• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

BK5 Kitchen knife...

nick425

nick425

Joined
Apr 22, 2011
Messages
1,083
Ok, I don't have a BK5. But every day I read about you all loving the damn BK5 for use in the kitchen. The only thing I can think of that makes it good in the kitchen is the blade shape. My concern is the thickness and the fact that it is not flat ground. It looks like a wicked camp knife, but I fail to see how it is useful as a full time kitchen knife. I have garbage Henckels kitchen knives that I hit on the Edge Pro that are phenomenal in the role of food prep... Thin is in when it comes to food prep IMO... If the Machax wasn't so close to being released, I would order one right now and check it out. :thumbup:

Not trying to be negative at all, but someone tell me why you all love it so much in the kitchen?
 
nick425 said:
Ok, I don't have a BK5. But every day I read about you all loving the damn BK5 for use in the kitchen. The only thing I can think of that makes it good in the kitchen is the blade shape. My concern is the thickness and the fact that it is not flat ground. It looks like a wicked camp knife, but I fail to see how it is useful as a full time kitchen knife. I have garbage Henckels kitchen knives that I hit on the Edge Pro that are phenomenal in the role of food prep... Thin is in when it comes to food prep IMO... If the Machax wasn't so close to being released, I would order one right now and check it out. :thumbup:

Not trying to be negative at all, but someone tell me why you all love it so much in the kitchen?
Click to expand...

I find that using a blade in the kitchen is a great first test for a survival / bush craft knife. It may not be better than a kitchen knife, but food prep is an important job. If it can't do that, the test is over.
 
nick425 said:
Ok, I don't have a BK5. But every day I read about you all loving the damn BK5 for use in the kitchen. The only thing I can think of that makes it good in the kitchen is the blade shape. My concern is the thickness and the fact that it is not flat ground. It looks like a wicked camp knife, but I fail to see how it is useful as a full time kitchen knife. I have garbage Henckels kitchen knives that I hit on the Edge Pro that are phenomenal in the role of food prep... Thin is in when it comes to food prep IMO... If the Machax wasn't so close to being released, I would order one right now and check it out. :thumbup:

Not trying to be negative at all, but someone tell me why you all love it so much in the kitchen?
Click to expand...

Um, its flat ground, all the way up.

MagnumCamps3.jpg


It does very well in the kitchen, as good as a designated kitchen knife? Maybe.

But can you take that Henkels and baton it through 5" thick red oak? Probably not. That's the appeal. Its made for the outdoors, and with the name Magnum Camp, its a great all around camp knife. And most folks that spend time in camp, eat, so food prep is paramount.

It has a thin edge, thinner than you think, and the balance is made for all day use, with little fatique.

Get you one and give it a try, you can offload it on the exchange pretty quick if you decide you don't like it.

Moose
 
Not good in the kitchen? Ever slice an onion so thin you can see the glare off the Fisk stripe THROUGH the onion?

I got a pic to prove it but its in my archives gimme a minute to find it
 
nick425 said:
Thats not a bad idea to convex it..
Click to expand...

the originals are

fisk's is

mine is (by fisk)

mmm

i keep wondering where people are coming from when they say "not flat ground". almost allllll the Beckers are advertised as flat ground. says so everywhere.

anywhere that says different? let me know, i'll fix it ;)

thickness? thing is thick enough, and tough enough, and will destroy other kitchen knives. course, it's NOT a kitchen knife. it's woods knife.

:D
 
Fark... Thanks for the offer MWTIC! But too late. I am going to Costco and buying meat now...
bk5.jpg
 
Well that's cool too, and ya know you could have just asked to borrown one from me. :D

Pix when you get it :thumbup:
 
I just received mine earlier this week. Haven't had the chance to take it outdoors yet, but I used it the first night for dinner. It is indeed thicker than your Henkels (or mine :D), and it took me a few minutes to get a feel for it, but overall, I thought it did exceptionally well. I chopped a pot full of taters easily as fast as I would with my Henkels, and it goes through meat just as easy. I can't wait to take it into the hills, because it will indeed be a great camp knife.

I could see the 5 becoming one of my favorite general use blades.
 
C_Tanner said:
I just use my BK2 in the kitchen....
Click to expand...

Me too, but my BK16 is pulling KP duty at the moment, so, my BK2 went to Cancun for a couple of weeks, for vacation.

MikeyJ said:
I just received mine earlier this week. Haven't had the chance to take it outdoors yet, but I used it the first night for dinner. It is indeed thicker than your Henkels (or mine :D), and it took me a few minutes to get a feel for it, but overall, I thought it did exceptionally well. I chopped a pot full of taters easily as fast as I would with my Henkels, and it goes through meat just as easy. I can't wait to take it into the hills, because it will indeed be a great camp knife.

I could see the 5 becoming one of my favorite general use blades.
Click to expand...

Its one of mine, and it surprisingly tough, tough as sandpaper toilet paper. Sure it will get the job done, but the fresh and clean feeling lasts for alot longer than you want it to. :D

Great knife, all the way around.

Moose
 
I guess one might call it a tactical butcher knife, but I disdain using the term "tactical" anymore because of what it implies.
 
Wolf_1989 said:
I guess one might call it a tactical butcher knife, but I disdain using the term "tactical" anymore because of what it implies.
Click to expand...

Sometimes it's necessary though for when you have to slice tactical onions or dice tactical beef for a nice tacti-stew.
 
You must log in or register to reply here.
Back
Top