So, I think I'm ready to admit that I have a problem. I realized this over the past few days, not because the piles of knives at work and home have begun to take over, but because of two things that happened in the course of eating a couple of meals.
First, at a pretty nice steakhouse I was at celebrating my dad's bday, I tried to cut my ribeye with the Laguiole that was brought to the table. One touch of blade to beef confirmed my guess that the blade had been through many, many plate scrapes and industrial dishwasher cycles since the last time it had been sharpened. Without much of a second though, I flipped open the Lionsteel that was in my pocket and started slicing, much to the amusement of my tablemates.
I explained my reasoning; "the steer was already butchered once, no need to make it bleed again." Skeptical at first, I happily traded bites with a few others and I think I may have some new converts.
Over the weekend, I grabbed an apple to snack on. For the last 35 years, I would have gone straight hand-to-mouth, but this day I found myself reaching for the kitchen drawer and pulled out my new Tadafusa petty knife that I got from a local shop, Bernal Cutlery (http://dro.ps/bernalcutlery). I tried slicing the thinnest pieces I could on one side, then I just started messing around with cutting some wedges.
This was the result before I finished it off with my teeth. When did you first realize you had fallen down the rabbit hole of knives, or EDC generally?