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How many of you use your folders for cutting meat when eating out?
- Thread starter silenthunterstudios
- Start date
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- Feb 24, 2001
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- 1,308
WarRaven said: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.
WR
+1million!
EXCELLENT post!
-Jeffrey
- Joined
- Aug 18, 2005
- Messages
- 303
I have always used my carry knives to cut meat that I am going to eat. I have used my BM Presidio and BM Skirmish on occassion but now I carry a Spyderco Native just for that chore. It cuts meat very well and is easily re sharpened if I dull it on the plate. And I don't have to clean my Emerson Commander which is in my other pocket. I wipe the Native off and when I get home I wash it good with dish washer detergent and dry it off.
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- Aug 18, 2005
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#79 Today, 03:37 PM
Joe-Dirt
Registered User Join Date: May 2006
Location: Riding my Big Wheel...
Posts: 46
Quote:
Originally Posted by WadeF
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.
My feelings exactly.
Great post.
I think WadeF and JoeDirt are two people that I would not enjoy knowing.
Nolan
Joe-Dirt
Registered User Join Date: May 2006
Location: Riding my Big Wheel...
Posts: 46
Quote:
Originally Posted by WadeF
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.
My feelings exactly.
Great post.
I think WadeF and JoeDirt are two people that I would not enjoy knowing.
Nolan
peacefuljeffrey said:
Thanks Jeff., apreciate it.
I am also suprised anyone likes my post, cause if i was sitting with some of these gentlemen in a resturant, I do believe i would get up and go to another table.I wouldn't want to offend them, LMAO.
The class of the resturant does not dictate if i can use my knife.
I DO.
WR
Now wait a sec. While I am not one of those who thinks it is unacceptable to use own folder in a restaurant (as I indicated, I would use mine under certain circumstances), you cannot generalize it (especially not onto other table behavior). Part of going to a good restaurant is its ambience. I pay not just for the steak, but also for the ability to spend some time in peace and quiet, in a clean and nice environment. Someone not minding their basic table manners (being loud, obnoxious, dirty, smelly, etc) robs me of that experience, and diminishes the value of the product I paid for (and also hurts someone's business - restaurateur's).EDCeeker said:
So whenever in public, we always face certains limits that are necessary to maximize everyone's enjoyment of the use of that place.
Like I said, under certain circumstances I might use my folder to force the issue if I believe the restaurant was not delivering on the product, but I would not make it a matter-of-course habit whenever I go out.
Mind you, we are supposedly talking about steak-serving restaurants where that would be seen as unsual behavior (Ruth's Chris, Philadelphia's Capital Grill, etc). I am not talking about so-called "steak houses" like Outback and such, where I doubt it would raise any eyebrows at all.
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hwyhobo said:
I'm sorry, if a person sitting at a table near yours in a fine restaurant was going to be using A knife to cut his food, what possible difference could it make to you whether he uses the crappy steak knife they provide, or his auto Godfather??
This is NOT about some boorish idiot blabbering on his cellular phone while picking his nose, smacking around his kids and stinking of body odor. In this case a knife is a knife is a knife. As I said, if the guy's gonna be using a knife at all, why should you care that he uses a discreet, quality folder? That's going to diminish your enjoyment of the "ambience"? Come on...
-Jeffrey
- Joined
- Sep 13, 2002
- Messages
- 1,570
I just don't get it. I'm almost 60, have eaten in restaurants all over the country and have NEVER had a reason to use my own knife in a restaurant. I will agree that you using yours will not diminish my eating experience but it does make you look kind of "rough around the edges", like eating your peas with a knife. But if that's what floats your boat, and you don't care what it looks like, I say enjoy your meal!
You didn't really read my post, did you? I specifically warned about overgeneralizing using a folder as acceptable behavior onto other behavior, not easily condoned. I was even explicit in describing it:peacefuljeffrey said:[...] That's going to diminish your enjoyment of the "ambience"? Come on...
Are we okay now?
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- Jan 26, 2006
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- 204
Bumppo said:
Yeah, and now people scream at you when you try to use a knife with BETTER steel to cut something on a plate!
Insane...
- Joined
- Nov 6, 2001
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- 2,558
Just off the top of my head, I have used my Spyderco Millie/Endura to
- cut cherry tomatoes that I got tired of chasing around my plate with a table knife (the waitress just smiled knowingly, my wife smirked).
- cut baked ham at a church pot-luck, then got passed around because no one else could cut theirs with the plastic on-hand. It was also used to slice the french bread at another church dinner.
