Do you carry separate food knife?

Two bladed slipjoints for me lately. GEC Moose on the job and GEC Scout off time. Main blades for work/play and second blades(great lengths) for food only. Clean, with lite coat of food safe mineral oil. When I was carrying my Case CV Stockman it was main blade food, sheeps foot work/play and spey for just incase sharp a$$ razor blade. :)
 
I currently carry a large toothpick as a food knife, since it's relatively thin and has a nice shape to it. However, I'm thinking of just carrying a single stockman and being done with it. Three blades should be plenty, and as long as the blades don't rub up on each other, there won't be contamination between food and utility blades.
 
i carry my Vic Tinker as a food prep knife, then i reserve my other EDC for the day for heavier duty jobs
 
Tripton said:
Nope. My immune system is stronger because i do not fret about such things. i am used to it.
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Frankly, I worry more about my knife after it gets used on food - all those organic liquids getting down into the joints and pivots, gumming up the works!

Otherwise, I just wipe off anything obvious before eating, and don't worry any more about it.
 
When I worked in a oilfield warehouse for sure I had a separate food blade. Now most of my knives are clean but if my folder is dirty I use the slip joint in my pocket.
 
I usually carry a long-ish, thin blade for food, like a toothpick or trapper pattern slipjoint or an Opinel, while I have a more rugged one-hand folding knife, like a Benchmade or a Spyderco, for tough work chores.
 
I always have at least 2 blades. One is primarily for food, and it is always some sort of SAK. Though I do always wash or at least wipe my knives clean after every use.
 
Rinsing, drying with simple paper towel and you are right.
In case of oily food just wash deep with bubbles and it's perfect I suppose...
;D
 
Open folder, wipe blade on the leg of my jeans and its ready to go. When finished cuttng whatever I am eating rinse blade if partucularly messy and water is available, wipe down blade with something handy like papertowel and replace in pocket. This works for me.
 
I have dedicated my custom Ken Coats slippie for that task or what ever slippie I am carrying. One handed knives get the dirty jobs and when I think of were some of them have been I know I don't want them near my food...lol...for example I have used my Spyderco Endura to open and drain an abscess on a horse...it was covered in pus...that knife will never be used on food!
 
I use all my knives for food prep and eating and just give them a wash in soapy water and a hot rinse and dry. My new G-10 BG-42 110 has been my evening knife for going out to dinner and works just great for a steak knife.
 
No. Just dip it in the water glass and give it a wipe down with a napkin.

A food only knife seems a pain. If you are going to have to wash that one everyday why not wash your normal carry knife?.
 
I keep two knives on me at all times. The one I grab is what I cut food with. Wash what?
 
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