Field Knives in the Kitchen

[Ben Dover]

The Bark River Kephart is ideal for the "Field kitchen."

 

[RIP Dequincy Jynxie]

I have decided I can't stand using anything with 1/8" stock unless it has a really high full flat grind. And even then, I'd rather have 0.100" to 1/16".

In a knife, 0.100 seems like the idea general purpose, outdoor indoor blade thickness. Trying to avoid thick stock, so I have more reasons to use an axe/hatchet.

Stock thickness and ease of maintaining a razor edge, next to blade length, and followed by stainlessness, are the more important factors for whether I'm going to use it for any meaningful food prep (perhaps I should add that I don't eat a lot of animal products, and maybe would use thicker knives if I was still cooking ox tail).

My L.T. Wright Kephart type knife in 1/8" A2 with their scandi grind, while it's an awesome knife, just can't get enough traction with me for kitchen use.

Big fan of these two: F2 from Fiddleback and 26C3 Cowboy from Horsewright make amazing paring knives, basically handy to have in any situation

What I'm really exited for is a knife I'm waiting for in 26C3, 0.100" stock and about 5" long. That's going to be really fun to use.

 

[Ben Dover]

Like you, for food prep I like .800 to .100 thickness. In a steel that will handle a 15 degree or less edge.

The Bark River Keppie at .093 of 3V fits almost perfectly.

 

[guy g]

All I use in the kitchen are field knives. I use what I'm carrying and have a Buck 105 and the 692 in the kitchen for larger tasks.

 

[RIP Dequincy Jynxie]

Like you, for food prep I like .800 to .100 thickness. In a steel that will handle a 15 degree or less edge.

The Bark River Keppie at .093 of 3V fits almost perfectly.

hehehe

All I use in the kitchen are field knives. I use what I'm carrying and have a Buck 105 and the 692 in the kitchen for larger tasks.

Even though it's a little thicker than what I normally like for kitchen, I am definitely looking forward to using my 212 in the kitchen. Especially once I get around to sharpening the back of the clip

And I'm be very supportive of anyone using a 110 in the kitchen

I used a modified Opinel 8 carbon for dinner. I believe the expression is, cuts like the dickens

 

[Tx308]

My Ontario Blackbird is a great kitchen knife, it's a little thick but the blade height and full flat grind make it an excellent slicer. For a sharp table knife and smaller prep knife I have taken to using my Steel will Sedge.

 

[RIP Dequincy Jynxie]

The Sedge looks like it would make a great kitchen knife! How serviceable is the Blackbird at, what, 0.13" thick?

And speaking of Ontario, when I finally get around to purchasing a Rat I or II, that's going to be fun in the kitchen too

Sadly most of my knife usage is left to opening mail and bags of cat food, breaking down boxes, using as a worry stone and then the bulk of kitchen use.

It's going to be soooooo good when I can get out and use the stuff outside been too, too long

But this makes me think, with the trend toward more hard use type blade designs, I wonder how thick the average blade stock of knives used in the field a century plus years ago?

 

[jideta]

they didn't live there for long...

 

[HwangJino]

Making some sushi with my giant chopper...

 

[marchone]

Making some sushi with my giant chopper...

Critical point violations. Please clean the machi. Remove the handles. There will be a lot of bacterial crud inside. After visual removal of built up material sanitize with a bleach solution.

 

[eveled]

I do from time to time for fun. I find I enjoy using kitchen knives more. Making me wonder if they are generally better suited as field knives too.

I cook in large batches with lots of veggies most field knives are very fatiguing to use this way, plus you end up with more chunky veggies.

Now using a field knife on a nice cooked steak makes a meal special.

 

[HwangJino]

Critical point violations. Please clean the machi. Remove the handles. There will be a lot of bacterial crud inside. After visual removal of built up material sanitize with a bleach solution.

I didn't actually make any food with the busse. It was getting a sharpening that day

 

[marchone]

The Busse too. I meant the Japanese knives. The handles come off to clean and replace.

 

[herisson]

Well, a knife like this will obviously do great in the kitchen. So, I had to buy it for the kitchen. It turns out it is just awesome. So light, easy and precise, it's the new full time resident on the cutting board (for small slicing / mincing jobs) :

Still, fun has to be had. This here under was not the most practical choice but I had a great time preparing that stew :

 

[craytab]

I only use my non-kitchen knives in the kitchen for fun as my dedicated kitchen knives are made for and work really well in the kitchen. We eat at home for 99% of our meals and I cook a lot. Decent kitchen knives are a key in eating good home cooked food for us, I'm not sure how some of you get by without them.

That said, a few of my field/EDC knives do work pretty good in the kitchen.

 

[jfk1110]

they didn't live there for long...

View attachment 1442667

Loving that first one! Any info would be appreciated!! Thanx!
James

 

[herisson]

I want the patch knife on extreme left side !

 

[jideta]

Loving that first one! Any info would be appreciated!! Thanx!
James

the wharnie or upswept?

 

[jfk1110]

the wharnie or upswept?

Persian!!

 

[brownshoe]

The only reason to use a field knife in the kitchen is for a bit of fun

Kitchen knives are objectively better at every kitchen task.

That’s a “subjective” conclusion, not a fact. Blade design is the thing, not whether or not it’s called a kitchen knife. A Benchmade Spike has the same flat grind and blade shape as a paring knife. A folding fishing knife can be better than most kitchen knives for small fish.