Using your knives in the kitchen.

Discussion in 'General Knife Discussion' started by BubbaGump, Jan 30, 2018.

  1. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    This whole thread and conversation was about food. Not wood.

    And who argued? Not me. I just made my original post asking who uses their collection knives in the kitchen. I did not ask what is the best knife to use in the kitchen. Then people took it off base and joined the conversation to argue I was using the wrong tools and should be using a kitchen knife because they choose to use dedicated kitchen knives. I have never argued people should be using this or that knife for any particular task. My only 'argument' is that I see no need to buy dedicated kitchen knives. What I have in the existing collection is more than adequate to prepare food.
     
  2. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    Probably true about the Chef's laughing. But its kind of silly and moot. We are talking about food here. There are serious issues in life to get worked up about. What knife is best to use to slice an onion or prepare meat is not one of them.
     
  3. herisson

    herisson Apple slicing rocking chair dweller Platinum Member

    Mar 11, 2013
    The Chefs tend to be quite serious about their work. The best knife to slice an onion or meat is not a silly and moot point for them. It's quite the opposite. They are not knifenuts (like we are), they have a job to get done and quickly. I lent some knives I like a lot (dedicated and not dedicated kitchen knives) to cooks I happen to know. Their comments were quite enlightening. Hence my comment, totally food related, and totally not a jab at you enjoying your knives your way. As I said, I like to cook with non kitchen knives, too. Sometimes.
     
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  4. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    Here’s my take.

    I do sometimes use my other knives in the kitchen. But that is for one of two reasons:

    1) It is a new knife and I am testing its slicing and cutting attributes.

    2) I am going on a trip into the great outdoors, and am deciding what knife to take that will also serve for food prep.

    Now, I do a lot of cooking. Partly because I enjoy it, and partly because I, my wife and my three kids (two still at school and therefore still at home), need as much fresh, nourishing, decent food as possible. I cook from scratch, all fresh, with the exception of frozen peas. Also, because I like to eat interesting food and a wide range of cuisines, this can involve a lot of flavours, which means a lot of chopping, slicing and dicing.

    I’ve been doing this for many, many years, and have been competently taught in technical culinary knife use. Recipes which take me 25 minutes to prepare will take a lot of people more than twice as long.

    I have a paring knife, filleting knife, 10” heavy chef’s knife and a very useful, very thin 5” utility knife, carving knife and bread knife. All of them get used multiple times every week, with the exception of the filleting knife.

    These knives are miles better for fast, accurate kitchen work than any of my other knives, with the exception of the very slicey Spyderco, and that’s no better than my kitchen knives. That is my experience.
     
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  5. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    @marcinek

    Thanks for the steer, man. I’m going to pull the trigger on the 240 length - found a UK supplier. :)

    Just need to sink a few more glasses until recklessness makes me go to checkout, and when SWMBO finds it in the kitchen knife drawer, I’ll just say, “Marci made me do it!”

    On second thoughts, she might get the wrong idea. “Marcinek made me do it!” is what I will say. ;)

    Hey, I just got offered a permanent position and a pay rise; that’s my next line of defence...
     
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  6. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    Fair assessment.

    The Spyderco Endura and Byrd Cara Cara was the impetus for the original post. It is the best slicer I own and I use it almost exclusively for that task in the kitchen because it does it so well. I have used it from everything to filleting fresh catch on the beach, dicing onions, slicing chicken strips for stir fry, whatever. etc...it will be the knife I grab for these tasks. As far as cleaning, it isn't a big deal. I soak it in the same dishwater I use for other kitchen ware then hose it off. Have used it for years without any signs of rust or breakdown and contrary to what people think, the liner and pivot doesn't gunk. up. Everything washes right out just fine. Just routine cleaning and stripping, which I do with most of my folders anyways. There are knives I like better but for general duty work around the house and in the kitchen, its my go-to user. And yes, I wash it before using it for food.
     
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  7. navman

    navman Gold Member Gold Member

    703
    Mar 4, 2013
    Not everyday, but yes I have had, on occasion, used my EDC as an impromptu kitchen knife. Here is one example.

    I routinely carry a Spyderco CALY 3.5, its thin, sharp and relatively people friendly. A few years ago I worked at Joint Staff in Suffolk (old JFCOM). The command has a policy that no large knives or "weapons" are allowed in the building. We were hosting a fundraising Taco Tuesday and were using the kitchen facilities to prep and serve, assuming the kitchen would have at least large utensils, such as spatulas and kitchen knives. Spatulas and serving spoons, yes....knives, no. (but they did have cutting boards :/

    I had my Caly in my pocket and started slicing onions and cutting tomatoes and lettuce. Not as effective as a Santoku or Chef's knife, but worked perfectly adequate and I was VERY impressed with the edge that VG-10 maintained, no rolling, chipping, dents...just vegetable crud in the pivot.
     
  8. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    For sure, the thin Spyderco’s are excellent slicers. I guess I am lazier than you, or more time challenged, but I value being able to put the knives in the dishwasher, with the exception of my Global paring knife, and that can drip dry.
     
  9. BubbaGump

    BubbaGump

    322
    Oct 30, 2015
    I actually have a few pairing knives and a general user kitchen knife and an old chefs knife somewhere. They are sharp. I just never reach for them, except occasionally. I have no logical answer to give as to why I prefer other knives in the kitchen. To me it is more enjoyable to use the same knife to prepare food with that I hunt with, clean fish with or field dress game etc..It is about enjoyment I guess. Feel more connected to the task rather than using a kitchen knife. Does it mean its better? No. Just what I prefer. There is something raw and 'natural' feeling about preparing my food with these types of tools.
     
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  10. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    I am a big fan of doing things one enjoys! Vive la difference!
     
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  11. Eagle Scout

    Eagle Scout Gold Member Gold Member

    586
    Mar 10, 2010
    +1. Just picked up a BG4 off the exchange here and am doing exactly the same. GTG.

    B4.jpg
     
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  12. basmca

    basmca

    430
    Aug 1, 2017
    Cut up a tasty mango with the opinel nrm8
    This thing is a crazy slicer.

    [​IMG]
     
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  13. Pilsner

    Pilsner Platinum Member Platinum Member

    Oct 28, 2017
    Okay, thought I’d bump this.

    I’ve got a pork loin roasting in the oven, and the plain old PM2 was used to score the skin for crackling. I realised that this is the one time where I do use a folder out of choice - it is a perfect blade for that task.
     
  14. 91bravo

    91bravo Gold Member Gold Member

    Jun 29, 2008
    My bk15 has been relegated to kitchen duty...

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  15. eisman

    eisman Gold Member Gold Member

    Sep 9, 2009
    I have a number of kitchen knives, and they get used. But I keep this one around too for simple stuff like this. One of the best knife deals of the past 30 years, a Beretta marketed Bob Loveless design.
    [​IMG]
     
  16. anthonycastorena2014

    anthonycastorena2014

    722
    Nov 27, 2014
    I use my folders in the kitchen all the time!! I use a delica to skin potatoes, an endura to cut chicken (very few beat it), And a stretch for just about anything. I say if you feel like using it, use it! I have used several in the kitchen. They work and its fun, that's what it all boils down to.
     
  17. chambelona59

    chambelona59

    May 4, 2012
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