EDC's for Dining

salduchi

salduchi

Gold Member
Joined
Aug 4, 2007
Messages
227
Anyone else ever use their EDC's for their meals?

IMG_0538.jpg
 
I don't use my pocket knife at dinner. Only in a situation where it was necessary.even then it would be a fixed blade.
 
I carry the top one in the side pocket of my Leatherman sheath for just such an occasion...

screenshot_20170811-163501-png.940359


~Chip
 
Last edited:
At home sometimes, but I am pretty mindful since i don't want to gunk up the knife with anything if I can avoid it. But yeah, what's the point of keeping a knife on your person at home if you're not gonna use it.
 
For me it really depends on what I'm carrying and whether I'm willing to gunk it up. The best knife I have for this occasion is a 2009 Lg Sebenza 21... It was made before the holes in the washers, so no gunk gets caught there and the simple frame lock construction also lends itself to a pretty easy breezy cleaning.
 
I use a variety of knives for dining, but only for dining (darn pocket lint and assorted gunk on EDCs :(). Boker ti urban trapper, Shun folding steak knife, CRKT crossbones and any other which strikes my fancy at the time. :cool: Sometimes I even use a nice (and sharp), fancy steak knife from my wife's silver collection to be "proper". :D
 
Whatever happens to be in my pocket when out for dinner regularly becomes my wife's dinner knife. Her favorite ones are a Spyderco Sage 2 and Bradford Guardian 3, but it ranges from a Techno on the small size all the way to the beastly Farid K2. I've seen that others are worried about blade damage using a knife on ceramic plates, and getting a knife gunked up. I enjoy cleaning and sharpening my knives and I only can justify owning multiple knives if I actually use them. As far as what other diners might think, I am pretty oblivious. I heard a speaker once that said, "What other people think, is really none of your business"

Grizz
 
I tend to use my Böker Mini Kwaiken as a paring knife in the kitchen since I broke my old one. Size and form are about the same and I hand-sharpened it to razor level. I also use it at the table.
 
My super steel might cut the plate! But seriously a serrated steak knife will be less affected by the fine china or stoneware. I like to use the right tool for the job but when in a pinch the EDC does come to the rescue!
 
I never use my EDC for eating for a number of reasons...

I use tuf cloth for daily maintenance and I personally can't stand the smell and therefore don't want to in any way ingest it. I don't care that they say it's non-toxic.

Secondly, I don't want to patina/create an environment for rust assuming that I will inevitably get some sort of gunk in there that I won't immediately see.

Plus I don't want to scare the sheeples. Can you imagine them seeing a knife without serrations at a restaurant? You're liable to cause a heart attack or two, lol.
 
It happens from time to time but not like it used too. My MD does not want me eating beef anymore. Why bother to use your EDC when you are fine dining if you can't enjoy a good steak in the process?

As for the knife itself, for me, a Benchmade 531 is a common EDC but, I found that a SOG Flash 2 makes a great steak knife. The handle sucks but blade geometry is spot on.
 
You must log in or register to reply here.
Back
Top