Pardon- I was born in a barn

P

pjackst

Joined
Jun 5, 2014
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Any thoughts on using that kinda dirty daily-pocket-carried grimy thing in the kitchen? or do you just not do that?

As they are quite the pleasure to use: does anyone keep any one of their slippies/traditionals solely for food? Like, more than just apples ;) Maybe not full on Thanksgiving for 20, but, say, for the prep of an average weeknight meal, I guess.

I know we can kinda rout out the dirty bits that find themselves a nice home betwixt the blades and liners and on the underbelly of the backspring etc, and that foodsafe oil can help clean a dirty knife along with a hot water blast - but can anyone help me feel less weird about using these sweet sweet blades in my kitchen?

Any models you find particularly friendly to food use?

Or am I just fantasizing, and I need to accept that using a pocket-carry cutter for food (well- for other than just an incidental stereotype picnic of cheese and fruit) is just kinda gross?
 
Ah yes- that one. Thank you! For the record, I did search for some keywords before posting ;)
 
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I sliced off a bit of banana bread for brekky with the 47 viper about 1/2 hr ago
and yes it will need de- clogging at some stage.:)
 
Just used my sheepsfoot Charlie to cut up beef, potatos, carrots, onion, green beans and mushrooms for stew. Hopefully next week it will be fresh Moose. yummm.
And BTW, actually do live in a barn.:D
Best regards

Robin
 
So- after looking at that humdinger of a thread, and of course after hearing about Meako's brekky, as well as Pipeman's present and future prospects of meats and such, I need to just use my slimy old knife, and then blast out all the botulism etc.

It's on. Although my wife, like many of the signif others on here, I imagine, will not eat a thing this grizzly cutter slices up.

And Robin- cheers- I intend to acquire a barn as soon as my work ethic allows ;)
 
I use whatever knife I have in my pocket when I am making my lunch for work of a morning. And I also have an old Case Slimline trapper that had the blade snapped off that is now reserved as my tater peelin knife. Just have to rinse it out real good when I'm done.
 
pjackst said:
So- after looking at that humdinger of a thread, and of course after hearing about Meako's brekky, as well as Pipeman's present and future prospects of meats and such, I need to just use my slimy old knife, and then blast out all the botulism etc.

It's on. Although my wife, like many of the signif others on here, I imagine, will not eat a thing this grizzly cutter slices up.

And Robin- cheers- I intend to acquire a barn as soon as my work ethic allows ;)
Click to expand...

Beware the dreaded heating bill:o 25 foot ceilings do that:D

Best regards

Robin
 
pjackst said:
Although my wife, like many of the signif others on here, I imagine, will not eat a thing this grizzly cutter slices up.
Click to expand...

oh yes, doesnt matter if i JUST cleaned my knife with dawn or not, wife thinks carbon steel is "dirty" and wont touch ANYTHING i cut with my pocket knife. I think her daddy used his pocket knife for some dirty jobs and then to cut food and it imprinted on her. So pocket knives = dirty.
lol glad to hear i am not the only one
 
pjackst said:
Any thoughts on using that kinda dirty daily-pocket-carried grimy thing in the kitchen? or do you just not do that?

As they are quite the pleasure to use: does anyone keep any one of their slippies/traditionals solely for food? Like, more than just apples ;) Maybe not full on Thanksgiving for 20, but, say, for the prep of an average weeknight meal, I guess.

…

Any models you find particularly friendly to food use? ...
Click to expand...

I'm a little leery of pulling a knife out of my pocket to use in the kitchen; even if I've dedicated one blade to food prep, it's been living in there right next to the grungy blades, and gives me cause for pause.

But I do keep a couple of knives in the kitchen for food prep. I have a Rough Rider trapper that I discovered was too long for me to pocket carry comfortably, so I've been using it "kitchen-only" for 4 or 5 months. And it is a pleasure to use! I'm always looking for ways to use the knives I have, and I enjoy using the trapper at least twice a day in the kitchen. IMHO, it's a huge improvement (from a personal satisfaction standpoint) over the $2 plastic-handled serrated steak knife I used for kitchen duty during the preceding 40 years.

I also have a carbon steel Opinel #6 that I used for food prep on vacation last August for a couple of weeks, and have recently relegated to kitchen duty at home. It works well in that role (although I think the additional length of a #7 or #8 would be even better), and I'm entertained by the changes in the patina that occur almost daily.

Bon appetit!

