Odd question

I basically never use a pocket knife for food aside from cutting packages of food open. I often feel like I'm in the minority here in that aspect, but, I have kitchen knives and I have my EDC. Besides, I treat all of my knives with tuff-glide, and I don't think it's a super amazing idea to ingest that.

My knives are all tools, but never food prep utensils. I did, however, ONE TIME, use a Manix XL at a steakhouse when their provided steak knives were just garbage. Worked like a dream.
 
It's very rare; but sometimes yes, I do use my EDC for food. I try not to as I always use them for outdoor and grosser activities like tape or plants. On top of that I simply wipe my blades down with an oily rag that has WD40 and TuffGlide on it; not food safe. But every now and then when I can first wash my blade and need it for food I'll use it. Because screw plastic knives! Lol That being said it's wonderful when you use your very sharp EDC for a nice steak compared to the dogshit steak knives that are usually available at a restaurant or household.
 
Hi! I always use my EDC folder for some sort of food prep :). For me it starts in the early mornings at the office with preparing some breakfast and I peel some fruits, cut some cheese, spread some jam, etc. Then, sometimes, I also prepare my lunches. It's normally simple cutting tasks, like peeling a cucumber, cutting some bread or slicing a few tomatoes, the "core" of my lunch (normally leftovers from the family dinner :)), it's just to be heated up in a microwave oven with no further processing.

In between the food preps, I normally use my folder for other EDC tasks, like opening boxes/packages, cutting pallets straps, plastic foils, various packaging materials, the occasional textiles, etc. I normally wash my blade with soap and rinse it well under running water before being used for food related tasks. When on the trails I also carry some alcohol wet wipes, to clean the blade after I have done some woodwork, cleaned up some mushrooms, etc.

As someone else said, I try to have decent hygiene practices but do not freak out for these :D. I maintain many allergies today are likely triggered by exaggerated and exasperated hygiene practices. In between this and getting cholera or salmonellosis one has some tolerances :p:D.
 
Naah, I don't really clean my blade for food unless it has been somewhere very nasty. It's good to get some germs! :D
 
thefamcnaj said:
Does skoal and Taylor's pride work too? Or just red man :D
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Whatever your pleasure/\

i was at a church potluck when visiting relatives one time and seems the congregation chipped in to have prime rib brought in (really good potluck) and it was served with plastic ware. Just didn't seem right cutting a fine piece of beef with a plastic fork, so I pulled out my SAK and went at it. As soon as it was noted, anyone who had a pocket knife on them did the same. It was a rural area where pocket knives are still considered a necessity.
 
Very often I use my edc for dual purposes but since I carry multiple edc blades it's not an issue as I always have a clean uncontaminated blade to eat with. To quote peaceant , "...it hasn't killed me yet." and I've been doin' it for 40+ years. :)
 
The only time I use my EDC for food prep is :

1) I'm helping prepare dinner at a friend's house and all their kitchen knives are dull. I will wither or stick it in the dishwasher or wash the entire knife, blade and handle, with completely submerging it in a dishsoap/water mix and thoroughly rinse it out. After I'm done, I'll re-wash the blade and put a drop of gun oil in the pivot when I get home.

2) I'm camping. In that case, I will wash the blade with soap and water if it's available or momentarily run the blade over a hot flame using a lighter.

I use my knife from opening packages to ripping up moldy carpet. There are too many everyday items like spare change that I have in my pocket that I wouldn't want to put in my mouth or let them touch something that was used to prepare something I planned on eating. Also, since I carry a Spyderco Tenacious, a large part of the blade is always exposed when closed. So it's not like the handle will prevent other things (including my own nasty sweat) from coming in contact with the blade. Additionally, I keep the pivot lubricated with gun oil, not something I would want to ingest.
 
I think all the nasty river water and NYC medical waste ocean water I swallowed in my youth has supercharged my immune system. I'm not afraid of a little dirt or dust.
 
Years ago at work I would often bring an orange with lunch. I would scribe a circle at the top and bottom and then make several longitudinal scribes down the side, which made it very easy to remove the peel. One day a coworker asked, "Do you ever clean that knife?!" I told him, "You city boys worry too much." ;)

No, I don't think I ever did anything more than wipe off the blade before or after.
 
