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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This is about the best one could usually hope for. Hopefully it hasn't been run through the dishwasher more than 500 times...

Satisfactory for some, but certainly not for all...

WnIllph.jpg
 
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Stahlmann said:
You stated "I consider it rude and uncouth to do so." I asked why you think that? You never bothered to explain?

I specifically asked about "BBQ"s and "steakhouses." Perhaps I needed to preface that with "American BBQs and steakhouses?" There's no where in the US where bringing one's own folding steak knife to a "BBQ" or "steakhouse" would be considered "rude and uncouth." None.

"Eccentric?" Perhaps. "Nerdy?" Possibly. "Overly foodie?" Yep. But "rude and uncouth?" No way.

I though perhaps you were thinking of another type of cuisine (e.g. it WOULD be rude to bring a knife to the table in some Asian culinary traditions) or perhaps that you live in another country?



Because I have been employed as both a meat-cutter and a principal pit man in a very upscale steakhouse. I (as would the chef) would haved appreciate anyone who made any effort to improve how they enjoyed the wares of my crew and I. In addition, it's simply common sense. Sliced steak tastes better than than torn steak. That's true on the bench, on the fire and at table!

As a related example, I once went to a fancy dinner with a large group. A couple of the attendees were wine experts. As a result the server called for the sommelier. The three conferred. A red was chosen. One of the experts asked that the wine be decanted and allowed to get some air, while we had a round of cocktails.

The sommelier explained they didn't have a decanter with a large enough neck to allow enough oxygen to effect the wine in such a short time. No problem says the expert who then produced a very large decanter from a leather bag he had carried in. Was the sommelier offended because the expert had brought his own decanter? Nope! He actually lit-up with a smile.

"That's big enough for four bottles!" "Two will do." The sommelier then made a show of the decanting. It was great -- and more important, it did make the wine taste better.



No, not really. Not on this one. It's not about personal opinions in this case. Like it or not, there are rules to etiquette. They differ a great deal from setting to setting, those in attendance, the location, local customs, etc., etc., hence my question
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Hey I almost forgot you! You made all those high quality YouTube videos that were better than anyone else's but you keep forgetting to post the links.

You clearly feel you're the smartest guy in the room; why are you scared to show us the proof?
 
Danke42 said:
Hey I almost forgot you! You made all those high quality YouTube videos that were better than anyone else's but you keep forgetting to post the links.

You clearly feel you're the smartest guy in the room; why are you scared to show us the proof?
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If he's the smartest guy in the room he must be lonely.

While at home I will sometimes use my knife to cut depending on the knife. I rarely eat steak out, I prefer to get prime filet from my butcher and grill it at home. I marinate in allegro then cook rare. Throw some fresh ground pepper on, and depending on my mood, a little Lea & Perrin's worcester sauce.

I have a gas grill but wanna learn to add some wood smoke to it.
 
K.O.D. said:
If he's the smartest guy in the room he must be lonely.

While at home I will sometimes use my knife to cut depending on the knife. I rarely eat steak out, I prefer to get prime filet from my butcher and grill it at home. I marinate in allegro then cook rare. Throw some fresh ground pepper on, and depending on my mood, a little Lea & Perrin's worcester sauce.

I have a gas grill but wanna learn to add some wood smoke to it.
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Try reverse sear. Charcoal/wood to smoke and then high temp gas to finish.

Cherry, or mesquite are what I like with beef.
 
Never. If for whatever reason the restaurant knife is too dull I would just ask for another one.
not that I’ve been out to eat much since the whole Covid thing, but with my luck I would probably have a knife on me that I just oiled lol blue-lube + steak ? 🤢
 
I've been to one or two steak restaurants.pre and post covid. No one there has ever handed me a knife that wouldn't cut my meal.

If they're giving you kindergarten scissors that sounds like part of a bigger problem.
 
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I do not use anything other then the steak knife supplied to me at a steakhouse, however when I am bbqing/smoking at home I have a Spyderco Bow River and K12P chef knife that slices steaks, ribs, and brisket like no other.
 
Stahlmann said:
You stated "I consider it rude and uncouth to do so." I asked why you think that? You never bothered to explain?

I specifically asked about "BBQ"s and "steakhouses." Perhaps I needed to preface that with "American BBQs and steakhouses?" There's no where in the US where bringing one's own folding steak knife to a "BBQ" or "steakhouse" would be considered "rude and uncouth." None.

"Eccentric?" Perhaps. "Nerdy?" Possibly. "Overly foodie?" Yep. But "rude and uncouth?" No way.

I though perhaps you were thinking of another type of cuisine (e.g. it WOULD be rude to bring a knife to the table in some Asian culinary traditions) or perhaps that you live in another country?



Because I have been employed as both a meat-cutter and a principal pit man in a very upscale steakhouse. I (as would the chef) would haved appreciate anyone who made any effort to improve how they enjoyed the wares of my crew and I. In addition, it's simply common sense. Sliced steak tastes better than than torn steak. That's true on the bench, on the fire and at table!

As a related example, I once went to a fancy dinner with a large group. A couple of the attendees were wine experts. As a result the server called for the sommelier. The three conferred. A red was chosen. One of the experts asked that the wine be decanted and allowed to get some air, while we had a round of cocktails.

The sommelier explained they didn't have a decanter with a large enough neck to allow enough oxygen to effect the wine in such a short time. No problem says the expert who then produced a very large decanter from a leather bag he had carried in. Was the sommelier offended because the expert had brought his own decanter? Nope! He actually lit-up with a smile.

"That's big enough for four bottles!" "Two will do." The sommelier then made a show of the decanting. It was great -- and more important, it did make the wine taste better.



No, not really. Not on this one. It's not about personal opinions in this case. Like it or not, there are rules to etiquette. They differ a great deal from setting to setting, those in attendance, the location, local customs, etc., etc., hence my question
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Fair enough. You have a basis for your opinion for what the chef's opinion will be.

And it is all opinion. Etiquette IS based on opinion. There are no laws. There is no international body, (aside from maybe FaceBook) which sits together for the sole purpose of judging the social actions of others as they dine.

My own opinion for my own actions is based on how I was raised, which was in a rather formal environment. From my training, if I must provide my own table ware, then it reflects poorly on the host, in this case, the restaurant. Therefore, in my eyes, for ME to bring in a knife for cutting food would be ME insulting the restaurant. So I will not bring a knife to a restaurant for the sole purpose of replacing the restaurants provided utensils.
 
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