Atlantic-Salt for Cooking/Food Prep?

[SpyderEdgeForever]

Due to its rust-resistance, and other features, would an Atlantic Salt with Rescue type sheepsfoot blade, whether in plain edge or Spyder Edge, make a good all purpose small-sized cooking and food preparation knife?

[Evil D]

Any folder with a long enough blade for slicing veggies and such will work in the kitchen, but some grinds are better than others. I would look into having the Atlantic reground into a thin full flat grind.

[The Deacon]

As folders go, yes, the PE Atlatic would be good, and a PE Pacific Salt even better because it has a bit of "belly", which makes it more versatile. There are a couple issues, IMHO, but they're shared by most folders. The first would be the lack of knuckle clearance when cutting. That can be overcome, or at least minimized, by working near the edge of the counter/cutting board. The Pacific blade's belly also makes it easier to cut with just the forward part of the blade. The second is blade thickness and grind. To me, at least, 3mm is far less than ideal for a kitchen knife.

[demoncase]

The real issue you'll have with any backlock folder used for regular foodprep is cleaning out the inside of the handle- I've used a Native III before as a small prep knife* and it's a great shape for it, but fiddling all the little fragments of food out of the lock is a chore....

An open frame build will be easier as you can run it under the tap to flush the rubbish out.

*We were on holiday in a Cottage in deepest darkest Wales, and EVERY knife in the kitchen was blunt- glass chopping boards+cheap Ikea knives= unhappy Jon

[Blerv]

As mentioned thickness is probably the downfall. If you are cooking functionally rather than aesthetically I guess it would work fine :) .

[Brock O Lee]

I tend to dislike serrations for food prep. These blades are chisel ground, so the edge is off-center (only one side of the blade is sharpened to form the serrations). In use on hard foods like potatoes, apples, watermellon etc, this makes straight cuts difficult, because the cut continuously wanders right, to the side of the edge.

For that reason I would choose a plain edge. IMO you do not really need H1 in the kitchen, VG10 is plenty corrosion resistant for kitchen use if you do not grossly neglect it.

For a fixed blade I can recommend the South Fork, it is great in the kitchen, and S90V is also pretty corrosion resistant.

[James Y]

Since the only true kitchen knife I use is a 7" Santoku style, I sometimes use one of my Salt knives for kitchen duties...most often my SE Pacific, though I've also used my PE Pacific and SE Salt 1. They all work, but as Brock O Lee mentioned, the cut can tend to wander to the right with SE...more so with the Pacific (and I'm certain Atlantic) than the Salt 1, due to the difference in blade/edge thickness. To get as straight a cut as possible with SE, I very slightly angle the blade a bit differently into the cut...it's not 100%, but it can lessen the drift.

However, I only use my Salt knives in the kitchen for things I don't want/need a 7" blade for, like cutting up broccoli, cauliflower, big red peppers, and some other stuff. The PE Pacific works great for slicing up Velveeta cheese blocks. The Salts work very well on most fruits. I've even used an SAK in the kitchen, but I'm really careful to keep gunk from getting past the blade tang and into the pivot or handle areas. With the Salts, I can get gunk in there, but they clean out very easily under the tap with no worries. While the PE Salts work very well and slice more neatly (though nowhere near a FFG blade), the SE obviously have more grab on some foods that may cause some initial slipping for a PE.

Jim

[Climb14er]

I have the Atlantic Salt, that was recommended to me by Sal, for sailing here in Colorado and on the coasts.

Great knife... for sailing and for the occasional cutting of some fruit or a sandwich. However, due to the serrated blade, I would refrain from any type of 'serious' or even recreational food preparation.