BK-9 in the kitchen

[Brad "the butcher"]

Does anyone here make a point of using the 9 for kitchen duties?
Past couple years I have used it for knocking the heads/tails off salmon and cutting into steaks.
Also for cutting up ribeyes and striploins as the width and length helps with straight cuts.
Really reminds me of a butcher knife in usage, I don't have another big chopper that can slice onions like it and still do the heavy stuff.

I think I am going to grind the steel fingerguard back just enough so the edge lies flat on the cutting board, still plenty of retention with the becker handle but will prove more useful IMOP.

 

[Nsvens89]

I used mine to slice some bread right after I got it but that was about it. I could definitely see it coming in handy when breaking down a large hunk of meat.

 

[B.Mauser]

I have used mine a few times to take the heads and tails off fish. Wouldn't hesitate if I had a big job to cut up, but usually dont.

Have you checked out the BK5? If I wanted a Becker in the kitchen that would be the one.

 

[mrn8]

The finger guard definitely makes it awkward to use in the kitchen, for me. I've got to be able to lay the blade flat and have my knuckles clear the cutting block for it to work. I also prefer a slight curve all the way up the blade of a chef's knife, instead of a long flat egde. However, I've used the 9 in the kitchen here and there, but I prefer to use a cheaper Forschner that I don't mind if everyone in the house abuses.

 

[DJG097]

I think a bk5 would work better.

 

[Brad "the butcher"]

Only if you like choils DJ...I do not, the 5 and even more so the tweener 15 should never have been choiled IMOP, wasted edge in a 5in blade. I use the first 2 inches from the handle for most cutting so a choil just seems unnecessary.

The 5 would be better at boning and fleshing than the 9 but still would not shine as a steak cutter like the 9.