Best non-kitchen food prep model?

I'm looking for a FF Nessmuk to press into kitchen duty - I missed one of the old design and haven't yet found the 'ONE' in the new design yet -- My Bushfinger has seen some use in the kitchen, but as someone mentioned above, the thinner blades will be better slicers and mine's made of 5/32" steel. Not complaining one bit though given it's sharpness and almost full height convex grind. I just know that a thinner blade stock would improve it's performance -- add a tapered tang and i think that would be the bomb.

I like the Nessmuk blade shape for food prep - maybe today will be the lucky day....
 
solid4ever said:
You know what makes a great foot prep item? Thompson's chainsaws! You'll never go wrong with a thompson!
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Axes also make good foot prep items if you don't watch your follow through. Hopefully we're not doing a lot of foot prep though.
 
I use my bloodwood ladyfinger exclusively in the kitchen. O1 stays sharp for a very long time. I've only stropped it once to maintain the edge!
 
Bumping this one....I am looking for a dedicated kitchen knife. Seems ladyfingers, woodsman and nessies are working for most but maybe some more people can share their more recent experiences. I have not come across a guardless ladyfinger....the bushfinger and Nessie would fit that one better. At the end any knife can do kitchen chores but certainly guardless and 1/8" or slimmer blade combined with a high grind is the way to go.
I have seen the woodchuck in pictures which i would think could also make a decent kitchen knife even though not guardless.
Let me know guys.
Thanks
 
i didn't know that the guard was such a problem. I use my Ladyfinger all the time in the kitchen and have not had any issues, but i'll get Andy to grind it off anyway
:eek:
 
Sure thing, guard is not a show stopper as such...always depends how you are using it. When I slice onions for example i prefer coming down with the back of the blade while the tip of the blade almost stays on the cutting board. in this case no guard works, a knife with guard would not work not very well as you will not be able to get the full cut.
Once Andy has taken off the guard of your ladyfinger you can sell it to me :)
 
i appreciate that but i think its a keeper
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now i gotta figure out what to put this onion in:D
 
I love using my 1/8" Bushfinger and Nessmuk in the kitchen but I would really love a 3/32" or 1/8th Woodsman to join them.
 
My Terrasaur is my favorite Fiddleback in the kitchen. It has a high grind and 1/8 inch stock, which works fine for my diet of meat, potato, and onions. Right now I am testing out a Bearpaw in 5/32 stock with a 2/3 height grind. The thickness is not as good for onions, but it batons through frozen, partially pre-sliced bagels effortlessly. Some day (not today!) I would like to get a Woodsman, 1/8 inch stock bolstered if possible.

Here is a pic showing the grinds on both (pre-patina).
 
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VANCE said:
i appreciate that but i think its a keeper
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now i gotta figure out what to put this onion in:D
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Lol, well yeah any knife can be pressed into service chopping onions, I've done meat, onions, and potatoes with my tomahawks before :D I have done the same with the knife I had Paul Brach make for me for advanced survival workshops, and it has a double guard...

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But the Woodsman is better...in that it is more efficient, though not necessarily as much fun as the hawk :)

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To me onions aren't an issue to keep the pieces uniform in size even with a guarded knife the way I do them because I tend to roll the onion anyway. IT is things like celery that become more work with a guarded knife. You either have to drag the edge across the cutting board rather than chop, thus dulling the tip end quicker, or work on the edge where pieces fall off. And that's why my Woodsman is my favorite Fiddleback, because I can easily include it in other areas of my life besides just woods :)

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That said, even with the shorter blade, I also like the mid-tech Bushfinger, which is also guardless and somewhat like a short Woodsman, in food prep and the S35VN makes me like it even more :)

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.
 
Marl71 said:
My Terrasaur is my favorite Fiddleback in the kitchen. It has a high grind and 1/8 inch stock, which works fine for my diet of meat, potato, and onions. Right now I am testing out a Bearpaw in 5/32 stock with a 2/3 height grind. The thickness is not as good for onions, but it batons through frozen, partially pre-sliced bagels effortlessly. Some day (not today!) I would like to get a Woodsman, 1/8 inch stock bolstered if possible
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Interesting info on the Terrasaur....appears to be almost guardless. Thanks

VANCE said:
Woodsman just popped on the flea market

[end][/mung]
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thanks Phil. very nice knife....likely the best all in one kitchen tool. I will think about it

mistwalker said:
To me onions aren't an issue to keep the pieces uniform in size even with a guarded knife the way I do them because I tend to roll the onion anyway. IT is things like celery that become more work with a guarded knife. You either have to drag the edge across the cutting board rather than chop, thus dulling the tip end quicker, or work on the edge where pieces fall off. And that's why my Woodsman is my favorite Fiddleback, because I can easily include it in other areas

.
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That was exactly what i meant...bell pepper is another one of those. I would not be happy with a guard in the kitchen on the long run....thanks for sharing. I have my eyes on a bushfinger...or maybe get a woodsman but then it has to be the perfect one....i will wait and see.


Thanks to all for sharing
 
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