T
The Tourist
Guest
Mike, you're dead right--you've actually hit the crux of the problem. I do spread jelly with my EDC. And open UPS boxes. And eat at Chili's. And subject it to the inside of a Wisconsin pocket in August...
The reason I choose a certain knife to be an EDC is that the scope of the uses I might need are endless--and could arise as the hour changes. Now I just mentioned Chili's. How was I supposed to know that the use of their premium thick sliced bacon requires a very sharp knife if you wish to cut that cheeseburger in half?
Suddenly that CQC-16, which is carried for UPS boxes, old radiator hoses and any recalcitrant mugger, is an instant chef's knife. I may not have forseen this, but the knife and the new circumstances require performance.
And unseen problems tend to mar blades. Oh, I clean them, buff out as many marks as I can and tend to the edges. I just don't like to hesitate in using a tool.
Besides, the cheeseburger could get cold!
The reason I choose a certain knife to be an EDC is that the scope of the uses I might need are endless--and could arise as the hour changes. Now I just mentioned Chili's. How was I supposed to know that the use of their premium thick sliced bacon requires a very sharp knife if you wish to cut that cheeseburger in half?
Suddenly that CQC-16, which is carried for UPS boxes, old radiator hoses and any recalcitrant mugger, is an instant chef's knife. I may not have forseen this, but the knife and the new circumstances require performance.
And unseen problems tend to mar blades. Oh, I clean them, buff out as many marks as I can and tend to the edges. I just don't like to hesitate in using a tool.
Besides, the cheeseburger could get cold!