- cut and eat steak at restaurants on occasion and more often, the leftovers. Most of the time, the provided knife is sufficient, if not I use mine, no big deal.
- my wife's sister used it to slice open and distribute a watermelon to the rest of us as we loaded way too many on two trucks and a 16' trailer.
- many other instances
My knife is usually clean enough to eat with, it it isn't, a quick wipe with a wet napkin will usually take care of that. I do carry a SOG Powerlock for cutting and poking stuff I don't want to use the Spydie on.
If you have the tools needed, use them.
- cut cherry tomatoes that I got tired of chasing around my plate with a table knife (the waitress just smiled knowingly, my wife smirked).
- cut baked ham at a church pot-luck, then got passed around because no one else could cut theirs with the plastic on-hand. It was also used to slice the french bread at another church dinner.
- cut and eat steak at restaurants on occasion and more often, the leftovers. Most of the time, the provided knife is sufficient, if not I use mine, no big deal.
- my wife's sister used it to slice open and distribute a watermelon to the rest of us as we loaded way too many on two trucks and a 16' trailer.
- many other instances
My knife is usually clean enough to eat with, it it isn't, a quick wipe with a wet napkin will usually take care of that. I do carry a SOG Powerlock for cutting and poking stuff I don't want to use the Spydie on.
If you have the tools needed, use them.
I don't really understand the mentality of some here. I'm in the camp of I bought my knife to use it, and food chores is a primary use for a knife. It gets used in both kitchen and restaraunts.
On the issue of dulling your knife on a plate, a little common sense goes a long way. Ceramic, glass, stone etc obviously will damage a delicate edge and anyone who calls themself a knife knut should be aware of such a simple fact. Alter your cutting method when using tools you are personally responsible for sharpening, simple as that.
I've used some smaller Spydercos and my SAKs at restraunts. Even cutting some chicken breast or something. First of all, they are MY knives, I'll always prefer using my own knife over a restaraunt knife simply because it's handpicked by me and sharpened to my specifications. I'd rather use something personal to me when I have the chance than to use a generic butter knife. Also, the effort required ot cut apart meat with an EDC folder is far less. The butter knife may be capable, but the EDC will out-perform it with ease.
About image and so forth, I find the notion of caring so much about image and appearance that you're reluctant to use tools you choose to carry with you for one of their dedicated purposes laughable. I don't understand why a family member would be emarrased to see you quietly pull out a Delica, make some careful incisions, wipe it off then return it to your pocket. Unless you're waving it around or being an ass to the waiter and "proving your point"[ then I fail to see an issue.
On cleanliness, I guess we all keep our knives at different degrees of it. I wipe my blade off from debris after every dry use and blow dust and lint out of it on a fairly regular basis. Anytime I cut food, like a canteloupe, I'll do my cutting then run water all over the blade and give it a good wipe down, possibly repeating this process. I think people are a little too germaphobic overall, but that's just me. I'm sick far less frequently than most people I know and I never use any sanitizers, prettymuch never wash my hands unless I get some serious gunk on them, never clean my nails etc. It seems to me the more you're exposed to simple, common bacteria, the more resiliant you become to them.
That being said, if your steak was cooked that poorly, it'd be hilarious to whip-out the woodsaw on a SAK and have at it.
On the issue of dulling your knife on a plate, a little common sense goes a long way. Ceramic, glass, stone etc obviously will damage a delicate edge and anyone who calls themself a knife knut should be aware of such a simple fact. Alter your cutting method when using tools you are personally responsible for sharpening, simple as that.
I've used some smaller Spydercos and my SAKs at restraunts. Even cutting some chicken breast or something. First of all, they are MY knives, I'll always prefer using my own knife over a restaraunt knife simply because it's handpicked by me and sharpened to my specifications. I'd rather use something personal to me when I have the chance than to use a generic butter knife. Also, the effort required ot cut apart meat with an EDC folder is far less. The butter knife may be capable, but the EDC will out-perform it with ease.
About image and so forth, I find the notion of caring so much about image and appearance that you're reluctant to use tools you choose to carry with you for one of their dedicated purposes laughable. I don't understand why a family member would be emarrased to see you quietly pull out a Delica, make some careful incisions, wipe it off then return it to your pocket. Unless you're waving it around or being an ass to the waiter and "proving your point"[ then I fail to see an issue.
