Broke my EDC, Pick a new one for me

[ThatGuyHank]

So I was using my EDC knife (Kershaw Clash serrated) at work yesterday. I've had this thing for going on 2 years now, it works beautifully although its gotten small and a bit thinner from sharpening. Anyway, doing some normal tasks at work (Boxes, food prep, turning broken locks and the like) when I went to go stab the pit out of an avocado it took the tip of the knife with it. A whole quarter of an inch came off! Needless to say I had to throw it away and had to resort to my Gerber suspension for the rest of the day.

I need a new EDC knife since that was the only true "pocket" knife I own. Some things to consider.

Price- I don't mind spending money on quality items but try and keep it at or below 75$

Size-New Jersey requires I have a good reason to be carrying of whatever size. I have lots of tasks at work from cutting and shaping cardboard boxes, food prep of all kinds (including meat, yes I do sanitize and service my knives), and some rather brutal tasks not suited to wimpy knives (prybar anyone?). So size isn't an issue but it has to fold and I'd prefer the blade be 4" or less but not smaller than 2 1/2"

Weight-Honestly the Clash was a hefty knife at around 4 1/2 oz so I don't mind weight at all.

Other things- I would be using this constantly so if the steel is high quality (I consider AUS8 to be good stuff) that's a plus. Also a fast deployment method would be beneficial as well. This is NJ so no double edges, automatics, balisongs, gravity knives etc..

I've done a lot of searching but I'm not a knife expert so looking at the selection of knives around just make my head spin. Any help would be greatly appreciated. Cheers.

ThatGuyHank

 

[Smith]

For that price range I'd recommend something by CRKT. For a bit more money I'd say that Spyderco makes some tough-to-beat EDC knives, but they run a bit expensive. CRKT makes some good quality knives from good steels within the price range you're looking at.

 

[hso]

You can't use a pocket knife to do food prep in a business and stay within the law nor should you if you're using it for other purposes. Your employer should have dedicated knives for that purpose and you risk putting yourself out of a job, and getting him closed down, if you don't use them.

Also, you don't "stab" a pit out of an avocado. When you slice it open you "hack" the pit and then twist it like turning a screw so that it breaks free of the flesh of the avocado. The pit then comes out easily and if it is still stuck to the edge of your blade you "pinch" it off from the spine of the blade so that it pops free.

 

[ThatGuyHank]

You can't use a pocket knife to do food prep in a business and stay within the law nor should you if you're using it for other purposes. Your employer should have dedicated knives for that purpose and you risk putting yourself out of a job, and getting him closed down, if you don't use them.

I did not know that, it has never really been an issue. My boss just watches to make sure that we dip it in the sanitizer before and after we start using it. And I've never seen any knives that are marked for use for a specific department except the deli, which has this massive two handled knife for taking blocks off of cheese. Everyone just uses their own knives that they own. I'll definitely look into that.

Also, you don't "stab" a pit out of an avocado. When you slice it open you "hack" the pit and then twist it like turning a screw so that it breaks free of the flesh of the avocado. The pit then comes out easily and if it is still stuck to the edge of your blade you "pinch" it off from the spine of the blade so that it pops free.

I did not know that either I'm not very well versed with my culinary skills. Also I'm not actually cooking fruits and vegetables, just opening the ones that need to be and then trimming or taking the stems off of the others. My poor technique is probably what caused my knife's demise.

This is pretty embarrassing, I've been using my knife to work illegally for quite a while now without any knowledge and while doing so I broke one of my most used possessions. A fine dandy spot I put myself in.

 

[Bobson]

Out of curiosity, does New Jersey not require anyone working with food to obtain a food handler's permit?

I worked at a fast food place in Washington state when I was 16, and as a pizza delivery guy for a little while after separating from the Air Force. Both times, I had to attend a lengthy class on the safe handling of food before being given each job. After the class, I had to take a written test to assure I knew the information. Not that it was difficult - they kinda run you through it and you get the feeling they wouldn't care if you cheated. You still learn a lot of info though.

 

[hso]

Hank,

Try watching as much of Alton Brown's "Good Eats" program as much as possible for great techniques with food. They increased my efficiency and safety in the kitchen very quickly.

Even "sanitizing" a folder frequently, you have too much material that can collect in the pivot and body to fully sanitize. It presents a food safety problem and can result in food poisoning for your customers. The best thing to have is a small fixed blade to trim vegies and a larger kitchen slicer for just about everything else in the store. Fixed blades can be cleaned and sanitized with far better results.

