Do you carry separate food knife?

I carry slipjoints and I dedicate certain blades to food use on some of them. A beauty of carrying traditionals...
 
I discovered the need for a food knife when I started eating a lot of fruit at work (which I prefer to eat sliced, and my EDC's got the job done, but rougher than I'd like due to blade geometry etc) and when traveling, where I'd be trying to prepare a decent meal in a hotel room with nothing but a folder. It didn't work too well. The K4 and mini cutting board fixed that right up!

It's a bit of a niche for sure, but it can come in handy. :)
 
I don't generally worry too much about it, a quick rinse if I can but if not then no biggie. The only exception is my work knife. I shudder when I see guys at work use their work blade -with no rinse- on food. We have had a few outbreaks of MRSA and all kinds of other nasties at work. I wouldn't want that inside me!
 
I keep a No. 7 opinel for food prep just because the blade is superior for this if i forget the opinel IM with most people that my primary EDC is clean enough
 
My mind is set in getting a dedicated food knife. A food knife will create a complete system along with a general use one . I'm naming the system "Eater & Beater".

- The beater will be partially serrated, and the plain portion will have ~30 degree cutting edge; it's gonna be sharp and robust enough for most tasks. The eater will have a more acute edge at ~20 degree, and will be hair whittling sharp to cut steak and other delicate things.
- The beater will be somewhat stocky for hard use. The eater will be thin, slender and light and very much resemble a kitchen knife so it doesn't look out of place on a restaurant table.
 
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