Do you use your traditional knife in the kitchen?

N

nokia

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Sep 3, 2007
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Today, my girlfriend and I made home made chicken nuggets and she decided to use the cheap ol' kitchen knives we had. I just insisted that she use my Queen Gunstock in coca bola and she loved it! Very, very nice for slicing up chicken, beef, apples, broccoli and potatoes for a nice dinner. I'll post some pictures later on.
 
I used my Case Trapper to cut up some deer meat for stew last night, because the Old Hickory butcher just wasn't cutting it (pun intended). :D
 
I use all of mine consistently. If I'm cutting something small like just an apple, I'll use whatever folder is in my pocket, but if I'm cutting chicken or other meat, large fruit like oranges or grapefruit, onions, or whatever else, I'll use a Lapin Puukko. I don't use any kitchen knives in the kitchen, come to think of it.
 
I use a Buck 110 for any larger kitchen duties, but I generally just use whatever knife I got on me which is either a Winchester folder, Queen gunstock, or an Old Timer stockman.
 
The clip blade of a trapper makes a great kitchen use knife. It is a longer blade and is useful for many kitchen cutting tasks.
 
I always use my freshly sharpened EDC in the kitchen when I do my major cooking on Friday.
My girls come over Friday night or Saturday day for a family Sabbath meal.
They joke with me for using my slippies instead of my 40 year old 8" carbon cooks knife.
I tell them that half the fun of cooking is cutting up the vegetables with a good knife.
But they are always curious enough to want to see what knife I am using.

I get to see if my knife is sharp, when I slice cherry tomatoes (five slices with no juice running out of the tomato!) - beats shaving your arm :)

I am vegetarian, so I cut a lot of vegtables for many salads and soups.
The best vegetable knife is my Queen Slimline trapper, it has a long thin blade, which allows for very thin slices, and is long enough for cutting semi soft cheese without getting cheese in the knife.
The spey blade on my Queen mini-trapper is also very good.
(The blades of a large trapper are too thick for the thin slicing of veg prep)

I use my Queen Amber Toothpick as my bread knife for Breaking Bread for the Sabbath meals.
My girls thought it was a bit over the top at first.
Now they really like having the knife on the table, and often make nice comments about it.
It is a fine looking knife!

It is funny, the girls are into knives as well and all have their little collections, but they don't allow themselves to be too enthusiastic, its not the right thing....
They really like having this shared thing with their Daddy. (also single malt scotch) :)
 
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All the time.

I have a small knife block with two paring knives, a 8 inch chefs knife, a 8 inch bread knife and a 7 inch european butchers pattern. With a few women in the house, its impossable to keep the paring knives sharp as they use and abuse them. But they won't touch my bigger knives because they know they are "off limits to them. I do alot of cooking, and my kitchen knives are my prize tools. So when I just want to get a quick slice off the hunk of cheese, or a piece of the pepperoni, or whatever, I just use my pocket knife. At least I know its sharp, and 8 inches of chefs knife is sort of overkill when I just want a piece of cheese.
 
Every time I need to cut anything in the kitchen, I use the knife I'm carrying at the moment, or the small carbon paring knife, that I keep in my Moms Kitchen drawer.

Peter
 
I use mine to open packages, cases of wine, breaking down boxes, cutting string etc. Its more fun than using a kitchen knife. But I don't use them for food preparation.
 
jackknife said:
8 inches of chefs knife is sort of overkill when I just want a piece of cheese.
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jackknife, you sound like a man who knows a lot about cuttin' the cheese. :p

In the kitchen, my grandad's old carbon Dexter boning knife is our go-to knife for slicking tasks that call for a knife that's really sharp.
 
I'll use one for quick adhoc but for real cooking it is a larger knife. Though picked on earlier I was going to suggest Old Hickory as a replacement for your cheap kitchen knives. I have a couple along with old carbon steel knives that I refurbish and reprofile. They are great. Once I figured out stropping and steeling, my Heinkels are always razor sharp - these are my day to day users. The carbons are for weekend slow cooking - gumbos, bbq, etc..

My best all purpose folding kitchen knife is my Opinel 5" folding fillet. But - I often use a SAK Spatan for little things as it is in my pocket to assist freeing up poor lonely trapped beer.

A note on Dexters - they are inexpensive and awesome. A buddy and I have a couple boning knives and they are the #1, deer cleaning knife at deer camp. My buddy and I had five one night and they worked awesome.
 
Last Thanksgiving I used a Sod Buster to carve up the turkey. It worked rather well.
 
I don't use mine in the kitchen much more than occasionally, but I do use them quite a bit when grilling out on the deck
 
Yesterday I used my new GEC Grizzly Cut Bone Scout to cut up a frozen pizza after it came out of the oven. It also made short work of a tomato. I usually reach for a kitchen knife, but the Scout (2-blade trapper) has just enough blade to do quite a bit of kitchen duty without getting food jammed up in the pivot. I have a GEC Pioneer on order that should do an even better job in the food prep department. Nothing like "food juice" to put a nice patina on the blade over time. :D
 
Absolutely. My wife doesn't like her kitchen knives sharp, and I don't like using dull knives. My solution is just to use one of my traditional knives, usually whatever is on my pocket or on my belt.
 
nokia said:
Today, my girlfriend and I made home made chicken nuggets and she decided to use the cheap ol' kitchen knives we had. I just insisted that she use my Queen Gunstock in coca bola and she loved it! Very, very nice for slicing up chicken, beef, apples, broccoli and potatoes for a nice dinner. I'll post some pictures later on.
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I'm glad to hear you're using that Queen nokia. How is holding up?
 
I've had this Case for 25 years or so. The only time it gets used is for carving the Thanksgiving turkey. I'm not sure how it all started but it has become a tradition.
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Ah man this Queen has been riding front left pocket since the day you sent it to me. I haven't really had to touch up the blade until just Tuesday, D2 keeps an outstanding edge. I stropped it a couple of times from the time I got it until now except for Tuesday, had to bring out the diamond rod. But it sharpens up like a charm!

Today, I used the knife to chop up an apple for lunch. Works better than my paring knife because the blade is thinner.
r
@Peregrin, That is a very, very nice knife! 25 years old you say, you have taken excellent care of it. Congrats on a great looking knife!
 
CASE Slimline Trapper or Queen Utility make a first rate fruit&veggie slicer, they've both got long thin blades and decent springs.Make excellent pic-nic knives too.

Well, they make excellent EDC for nearly everything! Unobtrusive too.
 
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