Eating or food prep with your edc?

I'm more apt to reach for my F1 while in the kitchen, be it to slice some meat, prep some fish, or dice some veggies. It's not the most efficient cutter, but just love using it- especially to pummel garlic with the tang's protrusion. Rinse when done and apply some mineral oil after.
 
I have an Insta-Hot on my kitchen sink and if it is convenient, I run the water over the blade first. The blade always leaves the house clean, but if used, I clean it up when I get home. I don't use a knife for food prep all that often at work or restaurants, but it is not uncommon at the beach.
 
This thread reminds me of quote from George (Ruth's new husband) on the show "Six Feet Under." I'm paraphrasing, but the gist was "Eating an apple and cheese tastes better when you use your grandfather's pocketknife."
 
CAUTION said:
I just wana see how many people eat or prepare food with their edc. Do you sterilize it first or any thing at all? Personally i don't thinking about how many time my blade has been coated in grime and gook. :barf: :thumbdn:
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Well, I don't normally use my knife for things that involve "grime and gook" and if I do, I generally clean it right away. As far as using my EDC knife for food prep, generally the most common way I use it is to cut up an apple, pear, ect. to eat it while at work or on the go. If I'm at home, I have a whole rack full of specialty kitchen knives to do more complex food prep, so I don't have much need to dirty my EDC knife with that sort of stuff.
 
JAB said:
Not so much for food prep but I do use mine* all the time for halving sammiches, slicing sausage, cutting fruit & cheese, etc.

*Main blade - I use the pen/secondary blade for cutting tape and such, opening packages, what-have-you.
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I'm with you on this one. That is why my main blade has a nice patina and the pen blade is so shiny.
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The whole reason of having an EDC is to cut what needs cutting. Generally I don't when I'm in the kitchen, since we have kitchen knives, but outside the kitchen? All the time. I cut up fruit and sandwiches at work; steak too. I watch those poor suckers use that terrible cafeteria plastic cutlery which can't cut through a cold cut. My SAK or slippie, or even leatherman works just fine. Wipe it down with a soapy sponge when you're through, and you're good to go.
 
rarely use an edc on food; an apple is the last time i can think of when i did...and i never had the need to break out a folder in a restaurant.
 
Firday, I picked a fresh tomato from the garden. We were eating outside. I went in to grab a cutting board, cucumber, onion, grated zucchini, olive oil, and balsamic.
I didn't have a hand left for a kitchen knife, and figured it would be easier to use the EDC than to make another trip, then worry about leaving the prep knife on the table or making yet another trip.
The BM940 made quick work of my improvised salad. And it was fantastic!

Sunday at the park, one of the girls didn't want the "yucky" part of her pear. Out comes the 940 again. Although slightly brown (it was from the in-laws tree,) there was nothing wrong with her pear - I sliced off a little extra, and it was delicious.
Each time, I wiped the blade down with a paper towel, then cleaned it off with dish soap and warm water upon my subsequent return to the kitchen. Because I know I'll do it again...
 
I don't use my EDC knifes for food prep as it is not sanitary. It's sorta like wanting to use one of my necropsy knifes to slice apart a nice steak. Even after I put it through an autoclave, I would never want to use it to prep food. Considering I know for a fact that my EDC knifes have at least e-coli and a very high chance of salmonella on them, it's just not safe (considering I have my edc knifes on me all the time and in the last year and a half I have come across anthrax 2X and rabies once... who knows what else I and my knifes have come across which I don't even know about.). If you work in an office doing paperwork then its much safer for you but for me, its very much different. Cleaning knifes after they are used for food prep is also another issue and unless you take the entire knife (folders) apart every time you use them for cleaning, it's not really clean and safe to use. All of my kitchen knifes are just as sharp as my other knifes but most are longer and thicker and better suited for the job. I think it's actually easier to prep food with a well designed kitchen knife. Plus they (kitchen knifes) cost me a crap load of money so I'm gonna use them as often as I can!

Just remember, when your sh*tting out your guts on the toilet, you have nobody to blame but yourself (or possibly that guy which cut up your food with a dirty knife)...
 
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I wash my knives after I use them for food, and before I fold them back up. There's no more risk of getting sick than any other kitchen knife I would use. Since I've been doing that for...22 years I guess, it's a rare enough occurrence where it doesn't matter to me.
 
So far today...
My SI has cut a roll for toast and spread butter on it.
Sliced off the bruised nasty bits of a nectarine.
Cut off that dang plastic wrap the cafe wrapped my hash in.
 
I spend the winter off the grid in the Chihuahua Desert. I use my EDC for EVERYTHING! Here in CO for the summer I have roommates. THey have a very nice set of Wustof Classics (my recommendation). It is my finding that there really is no edc that compares to really good Kitchen knives, but I'm a stickler... If I bought kitchen knives they would be top of the top of the line and I don't have a good reason to afford that. My Spydie Millie is the best "kitchen" knife I have right now, but my Lg Seb, Nyala and Strider MFS see more kitchen use because they see more carry time. IMO most EDC knives have too much belly and/or are too thick. Depending on what use it's seen for the day will dictate how much/if I clean the blade prior to slicing and dicing.
 
Django.cj said:
I wash my knives after I use them for food, and before I fold them back up. There's no more risk of getting sick than any other kitchen knife I would use. Since I've been doing that for...22 years I guess, it's a rare enough occurrence where it doesn't matter to me.
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Yup. And the only folder that I had noticeably dull on me was a Resilience. I did an unwashed 10 pound bag of potatoes to help someone out with spud salad for a get together. These spuds had a slight dusting of fine soil on them, kind of a light powder. A few touches on the Sharp Maker and it was a razer once again.
 
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