Beckers in the Kitchen

KiljoyKutlery

KiljoyKutlery

KILJOY KutLery, hand made in Luling Texas
Knifemaker / Craftsman / Service Provider
Joined
Jun 9, 2006
Messages
5,510
Sorry if this is a subject that has been done to death, but I have to say, I love my BK9 for many reasons, one of which is that it works in the kitchen very well.
I think this is very important in a camp knife. The BK9, is a great knife. It can work wood, food, and combat..that is all anyone could ask of a knife.
I would love to see other pics of Beckers in the kitchen or at the BBQ in the back yard.
Lets see what you have?

I would have had way more pics of this particular dinner, but my camera battery died just as I began..and I didnt have time to stop.:o
I was making my pasta sauce.
I pan fry in Olive oil
2 onions diced
4-5 cloves of garlic
with black pepper.
I simultaneously boil 6 links of Italian sausage for 8 minutes.
Then as the Onion and Garlic are soft I slice the Sausage length wise and add it on top of the Onions and Garlic..season with ground black pepper.
Then add it to my sauce, which on this particular day was one large can of diced tomatoes and 2 jars of Barilla with sweet peppers.
I season with one teaspoon of sugar, more black pepper, and liberal amounts of Oregano.
Once all the ingredients are mixed..I simmer for 45 minutes.
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Hmmm, I guess that I should have popped off a few. Peeled spuds with the Eskabar. Kinda small and crampy in my hand, but it still felt good to use it. Also took out the Mag Camp and basicly used it like a French knife to rock over carrots, onions and celery.
 
upnorth said:
Hmmm, I guess that I should have popped off a few. Peeled spuds with the Eskabar. Kinda small and crampy in my hand, but it still felt good to use it. Also took out the Mag Camp and basicly used it like a French knife to rock over carrots, onions and celery.
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I might pick one up as a super-manly kitchen knife. I worked as a short order cook for a couple of years, though, so I'm kind of a knife snob. Not too pretentious, but I like a good quality Henckels knife......have a couple of their older straight razors as well.
 
I use my BK2 more than my 9 in the kitchen. I will need to start using it more, I suppose. My Beckers do my meat and veggie prep, one of my daughters favorites are chicken nuggets, so, I take 2 10 oz chicken breast and render about 50 nuggets. Bread'em, season 'em, deep fry them puppies, and bam, homemade whitemeat chicken nuggets. These are some old photos, but really, nothing much has changed, LOL.

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Moose
 
Bushman5 said:
my vote is the BK5, hands down a sweet kitchen knife for all rounder kitchen use.
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I have to agree. The 5 is king of the Beckers in the kitchen. The 9 is a distant 2nd. IMO I would give the 9 the edge out in the woods as a camp knife.
 
obsessis said:
I might pick one up as a super-manly kitchen knife. I worked as a short order cook for a couple of years, though, so I'm kind of a knife snob. Not too pretentious, but I like a good quality Henckels knife......have a couple of their older straight razors as well.
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''I might pick one up as a super-manly kitchen knife.'' There is no doubt about that, for sure. This is a BIG food prep knife. But then you are used to handling such a tool, I am to a lesser degree. The Mag Camp makes my old stainless French knife pale by comparison. The Mag Camp is a wonderful slicer\chopper with food and leaving the tip end on a cutting board and rocking up\down in an arc across veggies dices them quickly. After I rinsed\wiped off the blade I noticed a cool almost semi rainbow slight tarnish along the edge of the black coating. I bet that it would look interesting in bare metal. Not sure if I want to strip it though ??? I think that Bladite told me not to judge the knife until used in the kitchen, he was dead on. It's awesome there. But I'm still going to hump it into the bush sometimes because of it's wonderful light weight. :)
 
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