I have always been of the understanding that folding a pocketknife and carrying it in one's pocket sanitized the blade.

Now, a fixed blade knife in a sheath oughta be wiped off before using.
 
Comeuppance said:
I basically never use a pocket knife for food aside from cutting packages of food open. I often feel like I'm in the minority here in that aspect, but, I have kitchen knives and I have my EDC. Besides, I treat all of my knives with tuff-glide, and I don't think it's a super amazing idea to ingest that.

My knives are all tools, but never food prep utensils. I did, however, ONE TIME, use a Manix XL at a steakhouse when their provided steak knives were just garbage. Worked like a dream.
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At home I use my kitchen knives but through out the day at work I'll eat a couple apples, a banana, and an orange have a knife on me while not necessary makes eating those things a bit more clean.
 
I work in a dirty warehouse and my knife constantly goes thru glue/dust/dirt/other gross things. To use it for food would soap and water be all thats needed?
 
bloody_pawprint said:
I just wipe it off with water or whatever I'm drinking and go. I've been eating sandwiches with dirty hands, cutting edibles with my EDC, and observing the "5 second rule" with dry food for years. May not be the smartest, but it hasn't killed me yet. If that's what takes me out after all I've lived through, I figure it was my time anyway :cool:
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I am like you, not obsessed with having flower scented hands all the time (unless I am dealing with other's food).

Washing your hands and using hand sanitizer kills germs, but I have read it also weakens your immune system indirectly (as with any aspect of your body: the less it is used, the weaker it gets). Your practices probably ensure you have a strong immune system, so props!

I think it would be cool to use a nice knife for special occasion meals. I wouldn't use one regularly, but a GTC Airborne for steaks for birthday celebrations would be badass.
 
They did tests of people who washed their hands. They measured the bacteria on each persons hands after a particular hand washing routine. All participants washed their hands with soap and water but differed in how they dried their hands.

Some dried their hands with paper towel, some dried them with a hot air blower dryer (like Dyskn Blade) and some did not dry their hands.

They found those who used the paper towel had by a huge margin the cleanest hands. The ones who just let air dry their hands had fairly clean hands, but still plenty of bacteria. Those who used the hot air drier actually had the most bacteria as the hot air caused an environment favourable for the bacteria to multiply.

Their conclusion was that final step of drying your hands, the friction makes a huge difference. Hence I usually just grab a piece of paper towel wet one side of it wipe the knife with the wet side, then wipe it with the dry side.
 
I (try to) keep my blades pretty clean. If I notice they are dirty before I begin with food stuff, I will clean it, sure.
 
thefamcnaj said:
Anyone else let their edc perform double duty but clean the blade in the field before touching food with it; or am I just a little OCD.
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I'm reading :Endurance A Year In Space by Scott Kelly
! ! ! ! !
= ADHD kid with failing grades gets it together and makes good.

Heatmiser said : "I just lick the blade and wipe it off under my arm"
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Apparently this is ISSSP (International Space Station Standard Procedure).

Scott Kelly wrote : "I choose some dehydrated eggs instead and reconstitute them with the same hot water dispenser, then warm up some irradiated sausage links in the food warmer box, which resembles a metal briefcase. I cut the bag open, then clean the scissors by licking them, since we have no sink (we each have our own scissors)."

Sounds like Heatmiser has done a bit of traveling in space.
IMG_4771.jpg
 
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For food related hygiene, I think a good design is balisong. The blade doesn’t contact the handle and hand during opening & closing, so it can be kept clean for food use. Or fold away after use until one gets to wash it.

With normal folders, I just wash them & wipe dry. Usually I have several, one of them should be clean to use immediately. Wash & dry after use.

I’ve been wondering for fixed blade users, what do they do with remnants on the blade coming in contact with sheath (in the sheath). Best would be 100% washed & dried before sheathing. However, there might be occasions where it’s not possible. Thoughts?
 
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That's what pants legs are for. If a pocket knife blade needs a wipe, I just wipe it on my pants leg.
 
I usually wipe my SAK blade off on my shirt tail. Eating a little dirt won’t hurt a thing, after all, we are all made from the dust of the earth anyway.
 
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