10" BDC vs 12" PK

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Kazeryu

Joined
Nov 7, 2005
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I've been hoping for a wood-handled villager PK (today's was bigger than I wanted :rolleyes: ) for a while, since I need to justify my knives as being 'useful' ie, in the kitchen and for small tasks around the house.

12" seemed big enough to be *ahem* interesting to play with, but small enough not to cause mass terror when wielded in the kitchen in front of guests. I also liked the slightly unusual shape of the pen knife, with it's really deep belly.

BUT - while poking around the archives, I found some pictures of some baby dui chirras, in 10" and 14", and I have to admit I like the look of the fullers, which I haven't yet experienced personally. (currently I have a bilton, full GRS, and AK) The handle on the BDC's also looks much more suited to kitchen work and will 'blend in' a bit better with the other knives, IMO.

I'm also pretty sure that the fullers on a Baby dui chirra would act like grantons and let sliced veggies, etc. fall cleanly away rather than piling up on the blade. (I wish my nakiri had grantons... :()

The PK, on the other hand, would probably be great for slicing larger tasks, such as cubing/thinly strip-ing marinating steak for stir fries, etc. - I think the belly would really let it slip in there like nobody's business. Might also be interesting for dicing up garlic and other small things - easy to rock back and forth. I also think the relaxed bend will also make it a bit easier to wield on a cutting board than most khuks.

Anyway, I was hoping to hear from anyone who might've tried either one of these knives out for kitchen or other duties. I was also wondering if the 10-12" BDC's were an anomaly or if they might appear again.
 
The littlest BDC versus a Pen Knife? No contest, Pen Knife, you can be sure of it. The Pen Knife would probably hold it's own against one of the 14-15" BDC's, it's honestly just that good of a little khukuri. Still, can't deny fullers are sexy, and the BDC is a very attractive knife. If you just want a small "kitchen khukuri", try to snag one of the 10.5-11" ones made by Sgt. Khadka, they are absolutely superb. :thumbup:

Sarge
 
Yep, the PK is a great knife. In the kitchen I actually like my seax paired with a Sarge/KPH best. The seax is pointie enough to dig out bad spots on potatoes, straight enough to slice meat into strips, and heavy enough to crack through most tough foods. The Sarge/KPH just rounds it out if i have fine work that needs to be done around leg joints and the like. After all, that IS what it was designed for.

Jake
 
Sylvrfalcn said:
If you just want a small "kitchen khukuri", try to snag one of the 10.5-11" ones made by Sgt. Khadka, they are absolutely superb. :thumbup:

Sarge
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Well, the plan is to have something that'll do well both outside and inside the kitchen. Sounds like the pen knife is well liked, so I guess I'll go with that. It's what I was leaning towards originally. ;)
 
Of the HI knives I have tried in the kitchen the only passable one was the seax. Bottom line is these knives are thick and the blade geometry is wrong for most kitchen work.

Don't get me wrong I love my Hi Knives all 14 of them. But there are MUCH MUCH better designs for use in a western kitchen. Note that I would leave my Wustoffs home when I planned on surviving in a mountain camp. If I wanted to smash the clavicle of a sentry my benchmade folder would NOT get the nod. In these areas HI Knives excel.

The idea however that HI knives will hold a candle to a Cheap Old hickory or Chicago Cutlery chef knife for slicing tomatoes is absurd.
 
I actually do an awful lot of cooking, so believe me when I say I know a khuk is not ideal for most kitchen tasks. But when you're cooking in front of an audience or even just for yourself, it's not necessarily about using the right tool for the job -- sometimes it's about using the most fun tool for the job. ;)

Editted to add: I can't stand eating tomatoes raw, so that's not a concern. Yucky things when they're not turned into sauce. :p
 
The Pen does a great job slitting the underside of lobster tails. It is heavy enough so that the back is fine for cracking the shells before they go in the broiler.
It works better than my old Hickory butcher knife- I know this from experience. The OLD Hickory was quickly dulled, while the Pen still shaves hair after killing the tails!
It is far superior to the OLD HICKORY Butcher knife or the Old Hickory cleaver for this task. THe Old Hicks have soft steel.
The Pen actually weighs about as much as the cleaver, but is a far superior knife.
 
Kazeryu, I think the villager PK is a great knife. I like the horn ones. The 10" BDC came and went. That was one of those designs that just about everyone felt that the larger model was better. 14" became the new standard, and now Munk has got us started on some 18" models that look very interesting. I doubt if we will see any more of the 10" ers, as other designs in that size range seem to be more versatile.

Norm
 
Svashtar said:
BigJim has Wustoffs!!! :D
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Yvsa has Due Buoi otherwise known as Two Oxen.:cool: ;)









They're made in Italy and are popular in Europe but not as well known in the states.
Great Knives!!!!:thumbup: :D :cool:
 
Hi Kazeru:

Thought I'd help you justify a larger Kuk in the kitchen. I used to be in a line of work that got me two home home invasions with the intent for revenge. One occured in my kitchen.

So you could justify a large Kuk in the kitchen in case you have a home invasion! (I was armed)
 
intent for revenge? :eek:

well, I'm pretty sure I'll be safe from that particular occurrance, but thanks for the justification all the same.
 
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