Using Spydies In Restaurants

xceptnl · #21

glbpro wrote:Out of interest, what would be considered a large knife in your part of the world?

During my recent national service exercise my Manix 2 LW was termed 'huge' by at least one person :D

4"-6" fixed blades on the sides of Wal-Mart shoppers are not at all uncommon around here. The "chef" in the kitchen whom prepared out meal that night was carrying a schrade sharp finger on his belt.

Mako109 · #22

Invective wrote:I've got the solution. Just tilt our plates so it is at about a 15 or 20 degree angle and then cut the food! The food will get cut and after we go through, we can hone our knives as well!! It's perfect :D

People have been doing something like that for a long time...except using the bottom of ceramic plates, mugs, etc to sharpen. Search Youtube, I'm certain you'll find a few videos.

_centurio_ · #23

No never ever, because sharp edges do not like to cut on ceramics...

Jazz · #24

I touch up my Salt 1 and paring knives at work all the time on the bottom rims of ceramic plates, etc. If they're decently sharp to start with, the fine ceramic does a great job. A waitress was watching me (in amazement/thinking I was weird) whilst doing this the other day - I showed her the finished job slicing an S in paper, and she was impressed.

ZL1 · #25

_centurio_ wrote:No never ever, because sharp edges do not like to cut on ceramics...

solution is a great steak

jaypowell0185 · #26

I just used my super blue delica last night at dinner

SpyderNut · #27

I'm with the others on the ceramic plate thing. I've never tried it because I don't want to booger up the edge.

However, I think something like this might do the trick on steak:

http://www.wrcase.com/sidesearch/index. ... lon+tester

xceptnl · #28

SpyderNut wrote:I'm with the others on the ceramic plate thing. I've never tried it because I don't want to booger up the edge. However, I think something like this might do the trick on steak:

http://www.wrcase.com/sidesearch/index. ... lon+tester

Love that pattern. One of my favorite case knives. I do use mine more for actual cantaloupe.

SpyderNut · #29

xceptnl wrote:Love that pattern. One of my favorite case knives. I do use mine more for actual cantaloupe.

I'm glad you mentioned that, Landon. I've often wondered if anyone had any experience with the Case Melon Tester. Looks like it would sing through a nicely cooked steak too.

xceptnl · #30

SpyderNut wrote:I'm glad you mentioned that, Landon. I've often wondered if anyone had any experience with the Case Melon Tester. Looks like it would sing through a nicely cooked steak too.

I have tried it through 3 inch thick London Broil and it was like a laser. The thin stock helps. I wouldn't say it's any better of a slicer than my Old Timer 1940T trapper which has also performed steak duty.

Blerv · #31

Anything you can't cut with a fork isn't worth eating. :)

razorsharp · #32

I only do if the food sucks and needs a real knife :p

Divo · #33

At home or at a barbecue orso you can use your own knife.
But in a restaurant you behave on acceptable social level and you only use the cutlery the restaurant provides.

You are not on a kind of Games of Thrones feast.

Have in mind that other guests are not pleased with your attitude and behaviour and that this can have negative effect for the restaurant owner. Because people can decide to go to an other restaurant in the future, one where they dont have Barbarians as customers. . .

BTW
You know that especially pork can contain a specific amount of harmful bacterias that are NOT killed after heating? (although the industry is trying hard to make you believe the opposite)

jackknifeh · #34

Several people mentioned not wanting to use their knife on ceramic plates. I agree with this but there may be a workaround. Ben Dale (Edge Pro inventtor) suggests "taking the edge off" your steak knives. I had to email him because I didn't know exactly what he meant. He explained that a very sharp edge is going to roll over when cutting on a ceramic plate. So you should take his ceramic sharpening steel and just using the weight of the knife, drag the edge along the steel at a 90° angle. This dulls or "takes the razor sharp edge off" the blade. The edge is still plenty sharp enough to cut steak but the edge has more of a round surface instead of the very sharp, weaker edge. With this edge it won't be degraded as much by the ceramic plate and still continue to be a usable steak knife. If you are going to use your EDC knife on ceramic plates you can pretend to be cutting a steak and "take the edge off" only on the portion of the blade that touches the plate. This will be on part of the belly/tip I think. Or, if you have a wharncliff blade you want to use as a steak knife only the very tip would be dulled. The rest of the edge will remain sharp. It will cut through the steak (or other food) while the dull tip slides along the plate. Ben didn't mention a wharncliff blade. That was my thought.

