Do You Use An Unconvetional Knife In the Kitchen

B

Bartman

Joined
Feb 9, 1999
Messages
391
I use alot if kinves in the kitchen...none of them kitchen knives...How about you, what's your favorite kitchen clipper? That Japanese guy on TV uses a Kyocera ceramic, anybody have one of those?
Lets hear your opinion on the dicers and slicers.
 
I like to use my BM 710 Axis lock. The recurve really just slices and dices.

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Shawn R Sullivan
~San Diego, Ca~
 
Most work gets done with an 8" chef's knife, but I've got a huge variety. Today I learned that a filleting knife makes a great bread knife.

I've got a couple 6" Normark filleting knives in my kitchen drawer. I got them from Goodwill for about 25 cents each. I got them because I believe the steel to be Sandvic 12C27 and they had different edge grinds. One is a saber grind and one is a full grind. I wanted to compare the sharpness I could get out of this alloy on thin steel with two different grinds. I generally go more for the full grind.

Anyway I had a loaf of Italian bread to slice this morning and rather than grabbing one of my serrated bread slicers I used the thin and narrow filleting knife with the saber grind. It worked great! The lack of blade drag allowed me to cut the bread perfectly neatly even without serrations.
 
Speaking of fillet knives, I am currently using one of Phil Wilson 9" 420V ones in the kitchen.

-Cliff
 
Yes, I too find a fillet knife to be great...I wonder if anyone makes a smaller version, say 2' less in length...
 
...a Spydie Moran
smile.gif
!

-=[Bob]=-
 
Hey!

I quite frequently use my Emerson Commander, Benchmade Stryker auto(not very much appreciated by my lady though...)Cold Steel Ready edge, Leather man Super tool/Wave, Benchmade balisong knives mod# 45/s...
When i fist moved from my parents i didn't have much kitchen gear so i used my Gerber BMF for a bread slicer...worked great altough wasn't so very appreciated by my friends, but the i also had camouflage curtains too, oh, those were the days!!

Take care and be well!/2Sharp aka Jonas

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"May all your detonations be expected"

 
my wife uses a Sean McWilliams sub hilt panama fighter when she makes noodles.
 
My wife uses a Randall model 14 to skin chicken.

It happened the first time just because it was the only knife on my desk not in a box. I recovered, cleaned up the (not stainless) Randall, and bought her a CS kitchen knife.

She still prefers the Randall. They're supposed to be users, so what the hey.
 
My wife's favorite is a Gerber Muskie, which is a fillet knife. I take care of another house which has a Russian caregiver, she loves a Gerber Balance Plus fillet, which is
very similar to the Muskie. My personal steak
knife is a Dave Murphy "LITTLE 88".

Win
 
Bartman,
I hate to plug my fillet knives here on the BF, but I don't know of any other custom makers that offer fillets. Sooooo. Take a look, I have a large version at 7" and a medium one at 5 1/2". They are listed on my Knife/Price List page, w/pictures.
I had a customer tell me that the large one he purchased from me last summer, was the sharpest knife in the house, so they used it to carve the Thanksgiving Turkey.

Jay Maines
Sunrise River Custom Knives www.sunrisecustomknives.com

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I'll use just about any folder i have on me...just flip 'er out and snip snip...unless it's dirty..which isn't likely cuz i always clean it...but anyway, you get the point
wink.gif
...but of course sometimes i find a kitchen knife that tickles my eye and i gotta use...some of those huge ones are fun i must say
wink.gif


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"I wouldn't mind you being inside my head if you weren't clearly so crazy."

"Suddenly there came a tapping, as of some one gently rapping, rapping at
my chamber door." Tis only me with my Sifu, nothing more. ;)

 
Fiskars puukko for meat preparing. Works like a very good boning knife. Absolute favorite is my japanese vegetable knife with very broad, thin pointless blade. Use it for preparing anything but the meat.

Achim
 
I've been known to use a few balisongs in the kitchen just for show.

I had dinner at a friend's house once. Instead of steak knives, each place setting at this elegantly appointed table included a Microtech Halo II. I've often thought of doing the same with a Benchmade 45 set at each place.



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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.4cs.net/~gollnick
 
I've been using my Talonite Talmadge Tactical Kitchen Knife (I guess that would be TTTKK for short
smile.gif
) for a couple of months... works great!

AJ
 
Because I love cooking and like sharp knives I reguarly use my Large Sebenza and also my Cold Steel Bushman knife in the kitchen.
These two knives are almost from two different worlds price wise, but both perform extremely well in my kitchen.
Keep sharp, Bagheera

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A good Nepalese khukuri is a wonderful frozen food knife. You can also use the back of the blade for tenderizing meat. Be sure to use a sturdy cutting board or chopping block!

--Mike L.

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Real men ride Moto Guzzis!
 
At my congregation, I've cut bread after services with, among other things, a Bob Engnath yakiba-edge tanto and, more recently, a REKAT Sifu, and one of the Sisterhood ladies borrowed my Spyderco Merlin to cut up some bunches of grapes.

merlin-grapes-no_wrath.jpg


My Kyocera ceramic fruit knife gets a lot of use, and it ain't exactly conventional. I frequently reach for whatever plain edge folder is in my pocket when I want a paring knife, and I've used various factory or home-made fixed blade "hunting knives" in the kitchen.

I had a lady tell me once that she'd never use a hunting knife in the kitchen because it would be too sharp. She was the person in the Housewares division at Fiskars in charge of selling Gerber kitchen knives. Gerber kitchen knives are quite sharp out of the box, but don't tell her!
redface.gif



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- JKM
www.chaicutlery.com
AKTI Member # SA00001
 
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