This is an interesting question, and I'll enjoy the responses of the older more experienced members. I have not been in such a situation yet, but as long as you aren't breaking any laws or company policy I would go with the cadet. Silver Alox looks professional enough to me, and if someone finds a cadet scary I'm sorry for whatever happened to them that made them so easily frightened.
I'm not breaking any laws and the company doesn't have a policy on weapons/knives. Strange. Of course, it's how your colleagues react in the end... Thanks!
I would go with the personalized Opinel No. 7. It just looks classy to me, which the SAKs don't. It has an interesting history (both the pattern and your modifications), so you can de-fuse situations by discussing that, and it has enough blade to slice an apple nicely. If this really is to be a desk knife, then you don't have to worry about bulk, which is what keeps me from pocketing an Opinel at work usually (dress slacks).
Side note: thanks for including the Douk-Douk in this lineup. I had always pictured it larger. Now I want one!
Thanks for your thoughts. On the Douk-Douk: do note that it's a small Douk-Douk. You've got a larger size as well, as in many of those workman's knives (Higonokami, Opinel, Sodbuster,...)
I would go with the opinel no6 it has good look that won't freak coworkers out. Might even prompt them to ask where you got it and get them addicted to knives. On another note what is the name of the knife to the left of the opinel?
That would be a small Douk-Douk. Thanks for your thoughts!
I would use a kitchen knife or plastic knife in the office to get a feel for the atmosphere, before you lose your new job because someone freaked out at the sight of a SAK. If people don't run in terror at your paring knife, then I would start off with a SAK.
My plan is indeed to see the first couple of days what they've got in their kitchen and if that suffises or not. Of course, a butter knife is not going to peel my apple. Thanks!
If your real plan is to use it as you say, in the kitchen / breakroom for food prep, then my suggestions would be:
- Opinel in stainless. Looks like a folding kitchen knife already.
- Case Slimline Trapper in stainless. Slim slicer that cleans up easily.
- Vic Cadet or Pioneer in Alox. As you said, looks classy enough to be viewed as part of some executive desk set. I find the longer blade of the Pioneer/Electrician to be better for apple slicing, but the size of the Cadet is more office-friendly.
I know most here love the patina look from carbon steel, but for genuine utility in a kitchen setting I think stainless is much better due to the reduced need for maintenance. I take a Case Slimline Trapper SS with me in my work bag specifically as a fruit slicer. It is ideal for that and I can just rinse it off with a little soapy water in the breakroom sink after use and drop it back in the bag.
Also, if you are using your knife in the kitchen, to prepare food, people don't normally think anything of it because they are used to seeing knives used in kitchens for food prep.
I also carry a Vic silver Alox Cadet in my pocket for general cutting uses, and the other tools on it are very useful.
Now that you've said it, I'll probably be opening a lot of mail/enveloppes/packages as well. Maybe I need TWO knives, one dedicated for each task. I don't like letter openers
:thumbup:
The knife I decided on to take to work for the exact same reasons as you is my GEC stainless steel #48 traditional trapper in elk stag.
It's pretty, no carbon steel to stain and look dirty to the uninformed, and the spey blade is perfect for spreading.
That's a real looker! I've thought of something with a spey blade as well for food prep, but then I'd have to get one first. Thanks for your suggestion!
New boy in the office.........in a financial institution
Use a plastic knife
Then perhaps use a red plastic covered SAK that everyone recognizes
Maybe it's good to know that I'll be working in a local auxilliary and not at the head offices. I think there are maybe 20 people working there, at maximum.
And again, a plastic knife isn't gonna cut up an apple. I will not take a knife with me on the first day however. I'll first get in touch with the company culture and the people there.
You guys make a good point. I would play it safe with SAK in a case inside your desk. I wouldn't pull out anything metal in the lunchroom until everyone starts to feel comfortable with you. It's not worth losing your job over.
True, good advice!
Actually it would be totally dependent on written company policies. For the first week I'd skip it entirely. Read the employee manual or company policies and look for anything that might prohibit carrying knives. Some companies prohibit anything, even a tiny SAK Classic.
