Made a lovely sauce for my spaghetti last evening, thick with minced garlic, diced onions, tomatos, peppers, pork, and various other ingredients. The only knife used in all the necessary food prep was one I've taken to habitually toting.
It's a No.6 Opinel, with carbon blade, and beechwood handle, but here's the part that would turn most folks off, it does not feature a locking collar. That's right, it's a springless, lockless, friction folder, of a type that in Colonial times would have been called a "penny knife". Such folders were quite common in the early days of this country, and to gain a better appreciation and understanding of those "simpler" times, I decided to get one (three bucks and change, not quite a "penny knife", but that's what a couple hundred years or so of inflation will do).
I've carried it, and used it exclusively for some days now, and am happily convinced my initial fears and concerns were mostly unfounded. In other words, it's worked just dandy for me, and no, I've not so much as nicked my finger with it. I'd seen, and read about, non-locking friction folders from days gone by, and just had to satisfy my own curiousity as to how useful/functional such a knife could actually be. Falls in line with my penchant for dabbling with "experimental archeology", having found you can't gain full appreciation of something by simply reading about it and looking at pictures.
I've taken to this crude, but trusty, Opinel so well, that my next knife making project will probably be an 18th century French Jambette clasp knife (pictured below the Opinel). Lots of good knives out there that make great EDC's, from ancient boyhood barlows, to titanium handled framelocks. I figure why not tote something interesting in your pocket? A knife like this obviously ain't for everybody, but if nothing else, using it will teach you careful knife handling. If not, then buy lots of band aids.
Sarge