First of all I would really like to think TBL and Lance23 for posting pictures of their knives in use.
Here's my definition of "knife abuse"- If you use a knife in a manner that you know, or should have reasonably known, would ruin it, that is abuse.
Anything else is just "use".
I say, if a knife can perform a task without being ruined, and without causing unwanted damage to the item/material it is being used on, and if that knife performs that task well, then I consider that knife to be well suited for that task.
I'm 45 years old, and I have never been issued any "Knife Bible", or any stone tablets displaying the "Ten Knife Commandments", or any mandatory "Knife Rule Book", to tell me what a knife should or should not be used for. I decide for myself what MY KNIVES should and should not be used for, and I don't let anyone else make such decisions for me. And neither did my father, or his father before him.
I say- use your knives according to your own needs, and follow your own judgement in doing so. And don't let anybody, not even the self-anointed "Knife Authorities" out there, tell you any different.
Ok. So I was not looking for a knife bible. But it occurred to me that a Phil Wilson Southfork in CPM 10V might chip under this use. But then again I never use CPM 10V and started to wonder what knife steels/geometries are too fragile for this task. Thank you for sharing your anti-authoritarian wisdom with me, I learned nothing from your post.
More geometry than steel. Almost any outdoors blade and most modern folders will cut raw chicken bones without any damage. Honestly, most kitchen cutlery will do the same. Problems start to come up if you're using blades that are ground very thin and really optimized for slicing. A proper cleaver will give you the best results, but don't worry too much about damage unless you have some very, very lean grinds in your collection.
Thanks a lot Insipid Moniker. Sounds like the A1 or similar knife will do just fine. I really appreciate your reply as it has taught me something.
Opinel # 10. It's a farm knife.
Any good hunting knife. That's the kind of work they're designed for. Folders are fun, but harder to clean.
I do have an opinel. It is ground VERY thin and very sharp. But it is so cheap and easy to grind that I am not afraid to chip it. I might just try it and record its sharpness before and after. Also will see if any chips occur.
Some of these threads are ridiculous, like this one. People that ask questions like this clearly have not used knives much at all, or quality knives much at all.
If halving a chicken harms your knife in ANY WAY, you need to throw that piece of junk in the garbage. Simple as that. Halving a chicken like what was demonstrated in the video is NOT EVEN CLOSE to abuse. This is what knives are made for people. Geez
OP I guess every hunter that has cut through a ribcage or pelvic bone on deer, moose, or elk need to throw their knives away. Give me a break. I guess you are seeking knowledge tho, which is apparently needed
Ok. Sadly I am getting the feeling that Karambit is saying what a lot of others are thinking. I really don't understand what part of my question made me come off as a six-year-old-spoiled-brat-jerk-script-kiddie. Do I have to apologize that I can't cook? Or should I apologize for wanting to learn how to properly use a knife and what knifes are appropriate for a particular task? I don't get it. So Karambit: please enlighten me as to how my post offended you to the degree that you felt it was necessary to reply with such a sour attitude instead of sharing your obviously infinite well of wisdom with a young man wanting to learn.
If you think that, you don't know as much about knives as you assume. Anyone who tries to use my gyuto to chop through chicken bone will get physically tossed out of my kitchen. A knife is a balance of resiliency and efficiency. High end kitchen cutlery often forgoes resiliency to maximize cutting efficiency, making it perfect for chopping veggies or slicing protein, but totally unsuitable for chopping chicken bones.
Insipid Moniker, could you give any guidelines as to when a knife is appropriate for cutting a chicken in half and when it is not? In general I think I fully agree, some blades will half a chicken without damage and others are optimized for slicing making them too fragile. But I don't have enough experience to make that call as to what knife needs to stay away from these types of tasks and what knife is well suited for it.
In closing, I want to clarify a couple of things:
1. I was not calling halving a chicken knife abuse. I was asking if it was.
2. If it is not knife abuse in general what type of blade is appropriately suited for the task? Is it a question of steel, temper, and/or geometry?
Did I ask this question because I want to enjoy my blades in the kitchen? Yes. Is that a little bit silly? Maybe. I am sure sheers are easier, but like many said that takes the fun out of it. Is it a stupid question? No. The A1 is billed as a survival blade and I see no better way to practice using it then to use it on a chicken and other tasks around the kitchen. After-all when surviving you might find that you have to prepare food. Possibly a chicken-like bird, who knows.
Anyways, I am somewhat shocked at the attitude. If this is not a forum to learn from peers then please let me know. In general I have learned allot from bladeforums and I am very thankful for it, if this is not a place for newcomers to ask questions then please make that a known policy.
- T
