Knife in one hand, food in the other, but what?

[David Mary]

I'm curious what handheld foods others would eat with the edc knives, what type of knife you would use, and the cutting technique.

Here is a basic list of the ones I can think of for myself, off the top of my head. All of these would have been done with whatever knife I had, but I came to rely on my Delica wharncliffe as my primary snack knife. Until I replaced it with a Salt 2 wharncliffe which I flat ground to a zero edge.

Apple, tip pierce at the stem, lever cut to the butt, and repeated for a wedge. Stab the wedge and take it off the knife with my mouth, or point the knife away and use my hand, or put the knife down and use my hand, as the day, audience and my mood dictates. This is especially good with raisins and sunflower seeds as an apple slice chaser. One slice and one bite at a time, though when break is drawing to a close, if I still have a lot of apple left, I tend to slice the rest into wedges and offer them to coworkers.

Orange, slice into wedges as above, but I tend to do the whole orange at once, put my knife away and then eat the orange. Oh, and it is always washed before I arrive at the eating location so that I can eat the peel, too. It's an acquired taste, but you get used to it. Saves time, and it's supposed to be good for you. Enzymes, etc. This is great for hot days when I need the electrolyte boost.

Avocado. Pierce, then cut an equator around the core, twist open the fruit, pry out the pit with the tip of the knife (being careful to avoid incurring the condition known as avocadohand!), then tag in the spoon.

Strawberries, quartered. Sure you can eat them whole, but the big ones are kind of impolite to stuff in there, so the civilized gentleman ought to carry a sharp blade so as no to present unseemly manners before onlookers.

Bananas, especially when they are not overripe, need to have the base of the stem slit, to ensure no squashing of the fruit upon peeling.

Bagels, hold the bagel in hand, and use a serrated edge, pointing towards palm to vigorously saw through the bagel, stopping precariously close to the flesh because what could go wrong?

I'm sure I have forgotten some, but that's what I am asking all you for!

 

[David Mary]

 

[knarfeng]

I don't use my pocket knife for eating or for working with food. That's what my kitchen knives are for. I would no sooner use my pocket knife for food than I would a pair of diagonal cut pliers. Some of the things I cut with my pocket knife are not food safe.

 

[Houlahound]

Mango as taught to me by a chef. Cut off big chunk with skin on. Cut a grid pattern into flesh, do not cut flesh. Turn inside out. Expose lots of bite size squares you remove from skin with teeth.

Also same chef says never chop the green bits from a strawberry, eat the whole thing.

 

[Danke42]

I do like using my Spidieshef to prep food with. And I do at times like using a pocket knife to cut raw meat with since that gives me a good sensation of the blade performance.

Probably my most common move is cutting orange peel for a cocktail. I wouldn't do an avocado though with any of my pocket knives I have a good system that works best with a regular kitchen knife.

 

[David Mary]

I don't use my pocket knife for eating or for working with food. That's what my kitchen knives are for. I would no sooner use my pocket knife for food than I would a pair of diagonal cut pliers. Some of the things I cut with my pocket knife are not food safe.

Fair enough. My Salt 2 is pretty much my dedicated snack knife when I'm away from home. The Pacific Salt can do the dirty work.

Mango as taught to me by a chef. Cut off big chunk with skin on. Cut a grid pattern into flesh, do not cut flesh. Turn inside out. Expose lots of bite size squares you remove from skin with teeth.

Noice!

Also same chef says never chop the green bits from a strawberry, eat the whole thing.

I agree!

I wouldn't do an avocado though with any of my pocket knives I have a good system that works best with a regular kitchen knife.

Same here... unless I am away from home... or making a video to post on BF.

 

[Rykjeklut]

If I can eat something by only using my hands, you can swear I'll be ramming it into my face to the point of suffocation.

I do cut the tip of bananas off with a knife.

 

[FiveToes]

I don't use my pocket knife for eating or for working with food. That's what my kitchen knives are for. I would no sooner use my pocket knife for food than I would a pair of diagonal cut pliers. Some of the things I cut with my pocket knife are not food safe.

I've taken to carrying a few knives recently which comes in hand when I don't have the opportunity to clean my normal EDC after a dirty job. Normally it's things like summer sausage, or the rare cheese. Usually it gets a wash right after I use it, if a sink is handy. The only ones I'd be hard pressed to use on food are the OTFs since I would invariably suck the blade up while dirty.