Kitchen knives?

Kestrel64

Kestrel64

Joined
Jun 30, 2006
Messages
256
I was wondering how many of you folks end up using one of your "non-kitchen" knives in the kitchen on a regular basis and which ones have even found a permanent place there.

For me, my A.G. Russell Woodswalker has become my favorite paring knife, and my Cold Steel Roachbelly has turned into a terrific utility trimmer for vegetables, meats, etc. They both now live in my knife block. How about you folks? Any strange blades in the kitchen?
 
I seldom use my outdoor type knives in the kitchen but its mainly because I have a great supply of kitchen knives.
 
I use my rather large Ranger RD knife to baton smoke wood into small pieces for the smoker. Probably not exactly what your thinking.
 
I use my Busse Game Warden to cook and eat with almost every day. It does a great job.
 
I use my Cold Steel Master Hunter frequently in the kitchen, despite having a nice set of Shun damascus kitchen knives. I don't know - I just keep reaching for that one.
 
Certainly had to use whatever knife I happen to be carrying in OTHER PEOPLE'S kitchens often enough! Why is it so many people don't own a single sharp knife?!
 
I'm of the opinion that most non kitchen knives should stay away from the kitchen. I have some nice Hattori, Shun, and tosogata knives. All of which are lightyears better at kitchen duty than any of my other knives and especially my fat game warden Busse and my Ontario RAT 7.
Nothing against either one but they're just not meant for that.
 
Jack Black said:
...Why is it so many people don't own a single sharp knife?!...
Click to expand...

+1
Everytime I am invited for dinner or whatever to someone elses place... and I plan to do some cooking... I always carry a nº10 Opinel (carbon) razor sharp. I just can't rely on someone elses tools to get the job done. The last weekend we where making "paella" and I lend that very same knife while I used an Endura... and the lady who borrowed it cut herself badly while peeling onions. How many times do I have to say that I keep my knives sharp? Duh...
Mikel
 
Mikel_24 said:
+1
Everytime I am invited for dinner or whatever to someone elses place... and I plan to do some cooking... I always carry a nº10 Opinel (carbon) razor sharp. I just can't rely on someone elses tools to get the job done. The last weekend we where making "paella" and I lend that very same knife while I used an Endura... and the lady who borrowed it cut herself badly while peeling onions. How many times do I have to say that I keep my knives sharp? Duh...
Mikel
Click to expand...


Lending knives to people puts my nerves on edge worse than anything else I know! You're just waiting for them to cut themselves or misuse it. I try to avoid it whenever I can! :)
 
Jack Black said:
Lending knives to people puts my nerves on edge worse than anything else I know! You're just waiting for them to cut themselves or misuse it. I try to avoid it whenever I can! :)
Click to expand...
I know what you mean... someone who doesn't carry a blade doesn't deserve to use one! Nah... just kidding. She offered herself to help and I lend her the knife that I thought best suited the job (my Endura is combo edge) but she didn't pay enough attention and cut herself. There ended her willing to help!
But hell... I had to gaver her a try! Otherwise it was going to take for ever to get everything ready for cooking! :D
Mikel
 
Mikel_24 said:
I know what you mean... someone who doesn't carry a blade doesn't deserve to use one! Nah... just kidding. She offered herself to help and I lend her the knife that I thought best suited the job (my Endura is combo edge) but she didn't pay enough attention and cut herself. There ended her willing to help!
But hell... I had to gaver her a try! Otherwise it was going to take for ever to get everything ready for cooking! :D
Mikel
Click to expand...

LOL! It may not be the most dangerous or abusive thing in the world, but the thing I hate most is when you hear the sound of a good edge coming down on a plate!! :eek:
 
Well, the average chef's knife has an 8" - 10" blade. The RD-7 is a lot thicker than that but with a full height flat grind and an extremely sharp convex edge it does just fine. It probably won't be used much once I get around to buying some decent kitchen knives though :).
 
I must admit I’ve considered getting the SOG Field Pup or SOG Team Leader for kitchen work esp meat prep. They are stainless and relatively thin. Also my wife would never use such “tactical” looking knives, which would keep them sharp longer.

The SOG team leader survivor might be useful for butterflying a chicken. This might be useful since the all stainless steel shearing scissors tend to be difficult to locate every time and the plastic handled ones break.

Also thought the AG Russell Bird & Trout with VG 10 would make a great paring knife.

Hey any excuse to buy a knife is a good one.
 
I have a Cold Steel Bushman in the kitchen as a Chefs Knife. It works soooo much better! I also use my GI Tanto in the kitchen a lot. I was thinking about getting a Cold Steel Finn Bear for a paring knife.
 
You must log in or register to reply here.
Back
Top