I've never done this to my knives but I think that is how Ben sharpens steak knives when people send them to him. The carving, chef, paring, etc. knives he leaves very sharp.

Jack

Jazz · #35

Divo wrote:At home or at a barbecue orso you can use your own knife.
But in a restaurant you behave on acceptable social level and you only use the cutlery the restaurant provides.

You are not on a kind of Games of Thrones feast.

Have in mind that other guests are not pleased with your attitude and behaviour and that this can have negative effect for the restaurant owner. Because people can decide to go to an other restaurant in the future, one where they dont have Barbarians as customers. . .

BTW
You know that especially pork can contain a specific amount of harmful bacterias that are NOT killed after heating? (although the industry is trying hard to make you believe the opposite)

I agree to an extent. Smaller knives would be better socially, but if you're from a place where everyone totes a knife, it wouldn't matter as much. I think a milli is getting ridiculous, and show-offy, as well as tactical-looking knives. We have to use our heads and be GOOD examples of knife users, especially around the public.

As for the pork, I've taken food safe classes (had to in my profession) and well done pork doesn't
seem dangerous at all. We do have immune systems for a reason. Babies chew on anything and everything, building up their's. Plus, well, I wash my pocket knives after I use them on food. Actually, they're always food ready. I keep them clean. I wouldn't be too paranoid about this, as long as you keep things clean.

phillipsted · #36

Blerv wrote:Its those darn ceramic plates :) .

Same here. I won't risk the edge to a hard plate. Now if the steak is served on a regulation steakhouse wooden platter - I'll go to town with my Para 2. :cool:

TedP

ginsuwarrior · #37

Blerv wrote:Anything you can't cut with a fork isn't worth eating. :)

I'm a spoon man myself.

Cutting on glass seems like a bad idea. I guess you could pick the steak up with a fork in your left hand, then slice it mid air, all the pieces would fall nicely onto your plate, then you eat.

Spydesense · #38

Jazz wrote:I agree to an extent. Smaller knives would be better socially, but if you're from a place where everyone totes a knife, it wouldn't matter as much. I think a milli is getting ridiculous, and show-offy, as well as tactical-looking knives. We have to use our heads and be GOOD examples of knife users, especially around the public.

As for the pork, I've taken food safe classes (had to in my profession) and well done pork doesn't
seem dangerous at all. We do have immune systems for a reason. Babies chew on anything and everything, building up their's. Plus, well, I wash my pocket knives after I use them on food. Actually, they're always food ready. I keep them clean. I wouldn't be too paranoid about this, as long as you keep things clean.

Thanks for the "ridiculous and show-offy" input.

Surfingringo · #39

Regarding "ridiculous and show-offy", I don't think it really has anythng to do with the knife. I think if I am eating in a nice steak house, I am going to look like just as big of a gumball whipping out my delica as I will my military. I am not saying it shouldn't be done. I'm just saying it will look a bit silly. If that doesn't bother you then go for it. I kind of respect that carefree attitude in folks actually. It's kind of like a big girl in a thong. It might embarress me to look, but she's happy, so who am I to judge?!

I say go for it. Hehe

Jazz · #40

Sorry if I insulted you. I would definitely use one of my Spydies if the given knife was useless, but not a Milli - sorry, it's huge. I have one. I have big hands. It's huge. Not something the general NKP public wants to see. On that note, I'm all for the public seeing me use my Salt 1 opening boxes at work. They do get to see a good reason for someone carrying a knife in this day and age. I don't know what else to say. I just think we have to be good examples. I was actually embarrassed one day down by the river whilst whittling with my black bladed Milli when a woman came by walking her dog. Smaller blade would have been a better choice for that open area.