Our Search For The Best Camping Chef Knife

Our Search For The Best Camping Chef Knife

Here are a Few Great Qualities for Camp Cooking Knives that have their Place at the Campfire · Campfire Cooking Knife 

Great food needs Great tools, even if it isn’t in the kitchen. The more we wanna enjoy our time we find we need good food on our camping trips, so we need to put together this list of our favorite outdoor-friendly knives to cook with.

Most of these knives we used with a single cast iron pan, grill, and stump. Sometimes there was a cutting board that we had room to pack it along, but we also went out for some side-by-side testing for the initial round of picks, and that involved a picnic table by necessity.

it means that each of the knives on here, has been used beyond its ability of what a regular kitchen knife is used for, which brings us to the core of the matter: what makes a knife the best camping chef knife?


We see it as any knife you’re bold or dumb enough to grasp on a campground. I know people who take full-on custom cook knives to the campground( they just use a knife roll), but indeed they generally do that because that cutter is tougher than the other stuff in their collection.

So for the sake of semantics, let’s just call it a knife that emphasizes food preparation, with a nod to durability, and is easy to carry or transport. So cases were a big deal for us in this category. However, it had a green light to chop up onions in the forest, If a big thin knife had a Kydex casing we could either strap it to the belt or run paracord through.


It either needs to be suitable to pack up fairly in a bag or on our belt. immaculately it can do both. Anything that comes in its own belt sheath is a plus, but it’s good enough if it can be put away into a pack or box without taking up important space.

KNUCKLE concurrence

Just like in the kitchen, we need some room for our hands at the campsite. There are generally ways around demanding that clearance when you’re cutting something on refuse, but it helps a lot when the blade shape gives us a lot of room to work.


In practice, this generally means durability over hardness. Not because these blades should be suitable to chop and baton( although some of our picks can), but because when we use a knife for cooking outside we tend to use the one knife for food prep and cooking, and generally a little redundant. A lot of the time we can’t count on having important empty table space for redundant knives and tools lying around, so one knife might need to be the chopstick, scoop, and spatula.

As a result, a lot of our picks tended to be knives made of steel that’s tough and easy to fix up and reprofile.


A thin edge is a little hard to find in the outdoor knife world, but we weren’t exactly looking for 12- degree Japanese angles. occasionally a thin edge means a gradational pitch from the secondary bevel, and occasionally it means a largely acute micro-bevel. We just like the knife to cut food fairly. And if it can’t do that, it should be easy to grind it down so that it can be made to cut food fairly( see continuity and versatility over).