Your pocket knives and outdoor knives in the Kitchen?

CSG said:
Personally, I think it's ridiculous. If your kitchen knives, which are knives *designed* for processing food, aren't sharp, well, duh, sharpen them. If you can't figure out a way to sharpen and maintain your knives you probably shouldn't own them.

It's just as ridiculous to use your tacticool knife in a restaurant. 99% or better of the time you'll get sufficient utensils and if your steak is so tough that you can't cut it with their steak knife, you chose a poor place to eat.

I like using the right tool for the right job and tactical and outdoors knives are not designed for the kitchen even if one uses them in camp to prepare food.

My guess is a lot of people doing this sort of thing are fairly young, new to carrying a knife, and want to post look-at-me photos on forums like this one.
Click to expand...

You seem to have real thing about this.
Why so serious?
Relax, it's more fun that way.
 
A knife nut has sharp knives in the kitchen too.

im surprised to hear many here have dull kitchen knives.

I love my kitchen knives far more than my other knives.
 
CSG said:
My guess is a lot of people doing this sort of thing are fairly young, new to carrying a knife, and want to post look-at-me photos on forums like this one.
Click to expand...

We ought to kick those young wippersnappers out. They should know that knife forums are serious business.:rolleyes:
 
I have an excellent set of kitchen knives that sit in the wooden block that came with them when I bought them about 15 years ago. They are Soligen steel knives, and I keep them sharp. I use a steel on them two or three times a week as needed, and then about once every 3 months or so, they get a workout on my paper wheels to get them back to hair shaving sharp. Paid about $300 for the set, which was a lot of money for me back then for a set of knives. However, I was tired of the Walley World specials that had to be replaced every 6 months or so.

I don't use my folders at the table or for food prep. I won't cut anything on a ceramic plate with my EDC and dull the edges. In fact I have a hard time keeping the wife from trying to cut something on a serving plate with our kitchen knives. That is what a cutting board is for I (continually) tell her. Women... they just don't understand the basics of good knife care.:grumpy:

Blessings,

Omar
 
Well... the kitchen knives aren't mine. So I can't do with them as I please.
I can see mom walking in now and me with a pile of kitchen knives next to the stones. "WTF ARE YOU DOING WITH MY KITCHEN KNIVES?!"
"Ummm.. making them sharp for you.."
"WHAT FOR?! THEY'RE FINE!"

Yepp... would not be a good conversation.

Lol. My mom is easy going but I don't think she'd be too happy if I was messing with the kitchen knives. I've asked her if I could, she always says no, they're fine. So I leave it alone lol.

However, I don't tend to use my knives for food. However, my SAK has been through some food because it just cuts through everything like butter. But, my SAK isn't exactly a "tactical" knife.
 
Simply because the dining knives at home are dull and they aren't mine... They're my roommates. I can use my Hinderer to cut my meat, Southard to dice veggies, and Sebenza to cut up fruits because I've already paid such high price for them so why not use them with every chance I get. Knives are meant to be used and I want to use every penny that I can squeeze out of my blade. They're not restricted to just outdoor or utilitarian usage. I find my folders to be fine dining knives.
 
I dont mind when my GF uses the knives on plates, gives me a reason to pull out the stones haha.

shes a chef also so it doesnt happen often enough.
 
stabman said:
Missed the part about my wife getting cut even with the knives as they are, eh?
Amazing bit of info...
Click to expand...

Naw. Easier to cut yourself with a dull knife than a sharp one. Been there, so I speak from experience.
 
BladeChick777 said:
Well... the kitchen knives aren't mine. So I can't do with them as I please.
I can see mom walking in now and me with a pile of kitchen knives next to the stones. "WTF ARE YOU DOING WITH MY KITCHEN KNIVES?!"
"Ummm.. making them sharp for you.."
"WHAT FOR?! THEY'RE FINE!"

Yepp... would not be a good conversation.

