Favorite Non-Kitchen Food Prep Knives?

R

RedLynx

Joined
Aug 5, 2011
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Hi guys,

I'm not really looking to get anything like this, just curious if you have any folders or fixed blades that you find work really well in your kitchen/with your food. I know extra considerations have to be taken, like mineral oils, not using metal polisher, etc etc but all that aside, are there some knives in your collection with great grinds, length, whatever, that you find lend themselves well to food prep, etc, although they are not made for the kitchen?

Not the best example but I had to use a Buck 110 to cut my steak once, it worked pretty well.
 
Whatever Benchmade happens to be in my pocket at the time; 710-1, 551, 556, 530, 527, 531...
 
That Kizlyar Savage I recently bought just so happens to be an awesome kitchen knife! Slices vegetables and meat like a lightsaber. D2 steel, so it's turning a little grey, but I don't mind a bit! Very comfortable handle for kitchen work.

It's funny - you wouldn't really think it would be any good as a kitchen knife. It's a banana shaped gentle recurve with a drop point! But, somehow, it manages to excel at it!

It's great in the woods and in the kitchen. I'm very impressed with it so far.
 
AntDog said:
That Kizlyar Savage I recently bought just so happens to be an awesome kitchen knife! Slices vegetables and meat like a lightsaber. D2 steel, so it's turning a little grey, but I don't mind a bit! Very comfortable handle for kitchen work.

It's funny - you wouldn't really think it would be any good as a kitchen knife. It's a banana shaped gentle recurve with a drop point! But, somehow, it manages to excel at it!

It's great in the woods and in the kitchen. I'm very impressed with it so far.
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I love the sound of its versatility! Is it the acids/stuff in the food that turn it a bit grey? I assume this wouldn't happen with a coated blade although I guess using coated D2 (or coated anything) is often not recommended for food prep.

I really want something from Kizlyar. Russian is my second language and I minored in Russian Language & Culture so to have a nice Russian knife would be great. :)
 
I keep the two Spyderco Mules I own (s110v & k390) on the wall-mounted magnetic knife holder doohickey when they're home. They work well for me. Plus, the k390 develops a purty patina.

 
Another one I own that is great in the kitchen is a real shocker (to me). It's a Greco Companion. The thing is stupidly thick for it's size. It's a hair over 1/4" thick - hollow ground A2 tool steel with paper micarta scales. But, it does have a distal taper, so it thins out a bit toward the tip.

I found out that it works good in the kitchen a few camping outings back, basically of out of necessity. I was with a pretty good sized group of folks and we all wanted to make what my family and I call "hobo meals". You basically chop up a bunch of vegetables and meat, throw it in foil with a little seasoning and/or herbs (whatever you've got on hand. I always bring some type of "season all stuff"). Then wrap up the foil and throw it on the coals. Cooks in about an hour, and most always turns out delicious! We sometimes even make em at home in the oven.

All I had on me was my Basic 9, my Greco, and I was looking at a mountain of food that needed to be sliced up. I found an old stump, put a big split log on top, and went to it. Looking down at the spine it was hard to judge where the edge was going through the food. I just kept the middle of the spine aligned with where the next slice would need to be made through the food. It surprised me, but it worked pretty darned good. I thought it would be passable at best, completely impossible at worst. It did the job easily and ever since I use it off and on in the kitchen. Just used it last week to cut up a bunch of veggies.



 
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RedLynx said:
I love the sound of its versatility! Is it the acids/stuff in the food that turn it a bit grey? I assume this wouldn't happen with a coated blade although I guess using coated D2 (or coated anything) is often not recommended for food prep.

I really want something from Kizlyar. Russian is my second language and I minored in Russian Language & Culture so to have a nice Russian knife would be great. :)
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Very cool! Yes, the grey is just a patina from acids in the food. It doesn't really get that neat swirly patina like carbon steel. Just gets more grey with each use.

If you are thinking about it, I would say pick whichever one speaks to you and give it a shot. From the research I've done (I wish I spoke Russian!) it looks like they are made in small batches. All hand finished, with great attention to detail. That Savage honestly is a fantastic knife!
 
AntDog said:
Very cool! Yes, the grey is just a patina from acids in the food. It doesn't really get that neat swirly patina like carbon steel. Just gets more grey with each use.

If you are thinking about it, I would say pick whichever one speaks to you and give it a shot. From the research I've done (I wish I spoke Russian!) it looks like they are made in small batches. All hand finished, with great attention to detail. That Savage honestly is a fantastic knife!
Click to expand...

Thanks for the tip man! I haven't looked at them closely in a few years but I some posts of great fixed blades on here recently.
 
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