EDC's for Dining

[NetshadeX]

I use a serrated Spyderco Salt for food prep and dining all the time. I use kitchensoap on it before and after and that’s it.

 

[The Zieg]

Anyone else ever use their EDC's for their meals?

Sure. I don't usually need to, as most restaurants (and certainly at home) provide what I need, but I've been known to use a gentlemanly pocketknife to help out at dinner.

Zieg

 

[Henry Beige]

I’ll use whatever I’ve got if I have to. An Okapi ratchet makes a pretty good steak knife.

 

[shamanjp]

A steak knife shouldn't have serrations.

I've been doing it wrong all these years? Grins. The serrations don't dull as easily from the hard plate but I agree there is a certain satisfaction to a smooth sharp edge doing its job.

 

[peterbright]

The local Health Department will not allow our chefs to pull a knife out of their pocket to prepare food...what do they know?

 

[herisson]

I will always use my personal knife for cutting my meat. I keep an unobtrusive, non agressive (3 " slipjoint or higonokami, my most recent favourite : Böker Wasabi, very cool) very sharp knife in my pocket for that very task. The steak knives provided in the restaurants are (almost) always so dull, it's an insult to the meat.

 

[stabman]

I usually don't because ceramic plates ruin your edge so fast.

Cut the steak on top of the veggies.
That's what they're there for, right?

 

[herisson]

I usually don't because ceramic plates ruin your edge so fast.

First : you don't need to saw into your plate. If your knife is sharp, it will barely touch the plate.
Second : that's what a strop and stones are here for... restoring the initial sharpness of your blade.
Third : if I can't use a pocket knife for eating, what's it good for ? This is it's most noble (and enjoyable) application (except pulling the cork from a wine bottle = corkscrew mandatory !)

 

[Zuluninja]

always do, whatever knife is in my pocket. Sharpening and cleaning are integral parts of this addiction.

 

[stabman]

Funny cultural observation I came to due to working at the lab with a guy who was from France...

Here, we see people thinking it is "weird" or "low class" to use your pocket knife to cut food in a public setting.
The French though seem to view someone simply grabbing a piece of fruit and biting into it as "uncivilized' to a certain extent. It's like "Why does this person not cut it with their knife, like a civilized person?"

 

[herisson]

He, he, this might have changed nowadays. Knives are not "cool" with the juniors and what with all the nutcase wannabe terrorists... But honestly, who is the classiest : the greedy kid biting into his apple and munching juice all over the place or the old fart neatly peeling and quartering his apple with a high quality folder (that's me) before munching and juicing all over the place ? Obvious answer. And how could one resist peeling an apple with this here under ?

 

[stabman]

He, he, this might have changed nowadays. Knives are not "cool" with the juniors and what with all the nutcase wannabe terrorists... But honestly, who is the classiest : the greedy kid biting into his apple and munching juice all over the place or the old fart neatly peeling and quartering his apple with a high quality folder (that's me) before munching and juicing all over the place ? Obvious answer.

Actually, the guy I was working with was in his twenties.
He was using one of the knives his grandfather gave him.
I think it began to catch on a little bit; saw one of the girls in the lunchroom start using her Swiss Army Knife to cut fruit and some other food items.

 

[herisson]

What a relief ! I must confess, I have a nephew which is a quality stuff nerd and he has excellent taste in knives. I gifted him a Moki Banff (fixed). He was admirative of it but puts it to use while fishing ! Later on, he gifted me a beautiful handmade Corsican knife, excellent for cutting steak, by the way (more knife porn, here under). So I guess, all is not lost with the younger generation ! (Of course not, I'm just an old grump).

 

[stabman]

What a relief ! I must confess, I have a nephew which is a quality stuff nerd and he has excellent taste in knives. I gifted him a Moki Banff (fixed). He was admirative of it but puts it to use while fishing ! Later on, he gifted me a beautiful handmade Corsican knife, excellent for cutting steak, by the way (more knife porn, here under). So I guess, all is not lost with the younger generation ! (Of course not, I'm just an old grump).

With these knives you keep posting, my bank account does not stand a chance!

 

[orangejoe35]

I use a fixed-blade Boker Kwaiken exclusively for food. Outside of the sheath, it's just a steak knife.

 

[BBuser]

^^ Exactly

 

[BBuser]

"I usually don't because ceramic plates ruin your edge so fast."

^^Exactly

 

[katanas]

It is a poorly prepared (or cut of) steak that requires cutting into the plate to slice it with a really sharp knife.

 

[l1ranger]

i dont typically use one in a restaurant, but there have been times that the provided cutlery was so poor it was needed.
at that time, I used my buck mayo cutback and kershaw injection and nobody batted an eye, except my poor wife....who later asked to borrow said knife to cut her own food.

I use my EDC at lunch, in the office, almost every day, straight out of my pocket, with no fear of lint or what I may have contacted with it previously

 

[GundaManiac]

Not actually my EDC yet, but it was what I was carrying that day. For those of you shuddering at the thought of dulling your knife edges on the plate, this was nice and sharp, so light pressure was all that was needed with minimal contact with the plate. There's just something so satisfying about a nice effortless clean cut through a good piece of meat.