I've done a lot of this over the last five years, and I've found that certain "outdoor" knives do just fine in the kitchen. Others . . . not so much.
For example, a fishing/fillet knife will do a fine job on most things. I have a Rapala folding fillet knife that will slice soft French bread, joint a chicken, slice roasts, and hack up a salad in short order. I have a Buck fishing knife that will do the same, and a Buck bait knife that acquits itself quite well as a kitchen utility knife.
I do veggies with my EDC knives. If you're using a thicker blade, the technique changes, but as long as it's *sharp* you're good. Sodbusters make fine paring knives. I've made whole meals with a Case large Sod Buster.
One of my all-time favorite carry knives for kitchen use is the Normark/EKA Swede 92. Wow. Talk about a general purpose knife. The blade is thin enough and the grind gradual enough that it will do tomatoes, celery, carrots, onions (awesome there), lettuce, potatoes, and all that stuff. I can do steak or roast with it (careful if it's a big roast, 'cuz you may have to circum-slice to keep your hands from getting sloppy).
A Buck 105 does quite well in the kitchen. Buck 102 likewise, but for smaller stuff. A Jarvenpaa Leukku does a bang-up job (careful with carrots and celery, the thicker blade will split/shoot pieces). Buck 110 . . . modest results, good with salami and cheese, fine with steak and roast, veggies . . . use care. Benchmade Steigerwalt (flat ground) does just fine for most kitchen utility duty. The skinning blade is nice and thin, acts just like a kitchen knife.
Most of my "classic" slipjoint patterns work well as utility knives -- did dinner with a Peanut once, that was a bit of a stretch though; it proved the "point" that you *can* but it also demonstrated that you probably *shouldn't*.
Buck Vantage, pretty good, better than the 110 for most things, but the wide blade tends to work against you for certain fruits and veggies, and the 110s pointy tip actually wins points in more delicate veggie work.
SAK . . . you *can*, but you'll work more and take longer.
Larger "combat" format and "Bowie" knives . . . *bleh*. I award zero points. Too much like work.
Kershaw Leek . . . awesome as a kitchen utility knife. Same with the Vapor.
Kershaw Zing . . . good, right up there with the Leek & Vapor, and the blade scallops work well for cucumber, as the slices don't stick to the sides.
Kershaw Northside . . . surprisingly effective for a big folder. I did a salad with it, cut up a roast, did some onions. Quite happy with it, really.
Kershaw Packrat . . . like a smaller version of the Northside blade, really good for thin work, very good shape for general kitchen use.
In general, I find that knives designed for fishing applications are almost natural drop-in replacements for kitchen knives. Game butchering knives, likewise.
Oh, and a special mention for the Mora 2000. That sucker *belongs* in a kitchen. Effortless tomatoes and veggies. Happy with onions. Also the perfect steak knife. Reminds me, I need to get some more of these.
Your regular Mora blade will do a lot of things well, but the bevel tends to toss carrots and celery, so use some care.
I find that when I'm using a steeper grind that wants to "throw" food, a trick that keep pieces from winding up on the floor is to take a collander or similar large item and loosely drape a dish towel over it, over on my right side (right handed), to act as a kind of backstop for flying veggie fragments. Saves a lot of bending over.
That's all I can think of at the moment. I'm sure more will come to me later.
