I am just making my lunch now, and it occurred to me that I don't know anyone else, nor have I heard of anyone, who uses a knife to crack open their eggs. I have found that holding the egg in my one hand, and giving the shell a quick tap with the edge of my EDC is the most efficient and consistent way for me to start the egg so I can open it one handed and drop it into the pan with the least mess. I used to crack them on the side of the pan or the side of the stove but I was often spending time cleaning egg white off my stove and/or hands, but now I don't have that problem, and the blade doesn't get egg on it either, most times. Whenever it does, it's a simple wipe with fingertips and gone. How do you use your knife that might not be obvious, but has saved you time or effort?