Stockman kitchen knife.

J

jackknife

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Oct 2, 2004
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So we came home last night from our 4th of July in the mountains. Of course, Karen's cousin had dull knives in the kitchen of the mountain home, so my edc pocket knife had to duty as my only kitchen knife. Slicing up a nice big salmon fillet for the seafood chowder, making a salad, and other duties, the Northwoods stockman did well. I had put in a nice toothy edge to deal with the fish and scallops, and the 1095 held it well.

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The wood scales did not get too slippery with fish stuff, so that was good. The edge that I had on this knife, I didn't want any slipping around!:eek:

I held back some thin sliced salmon for some snacks, rolled up with a bit of green onion and horse radish sauce. It was nice to have an edge where I could just gently move the blade back and forth a little, and get an almost translucent layer of salmon.
 
The Stockman is probably my all around favorite knife pattern. Glad to see yours is pulling it's weight.
 
I would agree with Woodrow on the stockman being probably my favorite all around knife pattern. Sounds like you had a good 4th of July weekend and had some great grub as well. That knife is really something you got there.
 
Mmmh! Salmon and horseradish, that's a treat.

I often use a Traditional in the kitchen, a GEC 73 or a big Stockman is very useful pattern. It also helps in the theatre of patina too....

It's odd, despite having a lot of Traditional knives, my kitchen knives are nothing to write home about, very modest stuff actually and for some inexplicable reason not that sharp either :confused: But I do find myself, on somewhat boring visits, actually getting out the DMT and sharpening up other peoples' kitchen knives :D They seem to appreciate it!
 
Great looking Stockman! Glad to know i am not the only one using my folder for kitchen duty :thumbup:
 
Now I want salmon for dinner. Looks like your getting a nice patina on your northwoods
 
Carl :an almost translucent layer of ......hey where did it all go?
Meako:(wiping mouth with sleeve) grruuooommmph chomp chomp,dribble, drool.:)
 
I've very often wished I could 'transplant', at will, a clip blade from a Case '75 pattern stockman directly into the handle of an otherwise inexpensively-produced paring knife for kitchen duty. It has as good a slicing profile as any knife I've seen for kitchen tasks (and it's perfect as a steak knife as well). Every time I touch up those cheap kitchen blades, which just won't take or hold a fine-slicing edge long at all (even as compared to Case's relatively 'soft' steels), this crosses my mind.


David
 
Obsessed with Edges said:
I've very often wished I could 'transplant', at will, a clip blade from a Case '75 pattern stockman directly into the handle of an otherwise inexpensively-produced paring knife for kitchen duty. It has as good a slicing profile as any knife I've seen for kitchen tasks (and it's perfect as a steak knife as well). Every time I touch up those cheap kitchen blades, which just won't take or hold a fine-slicing edge long at all (even as compared to Case's relatively 'soft' steels), this crosses my mind.


David
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Not sure it will answer your problem but Opinel makes a cheap paring knife that has fairly good steel in it, and has a very thin profile. I use one at home as my dinner knife, and take a folding #7 as my backpocket food knife.

I wonder whether the opinel paring knife could be modded into a clip point?
 
Ryan Sumner said:
Not sure it will answer your problem but Opinel makes a cheap paring knife that has fairly good steel in it, and has a very thin profile. I use one at home as my dinner knife, and take a folding #7 as my backpocket food knife.

I wonder whether the opinel paring knife could be modded into a clip point?
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I've seen those Opi paring knives; I'm sure they'd be great also. Victorinox also makes some of these (I picked up a 3-knife set recently). The thin grinds and better-than-your-average-kitchen-knife steel would always be a plus.

I haven't necessarily needed the clip point for kitchen duty, per se (though a pointy clip is great for spearing grapes and cherry tomatoes :D ). But the thin hollow grind of Case's clip on the large stockman is what really stands out for kitchen use. Along similar lines, I've often wished Case would make a slightly longer version of the thinly hollow-ground Sod Buster Jr's blade, keeping all other attributes the same (like blade width and thickness). My soddie Jr has a great slicing profile for such use, but it'd be even better with perhaps an extra 1/2"-1" length.


David
 
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For some reason I relish the opportunity to "have to" use only my pocket knife (usually an Opie 8, but I am also enjoying my Eka Swede 8), especially for food prep. There is something almost primitive (lol, its def not very primitive- ha!) about having just that one wee blade to get everything prepared, instead of deploying what may be a vast array of kitchen tools in varying sizes, patterns, etc available from a full knife block. I think this is part of the reason, subconscious or otherwise, that I like spending time away from home in the woods etc. It helps me realize that 1) I can do lots with that lil flimsy Opinel... and 2) I probably own too many knives ;)
 
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