using tactical knives for food

C

cyki

Joined
Nov 14, 2010
Messages
2
Hello,

could these kind of knives be used for cutting food? I guess it is made from different kind of metal like kitchen knives so I am wondering if tactical/combat knives do not poison food somehow. I own Walther Tactical Knife II and blade seems to be covered with some gray chemical layer.

Thank you for answers
 
You're not a knife person, are you? It's just the bead blasting, of course it can be used for food, as long as you haven't oiled it with anything toxic.
 
A couple of reasons why I wouldn't choose to use a tactical knife for food:

First, hygiene. Most tactical knives that people buy are folders (nor sure about your Walther). It's very difficult to clean the old food out of the folding mechanism, especially if there's a multi-part lock or assisted-opening mechanism.

Second, the blades. Most 'tactical' style knives have very thick blades intended for heavy-duty uses. That makes for poor slicing ability.

But obviously anything with a blade will do in a pinch. You will want to carefully clean the knife first since they often come lubricated or coated in oil from the factory.
 
Use it on your food, may as well be used for something. Doubt you'll actually run into a "tactical" use for it.
 
As for oiling, use mineral oil on your knives, rather than petroleum based products. It's natural and safe if you injest it.
 
tactical+bacon.jpg


CWL said:
Use it on your food, may as well be used for something. Doubt you'll actually run into a "tactical" use for it.
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Never know, I use my black handled SAK Hiker to open my tactical bacon then chop it up with my TOPS Screaming Eagle for a nice tactical salad.

mmmmMMmmmm tactical Ranch Dressing.:D


Op, wash you knife with soap and warm water, hand dry and make a tactical PBJ then progress to 1st tier proteins.
:):)
 
You can use folding knives for food prep. In fact, I'm sure quite a few members here do it regularly. Food could potentially get inside the pivot and handles, but that typically doesn't happen unless you're really sloppy about it. A design like the Kershaw Tilt would help prevent that, as the edge itself sticks down and away from the handles.

Of course, most kitchen knives are ground thinner than most folders, so it might be more difficult to cut with one. But I don't find that my BM 710-1 is more difficult to cut with than say, my Tojiro Flash paring knife, so there might be some exceptions.
 
I do all the time, my folder is always the sharpest knife in the house, so its the one that gets used.
I don't even worry about the small amount of petroleum based lube I might injest, I am sure I have eatin worse.

Try not to over think the little stuff, that whopper for lunch is much more harmful than the folder you cut it with.
 
Why not? I use my folding knives to do odd little food-prep jobs for myself now and then, but I wouldn't use them for cooking a large volume of stuff and I generally wouldn't use them when cooking for someone else.

Just keep in mind that a) folders, especially assisted openers or folders with complicated locks, are going to have a lot more nooks and crannies for food particles, oil, and bacteria to hide than a one-piece kitchen knife, making them harder to clean and generally less sanitary, and that b) they're not designed to be kitchen knives, so odds are good that they won't perform as well as something meant for the purpose.

Soyeah, go nuts. Knives are for cutting so cutting stuff with them is a good idea! :D
 
BJE said:
I do all the time, my folder is always the sharpest knife in the house, so its the one that gets used.
I don't even worry about the small amount of petroleum based lube I might injest, I am sure I have eatin worse.

Try not to over think the little stuff, that whopper for lunch is much more harmful than the folder you cut it with.
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:thumbup: to this

I've cleaned fish with my rat 1 folder, then stabbed the sand on the shore line, then used the same rat 1 to cut the fish and eat him too and I'm still alive... I think
 
I use Pam spray on my knives, but I don't use them for kitchen food prep. That's where kitchen knives are more useful.
 
I was playing with Pam Canola spray, it gums up after a few days pretty badly. Easy to wash out with hot soapy water though. Du Pont Teflon/Silicone spray is working a lot better.

I just wipe the blade before using it on food, hell I live in NJ, I likely drink in worse in my tap water every day.

Thinner blades are easier for more typical kitchen uses is the main thing. Proper knife handling for food prep is awkward on thick spined deep ground blades.

I've been eating a lot of apples lately since playing around with knives again....funny that.
 
Most tactical knives have an untraceable toxin impregnated in the steel so that the slightest cut on your opponent will result in instant deanimation without any pre-expiration muscle contractions. :p
 
singularity35 said:
Most tactical knives have an untraceable toxin impregnated in the steel so that the slightest cut on your opponent will result in instant deanimation without any pre-expiration muscle contractions. :p
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Exactly.

Your food may also explode when you eat it after being sliced by a tactical blade.
 
If you insist on using a tactical folder for food, choose one with an open construction, such as (preferably) a frame lock folder, because those are easier to clean than for example a back lock.

Anyway, compact fixed blades will still be easier to clean.
 
There's nothing that will stop you, but you may find that a 1/4" thick recurve tanto might be a little ...suboptimal.

One other option would be to get an inexpensive "food" knife. Something like a stainless Opinel would be wonderful. If it matters, such a knife would also be less likely to provoke a negative reaction from others.
 
To me, a knife is a knife, if I can't eat with it or use it as a screw driver its virtually worthless. Sure, if you buy a tactical knife, it was definitely designed with one thing in mind. But like some of the guys have said, if you don't kick in doors every day you probably are going to be using it for that purpose on a regular basis. As far as the chemicals go....my knife is probably cleaner than the inside of most fast food places.
 
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