Making Chicken Salad with Phil Wilson Fillet knife

Ankerson

Ankerson

Knife and Computer Geek
Joined
Nov 2, 2002
Messages
21,094
The victim, left over chicken......

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Gotta have onions right?


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Can't forget the eggs.


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All in the Bowl...


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Mixed up and ready for the fridge until later.


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Very nice. You forgot a lil pinch of salt and pepper. ;)
You need to get Phil to make a Santoku now.
 
RevDevil said:
Very nice. You forgot a lil pinch of salt and pepper. ;)
You need to get Phil to make a Santoku now.
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Thanks man, I put in Pepper and Chicken Seasoning. :D

Fillet knives work great in the kitchen, I usually use this one to make lunch meat out of roast and I can cut it as thin as the deli. :)
 
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Random question:

Why does Phil bother with full and exposed tangs on his knives? Is it easier? With his blade profiles (esp. fillet knives) he could easily make half-length stick tangs and save on metal...

Looks like a great snack :thumbup:
 
chiral.grolim said:
Random question:

Why does Phil bother with full and exposed tangs on his knives? Is it easier? With his blade profiles (esp. fillet knives) he could easily make half-length stick tangs and save on metal...

Looks like a great snack :thumbup:
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That's something you would have to ask Phil about. :)
 
i wish i can take photos in the kitchen. i like slicing beef stroganoff with either the military or the endura. i must say beef chuck can dull even zdp 189.
 
Very nice Ankerson! Cannot wait to get ahold of some of his work. Do you prefer full flat to convex? Or do you not have a preference?
 
Good knife and good food.. :thumbup:

@Ankerson: Is this fillet knife made with CPM-154 steel? I vaguely recall Mr. Wilson made some fillet knives in CPM-154.
 
I saw the steel in the background. How many eggs could you get through before having to steel? Don't give me this "I can slice them all day without steeling" business... ;)

I cubed up about 12 lbs of chicken breasts yesterday, just got a new pressure canner and couldn't wait to use it. I alternated between the Spyderco Southfork and a Wilson hunter (Smoke Creek) in K390. The SF works great, but the Smoke Creek was on another plane altogether. I'm always amazed at Wilson's geometry.
 
Steel130 said:
Very nice Ankerson! Cannot wait to get ahold of some of his work. Do you prefer full flat to convex? Or do you not have a preference?
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I like Flat grind.

mesoscopic said:
Good knife and good food.. :thumbup:

@Ankerson: Is this fillet knife made with CPM-154 steel? I vaguely recall Mr. Wilson made some fillet knives in CPM-154.
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Yes, CPM 154.

sodak said:
I saw the steel in the background. How many eggs could you get through before having to steel? Don't give me this "I can slice them all day without steeling" business... ;)

I cubed up about 12 lbs of chicken breasts yesterday, just got a new pressure canner and couldn't wait to use it. I alternated between the Spyderco Southfork and a Wilson hunter (Smoke Creek) in K390. The SF works great, but the Smoke Creek was on another plane altogether. I'm always amazed at Wilson's geometry.
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No steel, I use Spyderco ceramic files to touch up.

I do think that would be a lot of eggs though as this knife is so thin towards the tip it would cut forever..... Even after it was butter knife dull...

I bet there was a big difference between those two knives. :D
 
It is a beautiful knife Ankerson.
Try it on some fish. The distal flex should work fillets wonderfully.
 
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