Cutting Food with Your EDC

ZENGHOST

ZENGHOST

Joined
Jan 21, 2002
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I was reading another thread and noticed that a lot of people seem to use their EDC knives to cut food. I've always wondered about this. I use Flitz metal polish on my knives so I never use them on food. Do you guys use your knives to cut food (I'm not talking about kitchen knives, obviously)? If so, do you just clean with water? Just curious.
 
I use my Spydie Native (or whatever I happen to be carrying) all the time on food. I usually just lick the blade off (carefully) or wipe it on a dish towel....I don't keep the blade polished or oiled, but it still looks new...
 
I daily cut food with my EDC. At least two apples per day plus other food items at lunch. I do a quick wipe off and then just put it away. I have to be careful to get all of the apple juice off of my BM705 with the M2 steel. I had it rust quite quickly one time I just put it back in my pocket until I got home later that day. The rust easily stropped off.
 
I cut food all the time with my TNT. Just rinse with water. Never use anything to coat the blade, never worry about rust either.

S.
 
I cut food with my EDC anytime I need to, happens quite often when I get a steak and they have a dull butter knife to cut it with. Guess it's the Eagle Scout in me that says, be prepared. Most of the time I'm using my trusty Benchmade 735S, same knife I use for just about everything. I have always cleaned it up with RemOil, and lubed it with Militec 1, never had any problems to speak of.
 
This is the main reason I carry knives. I wash them any day they're used. My Spyderco Rescue Jr. has been great for bread, sandwiches, and vegetables (not for steak). My Spydercard has been preferable for apples. By all means, one of your EDC should be kept sanitary for food.
 
In fact, I find my Sebenza is about the best knife I own for food prep in the kitchen, peeling & slicing & dicing fruit, vegetables, bread, and rolls.

I rinse it under the tap, and towel it off before I start, and rinse it as I go, especially after cutting meat or anything greasy. Then I wash it, soap & water, and towel dry it when I'm done.

Unlike fibrous substances like wood, metal will not soak up problem materials. It's ideal for cutting food, after a rinse, whatever you've just been doing with it before.
 
Food is one of the primary reasons for carrying a knife or two. I've gotten into the habit of one utility and one hybrid tactical/food folder.

Actually, I used to use my larger badass-mall-ninja-spec-ops folders on food since they rarely saw grime, but that changed when I got a Firebrand from our own Ferret. Even though it's four inches large, it's built so compact that I pretty much use it for everything.

When I'm done, I usually rinse and dry them quickly and tuck 'em away. It scares the co-workers when I maniacally rub them dry in the cafeteria.

Zero
 
I can understand using your EDC to cut an apple or an orange, ect.

But if you cut you food in a steakhouse with your EDC I can think of only one word of discription....
REDNECK!

If you get a dull knife you can ask for a sharper one, but hopefully your food's not THAT tough.

Allen.
 
My main reason for carrying my EDC, a spyderco delica is to cut my food. Usually it's a piece fruit like an orange or apple. Being a diabetic, my blood sugar may be too high to eat a whole piece. So I am forced to only eat a quarter or half an orange, apple, etc.
 
I carry a Laguiole with a 3.5" to 4" blade just for the purpose of eating I rarely use restaurant knives to eat with when we eat out and this knife never even raises an eyebrow. In fact I've even had people ask to see it, and ask where they could get one.
 
Redneck? I resemble that remark!:D Yeah,I have whipped out my Military in a restaurant or two and never had a problem,though I did notice some raised eyebrows on a waitress at Outback one time.Have you seen the issue steak knife they give you at that place? It`s offensive!
 
I often use whichever TNT I have on me during food preperation in the kitchen. I generally wash it with warm water and dish-washing liquid {especially after poultry}. I use my TNTs in restaurants on steaks most of the time. The restaurant "cutlery":rolleyes: is rarely adequate.

While dining out the other night I had to use my TNT on a steak, and while I waited for my wife to finish her meal, I touched up the edge there at the table with my spydie doublestuff:D.
 
I've used whatever knife I have on me to cut whatever I need cut,
including food, which is why I never put anything but soap & water
on the blade. Food is also why when I clean a knife I use only 3 in 1
household oil on the pivots when I clean and sharpen the knife. It
may impart a funny taste at first (we're talking 1 or 2 drops here) but
I know it won't hurt me.
 
This is interesting...I'm going to have to try this. Do you guys also periodically take apart your knives to clean, or does the rinse usually take care of everything? Also, is there any type of steel that you would or wouldn't use that might be stained more or less by food? Hope that's not too stupid a question...
 
Zeng, Not dumb at all, mate. I don't take my knives apart to maintain
them. I use cotton swabs, oil, soap & water and make darn sure to dry
them before they are stored /used. One other thing ........

Don't ever put any knife in a dishwasher!!!! The soap will etch the cutting
edge and damage the knife. Bad news.

Most knives today are "stainless" steel but there are some that are "carbon"
steel (1095) that will rust. A surface patina (brown color) is ok. Interestingly
1095 is a very good knife steel being easy to sharpen and care for. Good
user steel that doesn't cost to much. Some of the best kitchen knives are 1095
steel and will get a patina which is to be expected and is very ok.

One more small point that you didn't ask. Don't ever display a slipjoint 1/2
open as you'll ruin the backspring.
 
Always cooking with my Calypso jr lt or my (current) Fixed blade carry(Muela 4" skinner or CRKT Bearclaw).

Just had supper at KFC and used the Calypso jr lt to cut meat off for my 17 month old niece.

I only use an edible oil(not veggie oil) on my knives. Pivot and blade...

if my knives get truly dirty, after say a week of drop-in-pocket carry or camping, I plug in the air compressor and blow it clean then re-oil.

Last time my spydie was a steak knife was at home about a month ago. Dragonfly SS, PE with a 30degree, roughened up with a couple of 40mediums after, just tears into any meat.
 
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