Kitchen/woods knife?

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Shotgun

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Feb 3, 2006
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After using my dad's shun ken onion chef's knife to make salsa the other day I really got a hankering for a kitchen knife that would also make a good woods knife. What I want is a knife with a chef's knife profile, dropped blade that will clear the fingers for use with a cutting board and a decent point. 8 inch long blade and no wider than 1/8 thick. The closest thing I see out there is a koyote alaskan but I just dropped 180 bucks on a stead knife so was looking to go cheap. This will be a proof of concept too to see if I like it so a high dollar knife isn't ideal.

The reason is that I'm a minimalist and the idea of owning a pocket knife, small fixed edc/paring knife, a kitchen/outdoor knife and a tomahawk for chopping and that's it, is attractive to me. Right now I'm looking at modifying a machete but don't know if there are any out there with enough drop in the blade to clear the cutting board. Any ideas of machete types or other cheap knives that are decent?
 
You could go with an Old Hickory design, though expect crappy uneven grinds and an unfinished edge. They're great 'blanks' for heavy modification though. Have you considered a Canadian Belt Knife? The offset handle and constant rocker were designed specifically for camp/kitchen tasks. It's got a 4 inch blade. The R Murphy Belt Knife is made in the USA, with nice hardwood scales and brass pins. It's a real nessmuk-esque blade and a sweet kitchen and camp companion for 18 bucks.
 
How about a Dexter-Russell 8" Cooks knife #12371? These can be had in either carbon or stainless (I prefer carbon), full flat grind, for about $30. American made to boot!
 
Thanks for the suggestions so far. For some reason I didn't think old hickory made chef's knives.:rolleyes: Looking primarily for a long blade. 8 inch is what I'm shooting for but plus or minus a couple inches would be fine given the right blade shape.
 
I'm having a hard time understanding the criteria.

An 8" blade is getting you pretty deeply into fullsize chef knife territory, which isn't all that useful in the backcountry, unless you're running the chuckwagon on a roundup. How many vegetables do you need to process? That's what an 8" chef is for. Furthermore, the kind of geometry necessary to make an 8" chef knife capable of handling other woods chores means that you'll have an unwieldy club, more of a splitting wedge than a slicer.

I know what you mean about blade/handle angles -- that's indeed really important for a knife used for food prep. I'd go for something smaller, though -- like one of the Bark River Saex line, or similar, with a 3-5" blade with slim geometry. I'm a pretty serious cook, even when camping -- but I can't imagine needing or using anything bigger than that for cooking, unless it's because I only happen to have a bigger knife with me.
 
1066vik said:
Becker BK5 magnum camp knife?
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You beat me too it. Magnum Kitchen is what I calls it. I'm sure Jerry and Ethan are not pleased about that, but, it fills the role of "butcher" knife REAL well. Hell on veggies too. Moose
 
I have alot of old Old Hickory blades right now. They are pretty big knives and are nice for game processing. They baton okay, hold a decent edge, sharpen easy and get sharp.
 
Though I'm sure they're good knives, the Becker and BRKT Searles are pretty crummy chef's knives. The blades are way too thick, and the angles are wrong. Of course they'll cut anything that you put in front of them, but for dedicated kitchen use, they're really poor choices.

I don't know how to square this particular circle, but unless kitchen prep is only an occasional, casual use, I don't see how either of those would be a suitable choice.
 
I once had a gaucho knife stamped "Mission" from Argentina that was exactly what you're describing. I've seen a couple of them in the exchange forums. I'm not sure where you could order one. Have you searched for a gaucho, punal or criollo? I saw some knives from Old Dominion Forge that might be close. I've never ordered from ODF, but their stuff looks great. I've seen some traditional Chinese chef knives that had that look, too. Do you have any Vietnamese or Korean supermarkets near you?

Frank
 
Check out some of the Blind Horse Knives designs. A couple of them seem to fit your criteria.
 
1066vik said:
Becker BK5 magnum camp knife?
Click to expand...

That's neat looking. Does anyone know the thickness?


As for the length I understand it's on the long side but I don't really use a fixed blade all that much in the woods. To me a fixed blade is a backup to my tomahawk for splitting wood and a back up for my SAK for doing what little carving I actually do. Plus, I think a lot of people who don't like big knives have had the same experience that I have and that's with 1/4 inch thick monsters that's hard to do anything with but chop and baton. I really think something less than 1/8 inch thick is more useable but that's why I say I need a proof of concept knife before buying a custom or something high dollar.
 
A killer of your purse, but worth every penny, Trace Rinaldi. Smaller than your desires, but the TTKK is right up your alley.
 
Mmmmm. I love my Lobster/Sheep Splitter...It's a GREBAN 12", used to be able to get them in Restaurant supply houses.
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smersh said:
Though I'm sure they're good knives, the Becker and BRKT Searles are pretty crummy chef's knives. The blades are way too thick, and the angles are wrong. Of course they'll cut anything that you put in front of them, but for dedicated kitchen use, they're really poor choices.

I don't know how to square this particular circle, but unless kitchen prep is only an occasional, casual use, I don't see how either of those would be a suitable choice.
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I couldn't agree more, but the OP asked for a kitchen/outdoor knife. Since the MC is designed almost specifically to fit this role, it was suggested. At .188" thick, I don't think it makes it too hard for use in either role. The new MC has been shortened and reprofiled to really be alive in the hands. The Cam one I had, floated when cutting veggies and meat on a bamboo board. It equally done well in batoning wood into small enough pieces to get a food fire going quick also. I can cut onions so thin with my BK2, my kids don't know I put it in the food.

For dedicated kitchen knives, there are makers and brands out there, but for a dual use, indoor and out, a Magnum Camp is hard to beat. Moose
 
hollowdweller said:
check out Blade Bear 04
http://www.trackofthewolf.com/categories/partList.aspx?catID=9&subID=56&styleID=201&as=1

I've handled one of the Rippers which is around 1/16" and will flex. I've thought about getting one since the length is about right for a woods knife, it has a great point and it's about the right size.
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You beat me to this one.
I have used a Ripper in the kitchen for longer than I can remember. It's unbelievable that the price is still that low - I paid $6 for mine at the Log Cabin Shop years ago. It's an incredible knife for that kind of money. It does not meet the size criteria specified, but is still a great blade and a great price. I think I'll order me another.:D

Cheesy pic, but all I have. The Ritter Grip' is a full-sized one for comparison purposes.
JSH2036.jpg
 
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