Folding knife for food or use in restaurants

[Spyderbot_matrix]

Not weird to me. I use my knifes that way all the time. Resilience being my favorite use- chicken, sandwiches, all pasta, just about anything

Sometimes the tomatoes in salad are literally just the fruit chopped in 4…

My lady doesn’t always finish her food so I’ll divy up what she won’t finish neatly and get it doggy bagged.

Servers always looked confused cause cuts so clean

[Danke]

Servers are not confused by someone who's cutting up pasta.

[SpyderEdgeForever]

I've used Salt 1's for sushi and they were excellent for the job. In this case, and maybe only this one, I preferred PE to SE. I'm sure Pacific Salts would be excellent as well. No worries at all about rinsing and putting away wet after dinner.

I did this. Some years back I brought my original model Pacific Salt serrated edge to a Japanese restaurant where I had a sushi platter. Both standard cut rolls, individual pieces, and hand rolls
I showed it to the sushi chefs behind the bar (holding it in the air, they did not touch the knife) and said "Spyderco knife with nitrogen steel from Japan". One of them was a Japanese man and he smiled, then went back to making sushi.
The Spyder Edge sheared through the rolls I tested it on.

I usually carry an Endura Combo Edge and Opinel N0 8 or 9 or 10 in place of the dull or cheap table knives in eateries.

[Spyderbot_matrix]

Servers are not confused by someone who's cutting up pasta.

Was referring to the sandwiches and other things that Butterknives can’t cut and non noodle pasta like Lasagna or Baked ziti.

Just terrible squishing lasagna with bad cutlery.

[Danke]

Spoiler alert, if a restaurant has bad cutlery then that lasagna isn't up to Garfield's standards either.