Knives, the supper sidearm?

DarkReazon

DarkReazon

Joined
Jan 15, 2003
Messages
202
Hello everybody,

I was reading up in another forum, and something piqued my curiosity. How many forumites eat with their knives? Anyone use their EDC to chop up their sirloin? How about at restaurants? Anyone refrain from using the fingerprint spotted, dull as bricks standard cutlery, and opt for their own, pristine blade?

Just curious, I've often considered it myself, but have never pulled out the trusty 110 at the local Red Lobster...

Any entertaining stories to share?

Regards,

Shaun.
 
No entertaining stories, but I use a pocketknife almost everyday during lunch (If I don't eat out). We have a breakroom and it has a box of "sporks" that aren't even up to par with real sporks. I'm too lazy to stroll over to the cafeteria to get a real fork, or even a real plastic fork, so the knife gets plenty of lunchtime use.

Never had to use it in an restaurant before. If I have to use my pocketknife to cut my steak, then they better cook me a different one.
 
Originally posted by Burchtree
Never had to use it in an restaurant before. If I have to use my pocketknife to cut my steak, then they better cook me a different one.
Click to expand...

Amen to that! I was about to pull out my AFCK on a steak one time before I concluded that for what I'm paying, I should be able to cut it with the sorry POS that they provided me with!
 
My wife and I took the boys to our favorite pizza place a couple of weeks ago. When the waitress brought out our plates, she also brought forks. My 4yr old asks, what are those for? (We always eat pizza without silverware at home.) I told him some people like to cut their pizza and eat it with a fork. Needless to say, he thought this was a cool idea! I pulled out my Spyderco Navigator and started cutting. I'm not sure if I got any funny looks. I guess I'm glad I didn't have my Police or serrated Endura. :D
 
Yep..

I either use my Wave or Aitor SAK-like folder at the ski hill all the time. But then that sort of thing is expected in the lodge.

In a restaurant I use the finger print spotted dull as a brick cutlery just to keep my immune system as current as possible.
 
After getting used to my Spyderco, I can't stand the dull &#115hit they put out. I think the oddest look I've recieved so far was my steak dinner at work(at that point in time). Steak special was a 16oz newyork, with the usual baked potato and veggies, $20.

Medium well, and I just used my SE FRN Endura... The server didn't know what to think. I was bugging him the next shift we had together.

I've used my CE Salsa a number of times. CFK I use my Calypso jr lt PE or my SS 'Fly PE.

I'm sure I get lots of strange looks behind my back.
 
At home I use my EDC ( BM31 or SAK One Handed Trailmaster ) to prepare my meals If I am out of my home and I have some problems cutting the meals I use my EDC.


Thank you

roloss_valdes
 
I have often used a slipjoint in restaurants or at the office cafeteria, I don´t carry a real big one so it doesn´t call much attention.

I keep a hunter/camper fix blade in the kitchen for preparing meals.
 
I have used my 710HS several times to cut up my steak. The black blade doesn't draw undue attention to itself as much as say my Military. I hate using those horrible serrated cheap knives to tear apart a good piece of meat. A good steak deserves to be cleanly sliced into bite sized pieces. I use my EDC's all the time in the kitchen because due to the job I have they don't see much use during the day. So far I haven't had anyone say a word about my 710 in a resturant.
 
Entertaining posts guys :)

At break today, a coworker of mine was struggling with a banana, she couldn't crack the stem (no lewd comments please), so I clipped it with my M16, and voila. Another young woman, standing next to us, immediatelyl asked why I carried a knife.. wtf? I said "for times like that". How much more appropriate knife use can you get than using it for food? John Watson, I agree entirely with your "good steak deserves to be cleanly sliced into bit sized pieces" comment. Nothing worse than using a dull as brick knife. Unfortunately, now I am craving a medium/medium rare 16oz, with a dash of salt, and some black pepper....


Regards,

Shaun.

Out of further curiousity, do most restaurants sharpen their own cutlery, or just buy new knives every 5 to 10 years?
 
At the one I worked at, we sharpened the kitchen knives and that was it. I yelled at them a few times from the way they did them(the old classic of full circles...) and they told me to sharpen them all. Grinder works wonders if you know how. I was chopping veggies with a cleaver that had a nice enough edge that the weight alone cut through.

The steak knives they just chucked every 2-3yrs and got new ones. They had 2 sets going and they just rotated the "old" set. I was there for one of the rotations of both them and kitchen, and he wouldn't sell them to me cheap... and he was detroying henkels. Butcher knife with a recurve from his sharpenings. Chef's that had 1" of belly in 2months of use!
 
I've used mine too cut up steaks at a Company picnic before. Since I was with a bunch of army guys, the only comment I got was "Hey, can I use that when you're done?" That is one upside to the army, people are usually a lot more tolerant of "deadly weapons". Mostly because a 3" folder doesn't seem all that scary to a guy who's carrying an M16 or a machine gun.
 
I use mine on a regular basis. I'm fortunate enough to still have a mother who makes my lunches for me, but on the down side, she likes packing the overcooked left over steak that nobody wanted from the night before.
 
Several times I've been over at friends houses helping to prepare the meal. Their knives were so dull it was almost a hazard. I pulled out my Active Duty and finished the job, nice and safe. Because I keep the knife so sharp!
P.S. The march to Baghdad has begun!! Go get 'em!!
 
I recently ate at a chinese restaurant that provided only forks with the meal. As I was slicing a 4" long piece of beef with my old SE Delica, I wondered what kind of damage the ceramic plate was doing to my edge.

Darrel
 
I almost always use my black aluminum handled, benchmade 942 PE. when i'm eating out at various steak houses. Oddly enough, it doesn't get any second looks. (that i notice anyways)

After using it on those plates though, daamn, back to the sharpmaker it goes!

Maybe i just cut to carelessly, but hell I'm hungry, and I gotta ATTACK IT :)

But there's nothing like cleanly slicing that steak with one smooth pull back motion. mmmmmmmmmmm aaaaawwwwwwwwcchhhhhhhhhhhggggghhh steak...


p.s. I'm going to see if next time we're out she'll cut her steak with the bm721 (aluminum handled version) i got her.

:D
 
I regularly pull out my EDC when I need to cut food...It's why I carry it! To cut things! :D

I have gotten some weird/scared looks when I cut a bagel and spread cream cheese on it with a SPECWAR in the middle of class. ;)
 
I use my edc in resturants all the time.Use for food prep + consumption is as normal a use that I can think of.
 
Here's a thread I started a while back on the same subject.

Originally posted by Tio
As I was slicing a 4" long piece of beef with my old SE Delica, I wondered what kind of damage the ceramic plate was doing to my edge.
Click to expand...

Someone suggested once (might've been in the above thread) placing the food that you are cutting onto another piece so that you can cut all the way through without hitting the plate.
 
When my wife was in the hospital after giving birth to our son, I gave her my Spyderco Endura II to cut a pork chop, their butter knives could make a dent in them. Well even though I cleaned it as soon as she was done, the knife now has a discolored blade. So thats the last time I used an EDC to cut cooked meat. :grumpy:
 
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