How many of us use the Spydie on their food daily?

B

brvheart

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Oct 13, 2014
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I have seen a number of photos on here and got me thinking - I have NEVER reached for my pocket to cut any food - I am kind of a germaphobe and never really thought to grab my own knife and cut my food...

IF you do cut with your own, which one do you use? IS there one you prefer when cutting food?
 
I do frequently. My favorite Spyderco for food prep is the Calypso, but the Military is also excellent in this role. I've also used the Endura and Tenacious for food; both of which do a great job.
 
Should food prep only be done with a non coated blade? Was not sure if there was risk of the black coating and the food...
 
brvheart said:
Should food prep only be done with a non coated blade? Was not sure if there was risk of the black coating and the food...
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Assuming it's DLC, the coating is meant to withstand abrasion.

Though, the coating is not water-proof, so the steel underneath may even corrode easier since cleaning out the porous DLC would be harder than cleaning the uncoated steel.
 
I like the H1 steel for any food cutting where I won't be able to wash the blade before closing it. The blade won't rust, and I can wash the whole thing in soap and water later on. I really like the Manix 2 for food work at home since the wide blade does double duty as a serving tool. Germs are ubiquitous, but a few simple precautions take care of almost all issues. Folding a dirty knife introduces material into areas that are difficult to clean unless you can do an H1 level of wash, so carry a spare. One gets dirty at lunch, don't pull it out an hour later and contaminate snacktime, swap it out. You are far more likely to get food-borne illness from not washing hands than from a clean knife taken from a clean pocket.
 
Never did it "every day" but when I was working I used whatever Spyderco folder I was carrying, most often a Stretch, at least a few times a week to cut food at lunchtime. Now I'm always home, and food prep is done in my kitchen where I have access to a fairly complete set of Spyderco Kitchen Sharps, so the only time I use a Spyderco folder for food prep is as an informal test of its slicing ability.

spyderco_kitchen_sharps.JPG
 
Nullity said:
Assuming it's DLC, the coating is meant to withstand abrasion.

Though, the coating is not water-proof, so the steel underneath may even corrode easier since cleaning out the porous DLC would be harder than cleaning the uncoated steel.
Click to expand...
DLC is not porous and is most certainly water-proof. The problem is that once rust starts on the uncoated edge of a blade, or on a bare spot where a scratch has removed the coating, then it can creep under that coating, just like it can creep under the paint on an automobile.
 
I kitchen knife will always work better so when at home I try not to use my folder but on occasion I do. I use my knife on lunch break a lot and also use one to cut up food for a baby all the time. I use a Delica for most of my food prep due to its thin blade. I loathe cutting food with a thick blade. I will also use a Stretch fairly often.
 
I've always preferred to use actual kitchen knives in the kitchen, but something thin bladed like a Delica is fun to use on occasion. I usually cut up apples with a folder.
 
If I need a knife, I use it.
For the past 4 months I've had an injury to my teeth that makes eating things like sandwiches difficult so I cut up my sandwich with whatever knife I'm carrying- usually a PM2, Manix 2 or Manix 2 XL. In restaurants if they don't provide a good knife I use my own for things like hamburgers.
 
Spy-dk for food cutting mostly, but I've used the roadie as well. interesting exercise that, makes you think. but its so stinking sharp that really all you do is show the food the knife and it cuts itself.

As for food and contamination, wipe clean. I'm not cutting raw chicken for lunch, I'd rather clean my knife on my shirt than pocket it dirty.
 
The Deacon said:
DLC is not porous and is most certainly water-proof. The problem is that once rust starts on the uncoated edge of a blade, or on a bare spot where a scratch has removed the coating, then it can creep under that coating, just like it can creep under the paint on an automobile.
Click to expand...

A few years ago I read many white-paper's for the popular DLC companys, like BodyCote, and searched Google Scholar to find that only a few types of DLC or the methods used to apply it were actually marketed as improving corrosion protection, but those types of DLC had drawbacks, like being less abrasion resistant and less tough (iirc). We do not see commonly those types of DLC on knives (afaik).

Though, I never read about a DLC that formed a water-proof barrier.
Technologies could have improved or I could simply be mistaken. :)



Can you cite a source for a water-proof DLC coating, preferrably relating to knives or even Spyderco?
I think the company Spyderco uses for DLC-coating is publicly known, so that would simplify citing a source.




On-Topic: I try not to use a folder on food. I never sanitarily clean my knives, and I am unsure about ingesting the lubricant/protectant on my knife. That and disassembling a folder for a thorough cleaning is not exactly fun for me.
 
My spydies are my work knives, so, they are splitting apples and other assorted food stuff every workday.
 
I used my Endura to slice a bagle.
Nothing like razor sharp FFG.

Last week i killed and gutted fish.


I just clean it after getting dirty so i can prep food.
 
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