work in progress- field kitchen

[koyote]

Just popping off with some photos of one of my Warrant knives-

I enjoy petty knives a lot, the first one I made is still hanging in the kitchen seeing daily use. I decided a while back to grow the knife a bit and combine the ideas of the petty knife and the common narrow bladed kitchen utility. Being a Navy vet, I started calling it the Warrant knife around the house. Lame joke, but it stuck.

I often pair this with a santoku or broad french chef's patter and a petty knife as a set.

This one is for field use, so it's getting a pouch sheath done up. Photos are after the first coat of tung oil, I'm on number 4 now. Handle is wenge, blade is 15N20, nominally .095 thick with a gentle full taper grind and distal taper to a V edge.

Blade length is 5 7/8 inches.

So, what do you guys look for in a field kitchen knife? or a small set of kitchen knives.

Again WIP photos.

 

[mitchshrader]

That blade happens to nearly match, in size and design, an ebay find that I dearly love. A 2/3 size 'french' knife more or less, thin and hard and a joy to glide through everything from parsnips to pig parts.

Keep making that kitchen cutlery and I'll be waving money at you, sooner rather'n later I'd guess. Now if you'ld just make a few paring knives before you get too backed up...

 

[koyote]

I'm still sorting out a paring knife design I really like. The petty knife I do like, and I've been doing some of those.

I'm actually thinking a nice sharp pointed wharncliffe style blade with a good handle might work well as a paring knife.

 

[Keith Montgomery]

Looks like it would work great. It is also very pleasing to the eye.