Decades ago, when I was into cruising long distances under oar, sail, and paddle, I accepted roughing it as a necessary part of the wilderness experience. In recent years I’ve shifted my focus from making miles to enjoying shorter adventures in comfort. And rather than carrying food merely as fuel to provide the calories I need with as little time and effort as possible spent in cooking, I now indulge in meals I make onboard that are often better than those I make at home. A good food-preparation knife and a cutting board have become part of my standard boating kit.The new folding knives from nCamp have elevated my standards for what makes a good galley knife. The knives are available with Santoku and Chef blades in two grades—Premium and Elite. Each of the four models has wooden scales forming the grips on either side of the handle, three triangular holes that make it possible to open the knife with a thumb, and liner locks to hold the blade open. The handles are offset from the cutting edges to provide clearance for the knuckles above the cutting surface. I’ve been using the Premium Chef and the Elite Santoku and, right out of the box, both easily pass the usual sharpness test—slicing cleanly into the edge of a sheet of paper.

Photographs by the author

The Premium knives, like the Chef at top, come with a nylon bag. The Elite models, like the Santoku at bottom, come with a leather case.

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