Anyone still use their kitchen knives?

[Shotgun]

One of the important things in a woods bumming knife is the ability to cut up food. Because of this, I don't use any of my kitchen knives anymore aside from a serrated bread knife that I pull out for hard crust bread. I get a lot of pleasure using my woods knives in the kitchen plus it's a way of pretending to be in the bush when you can't be. Anyone else have a bunch of 'survival' knives in the kitchen?

 

[Bushman5]

yup. My BK9, BK7, SY-SOD, SY S5 are kitchen knives.....

link to pics of my SAK Rescue slaying garlic: http://www.bladeforums.com/forums/showthread.php?t=682252

 

[IUKE12]

Dedicated kitchen knives are so unnecessary All have been superseded by a few Frost Mora knives and a Bark River Mountain Man...damn that thing is a slicer

 

[spoolup]

I admit I do..... I spent the money on them, so why not use them at home.... when camping, whatever is on my neck or hip is fine by me. From the insurance files...

 

[udtjim]

Needless to say, I love all knives, however my best outdoor knife can't touch my worse kitchen knife IN THE Kitchen. Do they work, Sure are they the right tool for the job? IMO No. I would no more use my BK-7 in the kitchen than I would use my Shun paring knife to baton oak. But pull your own chain, that's why there is more models of knives than anyone can count. And THAT'S a good thing.

 

[fujita yuji]

I do use them in the kitchen.
They are extremely versatile to do any kind of job, while some of the jobs
cannot be handled with thinner edged, profiled in relatively straight pattern kitchen knife.

 

[dawsonbob]

In the kitchen I tend to use my kitchen knives, crummy as they are.

Nothing quite like batoning through a hard loaf of french bread with a BK-2, though. Now that's fun!

 

[7rip13a]

I'm going to sheepishly admit that I've used my Rat RC-6 in the kitchen more than I have in the outdoors. Doesn't help that my kitchen blades are made of horrible pot-metal that the family puts in the dishwasher regularly.

 

[dawsonbob]

I'm going to sheepishly admit that I've used my Rat RC-6 in the kitchen more than I have in the outdoors. Doesn't help that my kitchen blades are made of horrible pot-metal that the family puts in the dishwasher regularly.

You don't have to be sheepish about it — you're among friends here. If a bunch of knife nuts wouldn't understand, who would?

 

[kgd]

Needless to say, I love all knives, however my best outdoor knife can't touch my worse kitchen knife IN THE Kitchen. Do they work, Sure are they the right tool for the job? IMO No. I would no more use my BK-7 in the kitchen than I would use my Shun paring knife to baton oak. But pull your own chain, that's why there is more models of knives than anyone can count. And THAT'S a good thing.

Yeah, I'm with udtjim here. I don't even have great kitchen knives, just a set of mid-class Henckels, but they take an edge good enough and hold it sufficiently. Hard to beat out a 9" chef knife for kitchen tasks. Just made for chopping.

The two outdoor knives I routinely use in the kitchen are my Koyote Mills pattern skinner which acts like a really nice Santuku type knife and my Breeden Peacemaker which I pull out for heavy work like cutting through chicken bones and such.

 

[cmdionne]

I can honestly say that I've never used any of my bush knives in the kitchen. I've got a few Globals (G2 chef, the vegetable cleaver and a parer/utility) as well as a serrated offset Henkel that do all of my kitchen duty.

I'm even contemplating having a sheath made for my vegetable cleaver to use in the bush. Mostly just for basecamping when I'm anticipating doing alot of cooking for several people.

Quite the opposite than most of you I guess.


If I'm sitting around eating fruit I will occasionally use one of my bush knives to cut it up though, usually my JK Ewok or Neckmuk.

 

[longbow50]

I still use my kitchen knives, but they are mostly 50+ year old knives with wood handles and stained carbon steel blades. Any of which would make an excellent camp and bush knife. In fact, I have an old hickory handled kit knife with carbon steel blade that I use a lot in the kitchen and I found a sheath for it and it's been into the woods with me on several outings.

 

[perksy]

My kitchen knives are a Bark River Mountain Man, Canadian Camp and Mini Northstar.

 

[silenthunterstudios]

I've got a Spyderco kitchen knife, a few Old Hickorys, and a semi custom collaboration I can't even remember the name of, although I talked with the maker at the Chesapeake Knife show last year. He's famous for his slipjoints. Out of all of them, the Spyderco gets the most use, with the OH large utility following a close second. I've used my fixed blades when out for food preparation, used my folders for a little bit of prep recently. Not in the kitchen.

 

[koyote]

I have a few antiques and a shun santoku that I use int he kitchen, plus several knives I've made. I do a lot of individual blade testing - mine and others- in the kitchen, so the assortment changes near daily.

 

[midnight flyer]

I cook and prepare a lot of food. I like to do it. With that in mind, my kitchen knives are just as important as my work knives or my camping/hiking knives. They are task specific, so my 8" convexed German steel chef knife works much better for 30 - 45 minutes of solid slicing and chopping than one of my camping knives.

When I have the extended family over, it isn't unrealistic for me to be using my kitchen knives for a couple of hours. Slicing onions, super fine cabbage for cole slaw, other goodies for different types of salads, ingredients for sauces and dressings, chopping home grown herbs, mincing garlic for garlic bread, etc., etc.

Although... I will have to admit that I recently used my 7" camp knife to slice up an unusually large rack of spare ribs. It slipped through cartilage and joints better than any kitchen knife could think about. That knife will be an exception.

This thread also falls in line with some others that discuss the thickness of blades. My kitchen knives are scary sharp, and the blades for the most part of very thin. I have hollow ground and flat ground, stainless and carbon, and waaayyyy too much money in them.

Not as much as that gorgeous Japanese Shun set posted earlier, though! Those are some great looking blades!

Robert

 

[Wandering_About]

I've found that my Izula works better as a paring knife than any of the cheapo knives here, and the same for my Breeden light camp knife, which I designed with kitchen chores in mind. The reason, I think, those knives work better than the kitchen knives is that you could probably buy several full sets of the kitchen knives for the price of just the Izula! They're pretty poor instruments. A good set of kitchen knives would be better, I'm sure, but don't have enough need of them to justify the money I would spend.

 

[mcjhrobinson]

sure i use my M2k and SY SOD....

i guess if i had a good ATS-34 santoku or something id use it, money is tight though

 

[Fletcher Knives]

I'll be the oddball out and admit that this is a rarity for me unless meat is involved. When I'm at home, if some meat needs to be cut, I use a Mora. Other than that, I usually just use regular kitchen knives. They're cheap, but I keep 'em sharp. Now when I'm not at home, even if I'm in a restaurant, I use my EDC folder. Restaurant knives are just worthless. They can't cut a damn thing, especially that (as Joe Flowers would say) "glorious" loaf of bread they bring you. It took my mother and wife some getting used to, but now, it's not uncommon to hear my mother say, "Hey knifeboy, cut that bread up so it doesn't get smashed." My wife still acts like she gets a little embarrassed by it, but secretly I know she likes it. When we go out for steaks, she has no problem at all pushing her plate in front of me and I know what it means.

 

[udtjim]

I am lucky that my son is a Chef. As he has moved up the scale in quality kitchen knives, Dad gets the old ones. I started out with Chicago Cutlery and I am now up to the Shun level.:thumbup: I have seen some of his new ones and I am anxiously waiting, Kinda.