Traditional knives improving diet across the country!

Thalestin

Thalestin

Joined
Jul 20, 2006
Messages
3,808
I don't know about you guys but I get a lot of enjoyment by preparing my favorite fruit with my good ol' traditional blade. Sometimes when I am in a grocery store I will buy myself a piece of fruit for a snack over other food just because I get the pleasure of using my knife. So who else out there has their diet improved by your favorite traditional knife? Feel free to post a picture of your favorite fruit cutting traditional with your favorite fruit :p

Heres a pic of a nice little gec with my favorite fruit: The ataulfo mango :)

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I use mine all the time to cut my oranges up and I to have started eating fruit just so I can play with my knife. :D

Sent from Ash forum mobile
 
I usually eat a banana after a long bicycle ride, so here's a shot of one with my Case pen:

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Northfiled Ben Hogan slicing an apple before the patina began to develop:

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Not fruit, but a grocery store pizza is made more tasty by adding sliced olives and peppers (an easy task for the peanut):

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Finally, and as a bit of a pun on your "improving diet" theme, what diet isn't improved by bacon? (again easily sliced by the peanut):

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I would guess most of the patinas on my carbon blades are from slicing apples and such for my daughter and me. Tasty healthy food and tasty patina seem to go hand in hand!
 
Absolutely! In fact, not only do my traditionals help with my diet, but they are doing the same for our dog, Mia, the rescue pointer (my avatar). A while back, the vet said she was a little heavy and suggested substituting some green beans and carrots for part of her chow (keeps the bulk and reduces the calories). I tried it, and low and behold, she's slimmed down and is looking great. And one more excuse for whipping out a trad!

Andrew

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Guilty as charged. Ever since I picked up my first traditional, for some reason, I started eating fruit just so I could use my knife. I always eat a piece of fruit with my dinner or lunch.
 
Here's a pic of a Boker Arbolito large Sodbuster given to me by a generous forum member several years ago. It's my strawberry/apricot/apple knife in the spring/early summer. (Old cell phone pic, I need to take a better one tomorrow.)
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~Chris
 
Great pics, everyone! I got a question: do you have to clean these knives a lot when you use them for food? It seems like its' easy to get bacon grease up in the joints, which is not necessarily bad, if you don't mind your knife smelling like bacon all the time.
 
If necessary, just rinse 'em out, dry 'em, oil the joints, and you're good to go!
 
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example of fruit and vegetable carving in the philippines. in one province (Bulacan) i wondered why some old ladies had small pen knives in their kitchens. i found out they use them (along with more specific carving tools) to turn out decorative centerpieces out of fruit and vegetables. they also pickle some of their carvings to sell.
 
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