Boning knife folder - stretch 2 xl? Which one?

[hobbyist]

Going to be doing a lot of chicken carving of roasted chickens in a rustic environment. I’m think maybe the stretch 2 xl would be a good companion here. But between the steel choices including the upcoming salts, and the choice between plain edge and serrated, I’m at a loss of what to choose or if I even have the right model in mind.

[Coastal]

If it were me, I'd pick the PE Stretch 2 XL Salt or the PE Catcherman Sprint, which is not yet available.

[skeeg11]

Spyderco doesn't actually make one, although the PE Catcherman probably comes the closest. Even though a rustic environment, you might actually consider taking a fixed 6"+ filet knife in a sheath.

[hobbyist]

What’s the small serrated portion of the catcherman for?

[vivi]

I'd want a long and narrow blade. Catcherman or Police 1-3.

why not a fixed blade though? For $15-25 you can get something purpose built and much easier to clean.

[JoviAl]

What’s the small serrated portion of the catcherman for?

Cutting things

Jokes aside, I’ll be using it to cut dirty rope (protecting the PE edge from instant blunting).

[vivi]

it's only instant with a high polished edge

[hobbyist]

it's only instant with a high polished edge

Does your magic edge work on LC200N as well as H1/2?

[JoviAl]

it's only instant with a high polished edge

Does your magic edge work on LC200N as well as H1/2?

I use a coarse edge on most of my tougher steels (LC200N included) and it works well. Even Elmax responds well to it.

[JoviAl]

it's only instant with a high polished edge

Well played

[Wartstein]

Going to be doing a lot of chicken carving of roasted chickens in a rustic environment. I’m think maybe the stretch 2 xl would be a good companion here. But between the steel choices including the upcoming salts, and the choice between plain edge and serrated, I’m at a loss of what to choose or if I even have the right model in mind.

I´d rather consider the GRIND choices than the steel choices when it comes to Stretch XL Salt vs VG10 and Cruwear version.. I think the sabre hollow grind of the H2 Salt makes a real difference compared to the ffg, and will also offer a much stouter, but on the flipside less "precise" tip.

I have not much experience with "chicken carving", but I think I´d prefer ffg, though the very fine tip of the ffg Stretch XL would perhaps worry me a bit when hitting bone or the like. But then: If at all, most likely just the very last part of the tip would snap and this is an easy repair and also chance to give the knife an a bit stouter tip.

[Matus]

IMO grind is only relevant up to a point that the edge does not fail upon an occasional contact with a bone. We are talking cutting raw or cooked meat off the bones - that is not a task particularly demanding of the grind (hollow, flat , convex, etc.) Since we are talking about a little knife (basically all pocket knives are) - I would take one with a bit of belly towards the tip - Schempp Bowie, Ayoob, etc. The 'old' Stretch should be fine too, though it is a bit on the small side, but it will get the job done.

Mind you - my normal boning knife is Munetoshi Butcher - just for comparison.

[Matus]

IMO grind is only relevant up to a point that the edge does not fail upon an occasional contact with a bone. We are talking cutting raw or cooked meat off the bones - that is not a task particularly demanding of the grind (hollow, flat , convex, etc.) Since we are talking about a little knife (basically all pocket knives are) - I would take one with a bit of belly towards the tip - Schempp Bowie, Ayoob, etc. The 'old' Stretch should be fine too, though it is a bit on the small side, but it will get the job done.

Mind you - my normal boning knife is Munetoshi Butcher - just for comparison.

[skeeg11]

Actually a slicer or carving knife might be the proper tool, but a filet in a proper sheath might do just fine.

[RazorSharp86]

I used a Siren and a Waterway pretty successfully in the past.
Thought a proper carving knife from Victorinox (for example) is a much better tool for the job.

[Matus]

Yeah, Siren sounds indeed like one of the better option among folding knives.

[skeeg11]

I have both the Siren and S35VN Resilience folders and would probably choose the Resilience over the Siren for this purpose.

[Wartstein]

IMO grind is only relevant up to a point that the edge does not fail upon an occasional contact with a bone. We are talking cutting raw or cooked meat off the bones - that is not a task particularly demanding of the grind (hollow, flat , convex, etc.) Since we are talking about a little knife (basically all pocket knives are) - I would take one with a bit of belly towards the tip - Schempp Bowie, Ayoob, etc. The 'old' Stretch should be fine too, though it is a bit on the small side, but it will get the job done.

Mind you - my normal boning knife is Munetoshi Butcher - just for comparison.

You definitely know more about this than I do - but I just thought that sabre hollow grind with stout tip and practically as I assume no tapering at the spine = Stretch XL in H2... makes a noticeable difference to ffg, a lot of tapering and a really fine tip = VG10 and Cruwear Stretch XL, in most cutting tasks.... if so, I don´t know which one is better in that particular use case, but I´d assume ffg.