Busse in the kitchen

Used my Busse Basic 6 LE to make Salmon Ceviche!!! Just awsome super easy to use and the food was great too!
 
I have found the Basic 4 is a terrific knife to use for kitchen tasks. I have used it for pretty much everything including prepping fresh rabbit and it has done really well. I can get extremely thin slices out of any vegetable with it as well. The Res-C is beast mode of course...moisture and blood during prep is of no issue.
 
I use mine all the time...

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I saw that chopper/cleaver posted in another thread (same pic). I like that. Had Busse ever made a true cleaver?

-Emt1581
 
emt1581 said:
I saw that chopper/cleaver posted in another thread (same pic). I like that. Had Busse ever made a true cleaver?

-Emt1581
Click to expand...

It's not a cleaver at all :( sorry, it's a santoku, a Japanese-style chef's knife. Busse's never made a true cleaver. A cleaver would be pretty cool.
 
uyotg said:
It's not a cleaver at all :( sorry, it's a santoku, a Japanese-style chef's knife. Busse's never made a true cleaver. A cleaver would be pretty cool.
Click to expand...

I've got one like it. One of my Henckel knives. I use it sometimes.

-Emt1581
 
I have used the CABS for food prep while traveling and it worked well. Though I like nice utensils, Busse is a bit on the high price side for my kitchen tool budget.
 
I used a Test Team KZ and FBM LE to chop up frozen costco hamburger rolls into patties, while still frozen. The FBM LE did pretty good while the Zilla was great... I sure wouldn't want it to hit my arm the way it launched those 4" thick patties after lopping them off. :eek: I was in a hurry with no time to thaw the meat and none of my kitchen knives could/would do it. It's very hard on the cutting board though. :p

Anorexic B4, Muk, BJ LE, BAD, SAR 3, meaner HACK, S5LE CABS and even SAR 6 have all seen kitchen duty as well. I generally don't take pictures when I am cooking though I may need to start doing so.
 
I baton bully sticks in half for my dog with my MUK and a rubber mallet. My henckel would probably snap in half it I did this with it. MUKs good for cutting up veggies too, just roll the edge back and forth so you don't have to life the knife off the cutting board. The Henckel works great too because that is what it is built for but it isn't nearly as fun to use for some reason.
 
I use the Muk for peppers, and the NMSFNO does pretty quick work on sweet potatoes :D
 
Well, I use my Cultie all the time in the kitchen, but I have used others! Here's a SHBA on kitchen duty:
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No pics of the Sus Scrofa, but that did well. I imagine the B4 would be excellent, haven't tried it yet.
 
I modded this Scrapper 5 LE (removed thumb ramp and thinned/buffed the edge), then called it into kitchen duty. It's my current go-to kitchen knife for rough & scrappy work. Works well for busting up frozen food and is sharp enough to slice very well, even on soft & resilient materials like meat and tomatoes. However, for stiff veggies like carrots/potatoes, where the 1/4" spine and overall blade thickness of the Scrapper would be a detriment, I use much thinner Japanese kitchen knives whose spine dimension is less than 1/16" thick. Overall, I am *VERY* pleased with the INFI performance of the S5LE in the kitchen.

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I've yet to move my MukLE to the kitchen, but I suspect it will do well there. I haven't done so, because my wife is MURDER on knives. Even ones she doesn't use. She has a cheapo Old Hickory paring knife with the fat white plastic handle on it and an orange AD-shaped-blade paring knife. Both are beat to crap. Hell, she just LOOKS at my chef's knife and it dings and dulls.

She needs more training, then the MukLE will go in there. I've also considered trading out a paring knife for the B4.

I couldn't imagine cutting a mess of taters with a BJ. Too much fatigue.
 
Thin NICKs all the time
 
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