Kitchen Dagger

tryppyr

tryppyr

Joined
Feb 5, 2010
Messages
3,911
While driving back from MS a couple of weeks ago I discussed a hairbrained idea with my wife... the kitchen dagger.

Basically, the concept is simple... two knife types combined into one by sharpening both sides of the blade. One side might be a slicing edge, and the other might be either a paring or peeling edge, or perhaps a serrated edge.

To my great surprise, she said she liked the concept.

Of course that got me thinking more about what two kitchen blades could effectively be combined in this way, and it occurred to me the answer would in part be based on the type of steel that was used. The very thin stainless would be more suited to paring/slicing blades, and thicker carbon steel might be better suited for chopping/serrated combinations.

Since my shop is still non-existent (for at least a few more months), I have no way to make any progress on this concept, so i figured I'd throw the idea out there and get whatever feedback the community might like to provide on the idea.

- Greg
 
Sounds like a neat idea. One problem I can see would be that the top edge would not come all the way back or it would hinder the use of a pinch grip.
 
Sounds bad for business. You just single handedly reduced kitchen knife sales by 50%[emoji1]
 
A safety problem arises when the cook uses their other hand to help push the knife down while cutting; for example when cutting through something dense like a hard block of cheese.
 
Ideas like this may work better in the tactical market....it is very difficult to come up with a new idea in the kitchen knives world....it is already there or it doesn't work ;)
 
I can see several issues with such a knife,....safety not being the least.
Second is that any handle that worked both ways would be a lesser compromise.

There is a good reason that very few blades are ever sharpened on both sides - It does not usually work well.
 
I feel that ShopTalk should present a special prize to Tryppyr in recognition of the single most batshit crazy idea that any of us has ever come up with.

Way to go Greg, :thumbup: you have officially lost your mind. :D
 
I think Nathan is being a little too hard on Greg. Remember where he moved from and where he moved to - he's doing well to even remember he is a knife maker.
 
Nathan the Machinist said:
I feel that ShopTalk should present a special prize to Tryppyr in recognition of the single most batshit crazy idea that any of us has ever come up with.

Way to go Greg, :thumbup: you have officially lost your mind. :D
Click to expand...

I have to admit that a few of those words were ones I thought when I read Greg's post.

That said, Greg has made some very interesting ( and different) knives over the years. Some took him years, but he kept working on them.
 
See, this is why I posted the idea here. You guys are the guardians of my sanity. :)

What a pity there was really nothing left to guard.
 
Indeed, I was. I confess, i used the forum as a way to help me purge what I though was a bad idea to begin with before investing any time in actually developing one. Sometimes it takes a bit to get a bad idea out of my head.

- Greg
 
tryppyr said:
Indeed, I was. I confess, i used the forum as a way to help me purge what I though was a bad idea to begin with before investing any time in actually developing one. Sometimes it takes a bit to get a bad idea out of my head.

- Greg
Click to expand...

But at least you had an idea...... Some of us can't even manage that!!!
 
Now Greg has me thinking of making a Japanese sword with the tsuka in the middle. One end of the tsuka would have a wakizashi and the other a tanto. Sort of like a naginata with a 12" shaft and a yari type ishizuki. It could be used for close quarters fighting as well as on the battlefield.
 
Well just because something might have drawbacks doesn't mean it wouldn't be a good seller!

Or since I seem to remember you don't sell knives it could end up being your quirky favorite!


Maybe a cleaver that slices like normal then on the back it has a less fine edge for cleaving chicken bones or something.
 
Bad bussiness idea yes, but dont listen to these people.

If you can do something more than just sharpen the top of the knife you could potentially be a strong competitor in the tactical / kitchen knife segment.

Just look at this "Battle Chef" , a combat / kitchen knife that is even offered with black coating (to avoid reflections, of course).

coltello-fox-battle-chef-black.jpg


The only ting I dont like is the lack of a kydex sheath. That is seriously untactical.
 
Also, to add steam to your inspiration, I suggest you look at this Entrek Commando.

entrek_commando_tactical_knife_by_prodigy1333-d3d3lbm.jpg


Pretty much a thick kitchen knife dagger
 
^
I love the cheese grater on the spine too!

Though wouldn't that hurt your thumb?
skep.gif
 
I know this was English but it might as well have been Japanese! Kinda sounds like Charlie Brown's teacher in my head!
Stacy E. Apelt - Bladesmith said:
Now Greg has me thinking of making a Japanese sword with the tsuka in the middle. One end of the tsuka would have a wakizashi and the other a tanto. Sort of like a naginata with a 12" shaft and a yari type ishizuki. It could be used for close quarters fighting as well as on the battlefield.
Click to expand...
 
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