- Joined
- Dec 3, 2010
- Messages
- 1,875
So the title says it all! I really like to use my Becker blades in the kitchen! The 14/11 makes a great pairing knife, the 2 as a short chopper, the 15 as a slicer, and the 9 actually makes a great large chefs knife. I snapped some pics the other day of some standard kitchen slicing. Using the BK9, BK2, and BK15. I use these blades everywhere so yes they were cleaned and olive oiled before the cutting began.
These pics are not really comprehensive nor did I photograph a control knife like an actually chefs blade, but I hope this gives you a good idea.
The BK9 is soon to become one of my favorite blades in the kitchen. This is mainly due to the "thin" geometry that the Saber/flat grind brings that 3/16ths stock to. Chopping up onions was a breeze. The main complaint I could see with any of these blades is distance from the edge to the cutting board in relation to the choil/ricasso and your hand. With a normal chefs knife there is plenty of clearance between the edge and the handle/your knuckles. Tried to grab a picture of this but it just looked like junk. So if your interested... grab a chefs knife put it edge down in a hammer grip on your cutting board, now do the same with the BK9 and you will see the air between the edge. Anyways back to the onion murder... BK9 topped off the onion no problem. You could also get paper thin slices with the BK9.
Next was the 15, The only issue is the distance between the shoulder and grind. With the BK9 you have a lot of distance and clearance between the cutting medium and the grind. With the 15 you do not, initially the cut was beautiful but then took slightly more pressure on the shoulders. This could be remedied by Fisking the blade, but really its not a big deal at all, just something to mention. Realistically though the 15 did great.
Time for the fat boy. I have actually used the 2 a lot in the kitchen. Some folks are going to tell you "ITS SUCKS ITS LIKE CUTTING STUFF WITH A BRICK..." not true... all misinformation. The issue again is distance between the edge and shoulder. I have softened the shoulders slightly on my 2, and it has a low convex edge. It cuts really well... The only "binding" you are going to have is in harder foods like sweet potatoes and carrots. But carrots can be easily popped with a wrist flick. More onion genocide. Did not get more photos of the 2 because to me... it passed this test long ago.
Ok Tomato time. The BK9 did wonderfully. Perfect burger slices. No tomato smashing just pretty cutting.
Now here is where the Bk15 really shined the rest out. In softer medium like the tomato its just fell through like butter. Slices so thin you could read through them. The BK15 also works great processing meats, but here is another boring tomato!
Told yah I did not have many pics, but I have been using the BK9 exclusively as my large kitchen blade for awhile now and it works great. To correct the issue with the edge handle distance ratio thingy, I typically use a small cutting board. It allots me the distance necessary to bring the edge all the way down through the medium. The sweep in the BK9 also allows you to drag the edge through quite easily. Now on to the pro's of using a Becker in the kitchen... It gives you more blade experience, if you are going to rely on these blades any time any where you better be able to slice a silly potato! Who wants to be stuck somewhere trying to slice up god knows what and then whack off your finger cause all you have done is hack away at trees! lol I am partially kidding, but it does give you more blade time. Next, I experienced zero blade grabbing of any medium I cut through. Essentially getting the food stuck to the side of the knife. This is probably due to the coating, and due to the saber/flat grind. Also these blades are typically thicker than what you would have in your kitchen so there is a wedging effect. To speak about the coating, the newer coating is really quite tough and I had zero rub or flake off in anything I cut. However, I can say the old coating would do this. Finally the handles are really conducive to this task. They allow you to grip the knife securely/comfortably just like you would a normal chefs blade.
Thats all for now, but really think about this... can your blades handle this task? I believe a blades ability to slice, cut, chop, clean, and trim food is very important. Probably rivaling its ability to process harder, tougher mediums. This is really interesting when you compound how aggressive of a great outdoor blade like the 9 really is, yet it still possesses the finesse to process food respectfully.
Thanks for looking.
These pics are not really comprehensive nor did I photograph a control knife like an actually chefs blade, but I hope this gives you a good idea.
The BK9 is soon to become one of my favorite blades in the kitchen. This is mainly due to the "thin" geometry that the Saber/flat grind brings that 3/16ths stock to. Chopping up onions was a breeze. The main complaint I could see with any of these blades is distance from the edge to the cutting board in relation to the choil/ricasso and your hand. With a normal chefs knife there is plenty of clearance between the edge and the handle/your knuckles. Tried to grab a picture of this but it just looked like junk. So if your interested... grab a chefs knife put it edge down in a hammer grip on your cutting board, now do the same with the BK9 and you will see the air between the edge. Anyways back to the onion murder... BK9 topped off the onion no problem. You could also get paper thin slices with the BK9.
Next was the 15, The only issue is the distance between the shoulder and grind. With the BK9 you have a lot of distance and clearance between the cutting medium and the grind. With the 15 you do not, initially the cut was beautiful but then took slightly more pressure on the shoulders. This could be remedied by Fisking the blade, but really its not a big deal at all, just something to mention. Realistically though the 15 did great.
Time for the fat boy. I have actually used the 2 a lot in the kitchen. Some folks are going to tell you "ITS SUCKS ITS LIKE CUTTING STUFF WITH A BRICK..." not true... all misinformation. The issue again is distance between the edge and shoulder. I have softened the shoulders slightly on my 2, and it has a low convex edge. It cuts really well... The only "binding" you are going to have is in harder foods like sweet potatoes and carrots. But carrots can be easily popped with a wrist flick. More onion genocide. Did not get more photos of the 2 because to me... it passed this test long ago.
Ok Tomato time. The BK9 did wonderfully. Perfect burger slices. No tomato smashing just pretty cutting.
Now here is where the Bk15 really shined the rest out. In softer medium like the tomato its just fell through like butter. Slices so thin you could read through them. The BK15 also works great processing meats, but here is another boring tomato!
Told yah I did not have many pics, but I have been using the BK9 exclusively as my large kitchen blade for awhile now and it works great. To correct the issue with the edge handle distance ratio thingy, I typically use a small cutting board. It allots me the distance necessary to bring the edge all the way down through the medium. The sweep in the BK9 also allows you to drag the edge through quite easily. Now on to the pro's of using a Becker in the kitchen... It gives you more blade experience, if you are going to rely on these blades any time any where you better be able to slice a silly potato! Who wants to be stuck somewhere trying to slice up god knows what and then whack off your finger cause all you have done is hack away at trees! lol I am partially kidding, but it does give you more blade time. Next, I experienced zero blade grabbing of any medium I cut through. Essentially getting the food stuck to the side of the knife. This is probably due to the coating, and due to the saber/flat grind. Also these blades are typically thicker than what you would have in your kitchen so there is a wedging effect. To speak about the coating, the newer coating is really quite tough and I had zero rub or flake off in anything I cut. However, I can say the old coating would do this. Finally the handles are really conducive to this task. They allow you to grip the knife securely/comfortably just like you would a normal chefs blade.
Thats all for now, but really think about this... can your blades handle this task? I believe a blades ability to slice, cut, chop, clean, and trim food is very important. Probably rivaling its ability to process harder, tougher mediums. This is really interesting when you compound how aggressive of a great outdoor blade like the 9 really is, yet it still possesses the finesse to process food respectfully.
Thanks for looking.
Thank you!