Folding knife for food or use in restaurants

[USMC-88]

I have no issue with it at all. It’s better in my opinion than shaking the table with a dull restaurant knife.

[Jeb]

These just came back in stock and would be awesome for kitchen and tableware, least imo...

https://riversedgecutlery.com/spyderco- ... &epi=13088

[xceptnl]

Usually, I prepare myself by taking a proper blade to an occasion out where a proper steak is to be prepared. This occurrence is few and far between as I usually prefer to cook myself and find it therapeutic. In addition to being frugal and prefer the quiet comfort of my home to a noisy, crowded, over priced restaurant with a long wait before even being seated.

As for the cutlery, it is usually whatever PE is in my pocket.














This is my favorite pocket steak knife as indicated by the patina. Blood gives superblue a terrific spectrum of patina in the early stages before they turn fully grey.

[USMC-88]

Usually, I prepare myself by taking a proper blade to an occasion out where a proper steak is to be prepared. This occurrence is few and far between as I usually prefer to cook myself and find it therapeutic. In addition to being frugal and prefer the quiet comfort of my home to a noisy, crowded, over priced restaurant with a long wait before even being seated.

As for the cutlery, it is usually whatever PE is in my pocket.














This is my favorite pocket steak knife as indicated by the patina. Blood gives superblue a terrific spectrum of patina in the early stages before they turn fully grey.

Yes.
I like this better

[skeeg11]

I've spent quite a bit of money on kitchen knives over the years and if visiting friends and am expecting to participate in food prep, I'll bring along a chef's and a paring or maybe a filet or Chinese vegetable cleaver. If I'm not fishing or hunting my normal EDC is a Mantra 2 which is like a paring flipper with a thicker blade.

A DULL KNIFE IN A STEAKHOUSE IS CRIMINAL!!!!!

#1) Wave your arms frenetically to get the waiter's attention.

#2) When the waiter comes to your table, in a loud but polite manner, ask for a sharp knife. By this time you should have the attention of every Sheeple in room.

#3) If the replacement knife is not sharp, then pull out you EDC (which in my case is probably my flipper Mantra 2.

#4) With your forearm perpendicular to the table while clutching your flipper, slam your elbow onto the table just loud enough to gain the attention of the closer tables

#5) Snap your flipper out quickly and loudly.

#6) Most of the Sheeple in the room will think you're brandishing a switchblade

#7) Enjoy your steak while sporting a sh#t eating grin

BTW, my method for cutting a steak in public on ceramic plate is as follows:

Stab the steak with the fork in my left hand. With the edge side up, place the tip of the spine on the plate very close to the fork and slide the knife forward. Rock the tip of the knife slightly upward and draw the knife backwards.

Slender blades work nicely.

[Mat_ski]

I've spent quite a bit of money on kitchen knives over the years and if visiting friends and am expecting to participate in food prep, I'll bring along a chef's and a paring or maybe a filet or Chinese vegetable cleaver. If I'm not fishing or hunting my normal EDC is a Mantra 2 which is like a paring flipper with a thicker blade.

A DULL KNIFE IN A STEAKHOUSE IS CRIMINAL!!!!!

#1) Wave your arms frenetically to get the waiter's attention.

#2) When the waiter comes to your table, in a loud but polite manner, ask for a sharp knife. By this time you should have the attention of every Sheeple in room.

#3) If the replacement knife is not sharp, then pull out you EDC (which in my case is probably my flipper Mantra 2.

#4) With your forearm perpendicular to the table while clutching your flipper, slam your elbow onto the table just loud enough to gain the attention of the closer tables

#5) Snap your flipper out quickly and loudly.

#6) Most of the Sheeple in the room will think you're brandishing a switchblade

#7) Enjoy your steak while sporting a sh#t eating grin

BTW, my method for cutting a steak in public on ceramic plate is as follows:

Stab the steak with the fork in my left hand. With the edge side up, place the tip of the spine on the plate very close to the fork and slide the knife forward. Rock the tip of the knife slightly upward and draw the knife backwards.

Slender blades work nicely.

Haha, that’s good!

I’ve pulled out a delica to cut a steak at a pretty fancy wedding once. It was not nearly as theatrical, but it did illicit some “funny” responses. At least I wasn’t complaint about dull knives like the rest of the table.

[8th_Note]

The other day my dad, my teenage son, and I were eating out. My son ordered waffles, and they did not provide a knife of any type. The waiters all vanished after dropping off the food. So I flipped out my HAP40 Endura and handed to my son. Waffles were enjoyed, and they didn't get cold waiting on a waiter to show back up.

When we were done, I rinsed it in the men's room and dried with paper towels. A happy ending for all.

[Danke]

A teenage boy that needs a knife to eat waffles would be a rare sight.

