EDC's for Dining

[BellaBlades]

 

[WValtakis]

 

[Dr Heelhook]

Only while on picnics.

 

[Zuluninja]

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.

what spyder is this? alas, I don't keep track with so many knives, but this one caught my eye.

 

[BenchCo Spydermade]

I dont because what others have said about the ceramic plate wearing the edge, but that serrated laguiole on page one is what I'd want if I did get a folder for dining. The serrations allow it to stay sharp over time despite contacting a ceramic plate at a perpendicular.

~Chip

Boy, looking again, I think I need a serrated laguiole for just this!

 

[Henry Beige]

Usually, I will use whatever the venue offers as cutlery. If I need a sharp knife, though, I will use whatever I am carrying. Lately, it is this Opinel 6.

 

[Velitrius]

If you need a Sebenza to cut your steak, you need a better steakhouse.

 

[NapalmCheese]

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?"

That's a different circumstance.

It is uncouth to simply gnaw off chunks of salami while picnicking. So, you use your knife. I have certainly used my pocket knife to make bite sized morsels of cheese and aged sausage while wine tasting.

Likewise, it is uncouth to use your pocket knife at an established restaurant. If you find that your knife can't cut your steak (or whatever) for some reason simply ask the server to bring you a new knife (or a new steak). At any restaurant worthy of business the knife they give you won't have been riding around in your pocket for a few days, subject to lint and dirt gathering in the recessed bits, subject to humidity from perspiration; and will have been recently washed.

 

[James Y]

I have never used one of my knives to cut food while in a restaurant. I've used the provided 'dinner knife', which has worked well enough, with the tiny little serrations/'teeth' on the blade.

At home, I do sometimes use folders while eating, especially on fruits like apples, oranges, avocados, tomatoes, etc., and also on veggies like carrots, etc. I've never had any issues with scraping or bumping the blade edge on a ceramic plate, because I'm holding what I'm cutting a little bit off the surface, which is usually a folded paper towel over a place mat. So I virtually never touch the edge onto the surface of anything. If what I'm cutting is wider than the blade is long, I simply turn the object as I'm cutting. If it's something especially juicy, I sometimes pinch the blade tang between thumb and forefinger while cutting. I've never gotten any juice or gunk in the pivot. Lately, I've been using my Spyderco Caribbean (PE leaf blade) a decent amount, because it's fun to use while eating, and I also use SAKs and other knives for the same thing.

But much of the time at home, I simply use my little Victorinox paring knife to cut food while eating, especially poultry. I don't eat steak/beef or pork, and haven't for 23 years, so that's not an issue for me.

Jim

 

[b00n]

what spyder is this? alas, I don't keep track with so many knives, but this one caught my eye.

That's the....2018 Spyderco Amalgam...which isn't released yet.

/Edit: A little sleuthing tells me that GundaManiac is actually the guy who designed it. Sneaky dude. Cool design.

 

[Boozoo Chavis]

Even high end steakhouses are notorious for providing dull serrated knives to saw your steak with. That's why I always carry either a Higo Nakami personal steak knife or a Case Slimline Trapper when eating out.

 

[FullMetalJackass]

This lovely (although absolutely ludicrously priced ) guy is my go-to dinner knife.

 

[salduchi]

Even high end steakhouses are notorious for providing dull serrated knives to saw your steak with. That's why I always carry either a Higo Nakami personal steak knife or a Case Slimline Trapper when eating out.

I saw this Higo this morning and was just wondering how good they were

 

[salduchi]

This lovely (although absolutely ludicrously priced ) guy is my go-to dinner knife.

I logged onto their website earlier and saw that you can have them make you a custom Damascus steak knife with other nice embellishments for about $600. That’s the appx price for one.

 

[Sonnydaze]

I always carry a 3"-3.5" cross-draw fixed blade and a clipped folder in my RH pocket. I use the fixed blade for everything...daily in the kitchen and also when dining out... No sweat.

 

[Pomsbz]

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 ?

That is a really really nice knife. Man but the French know how to please the eye. If only the steel were better I would be 90 euro poorer right now.

 

[stabman]

At any restaurant worthy of business the knife they give you won't have been riding around in your pocket for a few days, subject to lint and dirt gathering in the recessed bits, subject to humidity from perspiration; and will have been recently washed.

I wash my knife at the same time I wash my hands before eating.

Big thing for me is this: Their knives are boring.
My knives are nice.

So if I feel like using my knife, I do.

 

[bemymonkey]

We eat on the balcony pretty often, and it's often charcuterie or bread'n cheese with a decent wine or beer, so the EDC is perfect for that kind of stuff. Picnics on hikes, etc - this is where the EDC gets to shine as a "dining" knife. Never used an EDC at a sit-down restaurant though... if a regular butter knife is unable to cut something on my plate, it likely wasn't prepared properly. If I need a shaving-sharp knife for my steak, something must have gone horribly wrong.

 

[GundaManiac]

That's the....2018 Spyderco Amalgam...which isn't released yet.

/Edit: A little sleuthing tells me that GundaManiac is actually the guy who designed it. Sneaky dude. Cool design.

Guilty as charged! I had to send that one back as it wasn't mine to keep.

My usual pocket steak knife of choice is a mirror polished Buck 110, a carbon Opinel No 8, or a Shilin cutter. I quite enjoy the laminated Cowry X on my Shilin cutters.

 

[sharkattacksw]

I use kitchen knives to prepare food. I use steak knives to cut up my meat/poultry. I use table knives to butter my rolls or cut up vegetables. I don't flip out if a restaurant doesn't have S110V (for example) bladed steak knives with mirror polishes edges. I'm 50 years old and have managed to survive without using a pocketknife at the dinner table. I've also managed to survive without resorting to the attention seeking behavior of openly using a pocketknife at a restaurant table.

I guess I'm weird...