Non-kitchen knives in the kitchen?

S

ShooterMcgavin

Joined
Jan 20, 2008
Messages
609
I have some really cheap, crappy kitchen knives in my kitchen. I don't really need anything amazing, but I want something easy to sharpen. Just wondering, who out there keeps/uses non-kitchen knives for their kitchen duties? And, what do you use? They could be anything, like Bark River, Svord, Cold Steel, or whatever. I'm thinking of buying some cheap outdoors knives to use in my kitchen. A Mora or Cold Steel Pendleton come to mind as decent knives for food prep.
 
I have seen quite a few guys use their BK(1)5 for kitchen duty, so that might be worth a try
 
I often use my Tops Wolf Pup to de-bone chicken.

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It is not necessarily cheap, but I keep a Spyderco Aqua SE in my kitchen. It works great on tomatoes!

I understand H1 is one of the hardest SE out there, and as H1 doesn't rust, it seemed natural to put it with my kitchen knives.
 
My Grohmann #3 boat knife sees a lot of use in the kitchen. It basically lives there.
 
Check out the "Did your Traditional Knife get a work out today" thread. Lots of folks using their slip joints to prep supper.

A cheap, sharp, good choice would be an Opinel. The French know how to make a knife for cooking that's for sure.
 
Not quite kitchen (i used it camping), but my Roach Belly (Cold Steel [and its a cheap knife!]) cuts food righteously easily.
 
I sometimes use my Aqua or one of my Mules in the kitchen but only as an excuse to use them during the winter when cabin fever sets in. Generally speaking, I believe "the right tool for the job" is as correct for the kitchen as it is for jobs needing a screwdriver or pry bar. Nothing works in the kitchen as well as a decent kitchen knife. You don't have to go with super duper unobtainium rust-o-matic steel, just a few mid line knifes in easy to care for and sharpen stainless.
 
I use my Vic kitchen knives most, especially the awesome $30 8" chef. I like to test everything out though, fun and educational. An additional reason I prefer 4"+ blades. Assuming you keep hands clean or wipe them off you can do absolutely everything with a 8-10" blade. Use either a pocket knife or bird's beak (hawkbill) paring knife for all the packaging.
 
I use my xhp spyderco mule a lot in the kitchen
 
I use a Victorinox 8" or KAI 8" Wasabi black chefs knife in the kitchen and carbon steel Opinel paring knives. As much as I enjoy my knives I don't use them for making dinner. My slipjoints are my go to fruit knives during the day, though.
 
I use my Dozier K1 in the kitchen, but I don't leave it there... the other occupant of the house, being my wife of nearly 44 years, is a merciless knife abuser.
 
Most people use a knife more often in the kitchen than anywhere else. Basic chores like peeling potatoes, slicing meat, sectioning a chicken, dicing veggies and so forth are really good tests of any knife's comfort and general cutting ability. :thumbup:
 
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