Approved EDC uses

I use my knives for anything that needs to be cut. Work, kitchen, dinner table, every day ordinary stuff. If it will make my task easier and cleaner then I use a knife. These are not excuses for me to use my knife, they are reasons. Why rip into a bag of something with my hands or teeth when I can slice it open easily? Why try running a small boxcutter blade through some cardboard when my knife will do it so much easier and quicker? Why hack at my food with a dull knife when my pocket knife will easily slice through? Why rip open envelopes when I can open it cleanly and easily with my blade? Knives were made to be used for WHATEVER needs to be cut. My wife destroys our kitchen knives and I'm not up to the task of resharpening them every three days.
 
I use mine to slice curls off of the edge of a post-it to test for sharpness in the event that it spontaneously dulled from the last time I sliced curls off of the edge of a post-it.
 
DO NO FORGET!!!!!!!! Never ever use your knife to defend yourself ! If you defend yourself, the attacker will always take it away and shove it up your A$$! Also, NEVER, defend yourself against animals. You should always remember to lie down and die, because no one has ever killed an attacking animal with a knife.

I have learned that when armed only with a knife, you should ALWAYS, surrender and be a victim. It will do no good to MAN-UP ! regards Henry
 
Nice thread!

I agree that it's ridiculous to say what an EDC is really for. The only exception would be to use an EDC (or any knife) in an unsafe manner, like cutting toward yourself. Even at that, if the person is dumb enough, let them. That is off the subject.

There is a time and place for everything so even though I don't see anything wrong with using your EDC to cut meals at a restaurant, I don't:). I use mine for about everything other than prying, even though I will pry over light object down in the shop. I usually don't use my for food only because the blade usually has something on it from work.

I like to test my blade once in awhile (not abuse). I'll scrape on metal to clear the surface, I've cut light duty screen, small gauge wire, and just regular cutting. My point is; I use it for what I want and if it breaks I'll get something else. No one is going to take there knife to the grave so what the hell. We're only here once.

Here some pics of my current EDC. I picked it up new from a local military guy. Pay $100:thumbup:

100_2728.jpg


The rubbing above the clip is where my tape measure clip rubs when there both on my pocket.

100_2729.jpg


And yes it is an auto. No it's not legal here. And no I don't care. Small town, no one cares:)
 
Tripton said:
Saying that Cutco knives are great kitchen knives is akin to saying that CRKT makes great folders.
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What makes you say that, out of curiosity? I've got a few, and they're a heck of a lot better than most of the brands you can buy in most stores (Cuisinart, Kitchenaid, el cheapy $5 specials, etc). And I've never met the Henckels that was considerably better. Global/Shun probably stacks up highest in my estimation, but on a performance basis, my personal experience has been quite favorable with Cutco. In fact, I'd venture to say that compared to the crap that most people use in their kitchens, Cutco DOES qualify as great. I hear so much Cutco bashing, but I've never once heard a legitimate reason that they're not good knives, aside from steel snobbery (440A isn't the best, but they do a good job with it), and the fact that the handles are uncomfortable for a line chef.

-edit- I thought of a comparison. Cutco is the Cold Steel of kitchen knives. Crappy business tactics, but perfectly decent products, if at a silly pricepoint for most people. At the price point I got them at, they're a steal.

That aside, I'm happy to see this thread. I use my knife for a wide variety of different things, INCLUDING cutting steak at restaurants. That's the one point I disagree with Ankerson on. I've yet to see a restaurant provided knife that could cut steak in one clean swipe, and I hate sawing at my food. Ruins the taste, IMO, if you break all the fibers and let the juices drain out that fast, not to mention ruining the texture. As for kitchen knives, well, yes, a dedicated large knife will be better than a folder, no matter how crappy the edge on said large knife might be (to a point). But for comparison with small knives, a folder does quite well for food prep. If it works fine in the woods doing the same tasks, why would it somehow mysteriously suck once you got it back into the kitchen? I just don't get the reasoning.
 
chanwahyaoh said:
I use mine to slice curls off of the edge of a post-it to test for sharpness in the event that it spontaneously dulled from the last time I sliced curls off of the edge of a post-it.
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I had a good laugh....I think I have the same disease.
 
I don't care if others buy knives to pick their noses with, baton through other knives, or simply to take out every Sunday and polish lovingly with a diaper. As long as they keep buying, they feed the industry and I will ultimately have more to choose from. That's my 2¢ anyway...
 
crimsonfalcon07 said:
What makes you say that, out of curiosity? I've got a few, and they're a heck of a lot better than most of the brands you can buy in most stores (Cuisinart, Kitchenaid, el cheapy $5 specials, etc). And I've never met the Henckels that was considerably better. Global/Shun probably stacks up highest in my estimation, but on a performance basis, my personal experience has been quite favorable with Cutco. In fact, I'd venture to say that compared to the crap that most people use in their kitchens, Cutco DOES qualify as great. I hear so much Cutco bashing, but I've never once heard a legitimate reason that they're not good knives, aside from steel snobbery (440A isn't the best, but they do a good job with it), and the fact that the handles are uncomfortable for a line chef.

