Does any one else like to use there (outdoors) knives in the kitchen? Last evening I used the MK3 for slicing up potatos and onions to fry up in my cast iron skillit. That little fixed blade worked pretty darn good I think even Nessmuk would have liked to use it for food prep. Has and does anyone else like to do this? Here are some pics.

[imghttp://i167.photobucket.com/albums/u128/sicily02/101_0086.jpg[/img]



Comments welcome and picture too.
Take care all,
Bryan

Not my fixed blades (or not often) and I'm not going to dig for them, but I'll use my folder quite often - if I'm not in arms reach of a kitchen knife, I'll grab the folder of the belt

when cutting some meat for dinner at my uncle's house, I was so disappointed by his kitchen knives, that I used my Fred Perrin Griffe instead ...
Since that time, I offered my uncle a sharpening stone...

X2 I also use my folder for home cooking quite often. It's normally sharper (I maintain it better and it's abused less than my roommate's kitchen knives) and it's always in my pocket so it's more convenient than reaching for a kitchen knife.

I use my Mora as a kitchen knife all the time. I also use my DR PSK mini for eating apples. Its all gummed up right now...I need to soak it for a bit in alcohol.

I use the Anza that I carry hunting as a butcher knife. It's better that any knife I have ever used for skinning and butchering. Never tied it on potatos or onions though.

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.