Don't ask people about it. "Can I bring a knife to work" is a strange question for a new person and you don't want to raise any eyebrows your first week. Read and find out for yourself first. If it's not prohibited, just bring one and use it in the kitchen. Don't talk about it, just like you wouldn't talk about your choice of fork or spoon.
Wasn't planning on asking about it. It could be an interesting conversation starter a well. Strangely enough, there is no policy about these things. Strange that A LOT is written on internet usage while working (no excessive Facebook etc) but there's nothing to be found in my manual on these kinds of things. Thanks for your advice!
If you have a metal detector you have to walk through every morning, you won't be carrying anything.
Nope.
Silver Alox Cadet makes a great office knife..... But, I think you should get a classy traditional knife to bring in..... especially working in the finance field.
Damascus Peanut?
Pearl or Abalone Congress or Half Congress?
Stag Pemberton?
Maybe a fancy handled smaller custom?
Interesting suggestions. I'll write them down. Thank you!
Congrats on the job!
I am in a similar situation, working in an office environment with people whose sensibilities regarding knives has to be respected etc.
I usually carry at least two knives on my person, keep an inexpensive Kershaw flipper in my desk drawer and a fixed blade ZT in sheath in my backpack (no one ever sees that). Our building has a main cafeteria that supplies SS eating utensils including knives. Scattered around the building there are kitchenettes with running water, refrigerators, microwaves, coffee makers etc. to save one the trip to the main cafeteria.
As for the knives I carry, one is always a traditional of one sort or another that I use for food prep, and the other is typically a Kershaw assisted flipper used for the infrequent cutting job. The traditional is the one people are most likely to see in use so I keep it gentlemanly, clean and small. It gets used at my desk or in a kitchenette. I never use it at a table in the cafeteria when there are people around. I just don't need the controversy, and the cafeteria has enough cutlery available to get through a meal.
I generally agree with Woodrow. While any of your current knives would do the job you need to consider that your boss or his boss may wander by while you are cutting up an apple. In my office an attractive classy gentlemans folder would be the best bet. You never know peoples positions regarding knives but on the job it is better to be low key on the matter rather than being "in your face" - especially if you are the "new guy". Be aware that people will be evaluating your performance and demeanor very closely for the first six months to year.
Good points here as well. A smaller SS Opinel looks like a typical kitchen knife. I use Opinels for food prep at home but prefer a small gentlemans folder for the office. YMMV. As the "new guy" I would tread lightly.
The knife to the left of your Opinels looks like a Douk Douk. I have one at home and would not use it in my office.
jc57 has some perfectly appropriate advice. Heed it well.
Thanks for sharing your interesting thoughts. I won't be taking a modern folder in. I don't see the use at this particular spot. They all look scary to most people, so... If the people around me are OK with it, it will be something in a more traditional pattern scheme. As you said, I will be monitored and it isn't worth losing my job over. I might just have to keep it in my car at first, and just cut my apple while having a stroll at lunch break or something. I'll have to figure a lot out as well the first couple of weeks/months so knives/knife usage will not be at the top of my head, I suppose.
If your office has a more modern decor I would choose an alox. If it's an older type decor I think the wooden or bone handles would be more appropriate.
I'm guessing it'll be quite modern. Thank you.
Get something fancy with a stainless blade. Why?
-stainless blades are good for food prep, they don't leave the metallic taste that carbon does
-carbon blades with patina are often thought to look "dirty" by the sheeple
-fancy handle like pearl or ivory usually are not regarded as weapons, people see knives with fancy handles and they say "Oooooh, pretty"
You make some excellent points. Thanks!
This is a good point I hadn't thought of.
I'd bring a plastic-handled, plastic-sheathed utility/paring knife for the kitchen myself, and keep the scout knife in my pocket. Probably the least threatening pattern there is, and the Scout seal is almost a character reference.
Might be an idea, indeed. Thanks!
Thanks both for your suggestions!
Keep it coming people. Love the suggestions so far, thanks for those. I AM aware of the fact that my boss/other colleagues might not like it so I'll try not to stand out too much in the beginning. I might be better off leaving a knife at home or in my car in the beginning. We'll see how it goes. But suppose it's OK... then I'd like to see your suggestions or recommendations.
