Who uses their EDCs to cut their food at dinner?

T. Erdelyi

T. Erdelyi

Joined
Feb 3, 2001
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I came back from visiting family in Euorpe about a month ago and one of the things I noticed in my cousins house is that when ever we ate a cold meal he always used one of the many mini cutting boards to cut his food and eat on whille looking at me using my nice sharp Queen Serpentine Jack on the plates the women ate off.

Periodically I would touch up the blade on my knife to keep it sharp while my cousin used his same old pocketknife(an old Schrade Trapper we gave him 15 years ago) and never sharpened it once.

Before we left he gave me a set of my own mini cutting boards(which I use constantly for my lunch since I've been home) whille cutting up my peppers and tomatoes for my sandwich it dawned on me.........why he never used a plate............why he never had to touch up his knife...............duh, the cutting board.

I called him and asked him why he gave me the boards, and he told me,"I knew you'd figure it out, I bet your edge last a little longer".

And I thought I was smart, what an idiot I was.
 
since I went ot uni I've used a chopped board for anything like that. I didn't get a small one though
 
Not my edc, not "sheeple friendly" enough.

But when I have a lunch, I carry a #10 Opinel. Makes the job.
 
Did not expect it but I did used my CRK Small Micarta Seb to cut through some kal-bi beef (rib steak Korean BBQ) take out last week -- the plastic knife broke and I was hungry. It cut through like a knife passing through water.

I did clean the knife before and after. The ease of taking the knife apart for cleaning was the main determining factor that I would consider using my CRK to cut food.
 
LOL!

The first thing I though of when I read the topic was "Man that would be hard on your knife to cut stuff on a plate"


The cutting board was a nice touch.


That said, its pretty rare that I do this, but it has happened.
 
Sometimes I use my laguiole in restaurants if the knives are blunt.
The French do it all the time and...there is nothing wrong with
a couple of strokes on the sharpmaker.
Knives are tools for using !!!!
Cor.
 
I use wooden plates a lot. They are quite cheap and common in Argentina (specially for grilled meat).

My EDC cuts my lunch at the office all the time.
 
I always use my Spyderco Catcherman for cutting cheese and meat, at the table or just to throw a sandwich together. I do have a few large chips from hitting plates, but if you’re careful you can manage to slice just your food and not the plate.
 
every meal. Prepared on cutting board using a tactical folder of some sorts. Then served and eaten with my EDC no matter where I am at. Sheeple be damned thats what a knife is for cutting not trying to split a steak open with extreme downward force of a butter knife if they even qualify as a knife. I use my CRKT M16 to eat most of the time. Gets some weird looks.
 
Yes I bought a full SE Pacific Salt just for this task, well mostly eating but if I need a full SE its clipped to my left pocket (Delica 4 clipped to right) everyday. I love h1 steel, I wash it about 4 times a day. And every other day I throw it in the dish washer. It's like is was made to be a eatin knife. Great blade length and the SE cuts meat like a light saber. O yeah the best part is of course its a SPYDERCO!!!!!
 
I do it often. Not as much outside the house as in the home. It's just rarer I eat things that need cut when I'm at a restraunt. I usually get rice, pasta, pizza, general tso's chicken, something like that. However I use my EDC's to cut carrots, apples, canteloupe, honeydew, chicken, pineapple, ham and a variety of other foods. More comfortable than the kitchen knives, generally sharper too. I really should get around to sharpening our kitchen knives....
 
I cannot believe that your wives let you use your EDC at restaurants!! I have pulled it out before when the knives were terrible at a restaurant, but the look from my wife kept me in check. You guys may not be married or maybe your balls are bigger than mine, but when my wife shoots me "THE LOOK" I notice. I have never taken my blade out in a restaurant since. I use it at home occasionally, but prefer my global steak knives anyway. The most food work my EDC will see is when I am camping. In the woods I use it for everything.
 
I'm one of those people that gives little concern to what others think of me, as long as what I'm doing isn't being done for the sake of attention, or it's not something I'd see as overly offensive. If I'm dating a girl, they know this is a big part of my personality and I'm very likely to do things that'll get me all sorts of stares from others. Doesn't phase me. Not to say you can't be different.
 
I don't keep my knives clean enough for use with food. They're not completely filthy, but I know what I cut, and I'd have to boil 'em if I wanted to use them on my meals.
 
No kiddin', ronsec .... it's like deja vu, all over again.

I occasionally use a table knife to butter something, but that's it. What the hell do you guys eat that's so tough you need a Battle Mistress anyway? ;)
 
Yes we did ,but I'm still waiting for someone to tell us that he takes a set of sharpening tools to sharpen the restaurant knives !!!
 
I will if I have to, but cut a lot of sewer related stuff so I try to refrain from doing that. :rolleyes: :D
 
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