How many of you use your folders for cutting meat when eating out?

I had that dilema the other day. The steak knife had a blunt rolled edge so I flipped my plate over and tried to hone it a little on the bottom of the plate. My wife's eyes bugged out and she actually scooted lower in her seat afraid someone would see. I gave up my honing attempt and took out my sheeple friendly Dragonfly.
I stick the steak with my fork then fold it over itself so I can cut the steak without dulling my knife on the plate.
 
Since I no longer trust the FRN/clip interface of my Spyderco Pacific Salt, it has become my "food knife." I generally carry it in the Jeep in a spare Benchmade bag I had. Now, if I stop at a restaurant where I might have to actually cut my meal, I slip it in my pocket.

The Salt is impervious to everything, so it gets wiped down and cleaned later. It is now only used on food, so I don't worry about lubing it or anything. If It dulls on a plate, it is no big trouble to touch up since mine is a PE. The yellow handle seems to keep the sheeple in line too.
 
Hair said:
I live in Commiefornia, but San Diego is pretty conservative. My city (Oceanside) is home to Camp Pendleton, so there are a lot of military families here. And there are the San Diego Naval base and Miramar Airforce base near by. The area is very knife friendly.
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Umm, that's not Miramar Airforce base, it's Marine Corps Air Station, Miramar. And, growing up in the San Diego area, I've encountered the same attitudes. Here in Texas, I've met more people that are afraid of knives than I ever would have imagined existed.

Replace knife with gun and the two locations reverse their attitudes. Very strange...
 
i at least make it look like i will try to use the "house knife" knowing full well that one of 3 knives i am carring will be used
setting a millitary on the table where the house knife was and putting the crappy knife off to the side gets some looks but so be it
also i eat rare or mid rare but i like not having to work at all cutting my steak up:D
im in the works now on a "going out knife" something real nice and mostly sheeple friendly
everyone that has a problem with me using my knife i just smerk at while there sawing away at there meal like some kind of heathen
butch
 
Use my Kershaw Leek for this all the time. It is small and unobtrusive. I never recall getting more than a passing glance, but then I may have been too busy eating to notice.
 
SAKs are amazing steak knives. Nobody seems to be afraid of them and the blade size of the 91mm models is perfect.

My father actually carries a custom steak knife in his briefcase, it has a blade similar to a cross between a wharncliff and a hawkbill (mostly wharncliff looking, though), so only the tip of the knife hits the plate and he doesn't have to worry about the edge.
 
I’ve been using a Spyderco Catcherman for mobile food prep for about a year now, and the only thing I can think of to improve it would be an H-1 version. The serrations are just right to keep fluids from getting in the pivot, and its long thin blade is great on cheese. It’s the knife I use the most every day, hands down. Can’t recommend it enough.

http://newgraham.com/detail.aspx?ID=3807
 
silenthunterstudios, I don't get it. What restaurant is it that serves dull steak knives, and why didn't you ask them for a proper steak knife?

For those who never use their folders to cut their food - what do you use when you hike or spend time outside? Do you starve, or do you squeeze food out of tubes? :D
 
One time, at a friends cook out. I thought "no problem" pulled the old delica out and went to cut my steak. The other people around the table were staring at the spyderco.

The gave me a proper steak knife double quick.:)
 
I don't often, hardly ever, in fact, order steak at anything other than a very good restaurant. Truth is: Most steak in most restaurants is usually pretty poor stuff. On the rare occasions I do order steak, it had best be so good that just passing a butter knife in its vicinity will cut it--otherwise it goes back.

That being said: If I had a use for my pocket knife in a restaurant setting, I'd use it. After all: I do carry it for cuttin' things that need cuttin'. Otherwise, what's the point?
 
I have, on occasion, used my Horn Tip handled Laguiole knife in a restaraunt. The knife, while beautiful, is not at all intimidating and looks nice with any table setting. After all they do make steak knives at most of the factories over there.
 
I was going to also suggest Laguiole folders. It is the proper French gentleman's pocket knife and I have seen fixed blade Laguioles in fine restaurants. They're kind of expensive for what they are, but you can choose handle wood and color.
 
i work in a resturant, and will tell you that chances are pretty good that the knife in your pocket is at least as clean as the knife on your plate. dishwashers dont spend a lot of time preparing each utensil.. they all get thrown in together and hopefully washed well :barf: :D
 
Kronos said:
i work in a resturant, and will tell you that chances are pretty good that the knife in your pocket is at least as clean as the knife on your plate. dishwashers dont spend a lot of time preparing each utensil.. they all get thrown in together and hopefully washed well :barf: :D
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Yeah, but they get "thrown in together" in a steam-washer. There may be physical detritus, but no bacteria or viruses (unless they're super-resistant, but then you're screwed anyhow)
 
If I were served a piece of meat in a restaurant that couldn't be cut easily with a table knife, I'd send it back.
 
The best knife for cutting food in a restaurant is a Vic One Hander. It has the serrations in the front of the blade the way a steak knife does, it has a locking main blade, it is stainless and it is big enought to do the job. The only time I will use another knife for the job is if I am "dressed up" and then I will use whatever knife I happen to be carrying.
 
I just think if the knife is 4" and under it is appropriate for any steak cutting purposes. People who thinks a 3 1/2" folder doesn't suppose to be on a dining table can kiss my a**.
 
I carry a Kershaw Hawk for eating out. Best folding steak knife ever. Razor sharp ATS-55 slices through the meat like it wasn't there and the G-10 handles are easy to keep clean.

If it's a spur of the moment thing, I'll just use my Vic Soldier. I have been known to use a Buck 503 before, but that was hard to clean out afterwards.

I have had to make the decision to either use the restaurant's dirty steak knife or my BM710 before (which was just as dirty). When my request for a clean knife went nowhere, I cleaned off the 710 and used it... violating my rule that no food touch the 710 (it's my beater, cut everything that needs cutting knife, don't know what kinds of crap may be on it).
 
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