Using your EDC at a restaurant

dcmartin

dcmartin

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Oct 25, 2010
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Ok, so who here has pulled their EDC out of their pocket to cut something on your plate at a restaurant?

I was at a Sushi place and wanted to split my spicy tuna crunch roll (too damn big even for my gullet)
The roll was no match for my CTS-20CP Para 2 :D It made the Chef do a double take but he dug it...

photo_zps5bee9a3f.jpg
 
I have used mine at a restaurant on a steak before. (some of those steak knives are laughable) but i tried to avoid raking across the ceramic plate :rolleyes:
 
I do it all the time. Hate restaurants that have
dull table knives. Hot dogs for the kids taste the steel
regularly too.
 
The sushi guy didn't chop your fingers off for cutting a sushi roll in half? Must not be my sushi guy! :D

I've used my edc on steaks a few times, but I hate the looks I get and the inevitable comments from the waiting staff. Now I HAVE taken a quality knife to a steak house that I knew, from previous experience, had crap knives. ;)
 
There is nothing wrong with supplying your own blade as long as you are not whirling it around like some moron samurai... There was a time not too long ago where everyone carried blades and one of the primary reasons for carrying was the knife was your main eating utensil... Not all tables gave out silverware as we have today.

I've pretty much made this common practice my whole life and I have never had a bad look or second glance from the waiting staff.
 
dcmartin said:
Ok, so who here has pulled their EDC out of their pocket to cut something on your plate at a restaurant?

I was at a Sushi place and wanted to split my spicy tuna crunch roll (too damn big even for my gullet)
The roll was no match for my CTS-20CP Para 2 :D It made the Chef do a double take but he dug it...

photo_zps5bee9a3f.jpg
Click to expand...



Wow, I've never had a problem. But then again, a #53 Great Eastern Stockman doesn't attract the kind of attention an OMIGOD ZOMBIE KILLERZZZ does.

Just saying.
 
iwouldhurtafly said:
There is nothing wrong with supplying your own blade as long as you are not whirling it around like some moron samurai... There was a time not too long ago where everyone carried blades and one of the primary reasons for carrying was the knife was your main eating utensil... Not all tables gave out silverware as we have today.

I've pretty much made this common practice my whole life and I have never had a bad look or second glance from the waiting staff.
Click to expand...

You don't have to wave an 810 Contego around much to get people's attention. ;)
 
Using my paramilitary 2 s30v to cut food when I go out? Hell yeah!!! I have reserved that knife specifically for food only ;)
 
I used my ZDP-189 Spyderco Stretch yesterday, to cut my Zaxbys chicken sandwich in half. No one around me even noticed.
 
My large Sebenza sliced my steak at Texas Roadhouse the other day. And I don't care what looks I get, if restaurants cared enough about their whole package then they would supply a decent edged tool to consume their products.
 
I do my utmost best never to but if their silverware just isnt working then I do regardless of what they think Im not gonna sit there and struggle with their flimsy knife that wouldnt cut butter
 
I was eating some Buffalo chicken tenders at restaurant with an outside deck. They gave me plastic silverware which kinda worked. Until a breeze took it off the table. Without missing a beat I whipped out the Kershaw Cryo I was carrying and cut my food. The waitress was actually a knife person and hadn't seen the Cryo yet. We talked knives for a few minutes. My wife just rolled her eyes.
 
I used to live in a little rural town where the two restaurants didn't set knives on the tables unless you asked for them, because they just assumed you had your own. I loved that place. The main square had horse parking space. :D And you could carry a huge fixed blade and the only comments you'd get would be compliments.

In the city, I very rarely use my knife at restaurants. The last few times I've done has been at food courts. Cafeterias at training centres and wrestling tournaments are another story, I've never been to one that doesn't use crappy plastic knives. I use one of my SAKs to whenever I eat at those places (quite often).
 
I've used my mine at restaurants before, never an odd look. Mine will always be sharper than any steak knife they bring out.
 
yes, but it it typically a slip joint which has a better blade thickness (thinness) for restaurant work.
 
I was all prepared to use my knife, and had actually spent a bit of time picking the correct one, but when I got to the steak house, and the steak arrived, the steak was so tender I could just use my fork. Yum! I figured it would be a waste to dull my knife on the ceramic plate, and just kept it in my pocket.

It was a Le Thiers Par Chambriard 11cm in stag, which really would have been a great knife to use.
 
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