What Knife For Kitchen Prep ?

[pitdog]

I have been looking for a cheapish knife for work in the kitchen and campsite, one that's caught my eye is the Coldsteel Roach Belly, does anyone have any experience with this knife or have any other options to consider ?

 

[pimpnugget]

i use my sak most of the time or stainless mora

 

[Esav Benyamin]

If you go to Ragnar's site and check out the whole Mora line, you will find the regular Mora is a great kitchen knife and down towards the bottom of the page he has some larger knives for perhaps bread or meat. The larger knives would make good light camp knives.

I just cut up a tomato into small chunks with a Rajah II.

 

[jca21]

roach belly is a bit small for kitchen work aint it? i'd go with the long hunter myself for kitchen stuff, resembles those old hickory butcher knives.

 

[REKCUT]

If you like the Cold Steel roach belly, check out Ragnars site under Other Traditional Knives and he has a roach belly that is beautiful. It has a 5 and a half inch blade and is only 45 bucks. I have been eyeing it hard for the last couple of weeks. I dont think I can hold out much longer.



http://www.ragweedforge.com/HistoricalKnifeCatalog.html

 

[FortyTwoBlades]

If you want something dedicated to food prep, check out the CS K4 neck knife. It's basically a little chef's knife with a secure-ex sheath. I keep one and a tiny Epicurean cutting board in my back pack!

For something that does double duty, I'd also advise a Mora.

 

[Brian Andrews]

Old Hickory man!

 

[Mentor]

I have had great success with both a Mora and a flat-ground Grohmann no. 1. Both have a good slicing profile that excels at chopping veggies and does not bind up or tear when cutting bread. The Grohmann's handle design is great for kitchen work, as it keeps your fingers away from the cutting board.

That being said, nothing sections a whole chicken like a BK-9.

All the best,

- Mike

 

[udtjim]

For about 20.00, it doesn't get better in the kitchen than this.


http://www.hand-tools.com/product-detail.php?prodnum=KSAB5035

 

[pitdog]

I use his one a lot but it's a little too long sometimes, a normal Mora is too short for me !

 

[SpookyPistolero]

I love the Mora2000 for food prep in the kitchen. Old Hickory's are another favorite. :thumbup:

 

[skammer]

I trust Mora's in the kitchen.

Skam

 

[myright]

I've got an SDS skinner that gets a lot of use in the kitchen. IMO a skinner is well suited for kitchen use both at home and in the camp.

 

[Rupestris]

Stainless Mora Clipper for the small stuff.

Dexter Russell 9" butcher for the big stuff.

 

[pvicenzi]

Forshner

 

[pitdog]

Does anyone have the Cold Steel western Hunter ?

 

[sir woodley]

My new kitchen knife is a Queen large toothpick in D2. 5" closed. Used patiance, DMT diamond stones, 1000 grit/mouse pad then 2000 grit/mouse pad. Great knife! Nice, long, thin and razor sharp. Use it, wash it, then a lite coat of mineral oil. Two thumbs up!

 

[ss Dragonfly]

Go to any decent sporting goods store and and buy a Rapala fillet knife. Great availability, quality is above average, and the thin blade geometry is good for many food prep and fuzz stick chores.
Hey, they are fine fillet knives as well.

Cheers,
Shane

 

[KiljoyKutlery]

When I owned Roach Belly, I actually used it in the Kitchen quite bit..it was int eh drawer for a while. It doesnt hold much of an edge for long. Gene

 

[Mack]

Old Hickory man!

I've got to agree on the Old Hickorys. Although Matt Bailey just made one that I am drooling over...