JK Kitchen Knife ?

pitdog

pitdog

Joined
Apr 13, 2007
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I'm finding it harder and harder to justify new knife purchases to Mrs Pit nowdays but one area requiring a good knife is our kitchen drawer !
Anyway I sketched out a rough design which I'll probably regret tomorrow as I have had quite a few beers tonight !!!!:o

design047.jpg


Anyone else got any Kitchen knife designs or thoughts on the subject ?

A knife such as this could probably double up for camp duty as well eh !
 
Nice one! I like that. Plenty of belly to work with.

My JK Hudson Bay likes to spend time in the kitchen when it isn't on the trail. It has great finger clearance, a thin edge, and a hefty blade, so it can slice and chop with the best of them.

It's funny - I have made about ten kitchen knives, and I seem to be getting pretty good at it. But I have never really owned a kitchen knife of my own! For some reason, I tend to view all cooking as camp cooking, and my kitchen is stocked accordingly.

All the best,

- Mike
 
Another nice design.
You've obviously not had enough beer or you would have added an extended tang with a bottle opener. :)
I'm sending John a design for a kitchen knife based on his Roach Belly.
What steel thickness would you recommend?



Dave
 
Pit - I"m really interested in a kitchen knife from Stomper or Fiddleback. Thanks for posting up your design. I use my kitchen knives A LOT and am always interested in purchasing a new one :)

IMO - there is too much belly in that knife for it be effecient at dicing, etc. where the tip of the blade doesn't leave the board. There would be quite a bit of up and down motion to get the the entire blade working. Also, I use my large kitchen knives by holding it the blade just in front of the handle in a pinch grip between my thumb and forefinger - and the rest of my fingers and palm on the handle. I think the thumb ramp is a cool idea but should be rounded a bit and move back just a hair.

These are just my opinions, fellas.... I'm giving my opinion based on my experience in the kitchen and what I'd like in a knife.
 
I like that, but I'd push the blade length out to at least 6". I prefer bigger knives in the kitchen. I currently do pretty much everything with an 8" chefs knife.

Also I like how the heel now comes to a point, I often use that part of my blade for removing blemishes from vegetables and removing avacado pits.
 
You must have taken down the pics or something - I don't see anything anymore.
 
LOL - I guess I'll have to break out my drawing pad and add to this thread then :thumbup:
 
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