Do you use an outdoor fixed blade in the kitchen?

knarfeng said:
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.
Click to expand...
Got to agree with this for sure. Will an outdoors knife work in the kitchen? Sure. Will a kitchen knife work in the outdoors? Sure But optimal design criteria for each use...just different. That being said I've got a bowie that I screwed up the grind on. Just a little thing but wouldn't sell it so I finished it off and kept it. Call it the Western Carver and I must like ya guys cause I just went through 173 pages on Imgur looking for a pic of it which I didn't find. Its fun to carve up a turkey with it or a pizza but guess what? These guys are better:

Pp6lfNx.jpg


cuqeiOJ.jpg
 
I do all the time just because I can. My favorite belt knives for kitchen work are a custom I have and a leather handled Kabar Mk 1 navy knife (a kraton handled Mk 1 would make for a great kitchen knife too, better probably). I just used the Kabar last night in fact, cutting limes. It sliced it up very well, but most outdoors knives are way too thick to be convincing kitchen knives.
 
https://imgur.com/Xw2uDgV

Cutom made blade. Quite thin RWL 34 at 64 HRC. Cut like a laser delicate as snow. Being stainless, it is the second most used knife on the block (at least by me). Typical duties are vegetable and fruit chopping. Respond to strop if not chipped, if it is chipped it should go back to stones.



Spyderco Waterway. LC200N stainPROOF the geometry lends itself to be used like a paring knife. It is the most used knife since it is tough as nail and stainproof. It strops back amazingly. One of my favourite steel.



Custom 52100 paring knife. Seldomly used when I feel adventurous as this needs to be washed and oiled immediately after use, and generally I feel lazy... Kind of feeling proud of not even having a patina on it after having it for more than a year. Respond stopping well but interestingly not as tough as LC200N. It is likely to be harder given its response to the strop compared to LC200N. I do not know why but using a carbon knife gives an extra pleasure... I do not know if it is only me feeling that way...



Spyderco Mule Z-Max, a very recent addition to the chopping board just to test the steel. It is not the sharpest on the block (not even close to others), but do not get me wrong it does not have a factory edge on it and it easily shaves. Interestingly, despite not being the sharpest, it slices the kitchen towel as good in some cases better than others! I guess this is due to the crazy amount of vanadium carbides forming an aggressive (micro-serrated) edge. Most likely the use of CBN stones during sharpening helped as the carbides held intact and shaped properly thanks to the properties of CBN.



The last two are stainless MORAs used by my girlfriend. They are the most used knives on the block, it is almost impossible to see them on the block they are always on the counter laying with food remains on them
:)
:)
Admittedly I abused them once or twice
:)
:)
:).
 
Especially since she (also)😅 retired , the kitchen belongs mostly to her !

I have plenty of other spaces where I can play with "my" knives . :cool::thumbsup::thumbsup:
 
I haven't had my own place in a while, so I enjoy using any Spyderco folder I may have on me more than any of the knives I've found in a kitchen in a long time. I use a Tops Idaho Hunter in the kitchen quite a bit, and it works well on heavy jobs like using a dollar store rolling pin to baton through acorn and butternut squash. I also have a coworker finishing up a Spyderco Mule I intend on carrying daily. I expect it to end up being my EDCKK!
 
Buck 105 if I need a longer blade. Buck filet knife, Randall mod 26. Grohmann #1, 4" custom from a local maker. And my trusty Buck 692.
 
I use a lot of my outdoor knives in the kitchen, but not because they're better at being kitchen knives than my kitchen knives. My most used is probably a Canadian Belt knife that was intended for camp kitchen use so it has thinner than the regular stock and was ground thin. Basically, it's a CBK shaped kitchen knife that works well for meat.

I like to know how my outdoors knives will perform on food if they were called to do so. Bushcraft knives need to be able to clean game, as do hunting knives. Camp knives should be able to handle camp tasks, which for me includes making meals. "Survival" knives should be able to help with food too since eating helps you get through the shitty situation if it were to happen. A lot of it is more for familiarity though, just like how youtube testers will shave wood, make feather sticks, baton, etc. I prefer to cut meat, potatoes, tomatoes, sweet potatoes, and other things I cut a lot of in the kitchen to make some sense of how useful a design and grind are. It also helps me gauge angles, how comfortable a handle is, if the tip is good for the intended task.

Fun fact, hawkbills suck on a cutting board, but I had to know for sure. Not bad for taking ends off of onions and some other tasks where you're not cutting on a surface. One of the least versatile designs out there, but good at what they're good at.

If I'm trying to get things done efficiently, hands down the kitchen knives though.
 
Last edited:
No. I have a very nice selection of quality kitchen knives. It is a completely different rabbit-hole you can go down. What you might need or want depends on what and how you cook. For basic simple meals that are composed of primarily single-ingredients with seasonings, not a lot is required. If you need to do a lot of prep work first - slicing, dicing, mincing, chopping - that's when you'll want something more suited to the task.
 
Side bar, really love my nakiri for veggies. The fastest food prep for veggies I've used. Had David Mary make it for me after we research the design as I wanted a slight covex to it as I've come to enjoy how it helps keep stuff from sticking to the side. One thing I learned from using the woods knives in the kitchen from a too thinly ground camp knife years ago.

The 2 smaller ones are David Mary David Mary EDChef design and make nice little kitchen knives in smaller areas or for things between a paring kive and full-size kitchen knife.

fQnU3wl.jpeg
 
I have a couple of outdoor knives I use in the kitchen. Mostly I use a lil Case Finn for cutting up limes and such.

When I first moved away from home I had no kitchen knives, but I did have a Randall model 10, in stainless steel with a rosewood handle. That was my go to kitchen knife for the first 2 years on my own.
 
Bark River Fox River and Kephart see a lot of kitchen duty here. The thin Kephart is a slicer and dicer.
 
IUKE12 said:
Bark River Fox River and Kephart see a lot of kitchen duty here. The thin Kephart is a slicer and dicer.
Click to expand...

That just reminded ne, the BRKT mini Kephart made an amazing paring knife. It was ground really thin and the handle made it versatile and agile. That's one I wouldn't mind getting again in a handle preference I like more.
 
Occasionally I'll haul out a nicely honed hunting blade like my Marble's Campcraft, Master Hunter or Kabar Mark 1 to carve the turkey.
 
My Spyderco Sprig makes a great kitchen utility knife. Full flat ground s90v, just over 4" long blade.
Originally designed as a bird and trout, so it's reasonably thin.
 
You must log in or register to reply here.
Back
Top