Knives for fresh food

I like my Opinels. I carry a no. 8 but use this one backpacking,

I have a 6, the smallest size available with the locking mechanism. The round tipped version Ken links to looks nice as well. You can’t beat the price/performance ratio of an Opinel, except maybe with a Victorinox Little Vicky with the sheath.

A friend has a Dejo and I don’t like it at all. His has some play in the joint and it’s not as comfortable in the hand.

@ Jonathan.

I can see the possible desire and need to go lighter than a SAK, but not seeing how your SAK will not cut fruit and bread unless you are referring to the tiny penknife that includes scissors.

And if you are seeing the probability of buying bottles of wine, the cork screw on what used to be called the SAK officer’s knife is essential.

Thanks for the replies guys. Ken, is your preference because it’s a bit safer to use?

hey Bruce – yeah I am referring to the tiny pen knife. I’ve used it to slice garlic and coarsely get through carrots, but it’s not really suitable for much that the tiny scissors can’t already do.

Good call on the corkscrew – alas, this is mostly a solo trip and I only really drink wine socially, so I think I will forgo it!

Unfortunately the blade guard only comes with the serrated version. It’s a nice little knife. David shared a serrated one with me and it’s a great knife. I like the plain edge version even better.

A SAK Classic is my go-to and I rarely find I need more knife than that.  But when I do, I go to the “Little Vicky paring knife”.

An Opinel #6, while being traditional for a picnic in the French countryside, has only a 7 cm blade and weighs 29 grams.

A Victorinox 3-1/2″ paring knife weighs 17 grams, 23 grams with a very nice sheath, and is 9 cm long.  While I prefer the non-serrated version as a hunting knife (we once butchered 5 caribou without resharpening it), the serrated version would do better on bread.

You know how SAKs are really sharp when you take them out of the box?  This is at least that sharp and it stays really sharp for a really long time (then I touch it up on a diamond hone).

WestMarine has the serrated plus sheath for $7.99.  At restaurants supplies, the knife only is around $4.     I made a mistake in ordering and got a whole box of the serrated ones when I thought I’d selected the non-serrated.  If you want one of those for free (knife only), send me a PM.  I’ve used a number of things as light-weight sheath like the spine off of old-school report covers or the protective strip that comes on some windshield wipers.

This is a really great suggestion David. When I used to work in kitchens these knives were always around and they’re really good for what they are. The serated ones work better on a lot of foods (eg tomatoes). Perhaps not as good with meats and cheese? Which isn’t an issue for me anyway.

It’s a kind offer David, but I imagine shipping to the UK is a bit pricey;) EDIT that said, apparently not available in the UK! We had them everywhere when I lived in NZ

But good suggestion. Not as sexy as the opinel but perhaps more useful.

When in France…I would consider the Opinel a souvenir.

another choice from MSR is their Kitchen Kinife

going to spending some time dotting around the French alps and Pyrenees.

If you don’t use an Opinel, the locals will look at you funny.

Not eating cheese, the French already see me as irredeemable anyway;)
(I usually mumble something about allergies to avoid the outrage)

+1 on the Little Vicky. Another alternative is the Kuhn Rikon paring knife ( http://www.kuhnrikonshop.com/product/paring-knife-colori-red ), available in just about any cooking supply store. It is a more robust knife than the Vicky with a stiffer plain edge or serrated hollow ground blade and sheath. It tips the scale at a leaden 1.4 ounces :)

Any paring knife will do really. If you want a quick and dirty sheath, you can buy a blade guard in a cooking store or use a report cover spine and a rubber band.

Opinels have their aesthetic appeal, but as with the Swiss Army knives, they can collect food bits in the handle and are hard to clean. The wooden handles can  absorb water and swell to the point that they are difficult to open. They do make a plastic handled version.

