good manners

[mr mike]

We all know when we go out to eat the knives they give us to cut the meat are not the best so would it be good manners to pull out
your carry in my case the Buck 110 or BM 3500 to cut the meat? Maybe I should have ask Ms Manners MIke

 

[Phillip Jones]

I don't know if it is poor manners or not.
If restaurants used sharp steak knives the steaks would seem more tender. People argue that their steak is tough most times because they have trouble cutting it with those awful (here goes that word) DULL knives.

 

[TomW]

Ever work in a restaurant?
Think if the monumental task if keeping the steak knives sharpened taking into consideration how they are handled. Think of people cutting themselves with a sharp knife.
The above reasons are why you see so many serrated knives.

 

[James Mattis]

Steak is a good reason for that CRKT geo-tanto Stiff Kiss. Only the secondary point is in danger of contacting the china plate, leaving the rest of the edge sharp. It's not a geo-tanto, but sometimes I openly (CA law!) carry a small home-made fixed blade for that purpose. I don't notice any funny looks when I cut food with it.


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- JKM
www.chaicutlery.com
AKTI Member # SA00001

 

[johno]

You guys need to spend less on knives and more on the steak :^)

 

[Phillip Jones]

Johno,
LESS on KNIVES and more on steak?
Have you lost your mind? What are you thinking?


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If a man can keep alert and imaginative, an error is a possibility, a chance at something new; to him, wandering and wondering are a part of the same process. He is most mistaken, most in error, whenever he quits exploring.

William Least Heat Moon

 

[Shawn R Sullivan]

MrMike,
I dont think that it is poor manners, depending on the knife that you pull. If its a 12 inch bowie that might be over kill, and scare the patrons. A small 2-4 inch knife, I think is fine. My wife thinks its fine also and she is not a knife person. I hate to sit there and try and SAW through my steak.


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Shawn R Sullivan
~San Diego, Ca~

 

[38super]

Yeah, I order a good enough cut of meat that the steak knives usually aren't a problem. Sometimes I'll pull out the Axis in a place that uses plastic wear and styrofoam plates. Man does that make a mess...

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