Food Prep with your EDC folder?

Grim Fandango said:
That said, it seems like it would be a bad idea to prepare food with a blade that's been cleaned with oil or solvents, or even just been used for everyday tasks like opening parcels. Am I just overthinking this, or is there something I'm missing?
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Just rinse and wipe the knife first.:thumbup:
For on the go, use those alcohol wipes or a small container of hand sanitizer and kleenex.
Clean before and after.:)
 
Do all the time with my seb, and it works great. I just rinse it clean when I'm done :)
 
I usually do spuds and carrots with a light green Endura 4 FFG when the mood strikes me. That sucker goes through veggies like a laser.
 
My favorite EDC for food prep and eatin' is my Laguiole, it has a long thin ground blade made of SS, (440C IIRC).

Thin enough to slice tomatoes thinly and it makes a great steak knife, when we go out to dinner I usually use my Laguiole in place of the poor excuse of a knife the restaurant gives me. :)
 
Grim Fandango said:
That said, it seems like it would be a bad idea to prepare food with a blade that's been cleaned with oil or solvents, or even just been used for everyday tasks like opening parcels. Am I just overthinking this, or is there something I'm missing?
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There is much wisdom to this. I have some knives that I lubricate with toxic oil, and I make sure to never ever use them for food prep. Foodstuffs + toxic chemicals is a terrible combination. I know folks who get CLP-22 all over their knives and then turn around and use them on apples and oranges... Really unwise, given that that stuff is a freaking carcinogen...

The knives that I do use on food are totally chemical-free.
 
Use my Spyderco Military a good bit in the kitchen -- Spyderco Gayle Bradley, too, but the M4 steel is too tedious to clean up after. Really, though, it is not uncommon for me to use whatever I have in my pocket. I used a Microtech UT-X85 out the front auto the other day...
 
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