Opinion Wanted

Steak Knife Option

  • 1

    Votes: 5 25.0%
  • 2

    Votes: 2 10.0%
  • 3

    Votes: 11 55.0%
  • 4

    Votes: 2 10.0%

  • Total voters
    20
Thank you all for responding. I knew there would be a variety of opinions, but that's what I was looking for. It's definitely a personal choice.
#3 handle appears to be leader, then it comes down to if blade should be slim or wide. I don't like the "expensive" steakhouse knife where the blade is 1.5" - 2" wide and weighs more than the piece of meat I ordered. I will say handle #1 feels really nice in my hand.
 
While for general utility, I’d have said #3 like most of the respondents, I feel like for a steak knife, #1 would be best. My thoughts were:
1. Better handle/blade angle for use while seated
2. Slimmer, beak-less handle is better suited for the plate-utensil grip I use in this scenario
3. Narrower blade

But I don’t have near tenure in knife making as most of the people I’m disagreeing with, so take it for what it’s worth.
 
You are not disagreeing, and tenure has nothing to do with opinion. Yours is just as valuable as anyone's.

I first picked #1, but thought #3 was a more "complete" package. A blend of the two, with a narrower blade and maybe less beak would be perfect for me.

I have four steak knives in the shop to rehandle. A friend made them before he passed. He was a great woodworker and made amazing furniture. I taught him to turn pens and small projects. He bought the blades from Rockler and turned simple round, plain maple handles. The blades have a round stub tang and a small turned bolster. The finished knives are not attractive or useful with those ugly handles on them. I took them with all his other projects and stuff when cleaning out his shop. I will make new curly maple handles and give them back to his widow.
 
I'm opposed to straight edged steak knives over serrations due to the plate constantly dulling the hell out of the edge. All of your choices work. #4 has a handle that breaks the poop rule in a bad way.
 
Back
Top