What kitchen knife would you grab to go to the woods??

[Kismet]

Here's some choices:
carving, chef's, butcher, utility, and slicing.

Twofer?
Butcher and slicing

Justone?
utility

Buncha Utilities,(trat at bottom)

 

[Andrew Colglazier]

The butcher knives from OH are usually thicker and heavier than the other models, so that's what I would go for for the larger knife.

Andy

 

[udtjim]

I have a very old but well cared for Butcher knife. It's home made but just about a dead ringer for the Old Hickory 8 inch Butcher knife. I would get buy real well with that knife.



http://img232.imageshack.us/img232/6972/knifeandgun086qn7.jpg

 

[udtjim]

This is it.

 

[Andrew Colglazier]

Do you have a smaller pic?

Andy

 

[j williams]

Nice Jim. That thing looks REALLY old! I would fare well with that as well.

 

[Blue Sky]

This one:



Old Hickory 6", a bit modified.

 

[udtjim]

I posted a smaller picture above the big one. I don't know what the "H" happened to make the big one appear. This old knife was made about 100 years ago by my wife's granddad. He gave it to us when he was in his 90's. I used it last fall during deer season to cut up a couple deer.

 

[orrey45]

I would go with a buitcher knife with a paring knife a close second. Both if possible.

Those are some cool knives. I'm gonna have to pick up one of those Old Hickorys one of these days.

 

[Tony_A]

I'd take the small Chef's knife on the bottom.

 

[hwpaintballer]

i would go with the butter knife.... i mean butcher

 

[siguy]

i have a huge 11" blade butcher knife that i would take...i decided that it would be one of my "one blades". not too thick, but heavy enough to chop small stuff. good balance so you can use it to cut fine things. sturdy and it looks like its been used for the last 50 years to split kindling based on the slight mushrooming of the spine.

but if not that i would take one of Brian Goode's utility kitchen knives, like the one that is on my belt right now for the passaround.(i'm gonna be sad to send it away...)

 

[mapper66]

but if not that i would take one of Brian Goode's utility kitchen knives, like the one that is on my belt right now for the passaround.(i'm gonna be sad to send it away...)

Have to agree....

 

[comoha]

Kitchen knives...in the woods? But I bought all these SAKs, slipjoints and smalled fixed blades so I could keep the Wustof Tridents in the block.

 

[ZombaiO]

I would take my Mora 2000,because i mainly use it in the kitchen

 

[Jeff Clark]

I grab a Dexter Russell Sheep Skinner:

 

[flnder]

victorinox 6" stiff boning knife,classic pig sticker

 

[myright]

I have this old set from my grandfather's butcher shop. That large chef's knife has a spine about as thick as my BK9, I'd take that one for sure!

 

[Ban]

I would take my CPM3V BT6 Camp Knife. OAL=11 3/4 with a 6" blade and featherlightweight of 8.8oz.

 

[dougo83]

I have that exact Ontario butcher you posted, even looks about the same condition. I carry it sometimes to bang around in the woods. Works pretty decent actually...Definitely my first choice of a kitchen knife in the woods...