Temperance Fixed Blade - Kitchen Knife

Slatts

Slatts

Joined
Feb 16, 2005
Messages
1,549
For a long time I've been thinking that the Temperance would be a good kitchen knife, so I just pulled the trigger on two, a PE and SE, that I received this week from Sierra Trading Post. I haven't had a chance to use them yet, but they have the right "feel" and balance to do all sorts of vegetable, fruit, and meat slicing and dicing. The VG-10 blade is wickedly sharp.

Who uses their Temperance in the kitchen? And if you have both the SE and PE when do you choose one over the other?

Thanks
 
Slatts said:
Who uses their Temperance in the kitchen? And if you have both the SE and PE when do you choose one over the other?

Thanks
Click to expand...

I've used my PE pretty much everywhere, but I think the SE would be better in the kitchen. I have one of the way same as you, which I intend to use in for cooking(on the rare occasions I actually cook;) )
 
Mine never ventures very far from the kitchen. I bought it used, badly abused, and without a sheath. Aside from chores where a longer blade is needed, it gets used for almost every type of food prep. Like almost all my knives, it's PE.
 
Well, I put both of them to good use tonight making fajitas and guacamole. The PE handled everything superbly...from onions, tomatoes, cilantro, jalopenos and especially the venison steak. It is better than any other kitchen knife I've ever used.
 
I also use 2 Temperance fixed blade models for kitchen knives ( one PE, One SE). I have 6 of them all together and I do think they are really going to have to come up with one big time fixed blade masterpiece to beat out the FB Temperance.

It's kind of sad and disheartening that the knife had to be discontinued before most Spyderco fans appreciated it. I was guilty of that myself. I came into the knife right about when it was discontinued. I was very pleasantly surprised when I used it the first time. I am still amazed at how much better it is than most of the professional kitchen knives that I also have. The handle ergos are so comfortable I don't desire anything else.
 
I don't own a Temperance, but I had one on a passaround.

I put it to KP duty, and while the ergonomics are amazing and it handled well, I thought the blade edge was a bit too high; with that and the lower guard, it was hard to bring much of the edge to bear down near the cutting board. It works better than most "tactical" knives, but nowhere near as well as a good chef's knife or santoku.
 
I had the same thought about the lower guard being too pronounced and it is difficult to put alot of blade flat along the cutting board. I compensate by doing alot of cutting by pulling the knife towards me with the tip in contact with the board. Works great on slicing venison steak and vegetables.
 
i have an SE temp that stays in the kitchen. works so well i "retired" 4-5 other junk blades that i've had for years. not perfect for every situation, but versatile enough to perform very well on most kitchen jobs.
 
I like the Perrin Bowie better in the kitchen, that finger cutout really works for me and there's no guard to get in the way. It gets used for all of the things that might damage my nice chef's knife or are too heavy-duty for a thin-bladed utility knife.

Gordon
 
We have a SE Temperance and a Perrin in our kitchen. If there's anything I'd change the Temp for kitchen use, it would be to make it a little longer. But it's happy now in the kitchen nonetheless. :)
 
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