best non kitchen knife in the kitchen.

Ummm...why not just use a kitchen knife? Nearly all non kitchen knives are ground WAY too thick to be overly effective in the kitchen as well as extremely frustrating if you have a substantial amount of prep to do. If you must use a non kitchen knife in the kitchen though make sure its the absolute thinnest one you can find. To put that in perspective, my Richmond Artifex 210mm (8") gyuto in m390 is 2mm thick at the spine on the heel of the blade, it is full flat ground and is about 2.5" tall and tapers from heel to tip. A spyderco chapparal, which is a much smaller knife and regarded as one of spydercos very best slicers is 2.5mm at the spine with a much shorter distance from spine to edge which would make it substantially thicker behind the edge than a proper kitchen knife, and again remember we're taking about a knife most people think of as a wicked slicer. Opinels make good paring knives, but thats about it.
 
mkjellgren said:
Ummm...why not just use a kitchen knife? Nearly all non kitchen knives are ground WAY too thick to be overly effective in the kitchen as well as extremely frustrating if you have a substantial amount of prep to do. If you must use a non kitchen knife in the kitchen though make sure its the absolute thinnest one you can find. To put that in perspective, my Richmond Artifex 210mm (8") gyuto in m390 is 2mm thick at the spine on the heel of the blade, it is full flat ground and is about 2.5" tall and tapers from heel to tip. A spyderco chapparal, which is a much smaller knife and regarded as one of spydercos very best slicers is 2.5mm at the spine with a much shorter distance from spine to edge which would make it substantially thicker behind the edge than a proper kitchen knife, and again remember we're taking about a knife most people think of as a wicked slicer. Opinels make good paring knives, but thats about it.
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opinel got it
 
My Spyderco CPM M4 Mules works pretty well.


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Big Mike
 
I use my Spyderco Pacific Salt to cut fruit, vegetables, meat, cheese, bread, etc. Don't have to worry about cleaning it which is great
 
mkjellgren said:
Ummm...why not just use a kitchen knife? .
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The rule of cool, of course! It feels WAY more badass when you peel potatoes with an extreme tactical hard use serrated combat knife or an emergency tactical EDC defensive blade than when you peel them with a paring knife. :cool:
 
Al Mar SERE fixed-blade. Thin, finely-ground blade. Very sharp. S30V stainless. 5 inch blade. Plastic handles (won't absorb stuff). Handles are held on with screws so the knife can be taken apart for a thorough cleaning.
 
I often use my TOPS Wolf Pup to de-bone drumsticks. I find that my kitchen knives are too big or uncomfortable to use.

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Most Spyderco flat grinds do food chores very well. They had a folding santoku prototype a while back I think.
 
Becker BK-5 or 15 depending on the size of the job. Both are outstanding in the kitchen.
 
I've used a CRK Professional Soldier to debone a few ducks and a heck of a lot of chicken.
 
Whatever knife is in my pocket really lol. The past year its been a para 2. The dlc coating is makes for a pretty good non stick coating IMO. Good cheese cutter ;)
Reason I use a pocket knife? They're all sharper than my moms kitchen knives. She throws them all in a metal container unsheathed. Half the time I don't know which side is sharper, the spine or where the edge is supposed to be...
 
I've used almost every one of my knives to eat steak. My favorite is the Opinel.
Some work better than others. Karambit + Steak = Mess. Learn from my fail.
 
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