Grilling some NY steaks tonight, which knife to use?

Charlie Mike

Charlie Mike

Sober since 1-7-14 (still a Paranoid Nutjob)
Knifemaker / Craftsman / Service Provider
Joined
Nov 1, 2000
Messages
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I'm thinking my hollow ground Darrel Ralph D2 Maxx...
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Out of this collection, what would you use?

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I think I'd use the Spydie with the modified blade. Although your first choice would do the job too.
 
The spydie is out... I won't use it for anything except (God forbid) the "nasty" :D
 
Used the Maxx on the day of, Emerson on the re-heats.
 
Maybe if I was dismembering the cow;)

:eek: Lynn Thompson flashbacks!
 
who gives a shit, the steak goes down with a beer and life goes on! if you have to pick, you have way too many knives. The decision of which to use takes more energy than actually doing it! Life is meant to be simple, especially when a steak and a brew are involved.
 
My first choice was that freaky spydie, but since that's out, I'd go with that neat little fixed blade to the left of those Emersons.
 
For meat I would go with a fixed blade but the only two I see there are the necker and the Waki. A necker seems small for steaks so...how much room do you have around your grill?
 
Obviously he should use the Vaquero:rolleyes:, cmon guys -steak, beers, and a vaquero:thumbup:

Either that, or bare hands. Caveman style.
 
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I usually check the meat on the bbq with my doctor. It has a thin blade with plenty of reach, and is sharp as a scalpel. I am tempted to dine with it sometimes.
 
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