Eating or food prep with your edc?

Shotgun said:
Every man should know how to cook. My opinion.
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+1

Especially these days when a lot women don't have a clue how too, if it doesn't go in the Microwave they don't know anything about it....

And a lot of them that do attempt it or think they can the stuff they put out is barely worth eating if at all.
 
i do all the time... not in the kitchen, but on the go. sometimes i clean the blade down with an alcohol pad, baby wipes, moist towelettes, or soapy water, all depends whats around at the given time i want to cut my food
 
I do, The grime on it doesn't bug me, because I haven't stuck my blade in anything gross (That i know of) Usually just woodshavings, pine sap, tape, boxes you know that sort. I wash it when i'm done, especially camping where my knife is my lifeline.
 
I use my knives in the kitchen all the time. Both folders and fixed. Making food with your latest buy makes the tedious tasks more fun. I just wash and rinse after use.
 
I was in a Panama City Beach, Fl steakhouse a month or so ago. Ordered the 32oz Porterhouse. Looked at the steakknife, and pulled out a Boker Action 2. My wife looked at hers and pulled out her Mini Grip. The people at the table next to us stared a lot LOL.
 
I hardly ever use my edc s for food. One time though :D,I was at outback and the knife they gave me coulnt cut snow. I broke out the bm 790 and caught some looks
 
After sharpening just about anything, I'll often cut a tomato just to make sure it's up to snuff!
Plus, on the road or at work, I'll use my E.D.C. folder (usu. BM 940 or Kershaw Shallot) for food prep (tomatoes, apples, salami and cheese, fruit for mixed drinks, etc.) If I last cut something sticky, I'll wash it first - but usually just a quick wipedown.
If I was afraid to use it for food, it wouldn't do me much good to carry everyday.
I always wash it after sharpening/honing, after food prep, after cutting tape/adhesive/messy stuff, and every few days just in case - so it isn't usually very dirty.
I've only used it in a restaurant once - my daughter had a particularly tough hot dog, and they did not provide a knife. I felt a little self conscious, so put it away quickly after wiping it down.
 
I use my EDC in the kitchen all the time. So much so, I use my kitchen knives very little. The blade is wiped or washed after use. If there is any doubt the blade may have some nasties on it, I don't use it. This is at home.

Out an about, I carry a slippie or whatever just for foods.
 
Ankerson said:
+1

Especially these days when a lot women don't have a clue how too, if it doesn't go in the Microwave they don't know anything about it....
Click to expand...

Some have trouble with the microwave, too. Microwave popcorn does not need to be cooked for 10 minutes. (really happened)
 
I cut my fruit with mine. I typically flush it with water first. I don't use soap unless I cut tape or cardboard.

My coworkers unfortunately use their knives, which they use to cut tape, cardboard, or dig their fingernails with and cut samples for the customers without a proper wash:eek:. And some people have the nerve to talk to me about not using cutting gloves when they don't even know what their customers are eating:rolleyes:.
 
I don't know how to cook worth a shizen,besides grillin that I can do and some breakfasts . My gf is a great cook and is nice enough to cook for me everynight. I tell her I cook everytime we go out cause I pay the bill hahaha. Her hard work has a nice knife coming her way
Shotgun said:
Every man should know how to cook. My opinion.
Click to expand...
here is a very small sample of what she is capable of. Im a simple man and like my simple meals
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great now im hungry and I have three more hours of work
 

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Usually, only at cook-outs, when the only options are those plastic knives and forks. Then again, I've been known to just pick up a steak and eat it with my hands from time to time...

I do remember the first time me and my friends rented a beach house for a week. All the knives in the house were lousy, dull as dirt, and you can tell had never been sharpened once in their lifetimes. My SAK basically was in-charge of all the kitchen duties for the first few days until one of us picked up a cheap chef's knife at the grocery store to get us through the week. Now, whenever I'm renting a beach house, I bring a few kitchen knives with me.
 
i'll wipe before i use it for food, then wipe/wash afterward. I carry a couple of knives so one is usually clean.
 
Sliced my breakfast turkey sausage this morning with my Sanrenmu 781. Other days, I've use my Rough Rider toothpick or my Opinel #6.

Just wash 'em when I'm done.

Use 'em at lunchtime too, eating at my desk.
 
It really depends on which knife I'm carrying. If it is a slicer (like my Marjacq, I don't have any Opinel's) - then absolutely but then it has a 3 1/8 blade. Anything much smaller than that you end up with cheese, fruit, meat, sandwhich spread... (whatever you're cutting) in the pivot. Plus, have you ever tried to slice an onion with a 2" blade? Not sure if that really answers the question?
 
Sure I will.
Used my Umnumzaan to cut up my steak at work.
If the restraunt knife is dull, why NOT use my sharp knife? Why the hell did I spend $400 on some of my knives if they can't be used to cut stuff?
Cleaning the blade is very easy with the preponderance of hand sanitizer all over the place these days (Hooray for SARS!!!).
My Spyderco Police cut the Christmas roast far better than the knives which stay in the kitchen full time.
Knives are to cut stuff with...including food.:)
 
Hi,

Is it safe to use carbon steel knives for food preparation, or is stainless steel recommended over carbon steel?

Cheers.
 
mamba said:
Hi,

Is it safe to use carbon steel knives for food preparation, or is stainless steel recommended over carbon steel?

Cheers.
Click to expand...

Carbon's fine.
Just don't be surprised if it ends up discoloured.
 
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