Pardon- I was born in a barn

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

Because once one read's Pete's post...?
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I will, and won't even worry about it. I realize what is around and inside of us and it doesn't bother me one bit! I can be sure that every germaphobe out there inoculates themselves throughout the day with microorganisms (I detest the made up term germ- it is an artificial term that has no place in biological classifications, if you can't say bacteria/viruses whatever, call them microorganisms please). It's hilarious even watching a microbiology lab in university, the "safe" labs are filled with people touching their faces, hair, lips...... Our world is covered with beneficial, neutral and harmful microorganisms that we can do nothing about. The second you swing your freshly disinfected hands through the air they are covered with new moulds, yeasts, bacteria and viruses. I doubt many people wash their hands after every time they touch their pocket, so I see no differences in taking a knife out of pocket and using it either. I'll wipe off any lint I see, and keep it fairly free of chunks of matter.

But seriously- with how humans evolved as scavengers before we were hunters, the deplorable conditions in third world countries; and even work conditions in construction trades- humans consume a hell of a lot worse than anything you will find in your pocket, on a regular basis, and survive just fine. On the farm or doing construction I've never seen anybody disinfect their hands before eating, most days you are lucky to be able to sit down to eat, let alone find good washing stations. Worried about consuming fecal matter? Hope you never touch flowing water, touch grass, doorknobs, keyboards, money, waiting room newspapers, another persons iPhone.........

It's just like in parasitology class- half of the students walk out scared of their world because they know what might be out there. The other half goes "cool" and continues on their way!!


Kind of sorry for the rant, but I find how delicate we treat our health to be quite ridiculous, humans can put up with a lot more serious health concerns than lint or patina contacting a blade! Similar to how ridiculous I find the thought that cutting on ceramic plates "wrecks" blades, hen they are just dulled and need a sharpen!
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I have no problem pulling my pocket knife out for food prep if the situation calls for it...it's clean enough in my eyes. But I rarely do, only if I'm out of the house and it's the best tool I have on hand for the job. At home I have a decent set of kitchen knives and as much as I love my traditional folders they just are almost never going to be a better option than something from my knife block. Only time I'd use it at home would be to sit down and peel and slice an apple while watching tv or something...but I don't eat many apples.

Now, at work it might get called into occasional food service because the only other option here is a butter knife that has trouble cutting through a piece of chicken. Mostly it opens mail and boxes and other similar tasks.
 
I just used mine to slice off some tasty slivers of Fugu fish for a mid morning sna.......aaeeeerrkkkkgh. THUD.:D

No it's alright I'm OK ....

actually I use mine to fend of germs and viruses with a Obi Wan Kenobi light sabre blocking move.
 
I have recently had the pleasure of bringing home some chefs knives from a local restaurant to be sharpened. I get the occasional free coffee in exchange. These are hard working knives in constant use. I always clean them before I return them as they are invariably gunked up in the handles with "leftover crud".They seem happy with the results though.
 
I usually don't use my pocketknives in the kitchen, that's what I have a knife block full of Victorinox/Forschner kitchen knives for. But I have been known to experiment sometimes. When I get a new knife, I like to get to know it by slicing up some stuff in the kitchen.

Out in the woods or fishing trip, it's another matter. I use my pocket knife on whatever we have for lunch. A habit I learned in childhood, making the sandwich fresh on site is a lot better that a semi soggy cellophane wrapped bundle that has been in a pack all morning. Dad wouldn't go for a pre-made sandwich, and taught me early on to just drop the makings in my bag and get out there. When it was time to eat, a handy log made a table and stuff was sliced up and we ate. Whatever pocket knives we had was our food processing tools. Salami, fresh loaf of bread or sourdough rolls, lump of cheese, whatever. A habit I still follow, so yes, it deal with food with my pocket knife. A wipe down afterward and it's good to go. Just pay some attention to not get food in the joint, and a wipe dan with a paper napkin and some hand sanitizer will do fine. If it gets really dirty, a nice warm washing with Dawn dish soap will take care of things at home.
 