-edit- I thought of a comparison. Cutco is the Cold Steel of kitchen knives. Crappy business tactics, but perfectly decent products, if at a silly pricepoint for most people. At the price point I got them at, they're a steal.

That aside, I'm happy to see this thread. I use my knife for a wide variety of different things, INCLUDING cutting steak at restaurants. That's the one point I disagree with Ankerson on. I've yet to see a restaurant provided knife that could cut steak in one clean swipe, and I hate sawing at my food. Ruins the taste, IMO, if you break all the fibers and let the juices drain out that fast, not to mention ruining the texture. As for kitchen knives, well, yes, a dedicated large knife will be better than a folder, no matter how crappy the edge on said large knife might be (to a point). But for comparison with small knives, a folder does quite well for food prep. If it works fine in the woods doing the same tasks, why would it somehow mysteriously suck once you got it back into the kitchen? I just don't get the reasoning.
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It has been hashed out several times, but basically, Cutco isnt a knife company, they are a marketing company, known as Vector Marketing. They use deceptive practices to trick college kids to "work" for them (getting them to sell the overpriced knives to their family, and nobody else), and deceptive marketing and descriptions of their products. Special "double d" knives, (serrations) dont dare call them serrated knives (which they are). "High carbon stain resistant steel" 440A. I dont care how theirs is, its still 440A. Nothing special. Thermo-resin handles, i.e. plastic, too (which are, regardless of what they call them, plastic).

Many would argue that a lot of the cheap knives would be quite similar to Cutco's offerings. Plastic handle, entry level steel.

They have 2 things going for them. Made in the USA, and a forever warranty. Made in the USA is great, but if you charge $100 for a knife that costs $5 to make, you can afford to have such a "forever guarantee".

I wouldnt think of Cold Steel and Cutco being similar, except in their overhyping and overpricing of an entry level product. At least Cutco makes their junk in the USA, and at least Cold Steel doesnt use a pyramid scheme to move their product.


Rather than buy a Cutco, I suggest a $8 Tramontina kitchen knife, or perhaps a Victorinox. Better quality, no hype.
 
Lol great reading, especially after the restaurant thread. I use my knives to cut what need cutting. If that's food in a restaurant with lousy knives, helping prepare dinner in my inlaws' kitchen that has dull knives, or cutting open packages, whatever. Why would I carry a knife if not to use it? Silliness I say.
 
Tripton said:
It has been hashed out several times, but basically, Cutco isnt a knife company, they are a marketing company, known as Vector Marketing. They use deceptive practices to trick college kids to "work" for them (getting them to sell the overpriced knives to their family, and nobody else), and deceptive marketing and descriptions of their products. Special "double d" knives, (serrations) dont dare call them serrated knives (which they are). "High carbon stain resistant steel" 440A. I dont care how theirs is, its still 440A. Nothing special. Thermo-resin handles, i.e. plastic, too (which are, regardless of what they call them, plastic).
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Not to interrupt your post, but 440A steel is actually better than the steel used in most German chef's knives. Wusthof and Henckels both use X50CrMo15 for their main lines and charge through the nose if you want higher grades. F. Dick use X45CrMo15. Cutco may be expensive but they certainly aren't "overpriced" if you comparing a Cutco Chef's knife to say, a Wusthof Classic.
 
-cut food with
-cut apart boxes
-open boxes/ contents inside the box too
-cut stray thread on my clothing
-clean fingernails
-cut fingernails
-shave the hairs off my inner forearms
-play with it every time I'm watching tv or on the internet at night
-slash a few tires with (jk)
-cut tubing or anything else i need when fixing my heep of junk i call a car
-slice and dice through plastic clam shell packages, even though only 2-3 staples keeps me from whats inside
-cut my cigar with it instead of buying cutters for 50 cents
-open a envelope perfectly on the seam
-cut my beer cans in half just to prove to myself the knife can
-sharpen it even when its still sharp enough to do what i need it to


i do a lot with my knife, any way it makes my life easier in anyway, shape, or form constitutes it as a tool in my eyes.

my favorite comment ever made to me about my knife was my girlfriend asked, "why, since i met her i have never been able to grow hair on my inner forearm", my response, " oh, thats where i test to see if my knife is sharp". she just rolled her eyes and laughed. she had thought i had something wrong with that area of my arm ha. instead its a testing ground.
 
jwblack911 said:
my favorite comment ever made to me about my knife was my girlfriend asked, "why, since i met her i have never been able to grow hair on my inner forearm", my response, " oh, thats where i test to see if my knife is sharp". she just rolled her eyes and laughed. she had thought i had something wrong with that area of my arm ha. instead its a testing ground.
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Tell her you've come down with knife nut's mange. :D
 
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