Folding knife for food or use in restaurants

[PMBohol]

Using a folder for food prep or for eating means that you have to clean it. I don’t see the practicality here. Spyderco makes a line of culinary knives that would fit the purpose.

Like you´d have to clean any other knife- ? So I don´t see how particularly that is much of an disadvantage? And it is also not much of a hazzle. With many types of food I wipe off the blade somewhen later, no problems there, and almost all of the times a simple napkin or sheet of paper towel does the job very fast.

(NOT disputing though that Spyderco knives meant for food prep and just that are of course better in that particular capacity!
But, as said: I think in many EDC folder tasks there actually will be a more specialized tool that can do the particular task at hand better. It is exactly the point of an EDC folder to do many things well, with the drawback that almost none perfectly).

And that depends of course on the food. One can only dirty the blade or if there is gravy or sauce involved then that could get messy.

[ZrowsN1s]

I stole the idea from sal, but I've been taking my Dragonfly Salt SE to sushi restaurants for a while. I've taken it out at a variety of places though. If you're not gonna give me a sharp knife, don't get offended when I use mine.

[PMBohol]

I stole the idea from sal, but I've been taking my Dragonfly Salt SE to sushi restaurants for a while. I've taken it out at a variety of places though. If you're not gonna give me a sharp knife, don't get offended when I use mine.

I generally use my hands for sushi unless it’s poorly made.

[Evil D]

I find purpose built tools more efficient and pleasurable to use.

Is anyone actually disagreeing with this though? I personally don't use a pocket knife for food prep because it works better than a kitchen knife, I use it just to use the pocket knife in different situations, cutting different materials. I enjoy nice kitchen knives too.


Are you thinking about this in like, all or none terms? Like guys only ever use pocket knives for their food? I screw around when I get a new knife just to see how it cuts a carrot or a potato and that's about it, I'm not making 5 course meals for a family of 8 or using it exclusively in place of kitchen knives (except for my MagnaCut mule for eating). I would agree that would be kinda weird.

Using a folder for food prep or for eating means that you have to clean it. I don’t see the practicality here. Spyderco makes a line of culinary knives that would fit the purpose.

Yeah, rinsing it off in the sink is a massive chore. It's brutal.

C'mon man that's absolutely a non issue. I'm not thrusting my pocket knife into a raw chicken and sloshing it around inside there, I'm cutting some veggies. I didn't dice up some dog logs before doing food prep either.

[anycal]

I have this thing where my sandwich or burger needs to be cut in half. You know, civilized.

Kidding aside, it serves few purposes. It is easier to manage the ingredients so they don't fall out. I can hold the sandwich with one hand while using the other to drink or eat salad, fries, etc. Once I pick up a half, it doesn't go back down until it is finished. Another part, when it comes to burgers or steak sandwiches, cutting it in half allows me to see if the meat is cooked to my spec. And then there is sharing.

That said, I use a pocket knife quite a bit for this purpose. Sometimes the establishment doesn't have a steak knife, but more often, getting the staff to bring one in a timely manner doesn't always happen. My PM2 has cut more sandwiches than any other knife I rotate.

[Scandi Grind]

I would think it is a little silly to say that folders couldn't or shouldn't ever be used for food, I don't see anything wrong with that if it is convenient.

For me, I am meticulous about having a clean blade, so if washing my pocket knife is not the last thing I did with it, I won't use it on food. I also have not encountered many occasions at a restaurant that needing a knife ever occured to me. Add that I don't eat out often anymore and I simply don't have much use for cutting food with my pocket knife. I don't think it's odd that other people find reason to use theirs on occasion though.

[Danke]

OK, what's with sushi places where you need to cut stuff up?

Eating sushi with your hands is no big deal. Some people like using chopsticks others use their fingers and that's still considered polite. Lots of places will give you the hot towel to clean your hands before eating.

But otherwise what needs to be cut up, especially with a tiny blade like a dragonfly?

[ChrisinHove]

Although I wouldn’t use a pocket knife in a restaurant, I will use one when out walking or camping.

A serrated UKPK is ideal for portioning crusty pies when out on a walk! However it’s not something I want to leave hanging around in a campsite.

