So one thing I've found out is that a single blade pen knife, (the other blade's a nail file) is not the best EDC if you're used to always havin' a full size folder.
The pen is a handy knife and vitually disappears in the bottom of the pocket, (another drawback when you're used to a pocket full of crap all the time is it does get lost) this is a great pocket watch knife and a great EDC when ya have a bigger folder for the heavier duty tasks.
I found out that when out and about my EDC needs require a bigger knife, not to say all ya Peanut/Pen carryin' knife knuts can't get by on the smaller blades, I'm just sayin' I have a need on a daily basis for a bigger blade.
This would also explain why this knife gets carried in a more formal surrounding.
Now I only used the knife for a few things today, I used it to cut up an old credit card, the thin blade cut through the thick plastic card with very little effort, I cut it up into about 15 little pieces and every slice was as easy as the first.
Other than cleanin' my fingernails I found myself strugglin' to find things to cut, no loose strings needed trimmin' and the mail was the only thing I attacked with it.
So now I figure I'll do like I see everyone do in reviews, I'll make a meal, (with a pen knife) so I decided to make Château Briant, just kiddin' I don't even think I know what tha is.
I figured what can I make with a small pen knife then it dawned on me so off to the freezer I went...
I got a couple of bags of pierogis, some creamed spinach, some garlic and onion.
I cup up the garlic and the onion, (I had to cheat with the onion and used a chef's knife)...
cut open the bags of pierogis...
and after I boiled the creamed spinach I cut that open to.
The knife worked flawlessly openin' the bags and cuttin' up the butter.
And there ya have it, dinner prepared with a pen knife.
That's it's for now, tomorrow's the Canal Street Cutlery Cannitler, I gotta feelin' that's gonna see a little more use.
