I use my Spyderco Caly 3 in the kitchen all the time with mixed results. A 3 inch blade is just too short for a lot of slicing, like apples or potatoes. A longer blade like my Spyderco Manix works better for kitchen duty. I've tried most of my other knives in the kitchen, but except for the larger swiss army knives, I don't consider any of them useful in the kitchen. They'd do in a pinch, but a kitchen knife really needs a flat grind (or maybe convex) for slicing.