For static camping we have cheap kitchen knives - one of those double sided serrated kitchen / carving knives for bigger fruit/veg and crusty bread, and a paring/petty knife for everything else. There are also a couple of Opinel in there for veg, when that has cut raw meat, and for taking on picnics.

For short trips / motorcycle camping I have a finely serrated and thin stock folding liner locking Victorinox that does everything. Cheap & very effective.

A folding knife is generally safer out of the home, I think, as the blade is readily covered and there is no sheath to lose.

The only folder I use in the kitchen at home is the SE Manbug. It gets to open bags, cartons, packages etc because it’s in my pocket already. Otherwise I really enjoy using proper kitchen knives.

[spydergoat]

I would think a resilience would be decent in a pinch as steak knife.

[vivi]

I would think a resilience would be decent in a pinch as steak knife.

I used one to cut up a huge watermelon last time I vacationed in Texas. Worked pretty well. No other knives in the hotel room and that's what my daughter picked out at the grocery store.

[ladybug93]

i use a folding knife for food occasionally, but i pretty much hate doing it because then you're left with a dirty knife you have to either find a way to wipe down or find a way to rinse. getting food in a knife pivot is also pretty terrible. oh, and there's the dulling of your pristine edge on a plate.

sometimes it's fun, but it's usually such an inconvenience that i wish i hadn't done it, and there's almost always a suitable alternative in any restaurant i'd bother ordering steak in anyway.

[ZrowsN1s]

OK, what's with sushi places where you need to cut stuff up?

Eating sushi with your hands is no big deal. Some people like using chopsticks others use their fingers and that's still considered polite. Lots of places will give you the hot towel to clean your hands before eating.

But otherwise what needs to be cut up, especially with a tiny blade like a dragonfly?

Short answer is places that make the pieces too big to be eaten in one bite.

[PMBohol]

OK, what's with sushi places where you need to cut stuff up?

Eating sushi with your hands is no big deal. Some people like using chopsticks others use their fingers and that's still considered polite. Lots of places will give you the hot towel to clean your hands before eating.

But otherwise what needs to be cut up, especially with a tiny blade like a dragonfly?

Short answer is places that make the pieces too big to be eaten in one bite.

American sushi places tend to do that. It’s not the proper way of making sushi. Eating it in one bite gives one the full experience.

[vivi]

I've eaten sushi all across the US and I have never seen a piece that needed cutting.

[Danke]

I've eaten sushi all across the US and I have never seen a piece that needed cutting.

Maybe they have "American Sushi" restaurants in Japan now with their famous "Texas Sized Toro Sushi"?

Could Guy Fieri be involved?

[Enactive]

I've eaten sushi all across the US and I have never seen a piece that needed cutting.

Maybe they have "American Sushi" restaurants in Japan now with their famous "Texas Sized Toro Sushi"?

Could Guy Fieri be involved?

Sushi and Flavortown don't mix. *searches for platinum hair emoji*

[TomH]

Salt Wharncliff works well for me.
No one has ever been scared of it and some have admired it. The knife is easy to clean and easy to sharpen.

[vivi]

I've eaten sushi all across the US and I have never seen a piece that needed cutting.

Maybe they have "American Sushi" restaurants in Japan now with their famous "Texas Sized Toro Sushi"?

Could Guy Fieri be involved?

I hope someone can take a photo of these giant sushi pieces that need cut with a pocket knife. I want to see what they look like.

[ZrowsN1s]

I've eaten sushi all across the US and I have never seen a piece that needed cutting.

Maybe they have "American Sushi" restaurants in Japan now with their famous "Texas Sized Toro Sushi"?

Could Guy Fieri be involved?

I hope someone can take a photo of these giant sushi pieces that need cut with a pocket knife. I want to see what they look like.

I'm being completely serious here, I know you've got larger than average hands, I don't suppose you've got a bigger than average mouth too?

You've never encountered a roll like these? I could probably fit 1/3 of that in my mouth at best before the rest of it crumbles into a mess. Even if I could, that's more than I'm looking to chew in one bite. It's not enjoyable, I'd rather cut it in three pieces.



This is appropriate sized pieces:

[PMBohol]

Yep that is really big and it defeats the idea of sushi. Eaten in one bite you get all the flavors together. You don’t know where the chef dabbed a bit of wasabi.

Those look like gimbap.