EDC for food prep/consumption?

U

urbnspyd

Joined
Oct 20, 2008
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46
Call me crazy, but after reading many posts on what people use their EDC for, I've always found it a little strange when someone says they cut tomatoes, onions, steaks or just about any food product with them. Aside from a camping environment, of course. I just don't understand someone outside cutting tree branches, rope, boxes, opening the mail, then going inside to make lunch with the same knife (even if the knife has been properly cleaned). I grew up hunting and fishing,and always have a knife on me, but in the kitchen there has always been a steak knife or some sort of chef knife to be used for food prep. It's just something I wouldn't think of doing, but to each his own. Any one else with the same thoughts?
 
Nope. Maybe it's just out of habit, but my first instinct is to reach for my EDC folder if something needs cutting rather than going and getting another knife.

Or maybe it's just that I'm lazy so I usually just use my EDC folder if I'm, say, eating in front of the TV and don't feel the need to go back to the kitchen for a sharp knife :yawn::o:D.

On a serious note, I have always had at least one cat around and bad things can happen with an unattended fixed blade:eek: - I just feel better using a folder that's quickly, easily, and habitually returned to my pocket after/in between useage. I also like being able to use one hand to quickly close the knife if someone decides they need to jump up and investigate what's being cut ;). If I've used it for cutting food then I'll just wipe it down before closing and give it a thorough cleaning later on.
 
I use the Buck 307 (and SAK Rucksack) for everything from cutting steak, paring apples to gutting quail. I do give it a good dish soap cleansing after gutting game, BTW. As a matter of fact I'm going quail hunting today. I have a Buck Bird Knife but it is hinding and can't seem to find it. My wife likes the Rucksack and am getting her one for a stocking stuffer this Christmas.
 
I carry an opinel no.8 carbon. Does a great job! I'm also going to pick up a CS K4 Neckknife soon, along with a portable 6X8 epicurean cutting board. A small kitchen knife with a sheath and a really nice board I can carry in a backpack? Sign me up! :D
 
I have to tell ya, I always use my EDC's in the kitchen when ever I can. I have some nice Al Mars on a Magnetic Wall strip that work great for the rest of the family but I love to use a Buck 110 or a Sodbuster or even my CRK's to Prep food or cut a steak or whatever. I would believe most everyone does it at deer-camp or while camping or hiking. Steel is steel, you wash off the blade from your pocket and it's as sanitized as the blades in the drawer or hanging on the wall.
 
This is why I usually carry around more than one knife. I usually keep one around for beating up and another around that stays razor sharp for food. Often times, I find myself in need of a knife to slice roasts or to cut sandwiches diagonally (since everyone knows they taste so much better that way).
 
Don't get me wrong I've used my 110 for many meals, in the camp. I only go hunting/fishing a few weeks out of the year so I've always looked at it like, that's what your suppose to do. Other than that, I've always had another knife close by, that seemed more suited for prepping/eating a meal. But I agree, steel is steel.
 
I never use my edc for food prep unless I just don't have any kitchen/food type knife available. As good as some of the folders are they don't even come lose to performing food prep like a descent kitchen kinfe. IMO
 
I carry two knives for EDC. The Katz Cheetah is a heavy folder used for all sorts of tasks many of them dirty.

The Spyderco Police is reserved for lighter tasks such as food prep, personal grooming, like digging out oil and grease from under finger nails and such.
 
Generally I use carbon or cv blades for things not connected with food, I keep stainless blades for food prep and don't mix the two. Complicated? No, it's just a good excuse for more blades!
 
I don't have "kitchen" knives. I have folders and fixed blades that work fine for food prep. I am not a professional chef but I do spend some time on fixing my own food. (I'd rather cook than eat packaged food.) Using my folders especially for food prep is a good way of learning how those particular knives handle. And occasionally gives me a good excusse to play with my Sharpmaker. :)

Try a Spyderco Military on vegetables and tell me what else you would need. I even used the Bark River Rogue on peeling and slicing onions.
 
I've always preferred to use my EDC for all tasks, including food prep. Once I week I clean it with dish soap and boiling water. If all I cut is paper, zip ties, ect., then I'll wipe it down before using it on food. Otherwise I'll clean it again right before I use it. Like someone else said, you really get the chance to see how the blade works. And since the kitchen knives are shared with and used by, shall we say.......less skilled individuals, there usually isn't a sharp knife in the room. Plus it's just plan easy and fun to whip out my EDC when I want to cook/prep/eat something.
 
I've used my EDC's for food prep for years.

-Less knives to sharpen. My EDC is always sharp, when I lived at home I had no idea what condition the kitchen knives would be in.
-Only have one good kitchen knife and recently acquired it. The longer blade is nice for certain things like cutting a pizza or slicing large portions of meat, but for a lot of what I do in the kitchen I actually prefer a small Spyderco. Slicing open boxes or bags of food, slicing onion, peeling and cutting carrots etc.
-The folder clipped to my pocket is more convenient to reach for than my kitchen knife and I'm more familiar with using it.
-I make a habit of doing it with all of my folders, especially cutting up an apple or two, to see if there's any sign of corrosion.
 
YayILikePie said:
This is why I usually carry around more than one knife. I usually keep one around for beating up and another around that stays razor sharp for food. Often times, I find myself in need of a knife to slice roasts or to cut sandwiches diagonally (since everyone knows they taste so much better that way).
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I have to agree with you. A + 1.
Compared against the knives my "ever loving" has in our kitchen drawer there is no comparison, to using my "food " knife.
 
I will often carry a Case Trapper and use the clip blade for common cutting tasks and the long spey blade for food consumption.

I have an affinity for Chick fil a salads, the southwestern spicy one to be exact, and use that spey blade to slice up the chicken to smaller chunks to my liking. Then, sometimes the little tomatoes that come with it need slicing up as well.

I will sometimes eat at buffets and always use the spey blade for slicing up country fried steak, chicken and other goodies. I'll also use it to pop open biscuits and smear some butter on the inside.

Works well for me. At home, I do have a block of kitchen knives for that kind of food prep but when on the go, that Trapper does a fine job. And then when I am full and happy and need to cut something on the outside, the clip blade takes care of it. That way the food/spey blade stays somewhat clean.
 
I often carry a laguiole and one of it main uses is indeed basic food prep. It's well suited for it.
One thing about using folders for food prep: they are not always easy to clean! A fixed blade is better for that.
This being said, I used a big sturdy Opinel 12 as a chef knife during my last holidays and it worked like a champ.
 
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