 

[ThatGuyHank]

Out of curiosity, does New Jersey not require anyone working with food to obtain a food handler's permit?

I am not sure, however, my employer has never said anything or asked any of us workers to do so. If the state does then that is very bad juju. Another thing I have to look into then. Just wait, you'll see it headlining Good Morning America or something; "NJ food market busted with workers illegally handling food products!" or "Illegal super market sweatshop closed down!" I jest, I jest.

Try watching as much of Alton Brown's "Good Eats" program as much as possible for great techniques with food. They increased my efficiency and safety in the kitchen very quickly.

He's the Iron Chef host right? I'll have to check out the On Demand and see if that's there.

Even "sanitizing" a folder frequently, you have too much material that can collect in the pivot and body to fully sanitize. It presents a food safety problem and can result in food poisoning for your customers. The best thing to have is a small fixed blade to trim vegies and a larger kitchen slicer for just about everything else in the store. Fixed blades can be cleaned and sanitized with far better results.

Well I have a few small blades, like a Mora "Military" and a Cold Steel pendleton lite but I think I should haggle my boss to order some cooking specific knives. And the large slicer too. I'll have to check NJ's food sanitation laws as well.

 

[50 Shooter]

I have a Schrade Old Timer model 43OT for sale, asking $30 shipped. It's one of the last ones made in the USA, comes with their care package. It's a folder, blade is 2 3/4" and 6 3/4" open, still sealed in it's original packaging, blade is partially serrated.

If it will work for you let me know and we can trade info.

 

[Waywatcher]

hso's method for avocado pit removal is correct and it works like a charm.

I fully realize this is above your stated price limit, but you should take a look: http://www.emersonknives.com/ekMiniCQC7BW.php When you're there, be sure to watch the demo of the Wave feature.

I got my first Emerson in 2006, and my second in 2008. They really hold up well. Once you see the "Wave" in action, you won't want anything else, at least that's how I feel. It's faster than anything else I have ever seen, and still legal. I EDC a mini-Emerson, and quite frankly, if I was in the market for a new knife, I wouldn't look anywhere else. I have only two (mini-com and mini-7), and they get used, they are not collector items. I won't carry any other knife if I have any say about it. (They are also made in USA.)

 

[Pyzik]

If you haven’t actually thrown it (the Kershaw) away yet, send it to Kershaw. They come with a full life-time warranty. They say they don't cover blade tips but I bet if you told them how it broke (in an avocado pit, not using it as a screw driver) they would take care of it.

I broke the assist opening device in my Kershaw so I sent it in, they fixed it and sharpened it and had it back to me in about three weeks. No charge, just shipping ($5).

 

[JShirley]

It's no secret I'm a big Spyderco fan.

In this case, I would follow hso's advice, and get a proper fixed blade. You can probably find a perfect Old Hickory/Ontario for $10 or so.

The downside is that you'll be using a lot of cooking oil to keep this from rusting.

When you're reading for another folder, I love my large, sturdy, but lightweight Spyderco Translucent Manix 2. It fits your price range almost exactly.

John

 

[ArfinGreebly]

Opinel

If you're handling food and you want a good knife with a fine edge, you might look at the Opinel #112. Available with handles in yellow, red, blue, green.

Here's a listing.

They're made with Sandvik 12c27 steel (a top quality stainless).

They're not terribly expensive and will take all kinds of abuse. Different colored handles lets you have a veg knife in one color and a meat knife in another.

Opinel is all business when it comes to food handling. Quality at a decent price.

 

[sixgunner455]

+1 to pyzik. A broken blade tip, especially losing just .25" off it, isn't really a reason to trash the whole knife. Anybody with a grinder can carefully (cooling every few strokes in a water bucket) bring the spine down to the end of the remaining edge and reshape a tip. Presto! Still a useable knife.

Or just return it to Kershaw.

I like Spydercos, too, but JShirley is definitely the man when it comes to being the biggest fan.

Food cutting: For the kind of tasks you're doing, I'd get a rubber-handled Victorinox paring knife, and a bigger kitchen knife, probably a 5" or so boning knife, also in stainless with a rubber handle, and call it a day.

 

[ThatGuyHank]

I fully realize this is above your stated price limit, but you should take a look: http://www.emersonknives.com/ekMiniCQC7BW.php When you're there, be sure to watch the demo of the Wave feature.

Those are some beautiful knives there, and the "Wave" function is awesome as well but when I saw that they want around 200$ for one I nearly spilled my coffee! Maybe one day...

