Camp Kitchen Knives?

4:22 p.m. on February 21, 2018 (EST)
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So for those of us out there who have to forethought and ability to pack a dedicated knife for kitchen duties, what do you use?

I can recall many instances where I've "made due" with whatever woods knife I had at the time, and many others still where the potential to do more involved food prep factored into my decision as to which knife to bring.

This is different though. I'm talking about an additional edged tool one brings specifically for processing food.

So what's the good word?

7:10 p.m. on February 21, 2018 (EST)
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I have been using Opinel knives for 32 years now. They have become the only knives that I take backpacking or hiking. They are inexpensive but cut better than any other knife as their blade are thinner but very tough. I use a Opinel No. 8, A medium sized knife with a 3 ¼ inch blade. It works wonderful for food prep and anything else I need to do in the wilderness such as wood carving for fire making. You can get the inexpensive plain Jane models for about $15 and the premium olive woods for $20 and bubinga, an African rose wood for about $25.

The only thing I have to do with them is melt a little beeswax in the joint for moisture management and to prevent blade sticking… and sharpen them occasionally of course. They come with carbon blades or stainless steel blades. The stainless steel blades hold an edge better and of course they are better for food prep as well. Then impart no taste like the carbon blades can do with some foods. Opinel knives are lighter weight than other knives of the same size and they pack more blade length in the handle.

I do a lot of food prep, most of what the knife is used for and know an elk hunter in Montana who will only use an Opinel because of its performance. He packs his huge amounts of meat out on his pack.

Knives are very personal but if you like light weight and higher performance this knife is worth a look. They have been around since 1895 with only minor changes and design and are used by farmers peasants and pilgrims as well as travelers all over the world.

8:58 a.m. on February 22, 2018 (EST)
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Opinels are great, and very lightweight.  Another possibility, if you prefer a fixed blade, is any of several models of Moras, especially the traditional ones - cheap and effective.

11:04 a.m. on February 22, 2018 (EST)
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We bought a knife randomly over ten years ago to toss into our car camping cook kit and it remains one of my favorite cooking knives despite the low cost. It cuts meat and chops veggies equally well. The low cost is a bonus because if you lost it there would be no tears.

Pretty sure that is the one we have though ours only weighs 2.6oz on the scale.

6:55 p.m. on February 22, 2018 (EST)
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I carry a light folder with half serrated edge that can be opened with one hand for working around horses. It clips into my front pants pocket. 

For boat trips I carry a stainless steel Mora with a plastic handle and plastic sheath so it can get wet and it is always on my lifejacket. 

Both work great for backpacking. 

12:59 p.m. on February 23, 2018 (EST)
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i usually only bring one knife, and it's generally something with: textured/nonslip scales; a good, safe mechanism for locking the blade, and a sharp blade. if i bring anything specific for food, it would be an opinel knife, #7.  not a huge fan of the slippery wood handle or the locking ring for general use, but both are fine for easy slicing, and the knife is simple and light.

2:06 a.m. on February 24, 2018 (EST)
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Backpacking trout fishing trips - 4" filet knife.  Dry camps where I typically cook fresh foods - 6" French knife.  Both are light.  Nothing special, otherwise, about these knives, I am not into blade porn.  Always bring my Victorinox tourist knife.


12:19 a.m. on March 5, 2018 (EST)
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I use a chef's knife I bought at Dollar Tree and a plastic cutting board also bought there. $2 for both. I often buy potatoes and other veggies to make things out of whether I am backpacking or bikepacking.

March 21, 2018
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