When many of us blade enthusiasts think kitchen knives, we don’t necessarily associate them with outdoor or sport use. Likewise, many of us would not consider bringing our hard-use blades into the kitchen for prep work. Nonetheless, there are a few knives that have a broad range of uses in both kitchen and camp. They are the kitchen sporties.
I tend to see a knife not just by the edge but by its blade thickness. While there is a utility to extremely thin-edged knives with thin spines, such blades are almost always designed for secondary or finishing uses. In my opinion, the thicker the spine the more utility a knife has for crossover work between kitchen and field. On the other hand, the thicker the spine gets, the harder it is to use for fine work—it can even be dangerous. Thinner blades are much better in the kitchen. As far as field use goes, they are pretty much only for
