Do you eat with your knife?

My EDC is a Gerber, yes I eat with it, but, although sissified, I do wipe it off on my jeans both before and after.
 
Whenever I use my knife for food I always make sure I sterilize it first by wiping it on my pant leg. :D
 
OwenM said:
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?
Click to expand...

ROFLOL! :D

(I use an Opinel or Mora on steak and nothing else. My EDC's change too often to keep track of what they cut last.)
 
I eat my peas with honey,
and I've done it all my life.
It makes the peas taste funny,
but it keeps them on my knife.

:)
 
ErikD said:
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
Click to expand...


That exactly what I was thinking. Miltec and Breakfree Hummm Good!


Steve
 
FOOD - main reason I carry a knife. Ever watch other people try to cut meat with a butterknife? or use a "steak knife" from the restaruant kitchen with a rolled over edge?
I used to carry a carbide pocket sharpener to re-do the edge on the one they handed me when I asked for a sharp knife... even had fellow dinners ask me touch up their cutting utensils.
 
Yes I use Klotzly for decouper or preparer my food it is perfect for this work and it is cleaned very well :p
 
it sounds weird, but i've always used a little olive oil on my pivots, and on my carbon fixed-blades. it works nicely, and is good for you too!
peace.
 
Carbon blade, I keep it dry because i do eat (and well, everything else!) with it. I keep the pivits oiled though. I have found if the Carbon blade is clean, it wont rust as easy, even if its not oiled up.

Tyler
 
Karen hates it when I do it, but if an eatery can't give me a sharp knife, I will use my Opinel. I'll just wipe it off after with a napkin.
 
The spey blade on my Case bonestage trapper is only used for food while the other one is used for whittling or other wood work. It stays in a leather pouch I made for it to help keep out dirt and other pocket items. It's worked great for me with apples and oranges. I used my PS endura and my BM 550 to eat steak once when both restraunts didn't provide a sufficient steak knife ;).
 
I dug this up from a post I did back in '99:

**********

One of my favorite things:

Last night, sitting at Austin Cattle Co., Exit 4, I-75 in south GA. My wife of 25 years sits across from me in the booth. A thick 16oz. prime rib, cooked medium, with horse radish and au jus on the side, sits before me on my plate. Fork in my left hand, Benchmade 710 w/Axis lock, plain blade, shaving sharp in my right. Place fork in the meat, apply the 710 and with gentle pressure I slice. With my right index finger on the spine of the blade I can feel it cutting through the grain of the tender beef. The meat just falls away from the edge of the blade. I realize I'm smiling. Not from anticipation of eating the prime rib, but from the pure enjoyment of a truly great knife and sharp blade.

My wife shakes her head and smiles.

I grin back at her and chew.

**********

Yeah . . . I still eat with my knives!!
 
underaged! said:
Are the knives you carry to eat, PE or SE?
Click to expand...


My titanium Police SE and its replacement (due to theft), a stainless Endura II also in SE, (now retired) had cut a lot of steaks and chops in restaurants over the years. The Military now handles those tasks in public venues. Even though it's CE, the plain edge portion sees all of the work. For dressier places, a Calypso Sr. in PE, fills that roll.
At work, my Cuda Maxx PE makes quick work of my left-overs. The PE seems to slide thru better than the serrated edge. Still doing comparisions in that area. I have finally been able to get my PE or CE knives very sharp. However, with the SE, I did not have to worry about sharpening too much.
 
Back in the "happy days" of the 1970's, I used my M-16 bayonet to chop loose and eat a frozen can of C-ration Ham and Lima Beans for breakfast while sitting in the back of an old Dodge 3/4 Ton weapons carrier. I was waiting for the rest of the battalion come off the DZ and set up the HQ so I could go to sleep. ( I was the advance party and had been up all night guarding the truck)

(The 1st Sgt said "How can you eat that Sxxt?".)

I still sometimes use a carry knife to prepare food at home...works better than most kitchen knives, but I have to remember to clean the squirrel hairs of it first.("But honey I wiped it on my pants"didn't go well.)

That's what they are for, right?

Mark
 
One of my EDC's is a Spyderco Calypso Jr. LWT. It has probably cut more food than anything else.
 
You must log in or register to reply here.
Back
Top