Kitchen Knife Question

[Freerollin']

Ok, I need a knife for my van to cut the vegetables, etc. (I mostly plan on eating Vegetarian).   What does everyone use or recommend?    Is there any legal issues? i.e, can I have a 6 inch blade chef's knife in my van or is that somehow going possible get me into legal trouble if I were ever to be searched or whatever?  I have a nice 6 or so inch ceramic that I will probably use if there are no other issues.  Thanks.....

 

[highdesertranger]

never thought of the legal ramifications of a kitchen knife. I keep mine in the kitchen with my other utensils. highdesertranger

 

[ccbreder]

most if not all knife laws are about carrying a knife of a certain size. If in storage, no problem. If you are dissecting vegetables and police approach, set the knife down quickly.

 

[Trebor English]

Just last night I was wonderig "what were you thinking"?  My kitchen knife has a serrated edge.  That is hard to clean. I think I might replace it.  Six inches is a bit short to dice an onion.

 

[Spaceman Spiff]

I use a 5 1/2" Santoku knife almost exclusively for cutting veggies.  I like the shorter blade better than the 8" ones.  Chef's knifes work well too, I just like the santoku better.  Other knives I carry are a fillet knife (works as an 8" kitchen knife too), 3"parring knife and a bread knife.  My knifes are hollow ground and I sharpen every week (except the serrated edged bread knife).  After 15 years I can still cut an over-ripe tomato paper thin.

TE: never had a problem dicing an onion with the 5 1/2" blade (of course I never choose an onion < 4" dia.)

I made paper sheaths for my knifes (out of a hanging file folder) to protect me, other stuff in the drawer, and the cutting edge.

If you are carrying a pointed knife in you pocket you might get questioned (East & West coast states have some crazy laws), but kitchen knifes in a drawer shouldn't be an issue.  Even crossing into Canada I have never been asked and no comment when searching the knife drawer.

 -- Spiff

 

[Reducto]

I have this knife which is perfect because it's always sharp and stays locked in its scabbard when not in use:
https://www.amazon.com/gp/product/B0083BX85W/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

There used to be a bunch of Wiltshire knives Amazon but they're mostly gone now. There are a bunch on Ebay for around $20.

Having a knife in your rig is only a possible problem if you get pulled over and an officer notices that it is within easy reach. In the back in a bin filled with kitchen stuff I don't see how it could be a problem.

 

[Every Road Leads Home]

This isn't England yet. A kitchen knife with kitchen utensils should cause no issues ever. I wouldn't even give it a 2nd thought.

 

[bigsallysmom]

I recently went to wally world and got a stainless steel? faberware 13" knife. 8 1/2" blade. Use it for chopping veggies and slicing meats. works very well. if you want something cheaper there are usually many knives at thrift stores.

 

[Freerollin']

Ok, good, sounds like my Dalstrong Ceramic will be perfect then! It will reside in the tub with my plates and stuff. Has a nice sheath to so I'll be set.

 

[bigsallysmom]

Definitely keep it in the sheath. Movement during travel can take an edge right off a knife as it rubs against everything else. Also be careful not to drop a ceramic knife. It can break.
I used to think nothing of working in the kitchen bare footed. Then a friend of mine dropped a large knife and it impaled in her foot, cutting the ligament which without stress, sucked back up her leg. Took a major surgery to reconnect the two ends and 8 months in a leg brace. Not sure what the chances of it happening to me, but to reduce chances even more I always wear shoes.

 

[DannyB1954]

I have watched a lot of cooking shows on PBS, A couple of them said, forget the sets. Two knives should do you. A paring and a chef's knife.
I personally like a Chinese cleaver and paring knife.

 

[Hippiechk]

I have 7 knives but only because there is a set of 4 Vitorinox steak knives...they are 37 years old (wedding gift) rounded end & slightly serrated. I do 95% of my cutting with these babies, never needed sharpening & I cut frozen stuff & smaller bone even, they also cut my unsliced bread efficiently. They live in a wooden knife holder my grandfather made. I have 2 - 8" chefs knives, one Henckels (German) & one S&S (Bavarian) both great knives that only get used for bigger stuff like cutting through a cabbage or a roast. Neither is due to be sharpened & both live in custom individual slots in a drawer. I have a paring knife I use to eat fruit mostly, made by my grandfather.

I appreciate a good knife & try to respect them.

Same laws up here in Canada, no issues with a kitchen knife in a cooking setting but probably don't keep a 12" chefs knife in your trunk by itself. *smile*

My grandfather was a semi-famous Canadian folk hero type...

http://www.saugeentimes.com/Orfred Orrie Cleveland Vail.htm

 

[Reducto]

Same laws up here in Canada, no issues with a kitchen knife in a cooking setting but probably don't keep a 12" chefs knife in your trunk by itself. *smile*

What if I also keep my heavy duty garbage bags, plastic sheeting, duck tape, bleach, and shovel back there?

 

[Hippiechk]

What if I also keep my heavy duty garbage bags, plastic sheeting, duck tape, bleach, and shovel back there?

It's ALWAYS something! Without rubber gloves that kit is just silly! *laugh*

 

[Every Road Leads Home]

Now I know not to set up camp next to you two!

 

[rvpopeye]

Orrie sounds like one cool dude.
Save and cherish those knives and use them with pride.

 

[Zeke]

The Victorinox Chef's knife with the Fibrox handle is widely used in commercial kitchens and very well reviewed, often rated more highly than much more expensive knives.

 

[MrNoodly]

One of these and a parring knife and I'm good to go.

 

[Tussah]

I have watched a lot of cooking shows on PBS, A couple of them said, forget the sets. Two knives should do you. A paring and a chef's knife.
I personally like a Chinese cleaver and paring knife.

I totally agree with this.  I plan to keep a Chinese kitchen while I'm on the road, because the wok is so versatile and easy to clean and I love Chinese food.  Still haven't decided between my cleaver and my chef's knife.  I like the idea of my cleaver best, because you really can do everything with it.  but feel more comfortable with the Chef's knife.

 

[waldenbound]

I have a JA Henckles Pro 6 inch chef, 4 inch paring, and 5.5 prep knife. I'm going to make a soft knife case for them, the type chefs use.
I don't compromise on my kitchen knives.