do you cut food with your non-kitchen knives?

Here in the Philly area, there isn't any reason to carry a knife unless it's large enough to slice a hoagie! :D
 
I'm in a kitchen all day so as soon as I get a new knife I put it to work. Latest being a Jason Cutter with 3" O-1 blade. Cuts meat like crazy. Right knife for right job yes, but a sharp knife always a pleasure to work with.


Dean
 
Originally posted by folsom
Here in the Philly area, there isn't any reason to carry a knife unless it's large enough to slice a hoagie! :D
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and if it's a hoagie made with Abruzzi bread, one should have a knife suitable for batoning
 
I use non kithen knives on food often, I use a hunting knife in the kitchen often.

Last weekend we went for dinner at my in law´s, my mother in law had prepered a large pork leg and she took out a forged Sabatier cheff knife that I gave her some time ago, it´s was very dull and wouldn´t cut. When I was asked for help I took out my Camillus four blade demo knife (not my usual EDC, but that´s what I had) and it did a very good job, being all stainless it was easy to clean afterwards.
 
Originally posted by folsom
Here in the Philly area, there isn't any reason to carry a knife unless it's large enough to slice a hoagie! :D
Click to expand...

Hey! I'm like 30-40 minutes north of you and I'm eating a hoagie right now! I didn't have to slice it either! :)
 
Multipurpose Folder, yes I eat with them, scrape gaskets with them hell I even wrapped X-Mas Presents with them, I always wash/clean my knife when I'm done.
 
but of course you cut food with any thing you have. when i was in the usn, aboard a submarine i carried a 4" blade black and red leather handled knife that i had picked up in malta. when ever we took on stores and watermelons came on board we whipped out our trusty blades and carved those puppies up. also when in portsmouth n.h. we would catch lobster right off the duty barge and steam them on the spot. that little knife helped out with more lobster than i can remember. ahhh, life was good.
 
When I'm camping/backpacking I use whichever of my fixed blades or folders I've got with me at the time that food preperation comes around. It's no biggie to clean a blade, and they've all worked well at the task.
 
I took the wife out to dinner last night, to our favorite little mexican food joint in old town. She ordered her usual Chimechanga, and when it came the table knife wouldn't cut it, it just smashed it. I whipped out my Mini-Grip, and, after cautioning her not to hit the plate with the freshly sharpened edge, and cleaning it in my water glass (forunately I had an icy cold Dos Equis near by), she made short work of her chow. I just cleaned it this morning, 440c is a breeze. Can't wait for Cabella's to get more mini-grips in D2 in stock...
 
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