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?