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Post by LowKey on Jan 15, 2015 4:34:46 GMT
Yup. One of the many jobs I held while in college after the army was as a prep cook.
An old greek cook taught me how to use a knife, pinch grip as shown above with the finger tips of the hand holding the food curled under with the flat of the blade sliding/braced against the knuckles....keeps you from loosing fingertips.
It's also where I first saw a good carbon steel chef's knife (cooks personal knife, not the restaurant's)...and I watched it slice through smaller raw bones like a hot knife through butter...hence my fingers comment above.
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Post by LowKey on Apr 24, 2017 9:42:47 GMT
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Post by redeyes on Apr 25, 2017 6:40:59 GMT
I'm not really a "fighting knife" type of person. I tend to go with knives that have more utilitarian purposes as their primary function, but that can be pressed into service for cutting someone in the four "classic" ways.* So while staring at my monitor suffering from a bit of work related brain-fry an odd knife related question popped into my head: Why aren't fighting knives shaped like chef's knives?? They've got a nice curved cutting surface for slicing. They're wider than hell, so stab wounds would create a whole lot more carnage than most "fighting knife" designs I've seen.
Beef up the blade a bit, add a cross guard if that's your preference, and you should have one hell of a nasty Pokey-McStabby.
Thoughts?
1-Long 2-Hard 3-Deep 4-Continuously Jim Bowie's knife was supposed to be pretty much a large butchers knife. Google Schively Perkins Bowie. That is supposed to be an exact copy but no one really knows. Also the Edwin Forrest Bowie is supposed to be the knife used at the sandbar ferry. Niether would be out of place in a knife block. |
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Post by red on Apr 26, 2017 23:26:37 GMT
I got my moms Old Hickory 8 inch butcher knife.While a bit thin if ya ground the tip down a bit to a more pointy point it may work ok for a stabby. I did have an idea to use it or the bigger 12 inch butcher or the big cleaver as my big brush knife. Make a heavy sheath for it and go.
The first thing i do with all new knives is to cut in the kitchen.I have some cheap dollar store kitchen knives, i broke every one so far.
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Post by LowKey on Apr 27, 2017 7:45:26 GMT
I got my moms Old Hickory 8 inch butcher knife.While a bit thin if ya ground the tip down a bit to a more pointy point it may work ok for a stabby. I did have an idea to use it or the bigger 12 inch butcher or the big cleaver as my big brush knife. Make a heavy sheath for it and go. The first thing i do with all new knives is to cut in the kitchen.I have some cheap dollar store kitchen knives, i broke every one so far. When I was a mischievous lad of around 12 years old I snuck away to the local woods with a 12 inch old hickory that my father had in his toolbox (why for I have no earthly idea) and used it like a bolo to chop down a softwood that was around 8-10 inches in diameter. Took a long time, but down it came eventually. I'm actually rather fond of old hickory knives, one of the few times you actually seem to get what you pay for and then some. |
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