Your pocket knives and outdoor knives in the Kitchen?

The thing about giving a sharp knife to a person accustomed to dull knives is the change in use doesn't come with the change in sharpness.

Bad habits with dull knives don't just go away.... That's why there are so many serrated kitchen knives, people are used to sawing through everything.
 
Yep. :)

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jimh0220 said:
Can anyone explain the logic behind this need? And, please, no 'cause I can' answers. I know you can, but WHY?
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Cutting food is a good way to patina carbon steel blades and prevent harmful rust from forming. It can also provide an opportunity to test an edge, likesay, when slicing an overripe tomato. It also gives you a chance to become accustomed to the knife by actually using it. Of course there are other ways to accomplish these goals, but sometimes there is more satisfaction to be had by doing something practical/useful with your knives.

That said, I would agree that dedicated kitchen knives are far superior for food prep. :)

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;)

-Timber
 
i didnt know I had to use certain knives indoor and other knives outdoors damn it guess I got to get me some of those indoor knives.
 
Hairlesstwinkie said:
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.
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so, you're going to go take your ferrari out on the off road trails, which it is completely unsuited for, simply because you paid a lot of money for it?

pretty much any kitchen knife with an edge on it blows away any pocket knife. Unless you are only doing things in the kitchen that a paring knife should do.

Was helping my girl prepare jicama salad recently at her place. The knives were all completely dull. After attempting to skin the jicama with her knives, I resorted to my Spyderco Military which excelled at the task. However, when it came time to chop up the thing, even her dull kitchen knives outperformed my razor sharp pocket knife because of their size and design. Hard to get a good chop going with a pocket knife.

That said, I don't have a good set of kitchen knives either haha. Up until recently I hardly prepared any food that really needed a good set. Now I am more interested in cooking and really need to get some... I still often use my pocket knives in my own home, but I admit they are ill suited to the tasks.
 
FullyTorque said:
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.
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So, just 'cuz? Again, yeah, it works, but a kitchen knife is made for just that job. Why not use it?
 
Hairlesstwinkie said:
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.
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So carve something, open a box, slice paper even. Find something besides chopping your onion to do with it. I buy good quality TP, too. Doesn't mean I'm gonna start using it when I pee, just to get more use out of it.
 
Can someone explain the 'don't sharpen my kitchen knives!' issue out there. Hell, my wife can't get me to sharpen our knives fast enough. Show the chucklehead who insists on a dull knife why dull knives suck, why a sharp knife is better, and they should be able to figure it out. Start with a tomato or a nice slab of raw chicken meat. If they still don't get it, buy your own set of knives and keep em sharp, and laugh at their lack of intelligence. You all hang out on BLADEforums, and can't convince someone why sharper knives are better, as well as safer?
 
jimh0220 said:
So, just 'cuz? Again, yeah, it works, but a kitchen knife is made for just that job. Why not use it?
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Because I wanted to use the Becker. What's hard to understand about that? I've been waiting for the weekend to go out and use the Becker to it's full purpose.

And the offroading a ferrari analogy is backwards... that would be like using my Wusthof chef's knife to split fire wood. Using a survival/hunting knife in the kitchen is like taking a Jeep down the highway. It's not as fast and sleek but it can get the job done just fine. I personally would hate to spend more than half an hour in an offroad jeep going 80 down the highway... I also wouldn't want to use a huntin knife in the kitchen everyday... but it might be fun every once and a while

I can't understand the desire for dull knives either...
 
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Using a survival knife in the kitchen is funny.

Like using a Spartan spear as a toothpick, sure it works, looks silly though no?

If you consider yourself a knife fan, don't embarrass yourself and sharpen it. It's a KNIFE.
 
