We Need More Tactical Kitchen Knives

Esav Benyamin said:
Is that TTKK by Trace Rinaldi?

I use almost all of my fixed blades and folders in the kitchen when I first get them, and many of them stay in the rotation. Chris Reeve, Bark River, and Spyderco seem to do best in the long run. MOST of these are effective tactical knives, too. Maybe not fighting knives, but hard use field knives, which is what I consider tactical.

Right now, my latest best kitchen knife was designed for outdoor protection: the Spyderco fixed Temperance. I just picked up a second one, I like it so much. No way that grip would ever slip.
Click to expand...

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.

bodhizatfa

levergun009.jpg


Stippling021.jpg
 
kamagong said:
There is one knife I can think of that fits your wishes perfectly. Check out the Talmadge Tactical Kitchen Knife or TTKK.
Click to expand...


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..
 

Attachments

  • Arinaldi3_02.jpg
    Arinaldi3_02.jpg
    61.8 KB · Views: 98
  • ATTKKtrio4.jpg
    ATTKKtrio4.jpg
    43 KB · Views: 89
  • Kitchen1.jpg
    Kitchen1.jpg
    75 KB · Views: 115
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.
 
mrmaigo said:
A 10", heavy-duty, black powder coated bread knife in a kydex sheath inside the pants with one of those cords attached to your belt (if forget what they're called).

I'd call it the Pocket Chainsaw
Click to expand...

Pocket chainsaw... hmmm?

How about a tactical chainsaw :D
 
Trace Rinaldi said:
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..
Click to expand...

Sweet!:thumbup::cool:

.
 
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.
 
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.

Facon-copia.jpg


cuchillos-verijero.jpg
 
great post, untamed - totally forgot about the gaucho knife. :thumbup:



Sooo.....what would be a modern "tactical" version of that?

Dan
 
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. :)
 
Steinerj said:
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?
Click to expand...

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.
 
You must log in or register to reply here.
Back
Top