Using your EDC at a restaurant

I will pull out my EDC if I need to. I don't worry too much about other people but it really bothers my wife. I'm going to be really careful and try to stay away from the surface of the plate though. I find that I need to use the EDC more at picnics than I do at real restaurants.

If I pull out my EDC knife in public for whatever reason I make it a point not to open it quickly and loudly. I might hold it down at my side to open it and use it as inconspicuously as possible.
 
Used my Stretch at an Afghan place tonight to cut the hot fried samosa in half. The owner saw me, and appeared to feel bad because he'd not brought me any flatware yet, LOL.
 
my case peanut is all i need to cut a big steak, so i don't have to take out my other edc (endura.) the peanut can hide in my hand the the people on the next table will think i'm holding the steak in my hand. same with my wife's ladybug.
 
VictorLouis said:
Used my Stretch at an Afghan place tonight to cut the hot fried samosa in half. The owner saw me, and appeared to feel bad because he'd not brought me any flatware yet, LOL.
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That pretty much is why restaurant owners don't like it. It is not the quality of their cutting utensils, it's the appearance that using your own knife gives to other customers. It is much like getting up from your table at a restaurant and getting your own refill of tea or coffee. I have done that as a convenience to the staff who are often very busy, not to make a service point. You may not think it is any kind of big deal, but to the restaurant, it can be a big dea. Wouldn't stop me however. Plus it's kind of fun.
 
I use my Victorinox silver Alox handled one a lot, as it's less attention getting then say an Opinel #13 ;) But, I've also used other knives but I tend to rely on the Vic as I deem that blade as 'food' and cut nothing else with it, always good to have one knife handy that you know hasn't been jabbed into things you'd not want to ingest ! ;)

There was some thread a bit ago that warned about e-coli transferring from pocket change onto knife blades, which really makes me NOT want to carry pocket change any more!!! Guess I'm getting more and more like the character Adrian Monk, at least my wife and kids tell me that.
G2
 
An ESEE Izula makes a great steak knife. I've used various folders over the years also. I always remember back in the 70's when a friends wife took out the knife I gave her(a small Gerber Classic folder that I had sharpened) to cut her steak and how she told the waiter "that's how sharp your knives should be".
 
I believe I saw a folding steak knife befoee haha.

if you xome into my restaurant ill gladly offer you the use of my knife
 
I like my Benchmade 710 for restaurant use, it looks pretty close to a steak knife. But I've also used other knives at different places from food trucks on the street, to steakhouses, or when I've ordered room service at hotels. I've never had any negative experience and I can't really understand why you would, but the stories I've read here have opened my eyes. I'm still gonna keep cutting food with my pocket knife if the supplied knife isn't "cutting" it lol (pun intended). The only downside to having to use your pocket knife is that you have to clean it afterwards, especially if it stains like my Spyderco Gayle Bradley in M4 which stained before I even finished eating a steak.
 
I am only just about to turn sixteen and I barely look my age, many people do not like the fact that I own knives even though I use them responsibly. They just think I am too young to own knives...that being said, I have not cut food in public with an EDC. I was with a friend once at my house and he had his traditional USMC Kabar and I had my Ontario SP1 Marines combat knife. We used these as steak knives because my families kitchen knives are worse than most chain restaurants. :)
 
I have learned three things from this thread:

1. It seems that the general population of knife enthusiasts eat a lot of steak at steak restaurants.

2. I feel slightly embarrassed at the idea of using my own knife to cut food at a restaurant--it seems a bit hokey and silly to me.

3. I don't want to cut food I am about to ingest with the knife that has been in my pocket with change, keys and other items--I try to avoid getting E.Coli into my system as much as possible.
 
MostMenAreRuthless said:
I have learned three things from this thread:

1. It seems that the general population of knife enthusiasts eat a lot of steak at steak restaurants.

2. I feel slightly embarrassed at the idea of using my own knife to cut food at a restaurant--it seems a bit hokey and silly to me.

3. I don't want to cut food I am about to ingest with the knife that has been in my pocket with change, keys and other items-I try to avoid getting E.Coli into my system as much as possible.
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I agree about number 2, especially at nice restaurants or at meals with business partners. Number 3 is one of the reasons why I always carry a pack of disinfectant wipes in my briefcase or rucksack.
 
You mean to say a # 13 is not a good steak knife.
Gary W. Graley said:
I use my Victorinox silver Alox handled one a lot, as it's less attention getting then say an Opinel #13 ;) But, I've also used other knives but I tend to rely on the Vic as I deem that blade as 'food' and cut nothing else with it, always good to have one knife handy that you know hasn't been jabbed into things you'd not want to ingest ! ;)

There was some thread a bit ago that warned about e-coli transferring from pocket change onto knife blades, which really makes me NOT want to carry pocket change any more!!! Guess I'm getting more and more like the character Adrian Monk, at least my wife and kids tell me that.
G2
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MostMenAreRuthless said:
I have learned three things from this thread:

1. It seems that the general population of knife enthusiasts eat a lot of steak at steak restaurants.

2. I feel slightly embarrassed at the idea of using my own knife to cut food at a restaurant--it seems a bit hokey and silly to me.

3. I don't want to cut food I am about to ingest with the knife that has been in my pocket with change, keys and other items--I try to avoid getting E.Coli into my system as much as possible.
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1. Who goes to a steak restaurant and orders fish?! :S

2. I would feel embarrassed if I had to apply so much force to slice a steak that it ends up flying off my plate.

3. What doesn't kill you makes you stronger.

:p I'm just playing devil's advocate.
 
MostMenAreRuthless said:
2. I feel slightly embarrassed at the idea of using my own knife to cut food at a restaurant--it seems a bit hokey and silly to me.
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Dear God, imagine, cutting FOOD with a KNIFE. What could possibly be more absurd.

3. I don't want to cut food I am about to ingest with the knife that has been in my pocket with change, keys and other items--I try to avoid getting E.Coli into my system as much as possible.
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Do you sterilize the utensils that the restaurant gives you? How about the dishes and glasses? Do you conduct biological tests on the food you are served? I've worked in a restaurant, and I can guarantee you that of all the things in a restaurant that might pose a threat to your health, your own pocketknife is the least of your worries. Or at least it should be.

Hmm, I wonder if the cook washed his hands after going to the bathroom? I wonder if he dropped your steak on the filthy floor, then served it to you? I wonder if the same knife the cook just used to chop salad was previously used to cut raw chicken, and wasn't washed?

If you have ecoli in your pocket, maybe you should take a really hard look at how it might have gotten there. Sounds like you might have a serious problem.
 
I believe E-coli has about a 24 hr lifespan if exposed to light and in a dry place (like your knife or change). It will live much longer in places like drainage ditches or in the top portion of soil beneath the water in a ditch.
 
I just keep my shun folding steak knife in the car. Seems pretentious as hell, but it's a great conversation starter.
 
MostMenAreRuthless said:
3. I don't want to cut food I am about to ingest with the knife that has been in my pocket with change, keys and other items--I try to avoid getting E.Coli into my system as much as possible.
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Have you not noticed the astounding profusion of hand sanitizer stations everywhere?
I always clean the blade before and after.
Most bathrooms also seem to have sinks in them...with soap and running water. :eek:
 
killgar said:
I've worked in a restaurant, and I can guarantee you that of all the things in a restaurant that might pose a threat to your health, your own pocketknife is the least of your worries.
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I worked in one for a bit as well, and I agree.
It really makes you want to eat at home instead. :D
 
I always carry my knife in a pocket by itself. Don't want coins, keys to ding up the knife, so no worries about e. coli.
 
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