Do you carry separate food knife?

I usually carry a fixed blade and a folder, but neither is specifically for food. I just grab whichever one seems easiest at the time.
 
I used to reserve an SAK for food but now I just make sure the blade on my main EDC is clean.
 
I carry a knife for food purposes in mind, but I don't restrict it's use if necessary.

The more appropriate question would be "Who only has one EDC knife?"

Knives in restaurants have been useless as cutting tools in my experience, whether in a steakhouse or "fine" restaurant.
 
If I've used my knife for something that'll leave behind major bacteria (raw fish, raw meat etc), it usually gets a wash before I use it on food. Other then that just a quick wipe on a pant leg, shirt sleeve or handkerchief.
 
I mainly use a Victorinox Hunter for food, it has a fairly long blade which splits baguettes OK. I always give the blade a good wipe before folding it again, and when necessary I use olive oil, rather than mineral oil, on the joints.

If I know I'm going to be doing a lot of food prep, when travelling or camping for example, I have a nice little Kuhn Rikon picnic knife with a teflon-coated blade and a plastic sheath. For bigger stuff I use a CS Finn Bear, CS Roach Belly, or a Mora, but they do get used for non-food stuff as well.
 
Kueh said:
I carry a knife for food purposes in mind, but I don't restrict it's use if necessary.

The more appropriate question would be "Who only has one EDC knife?"

Knives in restaurants have been useless as cutting tools in my experience, whether in a steakhouse or "fine" restaurant.
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Exactly. That is why I carry the G-10, BG-42 110 when I go out to eat. It I'm going to spend 26 bucks + on a steak, I want to be able to cut it properly.

I've not done this in years but back in the 70-80's in Iowa they had steak place where you grill your own steak at a common fire pit. The meat wasn't always top end and, at times, hard to cut with the cutlery provided. The knives were cheap serrated jobs that couldn't cut horse dick. Even the forks would bend. I took to carrying my own three tined fork and used the very same Buck 307 which in now in my pocket. I've also taken to carrying several place settings of ti cutlery wrapped in clean shop rags in my murse and me wife thinks I'm getting a bit odd. Be prepared.
 
BigJohn aka Mod12 said:
Exactly. That is why I carry the G-10, BG-42 110 when I go out to eat. It I'm going to spend 26 bucks + on a steak, I want to be able to cut it properly.

I've not done this in years but back in the 70-80's in Iowa they had steak place where you grill your own steak at a common fire pit. The meat wasn't always top end and, at times, hard to cut with the cutlery provided. The knives were cheap serrated jobs that couldn't cut horse dick. Even the forks would bend. I took to carrying my own three tined fork and used the very same Buck 307 which in now in my pocket. I've also taken to carrying several place settings of ti cutlery wrapped in clean shop rags in my murse and me wife thinks I'm getting a bit odd. Be prepared.
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There are still a few of those places around.

If you can pick out your own steak, its really good.

I do not carry a murse though. :D









As an add-on to what I said earlier in this thread though, I usually have several knives on me, but not one is used to food exclusively.

It also isnt that I do not clean it ever or anything. I dont want meat juice sitting on my blade. I'll swipe it down my pantleg a few times.
 
Jah, my dad was good with a sewing machine and took an army musette bag apart and patterened it to some mail bag material. It's really a possibles bag and goes with me everywhere.

I have a buddy that lives in Tipton.

I have a Rucksak that we use for paring knife work when camping but have special fixed blade camping knives for other chores.

I never heard of a message being to short....
 
I actually had totally forgotten--I carry a small Epicurean cutting board and a CS K-4 neck knife in my backpack. It's fantastic as a miniature kitchen knife. I just used it to cut up a titanic navel orange. Yum! :p
 
When camping and backpacking I carry a Fixed blade, a folder and a SAK. I typically use the SAK or folder for food.
 
FortyTwoBlades said:
I actually had totally forgotten--I carry a small Epicurean cutting board and a CS K-4 neck knife in my backpack. It's fantastic as a miniature kitchen knife. I just used it to cut up a titanic navel orange. Yum! :p
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Had a look at the K4. Looks like I might get a food only knife. Thought about getting a fruit knife for a food only knife, but the K4 might be better.

Does the sheath have a belt clip/loop on it or is it just a neck knife ?

Guess I might have to dig out my ol' travel bag to edc it.
 
there are probably a lot of people who don't do stuff with their knives that would necessitate keeping a second blade clean enough for food.
 
I carry a Vic Mountaineer as a food only knife. A slippy Buck or Case sometimes give the Vic a break.
 
Kueh said:
Had a look at the K4. Looks like I might get a food only knife. Thought about getting a fruit knife for a food only knife, but the K4 might be better.

Does the sheath have a belt clip/loop on it or is it just a neck knife ?

Guess I might have to dig out my ol' travel bag to edc it.
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It's just a necker, and the sheath retention isn't really tight enough for necker carry to be safe. But as a backpack food knife it rocks! Not many kitchen blades out there with good sheaths and decent steel. It's not the best blade in its intended category, but fantastic as a travel food blade.
 
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