Do you ever take along a knife specifically to use at table when attending a BBQ or visiting a steakhouse for a meal?

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353 said:
So you dont cut the meat all the way through then?

Because if you do cut it and the steel meets the stoneware, any fine edge you had will suffer if it hits it.

That's why I prefer a serrated knife for this, let the peaks of the serrations take the damage and the valleys stays sharp.
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If you use the fork to slightly lift the meat you won’t contact the plate to complete the cut. It takes a bit of skill to do things properly.
 
Arathol said:
Couldn't the same be said for knife owners who are afraid to carry their knives in public? I don't really care what somebody else thinks of my knife, and I have never been afraid to tell them so.....
The police aren't going to waste their time responding to a guy cutting steak with a knife in a restaurant. Thats just laughable, and the police would agree.....

Dispatcher: 911 What is your emergency?
Caller : (Whispering) I'm at the Outback Steak House and there is a guy with a knife at the next table....
Dispatcher : What is he doing with the knife sir?
Caller : He is cutting his steak in a way that seems quite menacing to me.....
Dispatcher : Uhhhhhhh.....OhhhKaaaaay (heh heh)..........We don't appreciate crank calls sir. 911 is for actual emergencies.......
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Yes, the same could be said about the group you mentioned, which is included implicitly among the groups I mentioned! 😁
 
Hanne762 said:
Would you just admit that what you really want to do is display one of your knives in public? That's what this boils down to, isn't it?
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No that’s not the reason
Lesknife said:
If you use the fork to slightly lift the meat you won’t contact the plate to complete the cut. It takes a bit of skill to do things properly.
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Thanks Lesknife Lesknife . You saved me some typing!
 
eveled said:
Once again this thread has proven that if I have to explain it, you won’t understand anyway.

15 pages of posts and everyone still believes the same thing they did on page one.
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I believe you can do what you say, I don't believe that even very dull serrated steak knives have any difficulty whatsoever going through a decent steak.
 
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Stahlmann said:
Why are you "dragging" your knife across a stone (plate?)
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In this corner of the world, steaks are served on a hard plate, not wood.

So there is a pretty good chance of dulling a sharp straight edge, using that knife cutting up the whole meal. Yes you can sharpen it right back no problem.

I understand the urge for using, and showing, your favourite EDC. And I've done it myself in a pinch, but for me it's just the wrong tool for the job, unless the food is served on plastic or wood. Or for some bizzare reason the cutlery provided by the restaurant is duller than a butter knife.
 
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