At home in the kitchen I do not use my pocket knives but if we are at the park and my toddler insists on his sandwich being cut in quarters rather than halves then the pocket knife comes out.

For other peoples consumption I use stainless kitchen knives that are cleaned after every use.

For my personal consumption I have been known to peel an apple or pear after opening a bag of potting soil or manure with only a wipe on my jeans in between.

My grandpa used his knife for anything and everything and the only cleaning it ever got was a wipe down on his pants cuff. He saw no ill effect.
 
I use mine to start a stubborn banana peel, or every once in a great while to cut the ends off carrots or open food packaging. Maybe a steak here and there. I keep my knives clean and if I'm going to cut food other that a banana peel, I'll wash the blade with dish soap, before and after. I'm careful not to get anything in the joints.
 
I use a screwdriver for screws, a hammer to hit things, a tape to measure things and kitchen knives to cut things in the kitchen. I use pocket knives to cut things when I am away from my obviously superior dedicated tools or for the rare situation when the pocket knife is superior for some purpose. The original reasons for pocket knives still hold true today, hundreds of years later: they are handy, pocketable, concealable and have (often) more than one blade. Superior cutting behavior is rarely one of those reasons and never was. Fixed blade knives can have a longer cutting edge, are easier to sharpen, are easier to clean, are usually stronger. Since they can be larger, they can be dedicated to special uses that a folding pocket knife cannot duplicate. I regard pocket knives as backups and often they come into play as such. And of course they are fantastic collectibles.
 
They are regularly used for prep and meals. They're far sharper than my kitchen knives. Cleaning? A quick rinse of the blade in hot water and a wipe down. If it gets any gunk in the handle or joints the whole knife gets a good soapy water wash and rinse, then its blown out and dried immediately.

No problems with any knife. Never been sick.

Now if you use a particular knife for filthy/gross jobs of course that's a different matter. I'd not use that knife for food.
 
This thread needs some pics.

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I use kitchen knives in my kitchen, the same as some others here; never folders. However, when i go out to eat steak, prime rib, or to a barbecue, I tote this Boker 4 1/8" trapper with a 440C blade. The genteel, but not ostentatious, appearance (helped by the olive wood covers, I think) has been accepted everywhere I've used it in public, with only complementary comments and no rolling of the eyes :eek:, that I've noticed.:)
 
willgoy said:
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:
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jackknife said:
I usually don't use my pocketknives in the kitchen, that's what I have a knife block full of Victorinox/Forschner kitchen knives for.
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These two abbreviated quotes describe
►my use of pocket knives as every day tools and
►the cutting tools I use in the kitchen.

Until I started hanging out here, I would have considered somebody pulling a grungy nasty old pocket knife out of his pocket to cut food as somebody not banging on all eight. I used to use my knife to clean spark plugs and open bags of chemicals among other things and I assumed other folks did, too.

Since I still use my knives for all sorts of nasty chores, I still do not use my regular pocket knives for food. However, I have learned that there are folks whose knives lead a sheltered existence and are therefore safe to use on food. So if you keep your knife reasonably pristine, have at it.
 
To be honest, I don't carry a pocket knife when I'm home. I have decent kitchen knives, so I never use my folders when I'm cooking, except for this one:

HCNokhE.jpg


that resides permanently with my kitchen knives and gets used only for food (for example, when I serve sausages and cheese on a wooden board). So, basically it's a folding kitchen knife, not really a pocket knife (way too big to pocket carry it :o).
Outside my home, I have no problems in using my knives for food (cutting sandwiches, peeling apples and so on); I try cleaning my pocket knives before and after using them for food though.
When I'm hiking/camping, I keep one knife for food only, and another one (fixed or folder or SAK's, depending on the situation) for every other task.

Fausto
:cool:
 
right there we go I've finished cutting up those old newspapers for usage in"the library"
Now who's for a slice of apple?
:o
:eek:
:D
 
I generally carry a medium toothpick or something similar for cutting apples and as a portable steak knife as I eat out when I'm at work. I like to use my carbon kitchen knives in the kitchen.
 
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