I'm interested to find out if you too prefer to use your fixed or folding survival knife at home too for jobs like cooking, DIY or whatever? Or, do you just save them for 'survival' occasions only? Doesn't this dictate the type of knife design/dimensions - compare an F1 to an S1 for example, or anything else you prefer.

Cheers

I occasionally whip out my EDC mini-RSK if none of the kitchen knives I know to be sharp are handy. Otherwise I stick to the kitchen knives.

I bought a Mora swedish knife at MEC (in Montréal) for about 10$. The model is called "River knife" and curiously enough it's not available at Ragweed Forge or the Frosts site. It's stainless steel. Mora knives have a good reputation. I use it as an all purpose utility knife. For the kitchen I only use kitchen knives though.
Frankie

I don't have a dedicated survival knife, so I use my EDC knives for pretty much everything.

Once, at my uncle's place, I used my "Griffe" (Fred Perrin's design) to cut bacon in the kitchen, so poorly cutting were his knives.
Since that time, I have resharpened all his kitchen knives.
And offered him a sharpening stone, so now he can do it himself.

And my EDC knife is used at work or at home (but not in the knife wise well equipped kitchen).

I use my knives all the time for everything imaginable, including but not nearly limitted to the kitchen and DIY around the house, however, it does not effect how I choose them. I choose them to be capable of handling the worst scenarios and then use them for everything else on a day to day basis knowing that if a worst case scenario presents itself then I will be 'equipped to survive'. <img src="/images/graemlins/smile.gif" alt="" />

I use my survival knife for cooking everyday. In my opinion I feel it is the best way to learn how to use it and its characteristics. When the meal is on the plate the blade gets a stroke on the back with a piece of kitchen roll and goes back in the sheath. During the day Oranges, kiwi's and the like will be peeled with them.

The best way to get "comfortable" with a knife is to use it often. If you want a shiny new toy in an emergency, then you need to have two, one to use and get used to and one to gopher-hole with your kit. Personally, I use all my gear whenever I get the chance, then replace/duplicate it so I've always got a spare. Not only does this keep me familiar with it, but it solves the "when to rotate?" question. Some of the more expensive stuff (Hennessy hammock) doesn't neccessarily have a twin, but it's been used enough to prove it's worth/usefulness, and, who knows, maybe if work picks up, I might go ahead and splurge on a new one so I'll have a spare-to-share. Besides, extra gear can always be bartered off for something that just wasn't thought of.

Troy

I was at this new local steakhouse. The food was excellent. The house knives however were miserable serrated affairs with less cutting power than those safety scissors we used in kindergarden. My companion, lacking any social graces sort of flopped the steak over his wrist and began gnawing on it. I got frustrated and started using my RSK. Then we both noticed two Ventura County Sherriffs across from us staring. I didn't know if it was my amigo's manners or my knife. Then they both produced Benchmades, gave me a quick blade up salute and began eating. <img src="/images/graemlins/grin.gif" alt="" /> Fortunately the local Indian restaurant has proper utensils and my Kukhri hasn't been needed <img src="/images/graemlins/tongue.gif" alt="" />

I hate that, what the steak is delicious, but the knife is just good enough to tear the meat apart instead of cutting it.
If I EDC a nice Thiers folder, I then don't hesitate to use it. But if I only EDC doug's RSK, I refrain using it ... well... depends on the restaurant though...