Best non-kitchen food prep model?

thurin

thurin

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Andy has some kitchen knives in the lineup, but this question is in regards to the typical outdoorsy models.

Of mine (Bushfinger, Kephart, Hunter, EDK), I use the Hunter quite often in the kitchen, mainly for meat processing.

Given the appropriate thickness and grind, which model do you like using most for food prep, either in the kitchen at home or in camp?
 
I also say the Lady Finger. That is the primary reason I bought mine.
 
I would think the new nessmuk would be a great kitchen knife. Even more so if it were 3/32" thick. :thumbup:

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Raining said:
I would think the new nessmuk would be a great kitchen knife. Even more so if it were 3/32" thick. :thumbup:

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The belly on that with no guard - I think you're right.

The KE Bushie looks like it might be good as well from the shots I've seen. Long gradual curving blade. Unless it's just the angle of the pics I've seen.
 
thurin said:
My thick bushfinger isn't the best slicer, but I like the blade shape. I imagine it would be great at 1/8".
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I picked up a 1/8" convex Bushfinger with a tapered tang a few weeks ago and it has become my go to kitchen knife. I used it this weekend to make carnitas. It sliced the meat into nice little cubes and was fantastic in prepping up the onions, avocados, etc.

Took it camping two weeks ago, and it made great fuzz sticks for starting the fire too.

Great knife.

ERG
 
I think the Woodsman, Nessmuk and Ladyfinger are great non-kitchen food prep knives. Keep in mind that the grind needs to be a thinner kitchen type grind, but all things equal, these three are good. I've actually made my wife two Ladyfingers for the kitchen.
 
I think one of the reasons I'm being drawn to the Nessmuk is that the blade shape is similar to one of our most used kitchen blades: the Ulu. I know - not the most manly knife. After being given one as a wedding gift 20 years ago, we now have 3 or 4 of them and they see constant use.
 
My Woodsman sees more food prep that any other knife in my kitchen or at my campsite. Basically, the Woodsman and a Shun pairing knife, and I'm set for most things. The ergonomic handle of the Woodsman makes trimming meat and fruit fun. I try to cut up an apple or a pear every morning for my little girl, and I'm amazed that such a stout blade can cut out the core with such smooth precision.

My wife likes a little twist of lime peel in her margarita. She's really impressed at how the Woodsman can take the flesh of the lime right off the skin so surgically.
 
Like many here the Woodsman is my other that sees the most kitchen time. It's basically a Lady Finger on steroids. :D

Here are my "kitchen knives"

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Nice! I actually haven't tried my Woodsman in the kitchen yet. I am going to put one into service asap after reading all these posts, though I am inclined to think that one of Andy's thinner grinds would add that extra slicey feel and I have been holding out for a thinner blade model, or the bad-ass Padre.

good thread!
CT
 
So far my favorite for food prep is the Ladyfinger, BUT, I really do need to try out a woodsman at some point.
 
I like my Camillus CUDA MAXX with the Talonite blade or the one with the Stellite 6K blade.
 
OK, so I guess I need to get a Woodsman from the sounds of it. And probably a Ladyfinger and a Nessmuk just to cover all the bases. You guys are going to get me in trouble.
 
tiguy7 said:
I like my Camillus CUDA MAXX with the Talonite blade or the one with the Stellite 6K blade.
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Ok, just out of curiosity, I have to ask. Did you by chance happen to actually read the original post that started this thread?
 
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