Not exactly what you asked about, I'd take a look at the Spyderco Salt series (specifically the Salt I or Pacific Salt) for food duty, since these knives are made with rustproof steel and the entire knife is designed for wet/dirty work. The nice thing is that you can just rinse off the entire knife, put it away wet, and not worry about rusting later on.
The only BM I have is the 530- my EDC as of late. After checking out one of these, every other knife feels too heavy and has too small of the blade for the handle size/overall size of the knife. It looks really cool too
.