Using Spydies In Restaurants

Surfingringo · #41

Agreed Jazz. We should pay attention when we get that feeling like u had when you saw the lady and her dog. I think those of us who carry knives have an obligation to be respectful to those who aren't comfortable around them. I will say that where you are geographically has a lot to do with perception though. I live in Central America and it is not at all uncommon to see someone walking through a lot of the smaller towns here with a machete on their hip or in their hand. Folks in that town usually aren't too shocked to see a 4" folder. I'm sure those same perceptions vary a lot from place to place even within the u.s. and canada.

GoodEyeSniper · #42

Jazz wrote: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.

the Milli often has about the same size blade as your steak knife in a restaurant, so it's not as crazy as it sounds.

that said, I see no need to use my pocket knife on food if I am provided with one. I can't imagine any well prepared meats that need anything more than a butter knife.

a sharp knife in the kitchen is a must, but not a sharp knife on your plate.

I have done it at barbecues and parties and such when cutlery is running low. and I will eat fruit and cheese with it while snacking and out. but at a restaurant? I can't think of why I would.

Jazz · #43

Surfingringo wrote:Agreed Jazz. We should pay attention when we get that feeling like u had when you saw the lady and her dog. I think those of us who carry knives have an obligation to be respectful to those who aren't comfortable around them. I will say that where you are geographically has a lot to do with perception though. I live in Central America and it is not at all uncommon to see someone walking through a lot of the smaller towns here with a machete on their hip or in their hand. Folks in that town usually aren't too shocked to see a 4" folder. I'm sure those same perceptions vary a lot from place to place even within the u.s. and canada.

Very good point. It really does depend. All I know is where I live.

GoodEyeSniper wrote:the Milli often has about the same size blade as your steak knife in a restaurant, so it's not as crazy as it sounds.

Another really good point. I guess the Milli's massive handle doesn't really help. As long as you're not flicking it open, or in general, calling attention to yourself and your "really cool big-*** knife", then why not?

Funny thing is, I work in a restaurant and wouldn't care if I saw someone using one - I'd probably go say, "hey, nice knife". :)

GoodEyeSniper · #44

exactly, most people don't see a huge difference between a three inch blade and a four inch blade when someone else is using it. and the amount of people who would actually notice that it's not a restaurant knife is pretty **** low.

and the way you use it conveys most of the reaction. I've had people think my spyderco native was huge because I jokingly flipped it out at a party before using it. yet I've had people see me working with my military and never mention a thing until I let them hold it and they realized hours big it was, haha.

Spydesense · #45

Jazz wrote:Very good point. It really does depend. All I know is where I live.

Another really good point. I guess the Milli's massive handle doesn't really help. As long as you're not flicking it open, or in general, calling attention to yourself and your "really cool big-*** knife", then why not?

Funny thing is, I work in a restaurant and wouldn't care if I saw someone using one - I'd probably go say, "hey, nice knife". :)

No offense taken Jazz. I do agree that where you are has a lot to do with it. I was at a small country diner and the only other customers (4 men) were sitting around talking about squirrel and deer hunting. Believe me, they didn't mind a bit. I did also open it very discreetly and all they did give me was a butter knife.

ChapmanPreferred · #46

I have two dedicated Delica Lightweight SE 3rd gen's that I bring along when we go out for food.

Senate · #47

Spydesense wrote:**** that looks good! Barely room for the plate due to the empty glasses though...lol :eek:

i hear you!
Restaurant tables in Paris are usually small to begin with and then you have a glass for the pastis, the wine and the water... multiply by the number of people eating! :)

VashHash · #48

I've done it a few times. Once i used my red persian and the waitress said "cool knife" she diddn't seem to mind at all. Then again this restaurants motto is no rules just right. Atleast it used to be. I'm always discrete about it though. I don't wave it around or anything.

stevenk1231 · #49

I've always used the steak knife provided, I side with the everyone not wanting to scrape the blade on a ceramic plate. Living in Texas, I don't think I could find a restaurant where people would care if I used my own knife.

99cuts · #50

I usually leave my knife, keys, cellphone on the table when I'm in restaurants. Last week the waiter asked to see my knife. He opened it and handled it, we both had a good laugh.

Mick · #51

I used to be a little leery of using a spydie in a restaurant at first but after doing it for 15 years I don't even think twice about it anymore. I make sure I carry one of my "nicer" knives when I go to an upscale steakhouse.

Cheddarnut · #52

I pull a scarface everytime i eat out, so theres no one left to complain.

jifigz · #53

I don't think that I would ever waste dulling a knife cutting up food in a restaurant when the restaurant will supply a knife, albeit not always the best knife, but a knife nonetheless that will cut through the food. The only time I employ a pocket knife in a food preparation scenario is when I'm camping. Then it is all about minimalism and the two knives I bring with me get A LOT of use in various manners.

christopher · #54

I have a different approach. Use a shorter Spyderco (Delica or Endura) and slice on the bias. That is, with the knife held on an angle. Doesn't harm the edge, in fact, it might even improve it by honing the edge.