Purchase baguette style loaf and then break off only a piece that will fit in your mouth. No need for a bread knife. If you eat bread in that manner, the locals will put their arm around your shoulder and say: “He’s one of us” 

For food I don’t need a point and a round end spreads better. The stainless blade is sharp and easy to maintain. I clean the knife after each use and don’t soak it in water so have never experienced nasty stuck food or a bloated handle. Food only. I use scissors on everything else out there.

Plus I like it and am happy when I use it. No sheath to misplace.

I was instantly envious of Ken’s rounded Opinel (I already had a #7) on a trip with him that I got one right after the trip. It’s a great food knife!

The Victorinox “tomato knife” has a rounded tip and makes a good spreader too. Wusthof and others make them too.

Sure, but does your Victorinox have a cool animal Grrr on the handle, and an animal track on the blade, like mine?

Not eating cheese, the French already see me as irredeemable anyway;)
(I usually mumble something about allergies to avoid the outrage)

Tant pis, as my uncle would say.

that is cool!

The problem with knives like the Victorinox “Little Vicky” is they are quite long and awkward to carry in a pack. I use a Stainless (non-carbon) Opinel no.6 with its nice 2.75″ blade. If I want something larger I may jump up to an Opinel no.8., or a Suncraft Fruit knife with 3.25″ blade. The Suncraft weigh’s 0.8 oz’s without its sheath. Really, it’s a lovely knife! I find the Opinel no.4 too small. I do carry a Victorinox Classic in my first aid kit. I would not hesitate to butcher and elk with the Opinel no.6, and have done it with similar sized knives.

Opinel no.6:

Suncraft Fruit Knife:

Excellent thread.

IMO BPL is having many, more interesting threads now that Gear Swap is divorced from recent forum posts.

^agreed

That Suncraft Fruit Knife is lovely. Does the sheath attach securely? I worry about the sheath coming off of a Little Vicky or that knife. That’s part of why I like my locking Opinel #6 when I carry a food knife backpacking (which is rarely).

These are all great comments, thanks for the input. That Suncraft knife looks nice, with an alternative sheath it seems like a really good length blade for the weight.

The Opinel 6 seems to sweet spot for size. I do quite like the Opinel 8 slim on paper – apparently the same weight for a much longer blade, though probably more blade than needed for the most part!

Ken (and Dale and Doug) point out that you don’t need a point.  I hadn’t considered that.  So in addition to those Victorinox “tomato knives” which apparently have a 4-inch blade, one could just put a 3-1/2″ “Little Vicky” wavy-edged paring knife on the belt sander and have a 3-1/4″ rounded knife.  It would still fit in that nice red plastic sheath, and would certainly be easier to pack safely if you only need to cover the wavy edge and not in the tip with a report-cover spine, etc.

When have I ever used the point of a knife?  To bore a hole in a piece of wood – okay, but when I’ve done that, I was just playing around like whittling a stick to pass the time.  To poke a hole in fabric, like an awl, to pass cordage through and lace up a damaged shoe or pack?  I can imagine doing that, but I haven’t while on the trail.  And you could just take a small branch, whittle it to a point and use that as an awl.  Or, better yet, heat up a tent peg and melt a (sealed!) hole through nylon.  I could also imagine carving the hole in the base board of a fire-drill set up, but never have.  And twisting a sharp rock could achieve the same thing.   Initially getting through an animal hide to gut an animal? but one could pinch some hide together and cut a hole in that doubled-over hide with the edge.

Okay, before the Adak GGG, I’m going to round off one of my Little Vicky paring knives and see if I regret it in any way.  Butchering a few caribou should be a pretty good test, and if I don’t miss the point, it would be a safer and easier to store.

I’m very happy with my Gerber US1 folding knife. 2.6″ blade, 33g. Feels great in the hand, rubberized grip, and folds securely. A little heavier than a SAK Classic, but the blade is twice as long and far more useful in my opinion.

In addition, I carry a scissors from a SAK SwissCard, 7g with sheath made from heat shrink tube.