A Khukuri in the kitchen?

haha, you're just showing off your chef skills ;) which are amazing I must say

very entertaining video with music and all, thank you for sharing!
 
argh! video no longer available. the commiefornia sheeple strike again! PETA musta gone into cardiac arrest, oh, them poor onions! the poor pepper, and oh, no! a poor defenseless salmon!!!!! oh , the pain, the horror!.
 
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kronckew said:
argh! video no longer available. the commiefornia sheeple strike again! PETA musta gone into cardiac arrest, oh, them poor onions! the poor pepper, and oh, no! a poor defenseless salmon!!!!! oh , the pain, the horror!.
Click to expand...

It still works for me...
 
odd, i still get the error, if you however go direct to the youtube video, it works. guess the problem is closer to home, not with the PETArds after all. sorry, commiefornians.

link is at

Khukuri in the kitchen if anyone else has the error.

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Wow, very nice! Now I've got another knife that I want to add to the collection, and a serious craving for some fish.
 
Great video & skills! I used a 1927 cossipore arsenal piece as my only knife when I was seeing how miuch a kukri could do for a couple of years. The only thing I found difficult was peeling potatoes, carrots, sweet potatoes, mushrooms etc. Evrythin else just got easyer evry month.


Spiral
 
tedwca said:
I agree, it's an amazing usage of a kukuri. I'll leave it stickied for awhile.
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AWESOME video...

but 9 stickies - that's getting to be a lot of real-esate.

how about a meta post, which contain the URLS of the stickies - ie: 1 sticky for many?

Bladite
 
Seems a more compact solution, Bladite. Maybe that and the safety thread should be the only truly sticky ones.

Back on topic, I decided to try a khuk in the kitchen myself. Was going to try my 15" AK at first, but opted to finally break in that Bilton I got over a year ago instead. Works well enough for general cutting, though as one would expect with thick blades, it's a little rough going with hard crunchy foodstuffs like carrots and water chestnuts. Nonetheless, the resulting green thai curry was tasty. :D
 
Wow. I cooked professionally for six years, and I wouldn't have thought a khukuri would be suited for any of that ... blade too thick ... but that was awesome. Must be a helluva edge on that thing to do that work so well.
 
I can make a small knife do big jobs, but have always found it much harder to make a big knife do little ones. I probably could've gotten that salmon done with my Case Trapper, but never with one of my khuks. You are a veritable surgeon.
 
C.S. Graves said:
Seems a more compact solution, Bladite. Maybe that and the safety thread should be the only truly sticky ones.

Back on topic, I decided to try a khuk in the kitchen myself. Was going to try my 15" AK at first, but opted to finally break in that Bilton I got over a year ago instead. Works well enough for general cutting, though as one would expect with thick blades, it's a little rough going with hard crunchy foodstuffs like carrots and water chestnuts. Nonetheless, the resulting green thai curry was tasty. :D
Click to expand...

I learned something yesterday with my new 16.5" WWII while slicing up an apple for my daughter. When slicing up the crunchy stuff, it helps to angle the spine slightly away from the food so that the edge is flat against the main piece. That helps that massively thick blade slide through the food a bit better with less wedging. After watching that video again for like the millionth time (:D) I think I could see the same thing happening, especially during the pineapple slicing.

Anyone else have any tips for using a khuk in the kitchen? Of course I have kitchen knives and other fixed blades and even folders that do a much better job, but sometimes it's fun to do things differently!
 
Billy516 said:
I learned something yesterday with my new 16.5" WWII while slicing up an apple for my daughter. When slicing up the crunchy stuff, it helps to angle the spine slightly away from the food so that the edge is flat against the main piece.
Click to expand...

Do you mean having one flat of the blade be tilted so it's roughly perpendicular to the cutting surface? I've started doing that too. Kinda controls like a chisel-ground blade that way...
 
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