Do you use your EDC at Restaurant's?

buzzbait,
you really like that mini talon,dont you?
ive been carrying the full size for a while now.it has become one of my favorite knives,and a permanent EDC,along with my carson m4,and ag russell mediterranian barlow in stag.
awesome knife,cant say enough good things about it.


back on topic,
nope,never have had to.
 
Once or twice I've had to shout obscenities and wave a knife around in Denny's but that was just to get a waitresses attention. ;)
 
Yup, Quiet alot...My Endura served me for years and now my Lum Tanto..Endura was a much better slicer than the Lum.....
 
I always have a knife with me, but I don't get much chance to use it in restaurants. I'm vegetarian, so I don't have any call to be hacking through over - cooked steak. The last knife - related thing I did in a restaurant was pop the cap off a beer bottle with my SAK.
 
mostly i have to use my knife in restaurants because the knives aren´t sharp there.
especially when, like in the pizza-inn at fishermans warf, they give you plastic-cutlery that brakes when you wannt to cut the pizza.
 
only thing I use those plastic knives for is cutting a baked potato. Well, thats not exactly true. When I was about 6 I took one of those plastic butterknives outside with me. I sat myself on the curb and "sharpened" it on the pavement. Not exactly hair poppin sharp, but sharp enough to break my cousiin's skin. That is the only knife fight I have been in and hope to stay that way. I also hope it is the only time I have to cut meat with a platic piece of crap.
 
When we go out to eat, I will have either my Umfaan or V-nox Secretary. I've used them more than once.:)

Paul
 
Yes, I've pulled out my knife for food service before. Back when my Gunsite 5" was my EDC, I pulled it out at 2 AM during a post movie diner run with my girlfriend. She was used to it, but when a freind of ehrs came to sit with us, she stared at that shiny tanto blade like it was going to jump off the table and stab her.

That is what you get when you date liberals (although I, too, ahve successfully converted them on the knife issue).
 
Hi guys, I usually have 5-8 EDC's on me at any given time but more often than not what I whip out in a restaurant is my neck P.E.C.K. from CRKT. I keep it very sharp and find that a Wharnecliff blade works well when having to cut on plates. Just lightly contacting the tip in the plate makes slicing and dicing my food very easy without dulling the cutting edge like you would on a knife with any belly in it at all. I also have found that my Leatherman Micra is a fantastic crableg device especially for that big old "thumb" piece. One of the other reasons I like my neck P.E.C.K. is that with a small fixed blade I don't have to worry about all the mung & drool getting in the joint and screwing up the smooth movement (of the knife). Brian
 
Me and my husband regularly use our EDC's when eating out, never had any thing said to us but we have gotten some funny looks, I normaly use my stryker.
 
I cut something(I can't remember) at a Chinese food restaurant a few days ago with my Carnivore. Didn't get any strange looks. Probably because no one else was seated in our section. But the waitress saw it and didn't even flinch.
 
I can't say I have ever used my EDC for steak or food but that is because it is so frequently gunked up with the remnants of packaging tape.
 
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