- GT
 
Depends what you do the rest of the time with your pocket-knife......:eek: messing about with engines, corrosion, castration....butchering, unblocking pipes...opening chemical bags, prodding things....the list is endless and possibly nauseating :barf:

I use slipjoints a great deal in the kitchen, a GEC 79 Workhorse just cut up potatoes, peppers, courgettes,onions,aubergine,garlic,some herbs, then cheese to make a Greek vegetable bake in tomato sauce. I used this because a) it's good in the hand and has a broad Spear blade. b) you get wondrous patina. c) All the ingredients are cooked and none of it is raw meat or fish. I would not use this for any grubby/chemical based tasks either.

Many Traditionals are first rate in the kitchen (esp.when visiting other people and having to use their blunt abused kitchen knives) The Opinel is an obvious choice, so too Spanish knives such as the Aitor with its thin leaf blade. As I said earlier, large Spear blades do well but I think a slipjoint in the kitchen is best if it's single-blade for sanitary reasons, and better feel in the hand too.

I've never liked cutting fruit or raw vegetables for immediate consumption with a carbon knife, however much 'patina' it has it still imparts a horrible metallic flavour (liked by many!) that repels me, it even smells, especially if the knife has brass liners :barf: So, if it aint getting cooked then I want a stainless blade for food tasks. Very hot water cleans up blades just fine from my experience.

Believe me, there's a lot of satisfaction from using a Traditional pocket knife in the kitchen. But if you have some slimy old Beater, then best keep it for the slimy non eating tasks!:D

Thanks, Will
 
Jack Black said:
Check out this thread :thumbup:

http://www.bladeforums.com/forums/s...get-a-workout-today-Part-II?highlight=workout
Click to expand...

Naw, see, the one he wants is this one.

Because once one read's Pete's post...?

Stich2442 said:
Being that I taught Servsafe in the past, and worked as a Chef, I am fully aware of conditions that bacteria grow, and cross contamination, etc. I'm sure you will all find I'm a little obsessive with cleaning items that will be coming into contact with food but whatever knife ( knives ) I am carrying gets washed in hot soapy water rinsed dried, then a drop of isopropyl alcohol in the pivot & on blades ( runoff ) left to dry on a clean paper towel, then a drop of mineral oil in the pivots daily. My knife also does not come into contact with anything else in pockets which in themselves are a Petri dish of funk, even after washing your pants, pockets will contain trace amounts of fecal matter and if you wear your jeans more than one day without washing the bacteria multiplies exponentially.
Research at the University of Georgia discovered dangerous E.coli bacteria can survive on the change in your pocket anywhere from 7 to 11 days, and Swiss researchers have found flu germs live on paper money up to 17 days.
:-)
Pete
Click to expand...

(Bold is mine.)

sick.gif~original



~ P.
....who still uses pocketed slipjoints for food.
bag.gif~original
 
I keep my big (4½") customized English Jack in the kitchen for food prep, everything from meat to veggies, and even some frozen food.
It even has the currently "in vogue" Washington bolsters, which have always suited my taste.

DHIIImod_zpscfe57824.jpg~original


Two blades to choose from, both stainless ATS-34 steel, so no "flavor enhancement" from carbon blades and easy to clean up. Works great.
 
I use my traditional slipjoints for all sorts of things and have no problem using them for food but... My pocket knives won't have a blade any longer than 3 inches, this just isn't suitable for most culinary chores. I'm a foodie. I love cooking and there is nothing I like better than the feeling of a good chefs knife in my hand when I'm in the kitchen.

:)
 
pertinux said:
Naw, see, the one he wants is this one.

Because once one read's Pete's post...?



(Bold is mine.)

sick.gif~original



~ P.
....who still uses pocketed slipjoints for food.
bag.gif~original
Click to expand...


It's amazing we got out of caves (tonne of faecal matter in there I suspect...:D:D) and progressed to cooking food:confused:

It's amazing (and frankly horrifying) that there ARE 7 billion of us despite the death that stalks our kitchens, and haunts our pockets..:eek:

Thanks, Will
 
I am also on the food safe side and really don't think its a great idea to use a folder of any kind in the kitchen.
I mean really? It's not like you don't have some fixed blade kitchen knives handy, Eh?

Meats are the ones that can make you sick if they aren't cleaned out of the pivot etc properly.
Vegetation is mostly safe if you don't get it all cleaned out. I do cut my apples and other fruits with my folder if I am not at home.

Last, never think that Olive oil is food safe to put on knives or cutting boards. It can turn rancid and make you poop like a goose!:eek:
Use Mineral oil.
 
And there's me thinking that mineral-oil was a laxative:D

Goose poop is not cool mind. Know what I mean.....
 
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