BK5 as a Kitchen Knife?

[paperairplane]

I worked as a chef for quite a few years and I own a 5, 2, 14 and two 11's. The 5 is a large butcher / camp knife. It's not a kitchen food prep knife. (Will it work as such, of course...)
A chef's knife needs to be tall and thin - this allows for a proper grip to control the blade and cut like you see people on tv do... see how the blade is level on the board.

Here is a BK2, see how the large handle doesn't allow clearance for the fingers.

And here's a BK5, see the gap where the heel of the blade is off the board and my index finger is in the choil.

The BK5 is a great tool - but for general kitchen prep work, I can work much faster and more accurately with a proper chef's knife. The 5 is nice for breaking down large cuts - say boning and cutting a whole prime rib into steaks or carving a turkey. I do 99% of my kitchen work with a 10 or 12" chef's knife.
(Vic makes a decent chef's knife, I have a few Forschners that are good for the $)

 

[Wolf_1989]

I've used my 5 not only in the kitchen, but I also have used it as my main knife for over a decade working part time seasonally in a couple local slaughterhouses and helping neighbors slaughter/butcher cattle, hogs, deer, goats, etc.

You don't need to go all out with the full Fisk treatment. The moderate convexing I do to all my blades works excellently on the BK-5.