Survival knife as cooking knife
- Thread starter mainecoon
- Start date
- Status
Gordon
Member
"Camp Knives" were hot a few years ago and I had a couple made. One thing to remember is cooking , especially meat cutting and fruit cutting will stain non stainless blades, even if the knife is "taken care of" with non toxic protection. A good camp knife is a good large meat slicer, which means some length , at least 4" or more. It is a fair chopper but still must not wedge the food so not too thick and flat grinds seem best for this to me. I don't know who makes a good production one. Some of the domestically produced "Old Hickory" brand ones I've seen worked well.
Gordon
Member
this Rezine 2000 Mad Dog knife is my favorite for the duty, but they go for $3000 these days
entropy
Member
The basic Mora will do fine for 99% of camp cooking chores. I have used my Cold Steel FInnBear at home when all the kitchen knives were in the dishwasher.
Jim Watson
Member
"Up to Green River?"
Bad Ninja
Member
My camp knives see far more use in the camp kitchen than anywhere else.
I like to think Im gonna use them like a mountain man but the reality is they see more action cutting food than feathersticks.
I like to think Im gonna use them like a mountain man but the reality is they see more action cutting food than feathersticks.
Gordon
Member
This knife is highly rated for around camp use and very inexpensive
https://www.amazon.com/Cold-Steel-20PBL-Peace-Maker/dp/B00BD57RZW
https://www.amazon.com/Cold-Steel-20PBL-Peace-Maker/dp/B00BD57RZW
Nope
"Survival Knife" means a compromise between hacking, chopping, cutting while a cook knife is far too delicate.
Madcap_Magician
Member
Depends on the survival knife and the food prep.
Can you do it? Yes. But survival knives don't have many design characteristics in common with kitchen knives.
Some big differences:
1. Survival knife blades will almost always be thicker, which impedes cutting efficiency but improves toughness.
2. Kitchen knives never have guards, especially on the edge side, where a guard would interfere in slicing and chopping of food.
chameleonbear
Member
- Joined
- Jun 5, 2014
- Messages
- 64
So I have a Becker BK-5, it's kind of a survival knife. It's taken a LOT of abuse over the years and just asks for more. The nice part of it, it's a LARGE trailing point design that does GREAT for slicing and dicing. The baby brother version of it is the BK-15. They both work ridiculously well for camp kitchen duties although I think I would give the nod to the 15. The handles were designed by Ethan Becker, the blade was done by Jerry Fisk and it's made by Ka-Bar... How can you go wrong right?!
The 5 and the 15 are the only "survival" blades I'd say work well in a kitchen (one hangs in my pantry as the heavy duty chopper).
Jackal
Member
My Becker BK2 isnt going to replace my inherited grandparents Forgecraft repurposed sawmill blade chefs knife anytime soon, but for basic cooking chores, its works just fine.
Sav .250
Member
If you can`t ............. it`s not a universal use type. J s/n.
Jimfern
Member
I just got back from camping with a new to me camp knife. I found the blade too thick for cutting for cooking so I'd recommend bringing a cooking knife or two with you if you have the room. The camp knife I have is very heavy duty and suitable for heavy use, just not cooking duty.
Last edited:
DDDWho
Member
- Joined
- Dec 3, 2016
- Messages
- 793
I bought 2 of these Herter's "Improved Bowie's" back in the 1960... less than $2 each as I recall. 5" 1095 steel blade and some kind of African rosewood handle which is supposed to be impervious to all most everything. It is a great cooking knife, thin flat grind blade makes for easy slicing and dicing. I've also cleaned deer with it. When I left my first wife I used it as my main kitchen knife for a couple of years finding it up to almost every cooking task.
I carry a Hudson Bay axe and a bow saw for wood working chores when camping. I too have a Becker BK2 if I ever decide to baton but I doubt I'll ever baton.... no need for it if you otherwise have the right tools for the job.
The Becker
I also like the Condor Bushlore for camp duties
I carry a Hudson Bay axe and a bow saw for wood working chores when camping. I too have a Becker BK2 if I ever decide to baton but I doubt I'll ever baton.... no need for it if you otherwise have the right tools for the job.
The Becker
I also like the Condor Bushlore for camp duties
I bought 2 of these Herter's "Improved Bowie's" back in the 1960... less than $2 each as I recall. 5" 1095 steel blade and some kind of African rosewood handle which is supposed to be impervious to all most everything. It is a great cooking knife, thin flat grind blade makes for easy slicing and dicing. I've also cleaned deer with it. When I left my first wife I used it as my main kitchen knife for a couple of years finding it up to almost every cooking task.
I carry a Hudson Bay axe and a bow saw for wood working chores when camping. I too have a Becker BK2 if I ever decide to baton but I doubt I'll ever baton.... no need for it if you otherwise have the right tools for the job.
There's no need for it unless you don't want to carry all those other tools with you. That's me.
I also have a Condor Bushlore. Great knife AND sheath. Inexpensive too.
The Becker
I also like the Condor Bushlore for camp duties
Sunray
Member
"...how well do survival knifes fit the bill..." Better than a spoon. I don't(and won't) go in the field without my tools. Mind you, my old Russell style skinner slices pea meal bacon with no fuss. It's about the quality of the knife more than how big or what some marketing type said it was for. "Survival" knife is mostly a marketing term.
And cooking for '6 +' is nothing. As long as you have the pots. The blue enamel on steel canning pots are good. Not exactly cheap any more though. And the enamel gets broken off with a dent.
And cooking for '6 +' is nothing. As long as you have the pots. The blue enamel on steel canning pots are good. Not exactly cheap any more though. And the enamel gets broken off with a dent.
AJumbo
Member
So, all that time when I was at rendezvous, using the same Green River skinning knife for making camp, preparing food, cutting my patches, skinning critters and fixing my gear and horse tack, I was doing it wrong?
One more thing about survival knives and food to keep in mind. When you are using a knife to cut wood, the green stuff, the blade is going to get sticky dirty. Unless you have some alcohol or other cleaner/ method it's only going to be good for cutting food that is going to be cooked. If I am packing a survival knife I would also have a 3-4" parer/utility for cutting raw fruit, vegetables and plated meals.
Deltaboy1984
Member
Old Hickory knifes for camp.
- Status
