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Kitchen Knife Survival?

RoyalM said:
So this thread has kind of spawned from the nearby Society is breaking down thread.

Knives like this are probably the most common and available to us:
MOPB3000-CHEF-080.jpg


So has anyone used a knife like this for survival? I'm thinking you have the clothes on your back a water bottle, some food and the knife now survive in the woods for a couple of days.
Click to expand...

Sure. Nothing wrong at all with a good chefs knife. That's what most guys here make a sheath for and carry hunting.
Story :rolleyes:
I have a buddy that went AWOL from the Contras. He walked from eastern Nicaragua with a small machete a lighter,compass, tarp, canteen, a yoyo fishing rig, and an M16 all the way to where I live. 9 days. with Wifey !
They had to cross the CR boarder through the jungle to avoid the CR border patrol, which were very active during that "war".
Google earth for 10°49′48″N 85°19′26″W Rincon de la vieja.
He crossed the east side of the volcano.

He's one tough little hombre and a blast to go to the woods with.
He always asks " Doooglaz. Joo having a tele in jer pak too ?" :D
 
^ Toucan's post above reminds me about a very traditional South American design.

The facon or cuchillo gaucho was used by the cowboys (gauchos) of the Argentinian pampas since generations past. The blade design is basically a "French Chef" pattern. They used this knife/tool for everything---and I mean everything; from cooking the asado roast, to duelling/throwing underhand, even as an expedient trowel. One could say it was probably the first "tactical kitchen knife". Its not hard to imagine its domestic origins.

facon-0199.jpg


cuchillo-verijero.jpg


cimg1212.jpg
 
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As far as I've been able to tell- and knife history research is so rife with mythology that I won't stake my soul on this-

The french chef, american fighter, gaucho knives are all descended fromt he classic spanish or mediterranean dirk. The blade design is very useful, and the chef's knife is gonna work- as will several other basic kitchen knives.

There are people who run around with paring knives as bushies, even. By choice!

The primary cautions would be in heavy chopping and batoning tasks- the edge grind on most kitchen knives leave so little metal near the edge that it's going to be delicate going without a nice convex added in, or a steep 'scandi'.

Count on frequent sharpening as most production kitchen knives are too soft for the geometry they have, and I'd be worried about hardwood batoning.

All that being said, if I was suddenly outfitting a large 'survival party' and it was needed, some nice henckels 6 inch chef's utility knives would be rocking!!!

Don't leave your cleaver behind, either. a nice hawk profile convex edge or 15 degree (each side) V and you have a hell of a chopper/batoner.
 
Sorry to be off topic, but I thought this was an interesting visual, especially in a survival forum.

interestingvisual.jpg


Doc
 
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