Do you use an outdoor fixed blade in the kitchen?

My Spyderco Bow River performs admirably in the kitchen. In fact, it performs better there than "outdoor" tasks, as 80cr13MoV is far from being my steel of choice for the great outdoors.

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I have two full kitchen knife blocks, and another stack of fixed blade kitchen knives.

I do, on occasion use others just for fun....

These two fixed blades I made get kitchen duty sometimes...
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Big old Hickory

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Opinel to peel potatos...

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Being silly just for fun....

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Oh yes, I do. I did and still do it from time to time, just because I feel the urge to use this special knife.
I actually used any knife (including folders...) in the kitchen for the greatest part of my life. And then... I tried a dedicated kitchen knife and the light did shine on me. My cooking probably didn't get that better but I definitely had more fun cutting stuff up.
Basically : thin and long takes it all in the kitchen. Not very outdoor style, isn't it ?
However, some tough work, like splitting joints or halving chickens, requires a heavier blade. A cook will grab the cleaver, but there, outdoor knives can do the trick nicely.
Here under a set of "outdoor" knives which performed quite nicely for diverse kitchen duties :
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I saw a reference to a Canadian Belt Knife -- and it seems like the handle & blade shape might be conducive to kitchen use.

Does anyone have experience using a Nessmuk style knife in the kitchen (if I recall, the Nessmuk blade style is slightly similar to the Spydie Chef folder). It would seem the Nessmuk's belly might lend itself to food use (I have also heard the blade stock is often thinner than most 'survival' knives).
 
I use several fixed blades in the kitchen. Usually 0.090" spine thickness or so, and ~0.020" bte.
 
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I've never been in the kitchen making dinner and thought to myself "Damn, if only I had a BK9...". I have been outdoors making dinner and thought to myself "Damn, if only I had my 10 inch Sabatier...".
 
I have an older Spyderco Moran drop point that I prefer to use in my outdoor kitchen. Can't go wrong really. Full flat grind VG10 blade. It is as close to a kitchen knife as it is an outdoor fixed blade really.
 
I love the Spyderco Moran. Mine is an upswept and probably has the most comfortable handle ever made. What I don't get about this knife, is the half-assed choil / ricasso. I would much prefer the cutting edge going straight up to the handle.
 
At my cabin where we do a lot of hunting and fishing, I have several Mora's we use to process animals as well as general-purpose kitchen knives and even at the table if we need extra knives at the table. I just love those knives for their overall durability, utility, and ease to sharpen. I think I have one in every vehicle, boat, and now that I think of it I have one in the kitchen drawer at home. Just a great multipurpose knife.

Plus they're like $10 for the basic 511, I can't think of a better knife for $10.
 
Becker BK-5 is my favorite big slicer, and, as mentioned, it's fun! For smaller jobs, the 4-1/2 inch White River Sendero Classic works quite nicely. I must admit, the SOG S1 Bowie can slice fajita meat, and has done so in my kitchen, but the Sendero handles this task MUCH more efficiently!
 
Sprig is pretty awesome in the kitchen. Mora Companion is the best for hard cheese. Bow River is a favorite in our house as well.
 
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