Recommendation? The best survival / daily chef's knife?

Robert Heberling said:
Hi everybody!
Been reading this forum for quite a while now and finally signed up. This has been quite an interesting thread so I thought why not make my first post here. Looks like the OP is not hanging around any more so any further discussion is just an academic exercise. So why not throw in my .02?

How about a Becker BK10? It's stabby, plenty stout and if the Khukuri can do kitchen duty the BK10 should work well enough to get the job done. Don't want carbon steel? Fine. Find a custom maker to build you one with the steel of your choice. Give it a full flat grind for extra slicyness in the kitchen. Is that a word? Slicyness? It is now!

Want something a little more "mission" capable? Becker BK18. Same same. Have a custom maker make one up in the steel of your choice. Along with any other mods you might want or need.

Truth be told, a stainless Mora Garberg would probably do anything needed. Well, except for maybe the charging wild boar thing.
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Welcome to BladeForums R Robert Heberling , nice first post and I gave you your first like. You’re going to fit right in buddy, welcome aboard.
 
I recently loaded my BK 62 to the kitchen knife block. Sure hope it's up to it.
 
Boattale said:
I recently loaded my BK 62 to the kitchen knife block. Sure hope it's up to it.
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I have certainly used the BK 62 to make food; kitchen knives are better. For doing kitchen things I would rather have my 10 inch K Sabatier, my 5 inch semi-flex F. Dick boning knife, and my Victorinox bread knife. For general purpose camp use, I like a leuku.
 
DannyTheSwede said:
Hi everyone! New here.
I searched a long time for the best all-purpose knife, to finally decide on Esee-5. It was to me as all-around as I could find.
I noticed, however, that it was very prone to rusting, when it was used and washed daily (and yes, oiled) just for the first few days.

I am now looking for a non-rusting upgrade with the same criteria:
• stainless (used in the kitchen daily and washed without the need for oil)
• thick, baton-ready full-tang
• flat-edge food chopper (without a protruding guard that passes the edge and hinders a flat landing on a cutting board)
• stabbing point (for hunting)
• pointy glass-breaker

Grateful for any recommendations. Thank you! :)
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Smachet!!
 
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