What do you think about using a Ka Bar full edge fighting knife as a chef's knife?

[FortyTwoBlades]

Try an apple or onion or carrot. You might as well use a 2x4. Same thing with Moras.

Right tool for the right job.

Agreed! Finally someone who agrees with me that Mora's outdoor knives aren't great in the kitchen. They make a line of food service knives for a reason.

 

[marcinek]

Agreed! Finally someone who agrees with me that Mora's outdoor knives aren't great in the kitchen. They make a line of food service knives for a reason.

Great minds think alike. :thumbup: The stainless Clipper does make a passable steak knife - with a microbevel. The microbevel's easy enough to maintain.

 

[Dorito Monk]

My Kabar Mk. 1 doesn't work very well as a kitchen knife, despite its full flat grind and such. I don't imagine the original Kabar would fare much better.

 

[FortyTwoBlades]

Great minds think alike. :thumbup: The stainless Clipper does make a passable steak knife - with a microbevel. The microbevel's easy enough to maintain.

I plan on getting a few wharncliffe paring knives from Vic./Forschner or F. Dick to use as steak knives. Nice and thin, a smooth cut thanks to the plain edge, but only the point will actually make contact with the plate and dull.

 

[marcinek]

I plan on getting a few wharncliffe paring knives from Vic./Forschner or F. Dick to use as steak knives. Nice and thin, a smooth cut thanks to the plain edge, but only the point will actually make contact with the plate and dull.

Nice!

 

[FortyTwoBlades]

Yeah--I figure it'll be the perfect compromise between a smooth cut and preventing edge dulling.

Back on topic, I've found that kitchen knives actually work very well in the outdoors as long as they're of the industrial or home kitchen variety (softer steel) rather than the super-hard "sports car" types. If you look at pictures of medieval belt knives they look an awful lot like small chef's knives.