[Danke]

[vivi]

what kind of steaks cooked to what kinds of temps are ya'll eating that even a dull knife would struggle with?

I've had steaks so tender I can eat them with just a fork.

[Danke]

what kind of steaks cooked to what kinds of temps are ya'll eating that even a dull knife would struggle with?

I've had steaks so tender I can eat them with just a fork.

[Mat_ski]

what kind of steaks cooked to what kinds of temps are ya'll eating that even a dull knife would struggle with?

I've had steaks so tender I can eat them with just a fork.

When I cook my steaks the only utensil you need is a spoon.

Now I’m not responsible for what they serve me.


I like clean cuts on my meat and the typical dull crap they provide tears the meat instead of cutting.

[Mat_ski]

Double

[Mat_ski]

Double

[RustyIron]

Put on a new t-shirt, nice flip-flops, clean shorts, stuck my fancy knife in the pocket, and headed out with Mrs. Iron for a night on the town... or more accurately, early dinner. Here's a pic of my personal utensil.

[derangedhermit]

So what happens to a nicely sharpened edge when you repeatedly rub it against a ceramic plate during the course of a meal? Anyone tried this as an experiment to test effect on the edge? It's gotta abrade or roll, right?

[holokai]

So what happens to a nicely sharpened edge when you repeatedly rub it against a ceramic plate during the course of a meal? Anyone tried this as an experiment to test effect on the edge? It's gotta abrade or roll, right?

It dulls as the ceramic plate is basically a sharpmaker rod. It’s still better than using terrible restaurant cutlery, though. A few passes on the sharpmaker brings the edge right back.

[Danke]

Yep, salad with a knife. Story checks out.

[RustyIron]

So what happens to a nicely sharpened edge when you repeatedly rub it against a ceramic plate during the course of a meal? Anyone tried this as an experiment to test effect on the edge? It's gotta abrade or roll, right?

No need for any fancy scientifical analysis. It get's dull, just like you suspected. Whether I'm cutting gasket material, copper wire, cardboard boxes, or pickled nashi on a ceramic plate, when my knife looses its super-sharp edge, I sharpen it. Personally, I'm not a fan of smashing up my expertly prepared food with a blunt fork edge or a butter knife. That's just nasty.

[aicolainen]

I don’t use my EDC knife or bring any of my other knives when eating out, so I ignored this whole topic. But six pages and 119 posts later I got curious and had to see how this topic could gain so much traction.

Norway is in many ways a culinary s#ithole, not that we have bad food or sub par ingredients - absolutely not, but we don’t have a lot of native dishes, and many of the ones we have are less suitable as restaurant meals. Hence most restaurants serve an imported or international-ized menu, and in many cases they’re not doing a good job (interpretation) of it. Making the maki rolls or the pizzas too thick or whatever. And the cutlery provided is often less than stellar, yet I always make do. I’ve never come across a sushi dish that required anything but chop sticks to eat or a steak that couldn’t be separated with the cutlery provided - that was worth eating in the first place.

On a broader scale, I do use my folding knives for food prep - a lot. But not in restaurants, and with some exceptions not at home either.
It’s typically and very deliberately when hiking/backpacking/wild camping that a folder makes sense to me for food prep. It’s a very weight and bulk sensitive activity, so multi-use and low weight makes the compromise in pure culinary performance justified.

When staying at someone else's cabin or at some rented place, the available cutlery is always a mixed bag - or barely usable. And I approach it differently depending on what food I expect to be making and what relationship I have with the place. For rented cabins or apartments I usually just bring a dedicated food prep folding knife as a backup. When staying at a cabin that belongs to friend or family I bring my own chef’s knife if I have any advanced cooking planned (which I often doo), and in all cases I bring at least a good folding knife and some kind of sharpening equipment, so if all else fails I can sharpen the knives that belongs to the place. And if time permits, I’d do that anyways.



To finish off I’d like to circle back to the at-home-use of folding knives in the kitchen. Beyond the curiosity aspect of getting to know a new knife and/or get some feedback on my sharpening, food prep with folding knives wouldn’t be much of a thing in my life - if I lived alone.
The other members of my family treats any implement on my kitchen as if it can handle anything and costs nothing. Knives, skillets, everything. I’ve given up preaching to deaf ears.
So sometimes all the kitchen knives are dull and I fall back to using one of my folding knives that I know to be sharp.
One among several culprits is that they just put all the knives in a big drawer where they bang against each other. I sometimes think that it would have been nice to have somewhat more affordable kitchen folding knives with a nice thin grind and a decent steel. I’m hoping that the upcoming Charisma could fit in this role - though I suspect it will end up being a little too expensive to really be a convincing use case.