If you haven’t actually thrown it (the Kershaw) away yet, send it to Kershaw. They come with a full life-time warranty. They say they don't cover blade tips but I bet if you told them how it broke (in an avocado pit, not using it as a screw driver) they would take care of it.

Looks like I'll be doing some trash picking later..

When you're reading for another folder, I love my large, sturdy, but lightweight Spyderco Translucent Manix 2. It fits your price range almost exactly.

It does and it's a fine looking knife as well (except for the blue but I saw they have a black option). Despite the fact that I'm going to find the Kershaw (hopefully) and have it fixed and get some fixed blades for work, I'm going to want another folder. Today was brutal without a pocket knife and the multitool I have didn't fair well against some of today's tasks.

If you're handling food and you want a good knife with a fine edge, you might look at the Opinel #112. Available with handles in yellow, red, blue, green.

Here's a listing.

They're made with Sandvik 12c27 steel (a top quality stainless).

They're not terribly expensive and will take all kinds of abuse. Different colored handles lets you have a veg knife in one color and a meat knife in another.

Opinel is all business when it comes to food handling. Quality at a decent price.

At that price I'll probably get some of each because I'm not the only person preparing food for sale. Those are some nice knives.

Your employer should have dedicated knives for that purpose and you risk putting yourself out of a job, and getting him closed down, if you don't use them.

After some law perusal I have found that you are 100% correct. I'm rather ashamed to admit my ignorance to a law that is so pertinent to my job. Now whether or not my employer ignored this knowingly or not is a different story. I will be finding out tomorrow for sure.

Anybody with a grinder can carefully (cooling every few strokes in a water bucket) bring the spine down to the end of the remaining edge and reshape a tip. Presto! Still a useable knife.

If only, if only... I am not in possession of any such tools except for a free hand dremel. I don't trust my skills as a craftsmen or artist enough to willingly try and reshape a knife without ruining it.

 

[Pyzik]

If only, if only... I am not in possession of any such tools except for a free hand dremel. I don't trust my skills as a craftsmen or artist enough to willingly try and reshape a knife without ruining it.

I did something nasty to a Gerber of mine trying to reshape a blade with a grinder. You do need to know a little about what you are doing... lol.

 

[W.E.G.]

There can only be one choice for a personal blade in commercial food preparation.

 

[Waywatcher]

Those are some beautiful knives there, and the "Wave" function is awesome as well but when I saw that they want around 200$ for one I nearly spilled my coffee! Maybe one day...

If you keep an eye out for deals, peruse gun shows, etc., you find better prices. My first one was $117 +S&H and my second was "used" (looked fine to me) and was only $85.

 

[hso]

Hank,

Take a trip to the nearest restaurant supply and look over the knives there.

This is a "produce knife" that is designed to be sanitized. Think about all the things you need to do and if this would make the job easier.

 

[JShirley]

Hank, the Amazon seller I linked earlier is sold out for the moment. GP Knives has the Translucent M2, but they do run a few bucks ($3?) more.

The original, G10 Manix 2 is a great knife, as well. There are two potential downsides:

1) It's heavy

2) The G10 is very "grippy", and may thrash nice pants

On the bright side, it is black, as you noticed, and even stronger than the Translucent. Here is the best price I've been able to find.

The Manix 2, whether Translucent or the original G10, is almost certainly much more knife that you'll need. The Black original G10 Manix 2 is about as strong as a knife that folds can be. A very nice knife- also black- that is a great "daily user" size, (and whose G10 isn't as sharp and destructive to pants and skin) is the Spyderco Persistence, which runs less than half the cost of the Manix 2. Jeff at Cutlery Shoppe is my default knife pusher, but even he can sometimes be underbid, and no single dealer can keep everything in stock at the same time.

Another very interesting choice would be the disproportionately useful Spyderco Dragonfly in rustproof H1, at about $50 shipped. If you just can't stand the yellow handle (which screams Tool! not Weapon!), the standard black Dragonfly with excellent VG-10 steel is a couple of bucks cheaper.

Hope this helps.

John

 

[sawdeanz]

If you like the wave feature of the emerson, I carry a cold steel mini ak-47 which has the same feature, the kind of steel you want, and under your price point.

 

[ThatGuyHank]

Take a trip to the nearest restaurant supply and look over the knives there.

This is a "produce knife" that is designed to be sanitized. Think about all the things you need to do and if this would make the job easier.

