Do you worry about Germs/Contaminants on tools/knives
I don't use my plier based MTs for any food or food related things. I'll use my SAK can opener but typically wont use the blade for food. I do have a dedicated SAK in the kitchen which is primarily what I use for cans. My MT and SAK for my purposes are work tools and as such they are not suitable for food. My trads do fill the role of work and food knife. I have both carbon and ss trads and use my ss more for food. I don't typically work my trads hard or use them for dirty work so they can fill both roles nicely.
However, I understand that Opinels are good for slicing & dicing so I might try my No:8
(Image removed from quote.)Opinels really are awesome for this, and far better than any of my lame kitchen knives. I did do some slicing with Opinels for a Challenge, and they are pretty much the gold standard.
Even more so.
Like Aloha, I don't tend to use multitools for food, in fact never actually... The same goes for spanners and hammers etc... You'll never see me using a chisel in the kitchen.
Your Granddad probably did everything with his knife, wiped it off on his pants leg and went on.
You should attend a pig roast sometime. The usual cooking tools are shovels, mops, power saws, pliers, and wire snips. Often a proper butcher's knife makes a cameo, too.
Sounds like a night out in Leeds.
I use my knives for anything and everything.....and try to keep them clean and sharp.
Same here Fruit, wood, tissue, tendons, bone...
Yes but not crazy. I keep my sak big blade for food and the little one for other stuff, I usually wash my blade after food use but will make do with a baby wipe or alcohol rub (hey there's plenty around these days) if I can't get to the sink. I don't start poking around the pivot with a toothpick though. As long as soap or alcohol got in there that's fine.