Using your EDC at a restaurant

I've used my Para 2 M390 sprint, Kershaw JYDCB and my Spyderco Tuff all to cut steaks at different times. I've also loaned my mom a Spyderco translucent Manix 2 for the same purpose.
 
Franciscomv said:
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).
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Sounds like a fine place to live. I don't really live in a town, but the Towns around me are all rural and people are generally familiar (and therefore ok) with knives.

I always hatred the silverware when I was at tournaments. Usually wasn't eating much that really needed cut though.

In regards to the thread as a whole, I use mine whenever I need it. If its easier with my sharp knife versus a dull knife or no knife, I use it. I don't carry knives illegally, so I'm never worried about looks etc. because I'm within the law.

my girlfriend always frets about it though....
 
The only time I've done something remotely close was using my leatherman juice to crack open crab legs. Only reason I did it was the place was out of shellcrackers.
 
Newbie 1 said:
Today I pulled my sog spec elite mini out of my pocket at McDonald's to cut a sandwich In half for my kid and the manager comes out and asked to leave! Sons of bitches are to scared at the sight of a blade to have respect for it.
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Personally, I would find out who owned that franchise and contact the owner and advise him/her that

1) I was carrying a legal knife that I had a right to carry
2) I was using it for it's dsigned purpose - i.e, to cut something
and
3) I would no longer spend my money at any of their franchise locations (I would also ask him/her for all their franchise locations BEFORE I told him/her squat) and that also that I would make sure and tell all my friends about it.

They may not care about 1 customer, but when you let them know you will be providing them with negative advertising they all get a little antsy.

If we allow people to chastise us as knife users, we are allowing others to dictate our rights by taking them away. I'm not saying "go all ninja mall whooping" on them. I'm saying if we hide what we do, or don't exercise our rights, we WILL loose them.
 
I haven't done it yet, but I don't eat steak that often either. But, next time I do I will, mostly because how do I know that the knife is cleaned properly? I don't know where that knife's been........but I do know where mine has been.

My blue Spyderco persistence is my dedicated restaurant knife now. I haven't used it yet at a restaurant, but I imagine it'll do well, since it cut the meat on my palm pretty well:D
 
I've used my Small Sebenza, Southard flipper, and Hinderer at steakhouses plenty of times. The knives there are laughable.
 
I just did this for the first time today. I cut some food to share with others using my Victorinox Bantam. No one paid any mind.
 
I used my SAK a couple times at restaurants. I just got a Condor Kephart and the first thing that crossed my mind when I handled it.... this would make a great steak knife!

If your use your own blade, be sure to put in back in your pocket rather than leaving it lie or the servers picking it up with the plates.
 
22-rimfire said:
I used my SAK a couple times at restaurants. I just got a Condor Kephart and the first thing that crossed my mind when I handled it.... this would make a great steak knife!

If your use your own blade, be sure to put in back in your pocket rather than leaving it lie or the servers picking it up with the plates.
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My condor Garuda and Bushlore both seem almost purpose made to
be a steak knife as well. I love them both, but I do not use
the Garuda. I keep it only to look at and collect because it is
a beautiful knife. On the other hand, the Bushlore is a user.
 
I've seen a few comments about ceramic plates dulling knives. In my country traditional steak houses, even very upscale ones, use wood plates. Most of the guys who are really serious about grilling (a sort of national pastime down here) serve everything on wood plates. At big barbecues (not a typical small Sunday family lunch), you're usually expected to bring your own wood plate, silverware and glass. Shops sell this little kits which include everything.

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Having folks bring their own plates and silverware really helps when organizing big meals. I had a forum get together at my place for a local knife forum with some sixty people, and I didn't have to worry about cleaning up afterwards.
 
I always want to pull out my Mercator at a restaraunt. Those steak knives they give you are pathetic.
 
I cut my son and daughter's straws down on there lemonaides at burger shops and such. What sucks, is there is almost always other parents there with children that give my wife and I those "Oh my goodness!" looks. It's not so bad if I use my SAK, but it really perturbs them when I use my greased lightning full size buck assisted opener; the thing sounds just like a switchblade.
 
i use mine almost every time i go to this one steak house that my folks like. The knives are dull as a 2x4 & the bark on the steak is harder than wood bark!! I also use it when i go to sub shops like jimmy johns & they forget to cut the sandwiches in half, btw the resilience is perfect for this task.

& yes i always get weird looks but most think its awesome or funny, manager at the steak house doesn't appreciate it, but hey if you cant keep a knife sharp but still want business got to let me do what i do
 
All i have to say is W O W !

I never expected this many of you good folks to have responded with your stories. I love it!

We need some more pics of food being made into smaller bits by your EDC's!
 
Yesterday I used my XM24 to cut up an Indian Taco amongst a large group of people at the Elko Motorcycle Jamboree. Not only did nobody freak but the older couple next to me made the comment that I had the right idea using my knife to cut up the taco. Now that was cool. Cheers
 
Used my SAK to cut sandwich on ceramic plate, so it didn't get squashed. Careful use did not dull the edge too badly. It won't shave but did not require going back to the stone. Some stropping brought it back.

No one noticed except my table mates (all cool).
 
Most people are not mentally prepared to see a "scary sharp" knife because most have not ever seen one. This happens even at my house. The first time people come over for a steak dinner at our house they always comment on our steak knives. Comments like "scary" or "OMG is this my knife?". Pic below - they work like scalpels, especially close to the bone.

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