The Spydie Chef is a hero. It’s no wonder it enjoys such a support, praise and confidence of nearly everyone in the knife brotherhood.

been liking the we vision r for food prep work

Thank you for this review!

I just wanted to say thank God someone else out there uses their high end pocket knives for food prep. I love my Shiro 111 and Cheburkov Kasataka in the kitchen because they have such long blades and are super thin behind the edge. My family looks at me like I'm crazy for spending so much on knives and using them in the kitchen just gives me a much better idea and feel for them. I agree. Tomatoes are a good cut testing medium because they test everything about a knifes blade stock, grind type and height, edge polish or grit finish. I also have a KUF 4.0 and I honestly don't love it for food prep. It's just a bit too thick behind the edge for me but preforms fantastic for EDC uses. But more importantly I'd LOVE to see a Kapara XL someday. Great video

I have the Kapara and Spydie Chef. They are both beasts, I like the slightly longer blade of the Kapara, but the Spydie is a slicey beast, and I like LC200N best for food prep blade material. Was considering the KUF but at that price it better come with an awesome edge on that Elmax. I don't think I could even sharpen Elmax properly, better come good to go. Yeah, bearings was not the best choice.

I need a 4 inch deep belly trad chef's knife. Fixed w/ sheath or folder with knuckle clearance. So far I have an elk ridge cleaver but the shape isn't ideal and the steel sucks. I like the Rough Rider sous Chef but with more belly. Any suggestions?

I was using my fixed blade skinner for food and I found it very good for de boning chicken thighs. So I'd like the red one

Nice video and valid considerations - all fine! But what are you doing with that enormous chunks off tomato, you are putting apart? You do not throw that away!? Are you?

Can you comment more on why you prefer the SpydieChef more than the Spyderco Caribbean? Thanks!

Nice video! I do a lot of food prep with my pocket knives, kinda everyday. Was looking into the Mastodon and it does seem interesting, albeit a bit silly looking :). One of the pocket knives I use the most in the kitchen is another Civivi at the moment, the Praxis: it's on bearings but even tho I cut meat and vegetables with it since a couple of years I never had issues or gunked the action so bad that I had to disassemble it. It's not a small knife and that's sure helps keeping the pivot out of most of the cutting action and its blade shape, big belly and really thin profile, united with its ergos do the rest.

I’m considering a folding knife for food prep when I go to people’s houses who don’t keep their knives maintained. How do you sanitize your knife after using it?

I assume there's a difference in the way you clean these after cutting vegetables vs cutting meat. Care to elaborate?

Well the fact that for food prep the spideychef runs washers and the KUF V4 runs bearings is why i wanted to research before i buy. And it led me here. So, i think washers makes more sense for food prep. But i like the profile of the KUF much more than the spideychef.

We knife now has one. It is the Vision R designed by Snecks

How about a humble OPINEL?

Never thought about using pocket knives in the kitchen.

Boys be so insecure about cooking came up with that "food prep" thing to not feel like a little bitch when slicing some lettuce lmao😭 that noc chef knife is sick ngl

You say that you cook a lot....ok but you dont now how to chop😂 and 1st knife isnt shape