Spyderco Aqua Salt for the Kitchen?

[JTR357]

I've been looking for an 'all around' knife for the kitchen.ie:food prep,slicing,dicing,carving.

I have mostly Ronco,& 'bulk' China kitchen knives,that won't hold an edge for nothing.Usually the $20 knife block of sub par knives I'll replace every year.

I'd like to have an H-1 knife in the kitchen because of it's corrosion resistance qualities.I'd also like to get the fully serrated version for ease of maintenance.I always use a wooden or a plastic cutting board.

Q#1:Have any of you used your aqua salt in the kitchen?

Q#2:How was the handle/ergos in food prep?

Q#3: Did you ever feel under-knifed with the 4 11/16" blade?

I'm not looking to spend a lot,trying to keep it under $100.I have people(family) in my home,that just destroy knives in the kitchen.ie:cutting on metal,ceramic,leaving in the sink & dishwasher,etc.
This knife will go into my bedroom when I'm done with it in the kitchen.

I really wish Spyderco would come out with a very basic kitchen knife set made of H-1 & FRN,with a holder.I'd be all over that!Hey I can dream,right?

Thanks in advance for your helpful suggestions.:thumbup:

 

[The Deacon]

Q#1:Have any of you used your aqua salt in the kitchen? Yes, just to see how well it would work.

Q#2:How was the handle/ergos in food prep? Handle ergos are superb. It's basically the same general size and shape as the handles on their older kitchen knives, which have great ergos.

Q#3: Did you ever feel under-knifed with the 4 11/16" blade? No, but my "go to" kitchen knife is a Spyderco K05 Utility Knife with a slightly smaller 4 1/2" blade. On the other hand, I do switch to a K08 Santoku for tasks like slicing up a london broil.

Answers in bold.

Only "problem" I had with the Aqua Salt in the kitchen was its blade thickness, but I'm thoroughly spoiled by the slicing power of the 1.2mm thin, almost "zero edge" blade of the K05.

Paul

My Personal Website ---- Beginners Guide to Spyderco Collecting ---- Kiwimania ---- Spydiewiki
Dead horses beaten, sacred cows tipped, chimeras hunted when time permits.
WTC # 1458 - 1504 - 1508 - Never Forget, Never Forgive!
It's easy to grin when your ship comes in and good fortune and fame are your lot, but the man worthwhile is the man who can smile with his shorts twisted up in a knot. - Morey Amsterdam

 

[elkins45]

I've been using mine for about a year now. The saber grind isn't as food friendly as a regular kitchen knife, but I can leave it in the bottom of the sink for days and not worry about it. Handle ergs are great in extended use.

By all means you should get one. You need to move fast now that they have been discontinued because prices will never be lower than they are now.

 

[bh49]

IMHO Aqua Salt can be used on kitchen as well as any other knife. Also I strongly believe that there is nothing better on the kitchen than thin full flat grind Japanese kitchen knife.
My most used knife on the kitchen is 8" Kanetsune Chef's knife. It took a little while to train my family (including my teenage son) to use this fine tool. We still have occasional failures once in a while, but nothing I cannot fix. This knife outcut any my Spydercos, including Yang, K05 and K04. It is little over your budget, but if you are looking for something smaller like 6" blade and willing to spend around $60 than check this link

http://www.knifecenter.com/kc_new/store_detail.html?s=KTKC303

Good luck

 

[kadinh]

Also I strongly believe that there is nothing better on the kitchen than thin full flat grind Japanese kitchen knife.

i agree with this.

i use some of my bark river knives in the kitchen, but most prove too thick for fine slicing tasks. thats why you just have to jump in and try one and see what works for you

 

[JTR357]

Thanks for the helpful replies guys.I'm going to pick one up.

 

[Scotch]

I have the serrated edge one. Gave it a try today and cut a pumpkin into pieces for cooking. It was a very difficult task. To compare I use my Henckel knife about the same size and it slice through it with ease.

I have no idea if the plain edge would do better. But for me it use in the kitchen is limited.

Still it's a great knife!