- Joined
- Nov 27, 2004
- Messages
- 3,124
I'm heading out for a bit of camping this coming Wednesday, and I look forward to putting my new JK 7" Hudson Bay knife to work in a wilderness setting. In the meantime, I have had to content myself with using it in the kitchen - and it really excels there. I'm starting think that this may be my best all-around camp knife, but I'll reserve judgement until I get back from the camp!
Attributes in the kitchen:
Anyway, I'm really pleased with how this knife performs in the kitchen. I often use thin scandi knives for cooking, as opposed to thicker blades - but this knife is quickly becoming my go-to cooking tool.
A few photos from today, using my Hudson Bay to make some spicy pasta sauce (primarily tomatoes, red pepper, onions, garlic, and a variety of hot peppers).
All the best,
- Mike
Attributes in the kitchen:
- The Hudson Bay is hefty enough for serious chopping. I have used it to chop through chicken, beef, and fish bones without any trouble.
- The knife is wide, with a high, thin flat (slightly convexed) grind. This allows it to be used for slicing without worring about the blade thickness making things difficult.
- It holds a wonderfully sharp edge - I have used it to thinly slice garlic and other veggies.
- It can be used as an ulu-type knife. The slight Nessmuk-ish bump towards the front makes a great place to grip the blade when I want to use it for some two-handed dicing.
- The blade width makes it a great scoop for transferring cut food to the pot / pan.
Anyway, I'm really pleased with how this knife performs in the kitchen. I often use thin scandi knives for cooking, as opposed to thicker blades - but this knife is quickly becoming my go-to cooking tool.
A few photos from today, using my Hudson Bay to make some spicy pasta sauce (primarily tomatoes, red pepper, onions, garlic, and a variety of hot peppers).



All the best,
- Mike