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

I use Aegis Daily Cleaner (rust prevention solution) on all my blades. And this product happens to be food safe, so not only do I findy self cutting food with my Spyderco knives, I can use all my blades on food prepping (if needed) without having to worry about unsafe chemicals getting into the food thats been annihilated with any of my blades~

But as far as Spyderco usage for food, I 'prefer' to use my Aqua Salt Fixed Blade Dive Knife on foods due to H1 steel (rust proof) and the blade shape performs well when it comes down to cutting/slicing in my opinion. I carry it as part of my EDC fixed blade (along with a neck knife and a folder). By the way, PM2 also excel in cutting/slicing. But I tend to be paranoid about getting food partials in the pivots so I dont really use it on food.
 
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Nullity said:
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.
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I have a few DLC chains on my mountain bikes, which see mud and wet conditions, often and regularly. Now yes, they are often lubricated with a wax based lube, but they see a lot of repetitive wear and aren't always cleaned before being put away (always outside on roadtrips), and these DLC chains don't rust like many other normal chains I have used over the decades...






And yes, I'd say atleast 5 days of the week I am using a pocket knife (usually a Spyderco) on snacks. Mostly fruit and some veggies and other random cutting of sandwiches and whatnot.

I don't use a folder for regular non-improvised food prep though.


Gotta love the FFG Delicas! :)
 
What do you guys think of food-safe mineral oil for cutting boards? Seems like that would be decent to keep the Spydies oiled with?
 
Should be fine. I use a food safe grease, same stuff sold for deli slicers and the like. So far seems to work.
 
I use my spydies all the time to cut food for me and for my toddler. I keep 'em oiled with food-safe cutting board oil, and rinse and dry them between uses. I typically only oil them up maybe every month or so, even my ZDP-189 Delica seems to be fine with rinse-and-dry, no rust spotting.
 
When I am at home I use the knives we have in the kitchen which are not Spyderco. I have used my Spydercos for food when eating out but that doesn't happen often as we mostly eat at home.
 
craytab said:
When I am at home I use the knives we have in the kitchen which are not Spyderco. I have used my Spydercos for food when eating out but that doesn't happen often as we mostly eat at home.
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I've found that, even in a kitchen with properly sharpened cooking knifes, there is one true calling for a Spyderco - my Military de-scales fish better than any of my chef knives. something about the thinness of the blade and the overall size of it makes it so much easier to descale fish in the sink. not sure if this is true for anyone else but it's my go-to for descaling now. all other uses of Spydercos in the kitchen are, I admit, just for the fun of using my Spydercos.
 
SpeedHoles said:
And yes, I'd say atleast 5 days of the week I am using a pocket knife (usually a Spyderco) on snacks. Mostly fruit and some veggies and other random cutting of sandwiches and whatnot.

I don't use a folder for regular non-improvised food prep though.
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Same here...

DSC_0034-small_zpscr2lqzue.jpg
 
For the most part, I edc a 20 year old Military. And yup, I use it to cut food stuffs. Lemons and limes to be sliced and used in drinks. Oranges, apples. Buy a sammich, and use the Millie to cut it in half. Whatever, isn't that why we keep a knife on our being. To be handy for everything a knife can be handy for?
 
I cook a lot. For my family mostly, also for my friends, occasionally professionally. I enjoy using classic Japanese kitchen knives for most food prep, but I usually have a Para 2, a Stretch or a Caly 3.5 on me and there are a number of little kitchen cutting chores that they are excellent at. Nothing slices open the heavy plastic cryopac some bulk meats are packaged in better than a razor sharp Spyderco folder, for one example. I hand wash and wipe my knives after use, never any oil of any kind--the carbon ones show some patina, no big deal. I have no qualms about using them on raw meat, fruit, cheese whatever. I also field dress deer with them, slaughter and clean chickens, gut fish, make snacks for my kid. I clean them all the time so no big deal.
 
cbxer55 said:
For the most part, I edc a 20 year old Military. And yup, I use it to cut food stuffs. Lemons and limes to be sliced and used in drinks. Oranges, apples. Buy a sammich, and use the Millie to cut it in half. Whatever, isn't that why we keep a knife on our being. To be handy for everything a knife can be handy for?
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The things that my knife has been in, I never, ever want to ingest that. I will, in a pinch (like when someone served steak, but had no utensils... damn right I will find a way to eat it) but I will not go out of my way to find a reason to use my knife on food.

Granted, out of all the folders I know of, the Millie is probably the best for food prep.


Honestly, I am too much of an amateur to be using a sharp knife in the kitchen. A dull knife with a thin edge is my preference, and it has never cut me... unlike dang sharp knives. ;)
 
I use my EDC folders in the kitchen every day. The three slit cellophane covers are easy but the four slit, stop and mix the dessert and potatoes kind are more challenging. I keep a tanto handy for slitting those pesky pot pie crusts!
 
The Deacon said:
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
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What's the non Spyderco? Looks like a kitchen knife I ran across with HAP40 steel.
 
nccole said:
What's the non Spyderco? Looks like a kitchen knife I ran across with HAP40 steel.
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They are all Spydercos. The Sashimi Knife just has a different handle from the others. From left to right:

KX05 Sashimi Knife
K01 Bread Knife
K02 Cook's Knife /French Chef's Knife
K03 Carving Knife
K08 Santoku
K07 Flex Boning Knife
K04 Large Utility PE
K04 Large Utility SE
K05 Small Utility PE
K05 Small Utility SE
K09 Paring Knife
 
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