How many of you

wolfmann601

wolfmann601

Gone, but not forgotton. RIP Ira.
Joined
Mar 12, 2001
Messages
7,385
use your EDC as a cutting utensil at a resturant? When the waitress comes, do you whip out your folder and use that to cut your steak, fchicken, fish, turkey, Emu, rattlesnake, buffalo or [eggplant:barf: ]?

If you do, do you use Miltec or a commercial lubricant or are you the kind that uses Olive oil?

If I ate steak with My current EDC, it would taste like:eek: :eek:

SOOOOOOOOOO, who here uses their heavy-duty EDC to cut their food?

Oh yeah and BTW........After ya open several boxes, the edge and blade gets gunked up with tape-glue. How do you guys get that off? I got some gunk that has turned black and nothing has worked:( no way could I whip that sucker out at the fancy french Resturant i eat at often: Jacque in day Box

Or-iv-war;)
 
I use Tuf-Glide and Tuf-Cloth, I just use a bit of water on the napkin to wipe my blade before using it.

The problem with using your EDC on steaks is that it hits the ceramic plate and dulls plain edges quickly. This is even more of a hassle than sawing through steaks with their crappy (but serrated) cutlery, so I usually don't bother to whip out the EDC.

However I don't have much of a problem with cutting with my Tuf-Clothed blade. Hell, we're all gonna die someday. Might as well have some fun with the knives while we're waiting.

I wipe tape gunk off with alcohol and/or lighter fluid. I try the alcohol first, if that doesn't work, then I go for the lighter fluid. For me, WD-40 causes more problems than it solves.

I eat at zhe fancee rest-oh-raunt meek-don-olds. :) Why, may I ask, do you need a knife to cut up your burgers?
 
I just may use my new Nate Clark at a restaurant. I've used a UDT at a sushi bar and it got so gunked up I had to spend a lot of time cleaning it, so I usually don't anymore. But any reason to pull out the Nate Clark will be worth the cleaning time.

As far as cleaning tape gunk I use a Tuff-clothe first and if that doesn't do it I spray it with Rem-oil and use an Oster silicon cloth. The silicon is long gone but the clothes are great.
 
cooking oil if its used on a food item. for grime you can use oil to break it up and wipe it off. if it has corroded use a little brasso, semichrome, or flitz, but if it is a coated blade, or bead blasted it will lighten the color.
 
Originally posted by wolfmann601
...to cut your steak, fchicken, fish, turkey, Emu, rattlesnake, buffalo
Click to expand...

Did you say dining out, or hunting and skinning?!!!

Can't say that I've ever used any of my EDC's for eating with.

Emu??? :eek: Do they taste like chicken? Or maybe chicken tastes like Emu. :p
 
Nail polish remover will do too.

I use my fixed blade EDC for cutting steak at restaurants. Some restaurants I know provide a very dull steak knife. So, when you cut the steak, you have to really press hard and the juice will be removed.

I don't put anything on the blade. When it gets stain, I buff it. Simple.
 
Your EDC is a Busse Battle mistress.

Several good things though....

The plate wont blunt the blade. It'll go straight through, and the table as well.

You get huge bits of Sushi.

The waitress will be as impressed as hell with your LARGE LONG THING!

You could play baseball with the bread rolls until the next course arrives.

Best thing... you won't get mugged on the way home!!:rolleyes: :rolleyes: :rolleyes: :rolleyes:

Doug
 
Food oil may eventually turn rancid.

To remove the tape-glue, try hot water, but make very sure to wipe it dry quickly and completely oil it afterwards. I would be hesitant to this on a carbon steel blade, tho.
 
rev_jch,

Nail polish REMOVER. We don't want our blade to have funky colors, do we ? :D
 
Once I used my CRKT 14k Denali at canteen. They just had no knives that moment! Felt myself a real man!
 
I have used a carry knife several times at a restaurant. I'm very careful to avoid cutting the plate, though. I don't worry too much about the blade lube. The knives get used enough that the lube is probably the last thing that I need to worry about. I started out using Rem-oil, then due to reading a couple of threads on here, decided maybe synthetic/petro based lube wasn't the best idea. So I moved to olive oil. Well, then someone else mentioned it maybe going rancid on the blade, and harming it. Or just plain stinking. So, I went to great trouble to find mineral oil to use. But that stuff was so thick, it was like trying to use STP oil treatment, IMO. Yeah, sure it will work, and is harmless. But GEEZ, just too nasty. Looked for and found some clove oil; expensive as all getout! So, I've pretty much gone back to Rem-oil for my folders (easier to spray into the pivot area), and olive oil for my fixed blades.

For tape gunk, I just wipe the edge really hard with my thumb, moving from the spine toward the edge. Kind of like stropping the blade. I've never had to use anything else, and so far I haven't cut myself.
 
At one of the local Chinese buffets (pronounced boo-FAY) there are no knives anywhere to speak of. To make the food into bite-size pieces for my toddler, I have whipped out my EDC. Most recently it was my ProTech Magic, and I cut the food on a napkin, rather than a ceramic plate. I, myself, don't use blade coatings, just make sure to clean all my blades well after use. No rusting or staining yet!

In the immortal words of JKM, "the only thing a tanto blade is good for is cutting steak on a ceramic plate" or something to that effect. I agree, and occasionally I'll bring a tanto to a steak restaurant in memory of James Mattis.

DD
 
Gumout carb cleaner to clean, and I don't understand how anyone has NOT used their EDC for food. do it all the time here. :)
 
I don't even think about it anymore.

Case in point. Last year my wife and I ate at one of those mall food courts. (I guess we were hungry from doing E & E from mall ninjas, but I digress). After we finished, we realized that we were both still hungry, so I got another Arby's roast beef sandwich and cut it in two with a Buck Mini-Strider. I left the knife alone until we finished eating, then I wiped it down as best I could with a paper napkin. A few days later I gave it a thorough cleaning and oiled it.

An edge hitting a plate may dull the knife, but we're supposed to be pro's here. Just re-sharpen the thing.

After all, they're tactical knives. It they fall apart from burger grease, they won't be much good out in the world, will they?
 
lol savantuk:D

I've never used my EDC (SOG Tomcat II) at a restaurant...only to cut open MRE's and as a butter knife when camping:p...although last night, I cut a semi-frozen bagel with it;)

Warthog
 
I asked about this same topic in this thread.

Originally posted by BurkStar
I've used a UDT at a sushi bar and it got so gunked up I had to spend a lot of time cleaning it
Click to expand...

What do you guys cut at a sushi bar? You guys must have strange sushi bars on the mainland.
 
Regarding sushi bar use: I have found that my knives tend to drag and collect oil and some flesh when used to cut through the standard fare: salmon, tuna, and the sticky rice. The only way I have been able to do it without getting "gunked up" is to wet the blade liberally with water before the cut, or before each several cuts. At a sushi bar, that's hard to do (unless you are the sushi chef -- is that what you call them?). I have noticed the sushi preparer at our local bar does exactly that.
 
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