I'm looking for a good affordable kitchen-camp knife. What do y'all recommend? Pictures would be great. Thanks

Victorinox (Swiss Army Knife makers) produces a variety of kitchen knives at reasonable prices.

Kevin

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I own a 23 piece set of the Classic Wushof knives and they are excellent - just pricey! So if it weren't for the cost I'd recommend them to you as they have no short comings that I've found in 22 years and carry a lifetime warranty.

You did say "affordable" and I do understand that the Victorinox kitchen knifes are excellent while priced very reasonably, so that is what I'd suggest looking at. They are warranted for life as well.

Cold Steel makes some nice kitchen knives. I really like the 6" boning knife. works well for general work, will work on big game and as a fish knife. The slicer is nice and they have some smaller knives also. Can be had for less than 15 buck when on sale at Midway or Smoky Mountain Knife and I guess a lot of other places.

We have one of the Cold Steel serrated kitchen knives, with about a 6" blade I believe. It's a favorite of mine. At the same time, my wife picked out a Dexter kitchen knife. That one was not too sharp from the beginning, and I don't even know if we still have it...

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Go on Amazon and get you some Old Hickory knives.
Great carbon steel on very cheap knoves

Most of my kitchen knives are US made Chicago Cutlery and are so old they are not made anymore. I have some old Brazilian made Tramonina kitchen knives that I got at Sam's Club in the early 2000s that were bought to take to outdoor events. I went to a restaurant supply store and bought snap on/off plastic clam shell carriers for them. They have worked very well. The flexible boning knife shown has breasted out hundreds of pheasant and other birds.

When I think of a kitchen knife I think thin blade slicer. When I think camp knife I think of a heavier blade for chopping chores. If you are looking for a decent knife primarily for kitchen duty an 8" Chef's style knife from Forschner Victorinox or Dexter Russell with a polymer handle is probably the way to go. One of those will probably run about $40.

If you are looking for a camp knife that will slice an onion, split a deer, and shave kindling, something like a Buck 102 Woodsman or 105 Pathfinder would be better. It seems I've seen those at Walmart in the $40 to $50 range.

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From Amazon, The Morakniv start at about $10 and up.
Pretty good blades for the money.
And you get a Sheath for that Trailblazer Look!

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I'd go on eBay and pick up a vintage Chicago Cutlery 42S 8" chef's knife for around $10 + S&H; then, take it to a professional knife sharpening service and have them put a fine edge on the blade.

It should serve you well for the next fifty years, which is how long I've been using mine.

Not exactly cheap but not horribly expensive either are Warther knives, Made in Dover Ohio.

they are excellent

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Chicago Cutlery.

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That's a good idea. An Opinel would be good choice too. A largish folder maybe? Oponel makes kitchen knives, but those are in the Forschner/Victorinox price area.

I checked Amazon and they have a Tramontina ProLine set of 4 kitchen knives for $30. They are labeled Made in Brazil from German High Carbon Stainless Steel just like mine.

All told I have 27 Chicago Cutlery knives dating to the 1980s and 1990s. I have four 103S US made steak and four Chinese made of that model. Those four Chinese made Chicago Cutlery knives are not as good of quality as the US made and were the last I bought. The China made 42S is still offered, but I would not buy one.

If I was going to buy an old US made Chicago Cutlery Chef's knife to rework, I'd look for a 10" 44S model. That gives you more steel to work with. Over the last three or four years I stepped up the quality of my knife sharpening gear and my skills.

I had checked into having my knives sharpened through a hardware store that works with a local craftsman. He was charging $4 to set up kitchen knives plus $1 an inch. It would have been a couple of hundred bucks just to have my Chicago Cutlery knives done. Another issue with the older Walnut Traditions knives is if the handles/scales were kept oiled. If you end up have to regrind and re-scale a used kitchen knife something like a new Victorinox may be a better buy.

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My pop hailed from Dover, so I am well familiar with Warther knives, with their distinctive engine-turned or jewelled finish.

The conventional wisdom says the Scandi grind on Moras is no good for slicing, but believe me, they slice just fine. A couple of models come with a thin, flat grind. If the only knife I had in camp was a Mora, I would have no problem doing everything that needed to get done.

I think the Old Hickory and Russell Green River knives make the transition from camp to kitchen quite well. The 7” Old Hickory butcher knife and the 5” Green River fish knife work well with Ka-Bar sheaths if you want to take them out of the kitchen.

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Camp knife, i just bought a new Ontario Knife Company Miliatary issue 7" blade "KaBar" style with black leather sheath under 35 bucks shipped off Amazon. I use to love J A Henckles kitchen knives but bought some of those knives about a year ago and and my wife said "don't ever buy those knives again". They wouldn't hold a sharp edge after cutting butter.

I have a Kershaw camp set. Has a handle and several different blades. They have a couple of different sizes of kits and both My hunting buddies have one also. Look on fleabay. They work in the kitchen also. I go to ARC and Goodwill from time to time and pick up JA Henckels and Wustoff kinves for a song. I clean and sharpen them and sell at gunshows.

For decent quality at a lower end price, Chicago Cutlery. Another option are the white handled NSF rated knives from Sam's or Costco.

How big and what shape blade are you wanting?

I have quite a number of kitchen knives. All but three, a Chicago Cutlery serrated bread knife and two parers I was given, are carbon steel. Some are Sabatiers I have had for forty years, and a few are Old Hickory. If I wanted just one for both kitchen and camp duties it would probably be an Old Hickory 7" butcher knife or a Forschner 8" chef knife. Either blade shape would accomplish most chores in camp or kitchen, with the chef blade maybe being a tad more versatile.

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Since you said camp I assume you're wanting something with a sheath that you can use for food preparation.
I like the Condor Low Drag Knife, Condor Hudson Bay, KaBar Becker BK16, Ontario Spec Plus series, Mora Kansbol, ESEE 6, or similar.
I also have some Victorinox kitchen knives with homemade kydex sheaths that I use.

Has anyone mentioned the Kephart yet? The Kephart is a pattern that is legendary for its versatility at camping chores, including food prep. The Condor Kephart at about 40 bucks is about as cheap as you can go for a ready-made Kephart. The Becker BK 62 is a very nice version, a bit over 100 dollars. There are lots of custom makers who will make you a Kephart for a little to a lot more than that.

If you don’t want to spend that kind of money, you can spend $17 on a 7” Old Hickory and trim it down to a Kephart spear point.

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