Anyone still use their kitchen knives?

[JCavSD]

The Dozier Pro Guide finds its way into the kitchen frequently...mostly to clean up meat (chicken, pork, beef, whatever) prior to grilling or drying. Otherwise the regular old kitchen knives seem to handle things quite well.

 

[eisman]

I have a drawer full of "woods" knives in the kitchen. Someday I'll get some real kitchen knives.

 

[raindog101]

I have an entry-level set of Henckels, and a set of Tramontina steak knives, but the knife I always see the wife reach for is the Mora Clipper I snuck in the block a while back. Sharpest knife in the kitchen (the Henckels don't hold an edge for ****).

 

[Shotgun]

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.

See, I've been known to prep meat and veggies with a hatchet. It's not that it's a good tool for it, it's just that I like using them.

 

[koyote]

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.

Some- not all, but some- of my knife designs for the outdoors run on the idea that 90% of what you do is food related work. I really do have knives that I've made for myself that hold up in the kitchen as well as any of my dedicated kitchen knives (shun, custom, or antiques).

I wouldn't dedicate a bush beater to kitchen work- but a shortfinger or leuku pattern? Totally. Granted, I'll use a chef's pattern for heavy veggie chopping before I'll use a leuku, but I can and have comfortably prepared meals for 5 or more people in the field with one. And in the kitchen, but that's because I have to function check things

 

[Bigdumplings]

i use my delica to cut everything including all food i cook

 

[dartanyon]

I use my chef's knife in the kitchen preparing food with pleasure.
I've found my kitchen knives too thin for the bush and my bush knives too thick for the kitchen.

 

[Chris_Norden]

Any good knife will do in the kitchen, but most woods knives make horrid kitchen knives. If you are serious and doing a lot of cooking, instead of playing (which everyone does) the only common woods knives you'd see in the kitchen are the thin butchers knives. Cutting carrots with thick knives (or thin scandis) is a pita.

 

[luckykitty]

Doesn't help that my kitchen blades are made of horrible pot-metal that the family puts in the dishwasher regularly.

Good to know I am not alone with the dishwasher issue ...
that's why I don't buy better knives for the kitchen ...

 

[dipbait]

Mostly no, but sometimes I will. Yesterday , sliced a cucumber with a JK. It did a brutal job. None of my outdoor knives come close to this thrift store find. This is my number one kitchen knife. Very thin , sharp, can fillet fish , slice , dice ...

 

[SIXFOOTER]

Yep, I use the kitchek knives. I have 2 blocks full of Chicago Cutlery razors out there so I use them. They and not top shelf blades by any means, but they do take and hold a very nice edge. I also have a Special bread knife made from a bandsaw blade mounted on a wooden Bow handle. Sharp as a razor and glides thru the softest bread with narry a wrinkle.
But you should see the look of Horror on the S.O,;s face when I whip out my Buck110 in a restraunt and start whittlin on a steak! The "Steak Knives" they have usually suck

 

[Blue Sky]

I rarely use my outdoors knives in the kitchen, though I will say my Buck 560 is great for just about any paring or slicing work and I like how easily it cleans up. I've actually started to go in reverse, where I'm planning to get some kitchen-type knives (modified Old Hickories, soon to be some Green Rivers) out into the field. I've come to admit over time that big fat honking knives are fun but just aren't necessary, and thin sharp knives will out-cut them all day long. They carry better too. That's what I really need a lot more often than prybar strength.

 

[ChapmanPreferred]

I use kitchen knives in the kitchen.

 

[myright]

I enjoy using my kitchen knives. Frankly I'm surprised that more of you guys are not into kitchen knives as much as you are into outdoor knives. I spend a lot of time in the kitchen and the grill cooking and prepping. I really enjoy playing with knives in the kitchen.

 

[Shotgun]

I enjoy using my kitchen knives. Frankly I'm surprised that more of you guys are not into kitchen knives as much as you are into outdoor knives. I spend a lot of time in the kitchen and the grill cooking and prepping. I really enjoy playing with knives in the kitchen.

I can't speak for anyone else but I'm a minimalist by nature so I just don't like having extra stuff. I always thought it would be the perfect setup to have a multitool and a small fixed blade for everything then pair that up with a dedicated blade for what I was doing. Meaning if I was going hiking I'd add a hatchet to the set, jungle a machete, and the kitchen a chef's knife. But I really don't do enough prep to really need a chef's knife and I've never been to the jungle so I only need the two. Of course I really like hatchets so even though I don't NEED them, I still carry and use them.

That being said I do have a block full of Cutco for my wife to use(abuse.)

 

[myright]

I can't speak for anyone else but I'm a minimalist by nature so I just don't like having extra stuff. I always thought it would be the perfect setup to have a multitool and a small fixed blade for everything then pair that up with a dedicated blade for what I was doing. Meaning if I was going hiking I'd add a hatchet to the set, jungle a machete, and the kitchen a chef's knife. But I really don't do enough prep to really need a chef's knife and I've never been to the jungle so I only need the two. Of course I really like hatchets so even though I don't NEED them, I still carry and use them.

That being said I do have a block full of Cutco for my wife to use(abuse.)

LMAO

My sister uses cutco - they actually feel real good in hand. Of course they are as dull as a potato because they don't take care of them.

I just really love my Shun Chef's knife.

 

[koyote]

I can't speak for anyone else but I'm a minimalist by nature so I just don't like having extra stuff.

Kitchens are one area where I let minimalism slide. I have several reasons- one being that I have knife users in the kitchen here at the house from age 3 to 50. Out of 9 people, exactly three can take care of a kitchen knife and not hack crap (like cutting boards and ceramic plates) to death- myself, Koyote Girl, and Apikoros. Even so, we only have 14 knives on the mag racks, plus whatever I'm testing at a given time.

I do like the idea of minimalism in the kitchen and think a decent hybrid santoku/chef pattern, a warrant (sorta like a chef's utility) and a petty knife make a really good minimalist set. But once you get into butchering small game and fowl and processing your own primal cuts of cow side, you find you need more. And it's really nice to have a few spare chopping blades when you are having friends help you can up 4 buckets of peaches or something.

 

[stieg]

I recently got my first santoku and I'm in love with the shape. I have a 4" version that is great for most cutting tasks.

I'm starting to wish I had an outdoors knife with a similar shape. I saw one in the camp knife contest, I think it was a Koyote that looks really good.

Other than my EDC I rarely use my outdoors knives in the kitchen.

I had a Moran lightweight (skinning style) that I tried to use in the kitchen (because it wasn't seeing any use and it's scary sharp) but the extreme curve was sub-optimal for routine chopping in the kitchen.

 

[longbow50]

LMAO

My sister uses cutco - they actually feel real good in hand. Of course they are as dull as a potato because they don't take care of them.

I just really love my Shun Chef's knife.

Cutco used to sharpen their knives for nothing. Just cost shipping both directions. The wife had a ton of them, but they were worth more on ebay, than in our drawer, so I sold them.

 

[midnight flyer]

I enjoy using my kitchen knives. Frankly I'm surprised that more of you guys are not into kitchen knives as much as you are into outdoor knives. I spend a lot of time in the kitchen and the grill cooking and prepping. I really enjoy playing with knives in the kitchen.

This just goes to the old maxim that drives many of us. NEVER too many knives! I couldn't agree more. I am in the kitchen much more than I am out in the field, so my kitchen knives take a primo spot along with my others.

I don't love 'em as much as my field knives, but they are well used and well sharpened exactly the way I want them.

Robert