Using nice pocket knives as cuttlery in a pinch. Edge damage?

I suppose this is true, in a pinch is not all the time... I can only imagine what it would be like to eat a rare steak and use a thin Manly Wasp in S90V to cut it. I bet it would be a very nice experience compared to using blunt serrated flimsy bendy knives.
 
I've used my knife for cooking and eating. You guys are over thinking things IMHO.
I know personally for myself I have a hard time honing a sporting knife compared to my kitchen knives. I've gotten used to things like lansky sharpeners taking the guess work out for me. But the reality is not enough people hone their knives instead of sharpening.
 
I carry a knife to cut things, food included. I figure that as long as I am not scraping the edge on the plate, there won't be dulling that I couldn't easily fix, probably with just a bit of leather or the underside of the coffee cup that is likely to be right next to that plate. Life is too short to carry tools you won't use, store cars you will never drive, or stockpile fine wine that is only for looking.
 
i use mine all the time, at home and work, for cutting meat on plates, or glass dishes.
I'm careful not to mash the edge into plate and have no issues with excessive wear or dulling regardless of whether is been a 420HC, 8cr, VG-10 or XHP.

a sharp knife make it very easy to cut steak or chicken, and can do so with very little pressure, making it almost a non issue
 
I cut steaks and other meat on ceramic plates with my opinels and afterwards give them few strokes on sharpmaker,brings them back to shaving edge easily.I dont bother with polishing my knives too much anyways
 
I carry a DMT medium grit credit card stone and use fine grained, easily sharpened steels like 12C27 or 420HC. I also consider blades to be disposable in the same way that brake pads are. Used correctly, I expect to replacing the blade (or knife) eventually due to blade loss. Many reputable knife manufacturers will reblade a knife at a reasonable cost, particularly if the knife is a common one and/or still in production.
 
We inherited a set of cutlery used by my great-grandparents. The table knives cut very well. If they don’t, then that means the food hasn’t been very well cooked in the first place - tough, gristly. I understand that some guys enjoy using their edc knives for eating, I do when I’m staying outdoors, but it would never occur to me to do that at home or in a restaurant. No disrespect to anyone who thinks differently.

But yes, ‘in a pinch’ if you need to eat then you need to eat. I’d use my own knife if I had to.
 
Its a knife don't be afraid to use it to cut things. Use it and if your worried sharpen it afterwards or don't contact the plate while cutting. I generally don't unless in using a cutting board. I raise the food up slightly and cut, I do it instinctively.

I'm more worried about food getting in the knife where it's not easily cleaned so make sure you thoughly clean it afterwards.
 
I was cutting up a steak in a ceramic plate as I was reading this with a boker epicenter. After washing and drying, sure enough, a couple of flat spots on the edge. Grabbed another knife and dragged the epicenter's edge sideways over the other knife's spine (steeling) and was back to normal in 30 seconds.
 
If you slice your steak at 20 degrees from vertical, you will actually be sharpening the knife if you hit the plate.
If you chose to cut your steak with the blade at 90 degrees to the plate (like the rest of the world), hold it at a consistent angle of attack on the long axis. That way, only one small section of the belly, or point, will actually contact the ceramic, minimizing the amount of blade that requires touching up.
 
number9 said:
If you slice your steak at 20 degrees from vertical, you will actually be sharpening the knife if you hit the plate.
If you chose to cut your steak with the blade at 90 degrees to the plate (like the rest of the world), hold it at a consistent angle of attack on the long axis. That way, only one small section of the belly, or point, will actually contact the ceramic, minimizing the amount of blade that requires touching up.
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Ive dulled and sharpened knives purposely on the bottom side of a ceramic mug on the rough ring (and the edge of a window also) with okay results. But I've never tried to sharpen them on the slick side.
 
You might be perhaps over analyzing a bit. Ive done it and a simple couple passes on a strop are all that is needed if used carefully (Don't be a plate grinder). For the most part most wear from dinner out with a steak wont even be noticed with respect to edge quality. I often have a Shun Higo no Kami personal steak knife, Its VG-10 and quite honestly I could use it for a week twice a day and hardly notice any edge loss. Ive used a Benchmade Bugout a couple times as well and I believe its s30v wasn't even phased.

Really a knife is a tool and should be used. Use it for eating, cutting boxes, whatever.... Don't be a slave to the ultimate edge, use the thing.
 
Well I cut up some slices of baguette bread with it, sliced some cheese and spread butter with my Manly Wasp in S90V. The bread was wonderful to cut, very easy and clean cuts compared to our usual serrated bread knife that rips through it and makes crumbs everywhere. The cheese required some force to get through, as I thought it would. But over all I was quite impressed. I placed everything on a proper cutting board, not wood but some other kind of plastic kind of thing. So not ceramic plate but still, I dipped my toe into using my EDC knife for something other than cardboard, envelopes, string and cable ties :D

That said, what with the moving parts of a folding knife, I wouldn't want to get the pivot area messy with liquid/semi liquids like gravy or butter etc. Could be a major pain to properly clean out of there without disassembling such a folding knife. Any way, I plan to use my knife mainly as a backup plan for food rather than use it as a primary tool.
 
Dish washing soap and warm running water are sufficient most of the time.
 
Get yourself a can of Ballistol and blast out the inside and pivot once in a while following up with compressed air then dry it well, re-lube pivot and it should be more than ready to go to dinner again.
 
Morthawt said:
Very interesting. Although if it cuts meat, surely skin would quality too? I am unsure but that is a very interesting idea, especially given the previously stated serration principle of the serrations not being dulled by ceramic plate contact.
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They say the structure is too coarse to cut the human skin but fine enough to cut meat.
So if you remove the skin you can cut into the flesh.
I want the knife, but the waiting list is 2 years long....
 
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I would think that even if you do touch down on the plate and maybe dull the cutting edge a little you are not going to have to do a serious regrind each time you do so to restore it. More than likely a few strokes on a ceramic rod and/or a strop will have it back to where it was in short order, you are not chipping it away significantly....knives are tools, edges are the perishable part.
 
CableGirl said:
You might be perhaps over analyzing a bit. Ive done it and a simple couple passes on a strop are all that is needed if used carefully (Don't be a plate grinder). For the most part most wear from dinner out with a steak wont even be noticed with respect to edge quality. I often have a Shun Higo no Kami personal steak knife, Its VG-10 and quite honestly I could use it for a week twice a day and hardly notice any edge loss. Ive used a Benchmade Bugout a couple times as well and I believe its s30v wasn't even phased.

Really a knife is a tool and should be used. Use it for eating, cutting boxes, whatever.... Don't be a slave to the ultimate edge, use the thing.
Click to expand...
Exactly! A nice sharp knife will cut your food with very little effort. A little mindfulness while you eat and plate grinding will not be an issue.
 
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