In all reality unless your paying for their pocket knife who are you to tell them how to use it. I personally dont use my pocket knife much in my kitchen, but if someone gets enjoyment out of it. Who is anyone to tell them they shouldn't. It is in fact their knife. I could see a issue if it was something that is abusive to the knife. But I dont think choppin veggies or sandwich is abuse of a folding knife. And dont take this as some kind of attack on the op I just talkind in general here.
 
for shit and giggles? I'm single so no one at my house cares :D. But seriously, I do have a very nice set of calphalon katanas, not exactly big bucks high end but not cheap either, and they do a very fine job at the kitchen. 2 weeks ago I cleared the block and replaced them with 3 beckers, 1 ka-bar, 2 esees, 1 sykco and 2 handmade by me (just for a while, the katanas will be back at their block soon). Why? Because I have accumulated so many knives, they are not being used. Food prep is a common knife tasks, it's not like I'm camping and building fires everyday. Today the esee 6 sliced onions and steak, and a handmade spread the mayo on the sammich :D Also, on a restaurant I always give first shot at whatever knife they have. If it's not up to the task, out comes the folder, no biggie.
 
FullyTorque said:
Because I wanted to use the Becker. What's hard to understand about that? I've been waiting for the weekend to go out and use the Becker to it's full purpose.

And the offroading a ferrari analogy is backwards... that would be like using my Wusthof chef's knife to split fire wood. Using a survival/hunting knife in the kitchen is like taking a Jeep down the highway. It's not as fast and sleek but it can get the job done just fine. I personally would hate to spend more than half an hour in an offroad jeep going 80 down the highway... I also wouldn't want to use a huntin knife in the kitchen everyday... but it might be fun every once and a while

I can't understand the desire for dull knives either...
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Yeah, I knew it was backwards as soon as I hit post. DOH.

But I would have to take your example one step further. It's not like driving an off road Jeep down the highway. It's like taking your Jeep to a race track with a lot of tight, high speed turns. Sure, the Jeep will make it around the track, but it's going to struggle in a LOT of areas.

Even a thin pocket knife is a huge handicap compared to a Chef's knife for most tasks in the kitchen. Once you start bringing THICK tactical/overbuilt outdoors folders into the mix it becomes that much worse.

I'm not hating on this at all, as I love to use my pocket and camping knives, and often using in the kitchen. I am just aware how much crappier they are at the job. And if you handle a well made, and sharp Chef's knife you might never want to bring a becker into the kitchen again :p
 
Anyone in southern Cali, if you have a dull kitchen knife I'll sharpen one for you.

Again, it's my pleasure.
 
zuluninja said:
for shit and giggles? I'm single so no one at my house cares :D. But seriously, I do have a very nice set of calphalon katanas, not exactly big bucks high end but not cheap either, and they do a very fine job at the kitchen. 2 weeks ago I cleared the block and replaced them with 3 beckers, 1 ka-bar, 2 esees, 1 sykco and 2 handmade by me (just for a while, the katanas will be back at their block soon). Why? Because I have accumulated so many knives, they are not being used. Food prep is a common knife tasks, it's not like I'm camping and building fires everyday. Today the esee 6 sliced onions and steak, and a handmade spread the mayo on the sammich :D Also, on a restaurant I always give first shot at whatever knife they have. If it's not up to the task, out comes the folder, no biggie.
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Pics or it didn't happen. Your friends and neighbors that see that must think you're nuts.
 
at least 2 of my friends thought it was pretty crazy, but all in good fun. No pics, will snap some when I get home. No neighbors getting inside to check my stuff.
 
3 reasons for me and it has nothing to do with "showing off."

1st) I'm a minimalist and having a specialty knife for this or that drives me nuts.

2nd) I don't get into the woods as much as I'd like so using the blades at home gives me more familiarity with them that I wouldn't get otherwise.

3rd) Most of my cutting tasks in camp are food related so it's only logical to try them out at home.

My question to you is WhyTF do you care and WTF's up with the hostile tone?:rolleyes:
 
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Why the heck not use whatever knife you want to use where you want to use it?? If I have a good quality outdoor knife I like and I feel like using it in the kitchen then why not??? If it cuts it cuts. But maybe I'm just redneck and don't care what others think of my tools I use. My outdoor and pocket knives work just as well as a so called kitchen knife.:D


 
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