On cleanliness, I guess we all keep our knives at different degrees of it. I wipe my blade off from debris after every dry use and blow dust and lint out of it on a fairly regular basis. Anytime I cut food, like a canteloupe, I'll do my cutting then run water all over the blade and give it a good wipe down, possibly repeating this process. I think people are a little too germaphobic overall, but that's just me. I'm sick far less frequently than most people I know and I never use any sanitizers, prettymuch never wash my hands unless I get some serious gunk on them, never clean my nails etc. It seems to me the more you're exposed to simple, common bacteria, the more resiliant you become to them.
That being said, if your steak was cooked that poorly, it'd be hilarious to whip-out the woodsaw on a SAK and have at it.
Vivi, hi, first i met you.
I just wanted to say, your very wize for your age, and i am glad to see the level of wisodm being shown openly here.
Thanks, you just made me feel alot better about the future.
I hope that doesn't sound bad to you, as it is a compliment from me freind.
Peace
WR
I just wanted to say, your very wize for your age, and i am glad to see the level of wisodm being shown openly here.
Thanks, you just made me feel alot better about the future.
I hope that doesn't sound bad to you, as it is a compliment from me freind.
Peace
WR
Thanks, your words are kind.
I'm well aware of the image others my age portray and the price I pay for it. I've had to earn respect on numerous occaisons rather than be shown it immediately...though I can't say I blame them. I'm a skateboarder, so I'm used to prejudice. A lot of people would assume I'm a destructive rebel out to bother everyone etc. Same thing with smoking pot. I know most of you look down on that habit of mine, but the fact remains I handle it responsibly. Many people who smoke it though are the opposite, and they're making it very difficult for progress to be made in regards to marijuana legislation. Same thing there. Goes along with you people trying to present knives in a mature way to give them a better image than hollywood does. I advocate responsible marijuana usage, but tell people who I think can't handle it possible dangers they'd be exposed to.
I'm well aware of the image others my age portray and the price I pay for it. I've had to earn respect on numerous occaisons rather than be shown it immediately...though I can't say I blame them. I'm a skateboarder, so I'm used to prejudice. A lot of people would assume I'm a destructive rebel out to bother everyone etc. Same thing with smoking pot. I know most of you look down on that habit of mine, but the fact remains I handle it responsibly. Many people who smoke it though are the opposite, and they're making it very difficult for progress to be made in regards to marijuana legislation. Same thing there. Goes along with you people trying to present knives in a mature way to give them a better image than hollywood does. I advocate responsible marijuana usage, but tell people who I think can't handle it possible dangers they'd be exposed to.
I have used my knives many times in restaurants and regularly at the cafeteria at work. I use it very discretely and usually cover it with a paper napkin when I put it down. It gets wiped off immediately after use, put back in waistband and cleaned properly when I get home.
ronsec said:
Exactly.
That's what I mean. The knives they supply may not be super duper sharp but they are sharp enough. I've never encountered a knife at a restaurant and said "Dang this thing is dull". If I had I would have asked for a new knife.
I agree Joe, I've never NEEDED to use my own knife, but like I said there are two specific reasons I do.
-It does the job better. It has a superior edge resulting in less user effort and more precise cuts. This can also contribute to a more civilized image as you have less chance of making an accident when you're using a lesser amount of force.
-More personal. Some of you may not care as much about this, but anytime I have a choice to use my knife or a store knife, I generally choose my knife. Not because the store knife can't do the job, but I like my knives better. I picked them out because I enjoy their design and materials. I modified them in my own ways, sharpened them at my desired angles and so forth. I'm much happier using my own knives not only for the fact that they outperform others, but because it's a more personal experience to me.
When I worked at Kmart, I cut open tape with my work-issue box cutter so only it got gunked up. Everything else (Plastic wrap around bags of dog food, tons of cardboard, various plastic cartons and such, plastic ties, bags etc) I'd use my Delica for. It cut better and I enjoyed using a knife that I had picked out for my own reasons.
-It does the job better. It has a superior edge resulting in less user effort and more precise cuts. This can also contribute to a more civilized image as you have less chance of making an accident when you're using a lesser amount of force.
-More personal. Some of you may not care as much about this, but anytime I have a choice to use my knife or a store knife, I generally choose my knife. Not because the store knife can't do the job, but I like my knives better. I picked them out because I enjoy their design and materials. I modified them in my own ways, sharpened them at my desired angles and so forth. I'm much happier using my own knives not only for the fact that they outperform others, but because it's a more personal experience to me.
When I worked at Kmart, I cut open tape with my work-issue box cutter so only it got gunked up. Everything else (Plastic wrap around bags of dog food, tons of cardboard, various plastic cartons and such, plastic ties, bags etc) I'd use my Delica for. It cut better and I enjoyed using a knife that I had picked out for my own reasons.