Am I the only guy that uses a pocket knife at the dinner table?

MORIMOTOM said:
i dont like to use my nicer stuff for meals, the plates are hard on the edges.

ill prep food all day long (on a wood or plastic board), but when its eatin time i use cheap serrated steak knives.
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yep a $400 seb gets super dull on a kitchen plate..:eek:
 
I use my folders to cut up and eat food all the time when I'm not at home. I don't do it in nice restaraunts though. At home I usually use a steak knife or a fixed blade because they're easier the clean. Although last night I used a Mnandi to cut up and eat some sausage at home.
 
Never use any of mine at the dinner table....

I have this thing that was invented for that kind of thing....

It's called Silverware.... ;)

And I use Kitchen knives in the kitchen etc.
 
acidy juices, abrasive food chunks, etc get worked deep in the action where it's hard to clean and corrode your knife over time. One more reason why fixed blades are superior for most tasks.
 
PayetteRucker said:
acidy juices, abrasive food chunks, etc get worked deep in the action where it's hard to clean and corrode your knife over time. One more reason why fixed blades are superior for most tasks.
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Except for putting in your pocket.:D
 
my spyderco military is my sandwich knife... i pull out my Vic cadet at restaurants on occasion...but plates are pretty hard the edge so i am kinda careful of that...
 
i used to, when i wasnt living at home with the rents and with the knives available i could have used the spine as well as the edge of the knives available. but not anymore. we actually have reasonably sharp knives (cutco) so it isnt an issue at home
 
I bar b q with a stainless steel Case stag baby doctor. I use it to check my steaks while on the bbq. Wife likes it rare, I like it med well. I really enjoy using it because our house knives are kept kinda dull. I sharpened them up real good once, but the wife, and daughter cut themselves on them, so no more. It is not worth it. Now, only my knives are sharp. I usually like CV with Case, but me and baby doc have an agreement. We dine on steak at home together.
 
I'll cut veggies and fruit all day with my pocket knives when preparing food, but only occasionally cut what's on my plate.
 
Nope.

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:D
 
Never even considered using my EDC, I allways have utencils, but if for some reason I needed it... most likley not, mine get pretty dirty. :barf:
 
I usually use the silverware, but on one or two occasions when out I've had to resport to my EDC to cut food.
Damn now I'm hungry again! Thanks Kevin!
 
This 5.5 inch Gene Anderson folder spreads mustard quite well.
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And i have used this A2/ironwood fighter as a steak knife at family gatherings.
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I use regular cutlery. There's this thing called "well cooked meat" that can be eaten with spoon.
 
I use my little Case mini-Trapper, mostly the spay blade for cutting steak or chicken. I try to be careful with the edge on the plate.

I've used our little Opinel No. 8 at the table for veggies too. It's great for that.

thx - cpr
 
I have used my knife to cut up food, but it is a rare occasion......I prefer to use a knife I can just throw in the dishwasher afterwards...
 
I use my Queen Gunstock all the time for dinners. When you have a nice piece of meat you NEED a good sharp knife. It helps enjoy the meat.
 
I use a Forge de Laguiole as my restaurant knife, I like to eat my steak with a sharp knife. I do not use this knife for many other things. There is not much of a problem blunting the edge on the plates, I try to cut on the plate, not through the plate.

The knife is sufficiently elegant with the buffalo horn scales to avoid raising eyebrows.
 
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