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Discussion in 'General Knife Discussion' started by fulloflead, Jun 18, 2009.
The very same.
this is my first post so bear with me. i make several of my knives that my wife calls her "kitchen knives". i just sold this one to a new customer who is former infantry and knows what is needed in the field. thanks for looking. the little one is my pocket knife.
What the OP is talking about is very much what Joe Talmadge and I talked about years ago. He gave me the parameters, and a wealth of knowledge and what came from that is the TTKK..Its gone through quite a bit of refining over the years from the original version, but the idea is the same..
Here are some of the variations..
Guard useful but not necessary. There are more ways to using a knife for CQC other than stabbing, but even so, John Ek demonstrated that his original (guardless) commando knife was very secure for stabbing by slamming it into a wooden floor when it had grease on the grip. The statistical likelihood of my having to use any of my kitchen knives for SD are pretty remote so I'll continue choose those that are functionally and ergonomically ideal for their primary use - in the kitchen.
Pocket chainsaw... hmmm?
How about a tactical chainsaw
Sounds like the motion picture The Texas Chainsaw Massacre might reflect the use of a chainsaw as a "tactical chainsaw."
Now we need to figure out how to adapt a tactical chainsaw for kitchen use.
Why reinvent the wheel?
A butcher knife aka a Trade knife
A classic hard use field knife with a full tang.
If you sharpen the top of the blade you have a thrusting knife.
The link is a bit morbid
Custom strider [not mine]:
I believe my Shun Santuko actually qualifies...wicked sharp and quick. I was amazed how sharp that knife got...like a barbers razor.
Some very cool examples of how this can be done well are pictured in this thread!
I'd love to see more mid to high-end kitchen knives aimed at knife enthusiasts, period.
I'm reminded of the "Ryback" model from Kevin Wilkins some years back. He labelled it as a "tactical kitchen knife".
It just occurs to me that many Scrap Yard models can work as kitchen knives. Offset handle, very low profile front guard, and flat ground.
As I was re-reading some of my old TK issues last night, I was reminded at how the design of the kitchen/culinary meets the "tactical" (camp and fighting duties) model was already done some generations back in South America, specifically by the Argentinian cowboys: the gauchos of the pampas (plains). Their cuchillo gauchos and facons were basically French chef's knives patterns but were used in everything from fighting/duelling (being thrown even) to praparing the asado (roast) to being used as a trowel.
+++1 to the OP
great post, untamed - totally forgot about the gaucho knife. :thumbup:
Sooo.....what would be a modern "tactical" version of that?
Oooooooohhh! Do I detect another masterful Koster design in the works? :thumbup:
I have a question you guys may be able to answer. How thick (spine) can one go on a general purpose kitchen knife? The reason I asked is that I promised my special lady friend a kitchen knife but ran out of 1/8 stock so all I have is 3/16ths flat. What edge geometry would you like for a blade this thick?
Alot of Busse people use their smaller models as kitchen knives and I use some of my smaller fixed blades and have for years off and on.
There are some pretty strong kitchen knives out there on the market that can fill that roll.
I think you could make it work. If you made the blade extra deep, it would lower the grind angle to something that sliced well. Make sure to take the edge down to almost nothing and give it a distal taper as well. Remove as much metal as possible. This would be a good application for a large-radius hollow grind. You might want to do something to lighten the tang to keep the balance good.