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

ronsec said:
I guess I'm in the minority here. I just don't want anything that's been sitting in my pocket touching my food - gross! :barf: I just muddle through with the knife they give me as it usually cuts well enough.
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Yes, that would be a concern, I think, but then again there's nothing in my pocket that would really be such a contamination hazard. I guess I would just wipe it off on a napkin or something and have at it. (George Carlin joked about doing stuff like this to exercise his immune system. :D )

But no, I don't generally use my pocket knives at restaurants to cut steaks. I have not found any trouble using the knives they provide.

Anyway, as I understand it, ceramic plates are hell on the edge of a straight-bladed knife. Isn't that why steak knives are generally serrated? To keep the cutting surface protected from impact with the plate? I suppose I might consider using my Victorinox Trailmaster (is that the name of it?) which has a blade with a serrated tip.

-Jeffrey
 
Actually,

While at a blues bar in Montgomery, Alabama this past winter I purchased a delicious steak from a nice gentleman who was cooking them out of the back of his truck. Turns out the only thing we had to split the steak between three people was the knife on my Leatherman Blast. The knife worked great and after being wiped clean on my pant-leg, was returned to my pocket for the remainder of the outing.
 
Don't worry about the mess on a blade if you have two blades. I always carry one for food and the other for everything else.
 
I agree, i EDC 3 knives, one for fine cutting, one for harsh and possibly destructive stuff and one for any type of food product.

I also, pay attention to keeping it as clean as much as, not cutting my self using it, so clean up is usually just a wipe down untill later.

YMMV of course.

Last thought, i never worry about rust, none of mine sit that long neglected to become rusty or carpy inside before they are maintenenced again.

Again, YMMV.

Let us know what you do pick up man.


WR
 
I regularly cut food with my knives (forces me to use white lightning as lube), but there are very few restaurants I would bring it out at. At an upscale place - definitely not. Maybe at a local steakhouse or non-city restaurant. I have considered using my serrated Dodo to cut bread at an Italian restaurant, but that was in low light and it was very busy.
 
What's the deal with White Lightning as a lube? Is it some non-toxic, non-petroleum kinda thing? I'm not familiar with the stuff. I usually clean/lube my knives with BreakFree CLP... and if I need to use them for food, I just wipe them down with a cloth or paper towel or something prior to cutting. I figure if there is some miniscule amount of the CLP still present, it won't do me any harm (and it hasn't so far).

Should I be getting this White Lightning?


-Jeffrey
 
hwyhobo said:
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? :D
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What about the flip side of this. Why not ask for a proper tender steak. :D

I have to confess that I've pulled one of knives to cut food in a restaurant a couple of times, but I normally do not, just to avoid the extra attention it can attract.

Razz
 
It's kind of wierd. As a kid I would make PB&J, play mumbledepeg, poke dead things, scrape the hair off my arm, carve into trees and sharpen on rocks, cut bait, then just wipe it off now and then and oil it with bicycle chain oil. I think knives were magical back then.
 
I use whatever folder i am carrying at the time to cut meat on a plate.
As you probably all know, even in a decent restaurant where they sell fine meat, the knives are most of the time horrendous, so i feel i have to.
In order to not damage the edge on the ceramic plates i keep the blade sharply angled while cutting the meat.
This way you have next to no blunting of the edge.:)
 
I like my steaks medium rare, most of the places I've ordered steak at cook it just so that the meat will melt in my mouth. Unfortunately, they give you a butter knife with serrations. I don't care how rare they cook the meat, you still need to cut it with a knife.
 
Yup silent, you hit it right on.

And as a bonus, i Shall not be intimadated to not use my knife by what some sheeple might say.

I dont do or live my life for them, and i wont be controlled by the sheeple factor, it really bothers me, if its legal, do it.

I kinda feel if peeps are too scared to use thier equipment,(Legal equipment), What are they doing with them in the first place?

Do you guys take what your going to cut itno another room, oh yeah, take out the sheeple knife at work sure, i can see it, but in just plain public here there is quite a few people embarrased to use thier knives.

Shame on you, use your rights or lose them.:D


WR
 
I use mine quite often. That hard bread they serve needs a good sharp knife. My boys need their straws shortened on occasion, and some burgers are just too big for a 2 or 4yr old. I keep intending to get a tanto-edged blade, in order to save the main edge of a knife on ceramic plates, as per the words of the wise James Mattis, RIP. I usually just fold over the piece of meat, or, if my wife is cutting fruit, I have her put it on top of another.

I use my knives, because that's why I bought them. Plus, I have to justify their existence to my wife.;)

Daniel
 
I've seen another knife person use their EDC to cut their food and it made me cringe, and I'm a knife person. I carry a knife to use as a tool for cutting things. I use table utensils for food. My knife usually isn't clean enough, for my standards anyway, to use on food. Also my knife isn't serrated, so using it on a plate would damage the edge, and then it wouldn't perform as well for cutting things that the knife should be reserved for cutting. If I was cutting food on a paper plate the knife would be to sharp and would cut through the plate.

If I had to cut food and I was in a position where there was nothing else available, like at a picnic, I would consider using my knife.

I would never pull it out in a public resturant and start cutting my food. To me that would be a real low class thing to do. :)
 
Razzierb said:
What about the flip side of this. Why not ask for a proper tender steak. :D
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True, but it depends on how your order them. If you order borderline raw (as I like some cuts), I don't want to mush them with a blunt knife, and I do not want to tear them apart (I order steak, not shredded beef, afterall). I want to separate individual pieces at a molecular level with a razor-sharp knife that does not disturb the consistency of the meat.

So I'm anal-retentive. Sue me. :)
 
silenthunterstudios said:
I like my steaks medium rare, most of the places I've ordered steak at cook it just so that the meat will melt in my mouth. Unfortunately, they give you a butter knife with serrations. I don't care how rare they cook the meat, you still need to cut it with a knife.
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Well, in that case I would probably use my Delica just to tick them off, but I would hesitate to order a steak there again.
 
Personally i think people should mind thier own bussiness and not be gawking at other people eating unless they are looking for something, like trouble.

That pisses me, i go with my family, i do not sit and gawk around the room at others eating , so why do it to me.

Cause thier nosy.

Last thought on this, i dont cut into my plate, i cut my food.
I lift the edge of the steak as i cut it, and never touch the plate, so dulling is not an issue.
Seems this is not possible for many hehe.

WR
 
I've never even thought of using my pocket knife at a restaurant to cut a steak. I suppose if they didn't have any knives, I would.

I've used them at a picnic or something, where there were steaks but only those crappy plastic knives.
 
WadeF said:
I've seen another knife person use their EDC to cut their food and it made me cringe, and I'm a knife person. I carry a knife to use as a tool for cutting things. I use table utensils for food. My knife usually isn't clean enough, for my standards anyway, to use on food. Also my knife isn't serrated, so using it on a plate would damage the edge, and then it wouldn't perform as well for cutting things that the knife should be reserved for cutting. If I was cutting food on a paper plate the knife would be to sharp and would cut through the plate.

If I had to cut food and I was in a position where there was nothing else available, like at a picnic, I would consider using my knife.

I would never pull it out in a public resturant and start cutting my food. To me that would be a real low class thing to do. :)
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My feelings exactly. :)

Great post.
 
I've used a pocket folder to help with a meal many times. Sometimes it's a bench made knife, and sometimes, it's a pretty poor knife that happens to be in my pocket. (I ALWAYS have a knife on me.) It will "do the job".
 
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