Do you use an outdoor fixed blade in the kitchen?

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Toomanyquestions

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Mar 15, 2010
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Does anyone use a mid-sized belt knife in the kitchen, regularly? And if so, what do you use, how often do you use it, and how does it perform? It seems like a FFG knife, perhaps 4-6.5 inches in length, would make a quality kitchen knife (certainly better than a great many so-called kitchen knives).
 
I do. For context, I only own one kitchen knife (a hard, thin Japanese Bunka Bocho).

I use a Benchmade Puukko for things that might chip or damage my kitchen knife. I reground and reprofiled the Puukko to be a better slicer. It was way too thickly ground for kitchen use, before I modified it. I like the handle much better than most kitchen knife handles, but I wish the knife used thinner blade stock and was more thinly ground.

I used a Benchmade Hidden Canyon as a pizza knife, as I like the skinning knife profile for cutting pizza.
 
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Yes.

There are 3 fish filet knives (that I bought at Bass Pro) that I keep in my kitchen knife drawer to use to break down/debone meat and occasionally to fillet fish. They are all "belt" knives; 2 are midsized, the other not so much bu they all came w/belt sheaths.
 
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Toomanyquestions said:
Does anyone use a mid-sized belt knife in the kitchen, regularly? And if so, what do you use, how often do you use it, and how does it perform? It seems like a FFG knife, perhaps 4-6.5 inches in length, would make a quality kitchen knife (certainly better than a great many so-called kitchen knives).
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No. I don't. And I don't agree with your thinking.
My kitchen knives are easily sharpened, very stain resistant, and very thin. Thinner than my outdoor knives, and with balance and ergonomics designed for kitchen work. If I were interested in a steel upgrade, I'd go find a knife designed for kitchen tasks, but with a high end blade steel. YMMV.
 
I have had a Bark River Bird and Trout in my kitchen for years now. Its as good as any kitchen knife, and better than many....
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I have in the past, but overall the egros and use profile are just not the same. They work in a pinch, but why press something into service where its not at its best if other options are available? At the end of the day, get and use the knife you want, but also experiment with the different styles and types to see what you would actually use/want. For example, I've used santuko style knives which are really effective in the kitchen, but would be terrible for field use, or even butchering due to the thin handles, but in their element, they do very well. If nothing else, a kitchen is a good testing ground for a lot of different materials and edge finishes to find out what does and does not cut, you just might not end up with pretty results.
 
I use my field knives in the kitchen occasionally just to do it. I always end up thinking that I need to remember to grab a pairing knife if I ever “bug out”.

Seriously for what I would use a field knife for the kitchen knives might be a better choice.

My Dad pretty much gave me every knife he owned when I was a kid. He kept a Camillus 72 and 1 hunting knife a PAL USN MK1 knife from ww2. When I asked why he chose that one to keep. He said because it had a big enough handle and it could slice an onion.

EA777582-920A-45C9-84B2-574537CC2ED6.jpegView attachment 1670406
 
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