Not with a liner lock!

P

Pondoro2310

Joined
Apr 13, 2014
Messages
522
I've talked before about using my Buck knives as steak knives. They are generally excellent. But my Vantage 345 failed miserably on a steak that was covered in mashed avocado! Avocado all over in the crevices between the liner and the lock. I should have used a 113 or a 119!
 
How did the avocados get in the area the cut was being made? DM
Mashed and placed over the steak? I would not have eaten it anyway. You may
have done yourself a favor. DM
 
David Martin said:
Mashed and placed over the steak? I would not have eaten it anyway. You may
have done yourself a favor. DM
Click to expand...

Well, David, you probably won't be appearing on "Chopped" or "Iron Chef". There are stranger things than mashed avocado on steak. However, a folder probably wasn't the best choice for that job. Personally, I like my steak without anything added other than a little crumpled blue cheese: no steak sauce, but a little salt and maybe some sautéd onions and mushroom and even avocado on the side. Also, instead of putting a big hunk of meat on the plate, I like to cut it into thin slices before serving.

Bert
 
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I won't use a folder, I don't care for pocket lint and gravy.
 
A fixed blade is usually a better choice for food. I don't understand how Avocado got between the liner and the lock unless it was dropped in the food or not wiped off before it was closed.
 
What some people will do to ruin a good steak is beyond me. Just a little salt is all it needs, if it is a good steak and it is cooked properly: not too rare, not too done.
 
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