BK16 Chili

C

cEdge

Joined
Apr 14, 2011
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Like most of us, I want to be able to use my knives in any situation. I try to use all my knives when ever I can, just ask my co-workers or family. Usually folders for lighter duty, fixed for most else. The one place I don't is the kitchen. I have plenty of other knives for that purpose. Then again, you're not always home and have your own kitchen tools at your disposal. So I decided to use my BK16 and make some chili. I grabbed my trusty BK16, gathered some supplies and took a few pic's along the way. Ignore the sheath, its a work in progress. More on that later perhaps.

The usual suspects here, tomatoes were from the garden although ripened on my window sill. I pulled a couple from the freezer too. Peppers were recently pulled from the garden, or what was left of it.

Time to slice and dice. BK16 worked well but would be better served in this capacity if the blade was thinned out a bit. For this purpose, it would still outperform the garbage I would be using if I were at my in-laws. Besides, unless I'm going to make this into a field chef knife, I would not want the 16 to be any other way. Well, I did sand down the coating on the knife.

After some simmering, time to taste.

I'm glad I did it, and know it will serve me well no matter where I am or what I will be doing with it. With Thanksgiving coming up, perhaps the BK15 will be used to carve that turkey...
 
Looks great!

And you say that sheath is a WIP? Personally I think it looks pretty good already, just burnish that last unfinished edge and call it good :D.
 
Thanks! I plan on dyeing the edge and then burnishing. I only wish I spent more time on the stitching, and the design. The way I look at it, its a pretty good trial run for the BK15 sheath I plan on making next :)
 
The 15 does way better in the kitchen than the 16, in my opinion. Darn good looking chili, though. Now, did you chop the onions, or slice them? Curious to know what you thought of the way the knife handled making controlled cuts.
 
I sliced the onion, the 16 is not a chopper.;) The 16 handled okay. The scales allow good control. If the blade was thinner it would be perfect for kitchen work.

On the 15, I want to smooth the blade coating before use in the kitchen. For now I like the look of the black coated blade although its very rough.
 
That is better looking chili than I've ever made.

I want to see some bk9 chili with pics of someone batoning through onions and peppers!
 
cEdge,
fantastic looking chili and wonderful choice in the 16. I been on a 16 bender with using it for everything as well, even kitchen work, and it is a great all around blade. I really like the full flat grind with the coating removed and a convexed edge. Simply amazing. Good work on that chili.
 
Thanks everyone for the compliments on the chili. Perfect time of year for it too!

Cryptyc, Ive been on a Becker kick. Last couple of knives were a 16 and a 15. Would have been a 24 from the exchange too but I was too slow :( At least it went to a good home
 
The coating really isn't all that much of an issue. You'd think it would be, but I've found it not to be a problem. You really like the 16 better in the kitchen?
 
CM_Rick said:
The coating really isn't all that much of an issue. You'd think it would be, but I've found it not to be a problem. You really like the 16 better in the kitchen?
Click to expand...

To be honest, I haven't used the 15 in the kitchen yet. Perhaps I've read too much into the slicing ability with the coating. The coating on the 15 is very pronounced, a lot more than the 16. I don't believe I'll have a preference between either but I would use the 15 when slicing meat.
 
Nothing beats seeing a good knife being put to good use and when it helps make a great meal, we would like to help dig in too
 
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