Yeah it's me again!
I've seen a few posts where people prefer a satin or LE blade due to food prep.
I would think that these knives would be suitable to use anywhere. I mean i could understand if you just came in from the wooods or the yard and you've been choppin wood, invading kudzu or the like and your wife askes you to cut up the carrots for the stew. You'd wash the blade,dry it and use it.
I guess they're worried about the coating either flaking off while cutting or contaminating the food.
Thoughts?

let me die not in hunger, but in combat!