Am I weird for cutting my steak and chicken with a folder?

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marcinek said:
Thing that always gets be about anything food/knife related here in GKD, is that folks will go on and on raving about the "right knife for the job" and then use something like a folding Griptilian on food. Like a high quality, "proper" knife for eating or food prep doesn't exist.
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I also wonder about this in reviews of thick folding or fixed blade knives where they are tested as kitchen knives. You get the picture of the knife next to a bunch of coarsely chopped carrots with a thumbs up. Like proper kitchen knives don't exist.

Don't get it. Mystery.
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I think people want to use their knives and maybe they don't get enough non-weird opportunities.
 
No restauraunt steak knife is ever up to my standard of sharpness!

I frequently use my own knife at restauraunts. It tastes better after being cut with my own knife. When I go to a nicer place to eat, I carry a fancier blade. Most times its my Spyderco Military. When I went to Ruth's Chris Steakhouse I took my Almar Falcon. It looks like its wearing a tux and was perfect for the setting.

I agree with Stabman on this one.

I also say do what makes you happy! But my only advise is to take a knife that matches the setting.
 
Dangerously said:
I also wonder about this in reviews of thick folding or fixed blade knives where they are tested as kitchen knives. You get the picture of the knife next to a bunch of coarsely chopped carrots with a thumbs up. Like proper kitchen knives don't exist.


I think people want to use their knives and maybe they don't get enough non-weird opportunities.
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Yes and yes. But they (we, more accurately) will spend a ton on vast knife collections each designed with a specific purpose in mind, then use some random knife for eating.

Eating is a great opportunity to use a knife. Why not have a cool knife for that if one is looking for chances to turn their safe queens into users.

Same thing happens, as you say, in the kitchen.

Its just a "thing" I have never been able to follow.
 
Dangerously said:
I also wonder about this in reviews of thick folding or fixed blade knives where they are tested as kitchen knives. You get the picture of the knife next to a bunch of coarsely chopped carrots with a thumbs up. Like proper kitchen knives don't exist.
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Hey, my carrots weren't that coarsely cut. ;)

Proper kitchen knives don't exist in my kitchen; my wife does most of the kitchen stuff, and likes to throw a bunch of forks and spoons in with them during the washing process.
I told her the edges get all dinged and chipped, and that they were dull; she said "So what? You aren't the one using them. Do I bug you about your knives?"

So I could buy some expensive kitchen knives...and have expensive knives that are dull, chipped and dinged. :)
Yay! :D
 
Not if you bought a separate knife block.
Then, if she goes for your knives because they work better, then you will have a counterpoint.

Otherwise, you will have your sharp knives for when you help in the kitchen, and she will have her knife shaped shovels.
 
I don't know, seems like an attention seeking thing to do. Also, if I was hoping to get frisky with my girl, I wouldn't be doing anything to piss her off.
JMO
Joe
 
NJBillK said:
Not if you bought a separate knife block.
Then, if she goes for your knives because they work better, then you will have a counterpoint.

Otherwise, you will have your sharp knives for when you help in the kitchen, and she will have her knife shaped shovels.
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She wouldn't use them, because they'd be too sharp. :D
She likes her EDC knife to be sharp, and her kitchen knives to be dull; odd, but that's how she likes it.

I just like using the knives I have, and they cut better than the "knife shaped shovels" that reside in the kitchen, so why not use them?
It makes me happy, and I end up learning quite quickly what knife features that are on some knives just plain suck.
If a knife cannot work for some kitchen duty, it's generally a pretty crappy knife for everything else too.
 
KBA said:
Define weird, better yet, who cares. Yes you're weird. It's more fun to be weird.

I don't do it with a Manix 2 or such, but I have no problem using a traditional like a GEC 73. Get a cup of coffee afterwards, turn the cup over, and touch up the edge. No worries about the plate 👍

Enjoy life. It's short
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:thumbup:
 
stabman said:
If a knife cannot work for some kitchen duty, it's generally a pretty crappy knife for everything else too.
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What?!? :eek: That's like saying "If a knife can't baton, it's generally a pretty crappy knife for everything else too."

For shame. Has someone hacked stabman's account?!?
 
marcinek said:
What?!? :eek: That's like saying "If a knife can't baton, it's generally a pretty crappy knife for everything else too."
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Many knives can do both.
BK7, Junglas, even the Medford Deployment 187 DPT. All 3 have been used in the kitchen, and all have been batonned also.

The TOPS Tom Brown Mini Tracker though, whew.
Didn't work very well for making dinner...I did it, but it was way harder, and everything was cut way worse.
It also doesn't cut wood, cardboard or paper very well either.
I keep it because it was a present from my dad, but it manages to be bad at being a small knife, while not being able to do anything a big knife does because it is small.
 
Come on Marci, any blade has to be proficient at cutting potatoes or peeling an apple... slicing meat? Something like that. :D
 
Riz! said:
No restauraunt steak knife is ever up to my standard of sharpness!
When I go to a nicer place to eat, I carry a fancier blade. Most times its my Spyderco Military. When I went to Ruth's Chris Steakhouse I took my Almar Falcon. It looks like its wearing a tux and was perfect for the setting.
But my only advise is to take a knife that matches the setting.
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Are you one of those who also color coordinate their (pocket EDC) dumps for pics..., because Ive seen that posted:D
 
Aias said:
Come on Marci, any blade has to be proficient at cutting potatoes or peeling an apple... slicing meat? Something like that. :D
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Exactly. :)
I'm not saying it has to be a great sushi knife...but who wants to eat raw fish anyway? ;)
 
stabman said:
Many knives can do both.
BK7, Junglas, even the Medford Deployment 187 DPT. All 3 have been used in the kitchen, and all have been batonned also.

The TOPS Tom Brown Mini Tracker though, whew.
Didn't work very well for making dinner...I did it, but it was way harder, and everything was cut way worse.
It also doesn't cut wood, cardboard or paper very well either.
I keep it because it was a present from my dad, but it manages to be bad at being a small knife, while not being able to do anything a big knife does because it is small.
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Good one on the Tom Brown... I never could bring myself to buy one--looks like you need specific skills/ lots of practice to really be good with that one.
 
Yeah, you're weird. And you know it, or you wouldn't have made a thread about it. Welcome to being an attention-seeking knife user. There's a lot of us.
 
stabman said:
Exactly. :)
I'm not saying it has to be a great sushi knife...but who wants to eat raw fish anyway? ;)
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Agreed! I've heard too many horror stories about sushi anyway... urban legends or not, I lost my appetite for good :barf:
 
SpySmasher said:
Yeah, you're weird. And you know it, or you wouldn't have made a thread about it. Welcome to being an attention-seeking knife user. There's a lot of us.
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This much honesty always makes me chuckle--at myself as well. :thumbup:
 
Aias said:
Good one on the Tom Brown... I never could bring myself to buy one--looks like you need specific skills/ lots of practice to really be good with that one.
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The full size one works well once you put an actual edge on it (well, complete reprofiling); the factory edge would be good for digging at rocks, but not for cutting anything.

The small one just has no redeeming features, other than being small enough to stick in a pocket or around your neck.
It's 0.050" thick behind the edge, on a knife less than 3.5 inches in length!
 
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