Lol. My mom is easy going but I don't think she'd be too happy if I was messing with the kitchen knives. I've asked her if I could, she always says no, they're fine. So I leave it alone lol.

However, I don't tend to use my knives for food. However, my SAK has been through some food because it just cuts through everything like butter. But, my SAK isn't exactly a "tactical" knife.
Click to expand...

You need to teach Mom about why a sharper knife is a better knife. Sharpen 1 for her, and have her slice raw meat with both. Short lesson and she'll had you the rest of the knives asap. Plus, if you sharpen as good as I suspect, it'll be easy to prove.
 
Hairlesstwinkie said:
Simply because the dining knives at home are dull and they aren't mine... They're my roommates. I can use my Hinderer to cut my meat, Southard to dice veggies, and Sebenza to cut up fruits because I've already paid such high price for them so why not use them with every chance I get. Knives are meant to be used and I want to use every penny that I can squeeze out of my blade. They're not restricted to just outdoor or utilitarian usage. I find my folders to be fine dining knives.
Click to expand...

And, therefore, you are the type that I don't understand. If your roommate likes dull knives, get your own and keep them away from him. I am sure your beloved Sebenza cannot outcut a fine fruit or paring knife, no matter how sharp. It's just a matter of what the knives are made for.
 
jimh0220 said:
Someone please explain to me the phenomenon of the dying urge to use one's knives so much that you must use them in the kitchen. I know, nothing says manly at home than using your SAK, Esee, Becker, Buck, Spyderco, Cold Steel, and millions of other choices and culinary utensils AT HOME. Not at campsite, in the woods, etc, but AT HOME. You even post pics: a beautiful slab of animal, some tasty veges, a fork on the left, your wine or upscale Ale next to the plate, and a pocket or sheath knife at the right side of the plate. WTF? Do you not own a decent, even adequate, set of kitchen knives??? C'mon, was the $300 custom blade bought with the cash you could have gone to the Wal Mart with and picked up a cheapie Farberware set for $40? I mean, really, your undying need for showing off blades could be done with a KAI, Benchmade, Henckels, or other quality set of other Kitchen knives you could show off, and that will, undoubtedly, work better it the kitchen.

Can anyone explain the logic behind this need? And, please, no 'cause I can' answers. I know you can, but WHY?
Click to expand...

I get where you are coming from, but there have been numerous times that I've had to prepare food with only my pocket knife. I made wine braised flank steak rolled around roasted red peppers, feta and mahon cheeses, and some lemon dill couscous with broccoli with only a G10 Endura. Most of the time though, I was using my pocket knife to make a sandwich while on the road--I prefer to stop at a grocery store than eat fast food. Sometimes you are at a friend's place and, having earned the nickname "the Iron Chef," they want you to cook something, but they only have dull serrated sets (or worse--only plastic knives!).

Although I haven't spent quite as much on kitchen knives as on folders, I do have some expensive kitchen knives (e.g. a Konosuke HD2 funayaki wa-gyuto) that make pocket knives look like splitting mauls. A well made kitchen knife will blow away any pocket knife of equivalent value when used for food.
 
I'm living at home between semesters. My mom says "I don't want my knives to be sharp" in regards to our kitchen knives. Also, I don't buy knives for which price outweighs value (As I see it. Not to knock high end knives. I'd love to win one or something... ha). So whatever knife I have is pretty much what I use.

Also, it's a tool. It is meant to be used. I say if a knife is so expensive you baby it then it is exclusively a collectors piece and shouldn't be carried. If you're gonna carry something designed to cut things, why not cut things with it? I mean, if you're a serious cook/serious about your cooking then yeah, good kitchen knives probably would work better. But my knives get done what I need done.