Hmmm, it is fixed blade and it's bigger than any folder I could legally carry. I like that it doesnt have a tip rather a squared off point. How much does one fo those run? It'd be perfect for everything except maybe large melons and coconuts. And I will be looking at a restaurant store, they might think I'm crazy going in there to look at knives on christmas eve but oh well.

The original, G10 Manix 2 is a great knife, as well. There are two potential downsides:

1) It's heavy

2) The G10 is very "grippy", and may thrash nice pants

On the bright side, it is black, as you noticed, and even stronger than the Translucent. Here is the best price I've been able to find.

Wow, 6.6oz. and I thought the Clash was a chunky knife. Ruining the edge of the pockets on my pants don't seem that worrisome (unless you mean literally tearing them open.)

A very nice knife- also black- that is a great "daily user" size, (and whose G10 isn't as sharp and destructive to pants and skin) is the Spyderco Persistence, which runs less than half the cost of the Manix 2. Jeff at Cutlery Shoppe is my default knife pusher, but even he can sometimes be underbid, and no single dealer can keep everything in stock at the same time.

That's a neat knife, and the price is really attractive, almost makes me want to get two as a spare.

Another very interesting choice would be the disproportionately useful Spyderco Dragonfly in rustproof H1, at about $50 shipped. If you just can't stand the yellow handle (which screams Tool! not Weapon!), the standard black Dragonfly with excellent VG-10 steel is a couple of bucks cheaper.

That's also a sweet knife, and either only weighs 1.2oz which is amazing. I think I'd be fine with the yellow handle but how does H1 steel hold up over time? I mean edge wise and is it difficult to sharpen? (BTW all these knife recommendations are making me drool over more of them, I'll have to pick one soon!)

 

[JShirley]

Hank,

I just mean some fraying. May also chaff your skin, if you reach past it into your pocket.

Several people here have the Tenacious or Persistence. I've owned both, and given several away as gifts. For most people, I think the Persistence is a better daily carry size. It's a quality knife, and a great bargain.

Hank, H1 "work hardens", which means it can actually get sharper over time (with resharpening, of course). Folks disagree on edge retention, some users claiming a razor edge is lost quickly but others claim that a fine edge can be held a long time. (Shrug.) In my experience, it doesn't hold an edge quite as long as VG-10, but isn't difficult to resharpen on my Sharpmaker. Be aware that H1 does take marks; it just won't rust.

The VG-10 Dragonfly will be a great knife for you, too, so long as you oil it occasionally.

Hope that helps.

John

 

[hso]

The trick to keep G10 from eating your pants is to put a drop of clear fingernail polish on the G10 where the clip bears on it. Do let the nail polish dry before letting the clip back down on it. I suggest supporting the clip with something that will just keep it from touching the material and then apply the polish with a toothpick. Just smear and smear again so that the glass fibers are coated enough to let the thing slip out of your pocket without abrading the fabric and without being too slippery.

 

[ArfinGreebly]

Nail Polish

We did that with my Kershaw Zing (well, after I gave it to my SIL).

We covered an area the size of a nickel (or a tad larger) with polish and used a stand-off of some kind to keep the clip tip out of it. Don't remember what we used for a stand-off (possibly a pencil or stick under the clip armature). Used two or three layers of polish. Made it easier to draw and was much easier on the fabric.

 

[ThatGuyHank]

H1 "work hardens", which means it can actually get sharper over time (with resharpening, of course). Folks disagree on edge retention, some users claiming a razor edge is lost quickly but others claim that a fine edge can be held a long time. (Shrug.) In my experience, it doesn't hold an edge quite as long as VG-10, but isn't difficult to resharpen on my Sharpmaker. Be aware that H1 does take marks; it just won't rust.

Sounds alot like "Miracle Steel". That sounds amazingly useful, I've had rust show up more than a few times on the Kershaw if I neglected to wipe it down. Alot of the boxes here for vegetables are waxed because they get packed in ice and the water, ice and the wax coating likes to get all over my blade. And with the amount of abu.. sorry, the amount of use it will get daily I'm sure I'd appreciate the self hardening feature. And marks don't bother me none, for some reason I like the look of a knife, tool or gun where the finish is just worn down and it looks like it's been used.

hope that helps.

It does, everyone's input and recommendations have been very helpful. I love this place.

The trick to keep G10 from eating your pants is to put a drop of clear fingernail polish on the G10 where the clip bears on it.

That's neat, I'll have to remember that.