The 10" Old Hickory butcher is a good, well-balanced knife, but it can get in the way of itself due to its size.
Another good choice is a KA-BAR 7" fixed blade - granted more a utilitarian / military knife; but they are tough, hold a razor edge and will last a loooooong time even with a ton of abuse.
kabar usmc, usmc kabar, best hunting knives, kabar knives for sale, ka bar knives for sale, knives kabar, best outdoor knife, us made knives, combat knives, military knives
I have a serrated one with composite handle that is a great "pig sticker".
I have used mine as an all purpose knife when camping, tailgating, etc. It is well balanced, fits my hand perfectly, it stays very sharp for along time and it takes a ton of abuse and keeps on ticking.
Heck, I bet you could drag that dude behind your car for a few miles and then just clean and sharpen it and then slice a tomato razor thin - it's the original Ginsu! Lol
It makes one heck of a BBQ knife! Think about it.....
Last edited by HC in SC; January 7, 2015, 06:37 AM.
Anyone have a good recommendation for slicing bacon and pastrami as thin as possible? Personally, I like the thin slices, but I don't have much room to store a slicer.
Check out the Rapala el-cheapo from Wally World first IMHO. They got decent reviews and I have seen several posts where people swear by them. Might give you a better idea of what type of knife you are looking for when you decide to really drop some dough. Agree 100% with Strats partial freezing method. Before someone showed me that several years ago I'd kill myself trying make clean cuts with bacon, steak or roll sausage and have a mess to boot.
I use one of those long blunt tipped slicing knives, but serrated. I'm not entirely sure if it's supposed to be a bread knife or what, but it works wonderfully for sawing through barked meat, and making thin slices at that.
As an introduction to high-end Japanese cutlery, the Tojiro DP series of knives is arguably the best. The quality of the core VG-10 steel, stainless clad construction, blade geometry, versatility of edge profile, and high level of fit and finish are unmatched at the price points offered. Convexing on the blades is done very well, the tapered spine on most knives in the DP series heightens balance and dexterity, and the flush handle surfaces make these knives incredibly comfortable to use for long periods of time. It is no wonder that these knives are favorites among value-conscious professional and home cooks in both Japanese and Western kitchens.
The Tojiro DP 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable cutting applications.
Please note: the felt protector fits much better than the saya.
Weight: 7.2oz (204g)
Blade Length: 165mm
Overall Length: 305mm
Spine Thickness at Heel: 1.9mm
Blade Height at Heel: 45.5mm
Photos by Jes Whiteford
I not only ordered one for the gift, but one for me.
Comment