Do you eat with your knife?

L

Lavan

Joined
Nov 8, 2000
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2,301
Just curious as I see many references to cutting fruit with EDC.

I keep some oil on all my knives (thin film)

Do you knife-eatin guys oil your knives or just leave em dry?

Also has anyone tried the Beeman Airgun "Metalophilic" oil on a knife?
It seems to actually bond with the metal and that's what they say it
is supposed to do. Seems like an excellent oil that lasts.
 
When I carry a stainless blade, I wash before and after food.

Same thing for carbon, but I periodically oil (weekly or so)
Although I force a patina on my carbon users to give the bad rust less chance of hanging on in the first place.

All pivots are tuf-glide or white lightning, both of which are non-toxic (in such small quantities) as far as I know.

Anyone know about militec1 toxicity?

Plain mineral oil is probably the best for blade coating.
 
I will eat with one of my knives if the restaurant does not have quality steak knives. I usually just wipe the blade off thoroughly before using it.
 
Always, doesn't everyone?

I have my favorite sheeple friendly rossignol LAGUIOLE, I take when I go out for dinner.
 
The knife I use most often for cutting food is a Simonich Bitteroot in Talonite, so I don't have to worry about maintenance at all. The other knives I cook or eat with are all stainless of one sort or another. I just wipe them off after use and apply a tuff-cloth every week or two.

--Bob Q
 
I never use my EDC knives on food. Cut too much nasty stuff to ever want them in contact with anything going in my mouth. I scraped dog poop out of my boot's treads yesterday with the screwdriver on my Vnox Hiker, and cut hose that contaminated industrial water flows through with the Paramilitary (those are my EDC) at work.
Want me to peel that apple for you?
 
I use my EDC to cut food if I need to. No need to wipe it down prior, anything on the blade that could kill me is probably already in my body anyway. Besides, who doens't love apple with a hint of Militec? :D
 
I use militec-1 on my knives... the only ones I wouldn't eat with are my LM crunch and whatever happens to be doing the current rotation on right/front.

cutting food usually ends up being with the small dropped carry(slipjoint or spydie kiwi) or my fixed blades.
 
One of my EDCs is an AG Russell Bird and Trout. This compact size fix blade is ideal for neck carry with a Dozier (of course :) )made kydex. It is light, relatively inexpensive and very hygenic to use and easy to clean due to its molded checkered zytel handles. Its AUS8 blade is ground very thin to make a great slicer. And really needs no oil after washing off. It sees use at lunch time at the shop or clubhouse almost every day.

N2
 
I used my SAK swisschamp to cut my birthday cake at work :p

I mostly use my EDC for food, and other minor work...if I wanna work horse knife (rope, wood, harder materials) I use one of my poorer finished blades, as in scratched to hell knives.
 
I do, but I get that look from the woman. Don't bother with cleaning, a little adhesive tape residue, cardboard and pocket lint never hurt anyone. Cuts better than any steakknife too!
 
I keep a SAK electrician or soldier with me for halving muffins, sandwiches, cutting fruit...
It doesnt help that my EDCs are a dodo and a cricket (neither of which are great for everyday good duty if a straight blade is nearby).
Although I have used my BK-9 to slice bread at work :eek: and thats the reaction it got.

Neko2
 
To echo what some other folks said, that's why I carry two knives, a Cold Steel Voyager as the beater and a Moore Maker stockman as the 'sharp' knife. Well, three if you count the Leatherman. So yeah, I cut up barbecue with the clip blade of my stockman fairly often. Mmmm... Barbecue.

James
 
I use my EDC to cut food quite often. If going out to eat, I may use one of my "dressier" knives for the task.

Paul
 
Yep, in fact my 2YO grandson prefers it when I cut his food with my EDC rather than a table knife.
 
I use some of my knives to cut all kinds of food. I don't usually use any oil on these knives. If I do it is food grade mineral oil.
 
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