So...,I’m the only one that leaves the golden corral with silverware? And a backpack full of yeast rolls?
I've got a fork from a Nashville Shoneys from 20 years ago. Apparently their service silverware use to be American made and made for vikings because its indestructible and twice the size of a normal fork. They also use to supply you with a "steak" knife that could double as a drywall handsaw
You can pick my family out at any restaurant.......everyone does the “Oneida Flip” Checks out the silverware to see where it was made. NYT did an article on it. Funny as hell watching them. Grew up with a full set of good silverware at the house. None of it matched. Owner of Oneida Silverware felt that way. With a new pattern “Take one home. Don’t get greedy” Lifetime guarantee I sent some knives to be replated in the 90s, my godparents wedding set, no problem They got married in 1916......lol
I have ALWAYS used my own blades in steak houses and every restaurant where one was needed.
Why?
Through my childhood, my Dad would take me to the Sizzler and others. I never used a cheap institutional knife that was good for anything other than spreading butter. They were NEVER sharpened since the place was opened.
IF by some stretch of the imagination one was sharp enough to cut some stranger's finger on the last meal, I doubt if the medical staff in the back scrubbed with cold water and sanitized the instruments properly before placing them into the autoclave in case HIV, hepatitis or whatever was present.......what a Christmas present that would be.
My daily carry is sanitized after certain uses. It's always sharp enough to cut steak. I'd rather use a Robbie Dalton or Microtech for a good meal than a made in Henco stamped scrap metal model of a steak knife.
I'm doing well, thanks for asking, adapting pretty good. I've been able to do a lot more in my condition than a lot of my friends expected. I was able to snowblow and clean up after this three feet of snow, I just replaced the garage door spring that decided to break free. And I am planning on going back to work next month
I have ALWAYS used my own blades in steak houses and every restaurant where one was needed.
Why?
Through my childhood, my Dad would take me to the Sizzler and others. I never used a cheap institutional knife that was good for anything other than spreading butter. They were NEVER sharpened since the place was opened.
IF by some stretch of the imagination one was sharp enough to cut some stranger's finger on the last meal, I doubt if the medical staff in the back scrubbed with cold water and sanitized the instruments properly before placing them into the autoclave in case HIV, hepatitis or whatever was present.......what a Christmas present that would be.
My daily carry is sanitized after certain uses. It's always sharp enough to cut steak. I'd rather use a Robbie Dalton or Microtech for a good meal than a made in Henco stamped scrap metal model of a steak knife.
That is some weird schidt right there. I may be a few bubbles off of normal but I have never done more than wash the big chunks off my EDC knife. Anyone who was in the military carry a racing spoon in their chest pocket?
mike r
Don't wish it were easier Wish you were better
Stab them in the taint, you can't put a tourniquet on that. Craig Douglas ECQC
I am reluctant to use wait staff to directly convey my disappointment in a cut of beef when dining out...but if it's a little too chewy for the price...pulling out a sharp Case makes the point without embarrassing everyone.
I do the same thing. Also, pulling out a pocket knife to sharpen a pencil during a meeting let's the non-watch wearing mannikens lose focus...
I have ALWAYS used my own blades in steak houses and every restaurant where one was needed.
Why?
Through my childhood, my Dad would take me to the Sizzler and others. I never used a cheap institutional knife that was good for anything other than spreading butter. They were NEVER sharpened since the place was opened.
IF by some stretch of the imagination one was sharp enough to cut some stranger's finger on the last meal, I doubt if the medical staff in the back scrubbed with cold water and sanitized the instruments properly before placing them into the autoclave in case HIV, hepatitis or whatever was present.......what a Christmas present that would be.
My daily carry is sanitized after certain uses. It's always sharp enough to cut steak. I'd rather use a Robbie Dalton or Microtech for a good meal than a made in Henco stamped scrap metal model of a steak knife.
That is some weird schidt right there. I may be a few bubbles off of normal but I have never done more than wash the big chunks off my EDC knife. Anyone who was in the military carry a racing spoon in their chest pocket?
mike r
LOL!
Spoken like a thin Brown Line statist.......
Since you put it to me THAT way offal sir, I shall check with your department to see if my steak knife is on your approved list before going to a steak house.....NOT.
I am reluctant to use wait staff to directly convey my disappointment in a cut of beef when dining out...but if it's a little too chewy for the price...pulling out a sharp Case makes the point without embarrassing everyone.
I do the same thing. Also, pulling out a pocket knife to sharpen a pencil during a meeting let's the non-watch wearing mannikens lose focus...
Watch out for offi sir Michael. He might just write you up for using an unapproved pencil sharpener past the legal length. Lol! 😆
I have ALWAYS used my own blades in steak houses and every restaurant where one was needed.
Why?
Through my childhood, my Dad would take me to the Sizzler and others. I never used a cheap institutional knife that was good for anything other than spreading butter. They were NEVER sharpened since the place was opened.
IF by some stretch of the imagination one was sharp enough to cut some stranger's finger on the last meal, I doubt if the medical staff in the back scrubbed with cold water and sanitized the instruments properly before placing them into the autoclave in case HIV, hepatitis or whatever was present.......what a Christmas present that would be.
My daily carry is sanitized after certain uses. It's always sharp enough to cut steak. I'd rather use a Robbie Dalton or Microtech for a good meal than a made in Henco stamped scrap metal model of a steak knife.
That is some weird schidt right there. I may be a few bubbles off of normal but I have never done more than wash the big chunks off my EDC knife. Anyone who was in the military carry a racing spoon in their chest pocket?
Theys tuberculosis on nem forks at them mexiscan places.
There's certainly been a bunch of flaming homos working at restaurants around the area. I can only guess what kind of diseases they carry. That's why, when china virus hit and the last good restaurants closed, I decided that I should look at the good side. Buy my own steaks and grill em in the back yard. Saves money and I won't scare the knife po-lice with unapproved table ware.
The only admitted case of TB that I can say for sure was a nurse up north. She had a horrible cough.
