Would you use your own classy gents folder at a fancy restaurant?

Classy Gents Folder?
Of course!
I've even used a RAT-1, Cold Steel Voyager or Emerson if i had it with me and needed to cut something.
 
I also live in France. I too will use my Spyderco to cut tough steaks , and bread at the table. We use them not only in restaurants , but also in village halls (salle de fetes).
No one bats an eye.
We are not paranoid like they are in UK!!!
 
It's not about being paranoïd (the French could be, too, by the way...). But if you behave like a gentleman (I know, it's not the hottest stuff nowadays), you may not be considered a threat. And it doesn't give you the pass to slice up your steak with a 10" bowie blade. Because this would be so stupid you will deserve the beating coming your way !
 
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Point taken.
I use a Wolfspyder or my Para 3 when cutting meat or bread.
I am a senior guy , and dont wave it around looking for gasps from others.
I would not be alone in using a knife ( a folder) at table. Many locals also carry and use.
 
Totally agree. Using a pocket knife seems only natural to me. I do so without thinking twice and I had literally never anybody be offended. It always amuses me when people who make a point of NOT having a pocket knife need to cut something and fumble around for scissors or a box cutter. Or tear open the chips bag with their teeth.
 
I can be critical and am easily amused. However, there's a bit more to it. I worked several years in food warehouses and some stuff I saw can't be unseen. I certainly would'nt put any of those wrappings, bags or cans directly to my mouth. Not even speaking of the people fumbling them or coughing on them when they are on the shelves. I do wash the top of the beer can if I don't use a glass.
 
When I worked at construction site I used my own knife for my meals regularly. And I wasn't only one doing it.

I didn't use a folder, but a rather fairly large fixed blade knife (Recon Tanto) which I'd just wash and wipe before using it on my food. Not my first choice for food, but it was only option except plastic knife I'd get from delivery. So I used that knife there on daily basis for various tasks, food included. Even at home I used it few times on large pieces of dry cured meat.

However, I cannot imagine eating with my own knife (no matter if it is fixed or folding) at a fancy restaurant, and I'd also be lazy to have to wash my knife, when I had alternative not to use it. Now imagine food getting inside of your folder - not very easy to clean...
And as someone already mentioned - if you need razor sharp and very tough blade for your food - you need a better restaurant.
 
I carry pocket knives but never thought to use it at a restaurant . Can never tell what germs live in your pocket . When in a bind then I guess the gloves are off .
 
Depends on the venue. At a certain level, I think it’s best to leave the service to the staff - they will change your utensils with every course. On the other hand, it’s perfectly fine to cut a steak your way, and I sometimes use my own knife at upscale steakhouses.
 
S Smiling [if you need razor sharp and very tough blade for your food - you need a better restaurant.]
Actually, no. Tough meat can be delicious if cooked the right way. There are many tough meats out there which are just a treat when cooked with some thought, afterthought and knowledge. I can enjoy them, still, but I like to slice them thin since my teeth are no longer that agressive. I like, also, to cut tender meat to thin slices. The teeth, you know...
 
Murphjd25 said:
Yup do it all the time. Steak house knives suck and are usually dull. Can’t ruin a prime cut ribeye with a dull knife.
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If the issue steak knife doesn't cut the prime cut ribeye, then they didn't give you a prime cut ribeye. Walk out and eat at a more honest establishment.
 
herisson said:
S Smiling [if you need razor sharp and very tough blade for your food - you need a better restaurant.]
Actually, no. Tough meat can be delicious if cooked the right way. There are many tough meats out there which are just a treat when cooked with some thought, afterthought and knowledge. I can enjoy them, still, but I like to slice them thin since my teeth are no longer that agressive. I like, also, to cut tender meat to thin slices. The teeth, you know...
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Now that makes more sense. For not so tender types of meat.
I also understand to some people it's personal choice, and I also understand that some people might not like to see other pulling out their knives.
Looks and type of the knife also play a role here.

I just know I most likley won't be pulling out any of my blades at the restaurant.

jackknife said:
If the issue steak knife doesn't cut the prime cut ribeye, then they didn't give you a prime cut ribeye. Walk out and eat at a more honest establishment.
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And this is also very true.
 
If I have a nice gentleman folder I don't want steak grease all over it. Plus more often than not the supplied cutlery is sufficient, and I don't have to wash it! :rolleyes::p
 
I guess some of us like using our own cutlery

The people commenting it’s because its the cheap meat we are eating are well just kind of ....silly :)

It’s like saying those using custom hunting knives are goofy they might as well use a disposable pairing knife

Or ya dont need that nice custom carry blade a box cutter will do most jobs
 
JParanee said:
I guess some of us like using our own cutlery

The people commenting it’s because its the cheap meat we are eating are well just kind of ....silly :)

It’s like saying those using custom hunting knives are goofy they might as well use a disposable pairing knife

Or ya dont need that nice custom carry blade a box cutter will do most jobs
Click to expand...

Well, now that you mention it...

I've dined at some very good steak places, and never needed anything but the supplied cutlery. But, I once made the mistake of getting a steak at a chain restaurant and got what I deserved. A chewy thing that I sent back and ordered something else.

We as knife nuts are here on a knife forum because we've elevated the knife to a Cult Worship item, that has very little to do with reality. It's more of a fetish than real world needs. Thats fine, as long as one keeps in mind that we are the few, the obsessed. I doubt we're more than 1% of the worlds society in general, as most of the rest of the world who are not among the obsessed fetishists get by fine with box cutters and 'disposable paring knives'.

By all means, carry a nice custom knife if thats what bakes your cookie. But keep the reality of needs vs wants in real world perspective. A box cutter will cut just as well as that high dollar custom, just as a 14.95 Timex or Casio from Walmart will tell you what time it is. That Rolex is nice, but not a necessity unless you have the watch fetish. Then a Casio just won't do. Just like most of the real world does just fine with factory knives of modest price, but a knife nut that worships the object wants something better. Wants vs needs and the justification of it all.

Its all about perspective. Carry what you like, but keep a watch on the real world. If the supplied steak house knife won't easily cut your steak, you've been served a POS cut of cheap meat.
 
stabman said:
Odd that people on a knife forum would like using knives. :eek:
That..does not...make sense. (read in best William Shatner voice)
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I wonder what folks on a meat forum think about steaks you can't eat unless you tool up at home first?

Like said before it you like using your own stuff to cut stuff that's fine.

The disconnect is when you have someone sure that they are in not just a good eatery but a "fancy" one and they've got a cut of steak that's one of the most tender (folks keep citing rib-eye) but that they can't cut the steak unless they use a special knife. Either they're fooling themselves about what's on their plate or they are neurotic around knife use because they have to justify why.

If anyone likes using a knife that's fine. But if they're so insecure that there need to be a Walter Mitty "I had to deploy my folder" then I have to say what.

For me I like cutting raw meat, fowl, and fish with my folders and fixed blades when I'm cooking at home. I find that gives me a very realistic way to measure performance and get the meal ready.
 
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