Best Spydie Folder for Kitchen

[spydutch]

That would be my Salt I/SE

[JD Spydo]

easy!

1. captain
2. pacific salt
3. military

Now Harry that just floors me at first glance :eek: And keep in mind I am a huge fan of the Captain model. But I am racking my brains out trying to think of what the Captain model would be ideal for in the kitchen :confused: .

Ol buddy I wish you would expound on that one a bit. Because with that inverted curvature I just can't imagine what chore you would be doing in the kitchen>>> but I am willing to learn

[JD Spydo]

In order of efficiancy:

1) Military PE - for all of the previously mentioned reasons.
2) Delica I thru III PE - little belly, good boning point (point on D4 )
3) Massad Ayoob PE- don't own a catcherman, but this is at least as good if not better. It is a terror on large primal cuts of beef or pork. IMHO
Bigk6

Well "Bigkahunasix" you and I are definitely on the same page with the Massad Ayoob. Now that is a model that I can fully feature being a kitchen knife. I did at one time fillet and cut up some fish with my Plain edged Ayoob and the ergos for manueverability were great. I have also used it briefly to cut up excess fat off of a deer roast and that worked well too.

I wish you would expound on the kitchen uses of the Ayoob just bit more will you? :cool: >>> JD :spyder: O

[mike biz]

Great replies! Keep 'em comin'. I too am interested in the value of the Massad Ayoob in the kitchen. I recall Deacon saying that he didn't like it due to the negative blade angle. I would like to pick one of these up if I can find one, but I need to justify this one to myself (just a little). Thanks again for all the info.

mike biz

[cobrajoe]

I just scored a couple of SE enduras. I think I'm going to use them as "bread knives" because they are a little too large to carry around here :p

[bigkahunasix]

JD & Mike, I have only been using the Ayoob in the kitchen a short time, but it is a meat "terrorizer". My BIL and I have used it for dressing out a deer, 2 head of cattle and a couple of hogs and now I want to find at least one more so he will leave mine alone :D .
For deboning and slicing it has no equal, that I am aware of and I have not found the grip angle to interfere at all or to be uncomfortable/tireing. Of course most of my work has been on hanging meat or butchering table (we take our dead animals seriously around here, YUM!!) Once a carcass is quartered the Ayoob will disassemble it quickly and efficiently. Fish are also easily filleted. Veggies don't stand a chance. Will try to get a camera and post some pictures for your enjoyment. ( kind of a less agressive Dr. S meat test :rolleyes: ) Later Bigk6

(when doing veggies watch your angle of attack or you can bash your knuckles on the countertop)

[Harry White]

[quote="JD Spydo"]Now Harry that just floors me at first glance :eek: And keep in mind I am a huge fan of the Captain model. But I am racking my brains out trying to think of what the Captain model would be ideal for in the kitchen :confused: .

Ol buddy I wish you would expound on that one a bit. Because with that inverted curvature I just can't imagine what chore you would be doing in the kitchen>>> but I am willing to learn ]
haha! sure, i'll elaborate...

my girlfriend does all of the real cooking in my house, but when i have to fend for myself, i resort to pizza 90% of the time. anything from handmade (though not lately) to Boboli experiments to the good ole' fashioned frozen variety -- i love 'em all. and nothing cuts pizza like a captain! :D

[Axlis]

You are all a bunch of Kitchen Ninjas...or is it Armchair Chefs.

The only true folder for KP is the Volpe. :D

Have I ever mentioned how well a tater peeler works for SD? I highly discourage IWB carry, tip down is much more practical.

But before you commence make sure you're wearing proper colander headgear, invest in a kevlar oven mitt, and read THE ANICIENT KULINARY KARATE SUPER NINJA PANCAKE BREAKFAST SCROLLS!

Always be prepared, and know things are gonna get messy...

BTW, I also believe the Volpe would make a great kitchen knife.

