife with a high flat grind and no recurve in the blade will do well.

I never use any of my carry knives in the kitchen, they're too hard to get clean and washing them in the sink eliminates all the lube. Let alone making them hard to get thourally dry. I use my kitchen knives in the kitchen. Duh!!!

quote:

Originally posted by DollarB53:
I use my kitchen knives in the kitchen. Duh!!!

I think it's pretty obvious that you should use the right tool for a given job. The OP's asking what you should use when you don't have the right tool. That said, it depends on the specifics of your situation, something that I asked for earlier. I wonder if the OP's even reading this thread anymore. =P

Who was that masked man?

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