Used the RAT 7 to cube some nice big potatoes for my lady to brown. It did just fine. (Although it was already kinda dull. I have more trouble with it than high end stainless. I think I need a real sharpening system)
 
Last edited:
I have a couple nice Japanese kitchen knives, which I keep hair-popping, and my wife has had a block full of Henckels since before we met. I keep those plenty sharp, but often let them go just a tad longer before touch-up. Occasionally, I just like to see how an outdoor or folding knife will do; sometimes, I just have a quick cut and don't want to bother with a kitchen knife so I'll use my EDC.
At work, I always cut my chicken and tomatoes with my Para2.
If I'm cooking a recipe I found on the Becker subforum, I'll usually prep it with a Becker just to show it can be done. Particularly if pictures are involved.
My Miyabe slices better, though.

5/32 O-1 is awesome on wood, but camping last weekend I felt like I was splitting rather than slicing my zucchini. Still tasted great!
Use what you enjoy.
 
jimh0220 said:
And, therefore, you are the type that I don't understand. If your roommate likes dull knives, get your own and keep them away from him. I am sure your beloved Sebenza cannot outcut a fine fruit or paring knife, no matter how sharp. It's just a matter of what the knives are made for.
Click to expand...

It's really simple to understand. My mind set is that I'll use my knives to the fullest after paying hundreds of dollars for them. It's like having a Ferrari. No sense in only driving it once every blue moon, why not drive it every day since I've already paid for it.
 
There's no really good purpose for using pocket knives in the kitchen, it's "just because I can". It's an excuse to use them, IMO. Nothing wrong with that.


As far as the above discussion and "dull vs sharp" as pertaining to safety... all I can say is I've cut myself far more on razor sharp knives than on dull knives.

But on the other hand I've seen someone get a deep, nasty slash from a completely unsharpened table knife. :confused:
 
Im not gonna pull out a tactical folder but an Opinel is a fine dining utensil.

I love that little knife and use it for everything.

They make a set of kitchen knives that I'd like to have.

And yes, I am young enough to live at home, a nasty place.
I don't trust any of the utensils/flatware in the house.

I have my own fork, my own spoon, my own cup, my own plate, my own straw, spork, and laser sharp-low key traditional pocket knife and a couple others that are well suited as eating knives.

Plus cutting food is the best way to patina an Opinel, I say that knives like that are an exception as they look quite at home on the table.

Single, non locking blade in a natural colored wooden handle. So classy.
 
Just look over in the exchange to see some great kitchen knives made by some of the makers herein the forum. Now that would fill a need for the proper tool in the kitchen.
 
HwangJino said:
In my experience, women prefer dull knives.
Click to expand...

Not to go completely off-topic, but maybe many women are just unaccustomed to having sharp knives in the kitchen because neither they, nor their husbands/boyfriends, etc., know how to sharpen them. How many people do you know, who aren't into knives, actually know how to sharpen knives? I'm pretty sure there are women right here on this forum who like sharp knives. ;)
 
I used my new Becker BK16 to chop up some veggies last night. I wanted to test the edge out on something other than paper and arm hair. But really I just wanted to use the knife. I'm packed up to go camping after work and will probably do some carving, batoning, and hopefully some fish cleaning. This fall/winter I plan to put it to work skinning and dressing small game and deer. I bought this knife to be my main all-purpose hunting and camping knife so I want to use it for as much possible to find out what it can and can't be used for... and how and why I should change and modify it to make it more useful.
My impressions in the kitchen; The Becker worked great and I think it could handle 99% of my food prep needs... However, I didn't like the thick blade for slicing and dicing. It wasn't bad but I would not use it as a dedicated kitchen knife, I have many dedicated knives for those needs. I'll probably only use it a couple more times in the kitchen for cutting meat, maybe some de-boning, just to see how it goes.
And even though I'm turning into a grey-beard I was still excited enough about my new knife I snapped a "look at me" picture.
243384D2-0740-4D39-8139-E8E1628CFBE0-1620-0000028367642C9D.jpg
 
You must log in or register to reply here.
Back
Top