[zenheretic]

JD & Mike, I have only been using the Ayoob in the kitchen a short time, but it is a meat "terrorizer". My BIL and I have used it for dressing out a deer, 2 head of cattle and a couple of hogs and now I want to find at least one more so he will leave mine alone :D .
For deboning and slicing it has no equal, that I am aware of and I have not found the grip angle to interfere at all or to be uncomfortable/tireing. Of course most of my work has been on hanging meat or butchering table (we take our dead animals seriously around here, YUM!!) Once a carcass is quartered the Ayoob will disassemble it quickly and efficiently. Fish are also easily filleted. Veggies don't stand a chance. Will try to get a camera and post some pictures for your enjoyment. ( kind of a less agressive Dr. S meat test :rolleyes: ) Later Bigk6

(when doing veggies watch your angle of attack or you can bash your knuckles on the countertop)

Granted by the time you are at quarters there is no blood, but things still get a bit messy. How slick does the almite handle get when butchering with an Ayoob?

[zenheretic]

Have I ever mentioned how well a tater peeler works for SD? I highly discourage IWB carry, tip down is much more practical.

But before you commence make sure you're wearing proper colander headgear, invest in a kevlar oven mitt, and read THE ANICIENT KULINARY KARATE SUPER NINJA PANCAKE BREAKFAST SCROLLS!

Always be prepared, and know things are gonna get messy...

BTW, I also believe the Volpe would make a great kitchen knife.

Unfortunately, I had to deanimate a box of egg substitute that had stepped well over the line of no return known as the expiration date. As a kevlar oven mitt clad deep cover chef such as yourself surely must know, vital egg essesnce is bound to spill all over the work area in such operations. Alas, my Pancake Breakfast Scrolls have run afoul of foul Fowl Substitute.

Might you send an apprentice Pastry chef with another set of Pancake Scrolls? Beware the pizza delivery boys, they roam the streets; always ready to exact change only with extreme bread sticks.

[Knifewing]

I'm not a big fan of using my folders for food prep. I prefer fixed, as well, for cooking, such as the awesom Spyderco Santouko. Even when camping I carry a fixed that is sized well enough (and not too thick-bladed) to do a good job with food. I recently bought a FB Temperance for just that purpose. I hate to "gunk-up" the workings of my folders--too hard to clean. A FB is also more sanitary. (Sorry, I used to work in a restaurant and I'm tough about kitchen utensil cleanliness.)

[bigkahunasix]

Zen- I do wear kevlar butchering gloves, just in case. For my brother-in-law I wrap about 6-1/4 in. rubberbands around the length of the handle for additional grip. When I dressed out the deer, it was cold and I did not want to bloody up my shooting gloves so I went barehanded - no problem.
Knifewing- I hear you about the cleanliness of kitchen tools. Mine get a CAREFUL scrubbing in HOT soapy water with 2 tablespoons of bleach added, then the normal spyder maintenance. Canned air is a blessing for kitchen folders. Bigk6

[RLR]

Another good little paring knife - peeler, poker, slicer - is the old Calypso Jr. Works wonders on potatoes and apples, cutting herbs and cutting them up. Guess it's that flat grind again. The Cal Jr also has a great feel to the handle for popping out those annoying blemishes in spuds, just a twist and a pop. Won't cut a watermelon in half, but great for the small stuff. Come to think of it, I made a whole batch of Salsa with nothing but the Cal Jr:

tomatoes
banana peppers
Jalepeno peppers
red/green/orange peppers
onion
garlic

Yeah, did it all... so that's my vote!

[dedguy]

I use fixed bladed kitchen knives in the kitchen but I do find myself needing to cut some fruit or cheese or bread at work at times and I find that the best for that purpose by far is my Cento4. The Volpe gets second place but nothing beats the super thin blade on the Cento for cutting food. I just wish either Centofante blade came in SE or even CE. So many blades I own I would much rather have in SE but they're just not available that way...

...Hey just a thought but can you have blades custom reground with a SE edge by Spyderco? I know when you send them in for re-sharpening they regrind the blade a lot of the time. The only problem I could see is if they use some kind of jig for grinding the serrations that is unique to each blade shape. I would kill for a Captain with the inner curve of the blade in SE.