arizonaranchman
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Amen to that Brother Frank!
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I venture forth... With only a Pemberton!
- Thread starter arizonaranchman
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Amen to that Brother Frank!
Color me skeptical, even though I also have and carry a Pemberton sized knife, and enjoy it, there are days it just gets CE and CF (chicken eyed and Coon fingered). I keep looking for excuses to use it though, so I bought unsliced french bread, cheese, and salami... and though my Pemby sized knife can handle it, I prefer my Charlow sized knife for food..
So, Im throwing down the gauntlet as a friendly challenge, What did your Pemby cut today?
Jon, I think food is the great dividing line here.
As a life line backpacker, I just assume to have 1 knife and to use for everything, including food.
As I read these threads, I'm surprised to find that some folks never use a pocket knife for food. I find that surprising but accept it. Hike your own hike territory.
I could see going to a small knife again if I gave up food prep.
Certainly money has alot to do with it. If I could afford it without struggling, I would move there in a heartbeat.
arizonaranchman
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I tend to dedicate certain pocket knives for food related use. For example my spey Charlow is my daily dinner knife for steaks, chicken, pork chops, or whatever. It's also often my food prep knife for cooking, etc. I use it for everything else too, but when it comes to food related use it gets the nod. Others like the 55, 92 or Pemberton are rarely used for food but when necessary the are certainly up to the task. I find I prefer the spey blade in particular for meat, so my Charlow and my spey 73 are favorites for that.
arizonaranchman
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When the search/rescue team arrived Carl's Corgis finished my burrito!
Morning has broken! Another promising day in the life of a Pemberton...
Slicing open a bale of alfalfa to feed the horse...
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Yes, they consider it unsanitary. One of my daughters won't even eat a french fry if it slips off the plate onto the table. I otoh, find food a perfect excuse to carry a 3.5" knife, and the 3" too short. Size matters ...
Poser pic #2
Slicing open a bale of alfalfa to feed the horse...
Finally! something you actually needed a knife for. Your Poser status is now rescinded, temporarily.. LOL
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arizonaranchman
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"Poser pic #2"
____________
The Pemby was taking in the morning's beauty!
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The Pemby was taking in the morning's beauty!
arizonaranchman
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Preparing a lunch snack!
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Preparing a lunch snack!
Thick and Creamy! Gives a whole new meaning to "sack lunch" and "food prep"
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Depends on what you grew up doing with your knife, and about which knife you are using, I suppose.
I grew up using a pocket knife blade to clean spark plug gaps, cut hoses containing all sorts of nasty fluids, scrape partially cured paints and goops from surfaces. That's my thought when I think of using a pocket knife, and no, I didn't use that blade for food. And it shocked me silly when I found a bunch of folks using their regular pocket knife in the kitchen for food.
On the other hand, when I went backpacking I carried a different knife which was never used for mundane nasty tasks. That blade was used for food and other "clean" tasks on the trail.
So it all depends.
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I never use my pocket knife for food when I'm home...I never even thought about doing that.
When I'm away from home, since I carry a two bladed jack knife, I leave the main blade for food, and use the secondary for everything else.
And just like Frank, when I'm hiking or camping, I carry a "dedicated" food knife.
As for small knives, we all have different uses for our blades, so it's quite hard to compare or give definitive answers. I like small knives when they're in my pocket, but sometimes I wish they grew a bit longer when I pull them out
Fausto
When I'm away from home, since I carry a two bladed jack knife, I leave the main blade for food, and use the secondary for everything else.
And just like Frank, when I'm hiking or camping, I carry a "dedicated" food knife.
As for small knives, we all have different uses for our blades, so it's quite hard to compare or give definitive answers. I like small knives when they're in my pocket, but sometimes I wish they grew a bit longer when I pull them out
Fausto
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That sure is a pretty one.
powernoodle
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This may sound KraZy, but the restaurants I eat at provide utensils. I know - it's totally wacky, but it's really true. And here at the Powernoodle Compound, my wife showed me this nutty room called the kitchen, where we have an entire drawer full of forks, spoons and knives. Do I live a blessed life or what?!
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I agree, its amazing how unnecessary a knife is at a Chinese restaurant. I did not even use my Charlow to open this Fortune Cookie, but let me tell you, if it had resisted, I was ready.
Poser pic 1
otoh, the taco stand I use to Patina my Charlow with Solanaceae, only offers plastic knives, and they dont get any patina at all
Force fed Patina pic 1
Mink
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I miss the Carne Asada burritos I would get down on Point Loma during the time I was stationed in SD. Been 20+ years but still miss them.
Knife content
waynorth
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waynorth
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In a pinch you can whittle chopsticks to eat with! And, even a spoon for soup - if you are too far from the kitchen!
I have done both while camping and while on a picnic.
I spent a couple of years roaming across Canada and the U.S. in a camper van, with simple equipment.
I learned that real grapefruit wasn't that sour little fruit you got up north in the 1950s and 1960s, when I ate tree-ripened citrus in Florida! Yum! No knife necessary! Peel and eat like an orange!!
I have done both while camping and while on a picnic.
I spent a couple of years roaming across Canada and the U.S. in a camper van, with simple equipment.
I learned that real grapefruit wasn't that sour little fruit you got up north in the 1950s and 1960s, when I ate tree-ripened citrus in Florida! Yum! No knife necessary! Peel and eat like an orange!!
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I'm with the noodle here. In the kitchen, we have plenty of special purpose knives better suited to the tasks of food prep. Restaurants (with one exception) provide cutlery as needed. The exception? We went to a steak joint and their steak knives were truly junk. My Vic Electrician became a very functional steak knife.
Most of my daily cutting chores are well covered by a simple slipjoint. I prefer a Case Small Texas Jack and Vic Cadet, but I'm sure the Pemberton would serve me in direst need.
I don't so much "venture forth" as "drive to work" but I get the gist.
meako
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In a pinch you can whittle chopsticks to eat with! And, even a spoon for soup - if you are too far from the kitchen!
I have done both while camping and while on a picnic.
I spent a couple of years roaming across Canada and the U.S. in a camper van, with simple equipment.
I learned that real grapefruit wasn't that sour little fruit you got up north in the 1950s and 1960s, when I ate tree-ripened citrus in Florida! Yum! No knife necessary! Peel and eat like an orange!!
The variety of old citrus fruits is huge.
Just near my place there is an old farm paddock no longer used for cattle. Out in the middle of the knee deep grass all tangled up with weeds and lantana is a gnarly old lemon tree. Here we call them bush lemons-very thick spongy skin and the tree has massive spiky thorns. Its a feral and has survived many seasons. The lemons are quite palatable -not sweet like "lemonades" but not sour.