Nimravus, The Kitchen Wonder

[Derek the Destroyer]

I am in school so I move often, I dont have any "real" kitchen knives at my disposal... But I do have a BM Nimravus with a combo edge and g10 scales. I sharpened the back swedge all the way to the tip. Now it sails effortlessly through tomatoes. It shaves paper thin slices of union. It minces garlic. It carves meat off the bone with surgical precision. And the best part of all, the serrations make it an awesome cheese knife too!

I am posting this threat in honor of my fantastic potato slicing, carrot chopping, Jalapeno filet-ing companion.

I bought you on E-Bay for $50 new but with no box in 2007 and thought you were too small for my big adventures. It turns out that slicing food can be and adventure too. You are an awesome unsung hero and I Thank you.

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If you would like to pay homage to knives that we never thought we would really use but now we do for random jobs, please share...

 

[Derek the Destroyer]

thread lol not threat... Although Conan would be an big threat

 

[marcinek]

Glad you are enjoying using the knife! :thumbup:

I wonder, though, why, so many times, knife nuts' knife obsession ends the second they step into the kitchen. The same folks that scoff at the "one knife" threads will often use a knife not designed for kitchen use there.

Not saying that's wrong...just interesting.

 

[HwangJino]

Im the opposite... I thought about bringing my 8" chef to the outdoors haha.

 

[Bugout Bill]

Nice knife, hoss. Glad to see it gets some use. I don't own any kitchen knives, so my EDC usually sees food prep duty. I have used my Cold Steel SRK a fair number of times though.

 

[marcinek]

Nice knife, hoss. Glad to see it gets some use. I don't own any kitchen knives, so my EDC usually sees food prep duty. I have used my Cold Steel SRK a fair number of times though.

There you go. Why would a knife guy not own any kitchen knives? You are doing food prep, you are into knives...but no "food" knife.

And don't give me "My EDC works fine in the kitchen." That's not knife guy talk!

 

[HwangJino]

I wonder the same thing.

kitchen knives, are knives.

But to each his own.

 

[marcinek]

I wonder the same thing.

kitchen knives, are knives.

But to each his own.

Certainly. But it just seems like it would be an area of knife use that any self-respecting, obsessive knife nut would pursue. Maybe not at the "Japanese knife/waterstone" level like some of the crazies around here D), but at least to the "have a few quality kitchen knives" level.

Its such an easy opportunity to play with knives!

 

[marcinek]

Another example...I read often in the "serrated vs plain edge" threads stuff along the lines of:

"I hate serrations except for bread knives."

That comes from butting bread with a dull kitchen knife! A nice plain edge kitchen knife that's sharp goes through bread like butter.

 

[HwangJino]

I still like my old wustof

Cheap but competent.

I still use plain edge for bread, am I weird?

 

[marcinek]

I still like my old wustof

Cheap but competent.

I still use plain edge for bread, am I weird?

Henckels. PLain edge chef's knife. Great knife, have had it for probably 25 years, does 90% of the kitchen work. Probably "pooh-pooh'ed" by the kitchen knife junkies, but it works very well. Many steps above cheapo junk.

Of course I'm sure not as well as those super cool Japanese knives which I lust after.

 

[HwangJino]

I still keep germans for when guests want to abuse my kitchen knives.

My nice japanese knives stay in my knife roll. Xmas is coming and I got the itch for a new gyuto suji and deba...


I used my large sebenza to prepare some steak though, short but works.

 

[marcinek]

I used my large sebenza to prepare some steak though, short but works.

Sure! I've checked meat on the grill with a peanut!

But, like I said, I don't quite follow why many knife nuts don't let their knife obsession follow then into the kitchen. Have a Sebenza in their pocket, but a drawer full of crappy, serrated knives in the kitchen.

It's just a strange phenomena.

 

[crom]

I use a BM 190 in D2 every day in my kitchen. Crom approves.

 

[dynamicmoves]

I like using my Opinel for kitchen work.
But most of the time when I put any effort into cooking, it's while I'm camping.

 

[HwangJino]

In my opinion, most cannot sharpen their pocket knives let alone a kitchen knife....

 

[toker]

If you would like to pay homage to knives that we never thought we would really use but now we do for random jobs, please share...

- I bought a Masters of Defense Scorpion Neck knife before I was old enough to get a pistol permit. I never ended up using for any type of cutting before about 4 years ago after I started waterfowl hunting. Now it's my go to knife for butchering ducks and geese. It's the perfect shape.

 

[SaintlyBrees]

Another example...I read often in the "serrated vs plain edge" threads stuff along the lines of:

"I hate serrations except for bread knives."

That comes from butting bread with a dull kitchen knife! A nice plain edge kitchen knife that's sharp goes through bread like butter.

Yeah, not so much. I have good quality kitchen knives that I keep very sharp. Tomato or onion slices that you can see through. Great for almost every use in the kitchen. But with warm, fresh baked bread, even a very sharp knife requires some pressure which pushes the bread out of shape. The reason that most bread knives are serrated is for a reason. You can "saw" across warm bread and keep the shape of the top as it should be - a feat darn near impossible with even the sharpest of kitchen knives.

Now, once the bread cools and takes on a firmer form, then I would agree. I've cut way too many loaves of fresh baked bread to believe otherwise.

 

[SaintlyBrees]

I am in school so I move often, I dont have any "real" kitchen knives at my disposal... But I do have a BM Nimravus with a combo edge and g10 scales. I sharpened the back swedge all the way to the tip. Now it sails effortlessly through tomatoes. It shaves paper thin slices of union. It minces garlic. It carves meat off the bone with surgical precision. And the best part of all, the serrations make it an awesome cheese knife too!

I am posting this threat in honor of my fantastic potato slicing, carrot chopping, Jalapeno filet-ing companion.

I bought you on E-Bay for $50 new but with no box in 2007 and thought you were too small for my big adventures. It turns out that slicing food can be and adventure too. You are an awesome unsung hero and I Thank you.

If you would like to pay homage to knives that we never thought we would really use but now we do for random jobs, please share...

Memories of my ole college days when my pocket knife (and I only had one of those) had to serve many uses. But now my kitchen knives are just that and I rarely use a pocket knife in our kitchen unless I'm forcing a patina, and that rarely happens. But you have to start somewhere. Good on you and your Nimravus. Much better knife to start with than I had.

 

[marcinek]

But with warm, fresh baked bread, even a very sharp knife requires some pressure which pushes the bread out of shape.

You are going to have to prove that to me by baking me some warm freshly baked bread.

I'm waiting.